Parmesan Gnocchi Soup

Parmesan Gnocchi Soup

Prep time: 30 minutes | Serves: 6 (2 cups each).

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23 Ratings 3 stars

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.

Ingredients

Nutrition Information

Nutrition Facts per serving

Calories: 260 Sodium: 1240mg
Fat: 3g Carbohydrate: 49g
Saturated Fat: 0g Dietary Fiber: 7g
Trans fats: 0g Sugars: 9g
Cholesterol: 0mg Protein: 9g

DAILY VALUES

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vitamin A
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vitamin C
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calcium
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iron

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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.
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