Parmesan Gnocchi Soup

Recipe

Soup, Chili & Stew
Parmesan Gnocchi Soup

Primary Media

Pot of soup filled with gnocchi, vegetables and parmesan cheese

User Rating

3.38 out of 5 stars
Rate it:
13 ratings

Recipe Data

6
Servings
30min
Prep
30min
Total

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Description

Psst... Ever tossed a Parmesan rind into your soup? The rind will soften as the soup simmers and the flavors of the cheese will disperse throughout the soup. Just remember to remove the rind before serving.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
1 tbsp.Hy-Vee Select olive oil
1large onion, chopped
1 clove(s)garlic, minced
6 c.Hy-Vee 33%-less-sodium chicken broth
1(15 oz) can Hy-Vee kidney beans, rinsed and drained
1(14.5 oz) can Hy-Vee Italian-style diced tomatoes, undrained
2medium carrots, peeled and thinly sliced
Rind of Parmesan cheese
3 c.prepared potato gnocchi
1medium zucchini, quartered and thinly sliced
1 c.baby spinach leaves
Freshly grated Parmesan cheese

Directions

  1. In a large stockpot, heat oil over medium-high heat. Cook and stir onion and garlic in hot oil until softened.
  2. Add broth, beans, undrained tomatoes, carrots and Parmesan rind to stockpot. Simmer about 20 minutes or until carrots are tender.
  3. Stir in gnocchi and zucchini. Bring mixture to boiling; continue cooking for 2 minutes. Add spinach and heat through.
  4. Remove Parmesan rind and top each serving with grated Parmesan cheese.

Nutrition facts

Servings

260 Calories per serving

Amounts Per Serving

  • Total Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 1240mg
  • Total Carbohydrates: 49g
  • Protein: 9g

Daily Values

0%
Vitamin A 90%
0%
Vitamin C 30%
0%
Iron 15%
0%
Calcium 10%

Recipe Source:

Hy-Vee Seasons Spring 2015.