Slow Cooker Tuscan Gnocchi Soup Flavorful and Easy Meal

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- 1 lb potato gnocchi - 4 cups vegetable broth - 15 oz can diced tomatoes - 2 cups fresh spinach - 1 cup diced carrots - 1 cup chopped kale or leafy greens - 1 medium onion - 3 cloves garlic - Dried herbs (basil, oregano) - Optional: red pepper flakes, salt and pepper, heavy cream - Optional: grated Parmesan cheese for serving When I make Slow Cooker Tuscan Gnocchi Soup, I love using fresh ingredients. The potato gnocchi adds a nice, fluffy texture to the soup. Vegetable broth gives a rich base that enhances all the flavors. Diced tomatoes bring a bit of sweetness and acidity, making the soup lively. Adding fresh spinach and kale gives the soup a nice green color. Spinach wilts down, while kale adds some bite. Diced carrots add a subtle sweetness and crunch. Onions and garlic are key for a great flavor base. I always choose dried herbs like basil and oregano for that classic Italian taste. You can spice things up with red pepper flakes if you like heat. Salt and pepper are essential for taste. If you want, add heavy cream for a creamy finish. Lastly, a sprinkle of Parmesan cheese on top makes each bowl extra special. - Dice the onion and garlic. - Chop the carrots, kale, and spinach. - Open and drain the canned tomatoes. When you prepare the ingredients, aim for even sizes. This helps them cook evenly. Start with the onion and garlic, as they bring great flavor. Next, chop the carrots and leafy greens. Fresh spinach adds a nice touch at the end. Finally, don’t forget to drain the canned tomatoes. This keeps the soup from being too watery. - Combine vegetables in the slow cooker. - Add broth, herbs, and season with salt and pepper. - Set the slow cooker on low or high. Now it’s time to put everything in the slow cooker. Start with the diced onion, garlic, carrots, kale, and tomatoes. Pour in the vegetable broth next. Sprinkle in dried basil and oregano for great taste. If you like heat, add red pepper flakes. Season with salt and pepper to your liking. Cover the slow cooker and choose low for 6-7 hours or high for 3-4 hours. This allows all the flavors to blend well. - Add gnocchi and spinach 30 minutes before serving. - Stir in heavy cream and cook for an additional 10 minutes. - Adjust seasoning to taste. About 30 minutes before you are ready to eat, add the potato gnocchi and chopped spinach. The gnocchi will float when they are done. Stir in heavy cream for a rich texture. Let it cook for 10 more minutes to mix all flavors. Before you serve, taste the soup and adjust the seasoning if needed. You can always add more salt, pepper, or herbs. To make your soup even better, use homemade vegetable broth. It gives a richer taste. You can also add herbs like thyme or rosemary. These extra flavors make the soup shine. If you want a dairy-free soup, swap heavy cream for coconut milk. This keeps it creamy without dairy. For gluten-free options, use gluten-free gnocchi. You can also make it low-carb by skipping the gnocchi and adding more greens. Serve this soup with crusty bread. It’s great for dipping. You can also top it with grated Parmesan cheese. A sprinkle of fresh basil or parsley adds a nice touch. This makes your soup look gourmet and tasty! {{image_4}} You can easily swap greens in this soup. Try using Swiss chard or collard greens instead of kale. Both add a nice texture and flavor. If you're not a fan of these, consider adding broccoli or zucchini for a fresh twist. For protein, you can add cooked chicken or beans. Shredded rotisserie chicken works great. If you prefer a plant-based option, black beans or cannellini beans are tasty choices. Cheese can change the soup's taste quite a bit. Instead of Parmesan, try Pecorino Romano for a sharper flavor. Adding cream cheese can make the soup silky and rich. You can also play with seasonings. Try adding smoked paprika for a deeper flavor or a pinch of cumin for warmth. If you want heat, include more red pepper flakes or hot sauce. You can adapt this soup to fit the season. In spring, add fresh peas or asparagus for a bright touch. Summer is perfect for diced bell peppers or corn. In fall, consider using butternut squash or sweet potatoes for a sweet note. Winter calls for root vegetables like parsnips or turnips that add heartiness to the soup. Adjusting the recipe this way keeps it fun and fresh every time you make it! To store your Tuscan gnocchi soup, first let it cool. Place it in an airtight container. The fridge is the best spot for your leftovers. Keep them there for up to three days. To freeze the soup, use freezer-safe bags or containers. Be sure to leave some space for expansion. When you’re ready to eat, thaw it in the fridge overnight. In the fridge, your soup stays fresh for about three days. After that, it may not taste good. Signs the soup is no longer good include a sour smell or off color. If you see mold, throw it out right away. When reheating soup, the microwave works well. Use a bowl safe for the microwave. Heat in short bursts, stirring in between. On the stovetop, pour the soup into a pot. Heat over low to medium heat. Stir often to keep it from sticking. If you froze the soup, add a splash of broth when reheating. This helps keep the soup smooth and creamy. Yes, you can make this soup ahead of time. First, chop your vegetables. Dice the onion, garlic, carrots, and kale. Store these in the fridge for up to a day. When you’re ready, combine them in the slow cooker. Add the broth and spices. Cook as the recipe states. This makes dinner easy on busy nights. Yes, this soup can be frozen. However, the texture may change. Gnocchi can become mushy when thawed. To freeze, let the soup cool first. Then, store it in airtight containers. When you want to eat it, thaw overnight in the fridge. Reheat on the stove for the best taste. If you don't have gnocchi, you have options. You can use small pasta shapes like ditalini or orzo. Another choice is to use dumplings. These alternatives will still give you a comforting soup. Just adjust the cooking time according to the type of pasta or dumpling you choose. This blog post shared a simple way to make Slow Cooker Tuscan Gnocchi Soup. We covered the key ingredients, step-by-step instructions, tips for flavor, and variations. You can make this a hearty meal with easy swaps and healthy options. Try freezing leftovers for quick meals later. With fresh ingredients and seasonings, you can enjoy this soup in many ways. Build your own perfect bowl and savor the warm, comforting flavors!

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Looking for a cozy, flavorful meal that practically cooks itself? My Slow Cooker Tuscan Gnocchi Soup is just what you need! Packed with fresh veggies and comforting gnocchi, this dish is easy to make and perfect for any night. Whether you’re short on time or just want a warm bowl of goodness, follow me as we explore the simple steps to get this delicious soup on your table. Let’s dive in!

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Ingredients

Main Ingredients

– 1 lb potato gnocchi

– 4 cups vegetable broth

– 15 oz can diced tomatoes

– 2 cups fresh spinach

– 1 cup diced carrots

– 1 cup chopped kale or leafy greens

– 1 medium onion

– 3 cloves garlic

– Dried herbs (basil, oregano)

– Optional: red pepper flakes, salt and pepper, heavy cream

– Optional: grated Parmesan cheese for serving

When I make Slow Cooker Tuscan Gnocchi Soup, I love using fresh ingredients. The potato gnocchi adds a nice, fluffy texture to the soup. Vegetable broth gives a rich base that enhances all the flavors. Diced tomatoes bring a bit of sweetness and acidity, making the soup lively.

Adding fresh spinach and kale gives the soup a nice green color. Spinach wilts down, while kale adds some bite. Diced carrots add a subtle sweetness and crunch. Onions and garlic are key for a great flavor base. I always choose dried herbs like basil and oregano for that classic Italian taste.

You can spice things up with red pepper flakes if you like heat. Salt and pepper are essential for taste. If you want, add heavy cream for a creamy finish. Lastly, a sprinkle of Parmesan cheese on top makes each bowl extra special.

Step-by-Step Instructions

Preparing the Ingredients

– Dice the onion and garlic.

– Chop the carrots, kale, and spinach.

– Open and drain the canned tomatoes.

When you prepare the ingredients, aim for even sizes. This helps them cook evenly. Start with the onion and garlic, as they bring great flavor. Next, chop the carrots and leafy greens. Fresh spinach adds a nice touch at the end. Finally, don’t forget to drain the canned tomatoes. This keeps the soup from being too watery.

Slow Cooking Process

– Combine vegetables in the slow cooker.

– Add broth, herbs, and season with salt and pepper.

– Set the slow cooker on low or high.

Now it’s time to put everything in the slow cooker. Start with the diced onion, garlic, carrots, kale, and tomatoes. Pour in the vegetable broth next. Sprinkle in dried basil and oregano for great taste. If you like heat, add red pepper flakes. Season with salt and pepper to your liking. Cover the slow cooker and choose low for 6-7 hours or high for 3-4 hours. This allows all the flavors to blend well.

Final Steps

– Add gnocchi and spinach 30 minutes before serving.

– Stir in heavy cream and cook for an additional 10 minutes.

– Adjust seasoning to taste.

About 30 minutes before you are ready to eat, add the potato gnocchi and chopped spinach. The gnocchi will float when they are done. Stir in heavy cream for a rich texture. Let it cook for 10 more minutes to mix all flavors. Before you serve, taste the soup and adjust the seasoning if needed. You can always add more salt, pepper, or herbs.

Tips & Tricks

Enhancing Flavor

To make your soup even better, use homemade vegetable broth. It gives a richer taste. You can also add herbs like thyme or rosemary. These extra flavors make the soup shine.

Adjusting for Dietary Preferences

If you want a dairy-free soup, swap heavy cream for coconut milk. This keeps it creamy without dairy. For gluten-free options, use gluten-free gnocchi. You can also make it low-carb by skipping the gnocchi and adding more greens.

Serving Suggestions

Serve this soup with crusty bread. It’s great for dipping. You can also top it with grated Parmesan cheese. A sprinkle of fresh basil or parsley adds a nice touch. This makes your soup look gourmet and tasty!

Variations

Ingredient Swaps

You can easily swap greens in this soup. Try using Swiss chard or collard greens instead of kale. Both add a nice texture and flavor. If you’re not a fan of these, consider adding broccoli or zucchini for a fresh twist. For protein, you can add cooked chicken or beans. Shredded rotisserie chicken works great. If you prefer a plant-based option, black beans or cannellini beans are tasty choices.

Flavor Variations

Cheese can change the soup’s taste quite a bit. Instead of Parmesan, try Pecorino Romano for a sharper flavor. Adding cream cheese can make the soup silky and rich. You can also play with seasonings. Try adding smoked paprika for a deeper flavor or a pinch of cumin for warmth. If you want heat, include more red pepper flakes or hot sauce.

Seasonal Variations

You can adapt this soup to fit the season. In spring, add fresh peas or asparagus for a bright touch. Summer is perfect for diced bell peppers or corn. In fall, consider using butternut squash or sweet potatoes for a sweet note. Winter calls for root vegetables like parsnips or turnips that add heartiness to the soup. Adjusting the recipe this way keeps it fun and fresh every time you make it!

Storage Info

Leftovers Storage

To store your Tuscan gnocchi soup, first let it cool. Place it in an airtight container. The fridge is the best spot for your leftovers. Keep them there for up to three days. To freeze the soup, use freezer-safe bags or containers. Be sure to leave some space for expansion. When you’re ready to eat, thaw it in the fridge overnight.

Shelf Life

In the fridge, your soup stays fresh for about three days. After that, it may not taste good. Signs the soup is no longer good include a sour smell or off color. If you see mold, throw it out right away.

Reheating Tips

When reheating soup, the microwave works well. Use a bowl safe for the microwave. Heat in short bursts, stirring in between. On the stovetop, pour the soup into a pot. Heat over low to medium heat. Stir often to keep it from sticking. If you froze the soup, add a splash of broth when reheating. This helps keep the soup smooth and creamy.

FAQs

Can I make Slow Cooker Tuscan Gnocchi Soup ahead of time?

Yes, you can make this soup ahead of time. First, chop your vegetables. Dice the onion, garlic, carrots, and kale. Store these in the fridge for up to a day. When you’re ready, combine them in the slow cooker. Add the broth and spices. Cook as the recipe states. This makes dinner easy on busy nights.

Is the soup suitable for freezing?

Yes, this soup can be frozen. However, the texture may change. Gnocchi can become mushy when thawed. To freeze, let the soup cool first. Then, store it in airtight containers. When you want to eat it, thaw overnight in the fridge. Reheat on the stove for the best taste.

What can I use instead of gnocchi?

If you don’t have gnocchi, you have options. You can use small pasta shapes like ditalini or orzo. Another choice is to use dumplings. These alternatives will still give you a comforting soup. Just adjust the cooking time according to the type of pasta or dumpling you choose.

This blog post shared a simple way to make Slow Cooker Tuscan Gnocchi Soup. We covered the key ingredients, step-by-step instructions, tips for flavor, and variations.

You can make this a hearty meal with easy swaps and healthy options. Try freezing leftovers for quick meals later. With fresh ingredients and seasonings, you can enjoy this soup in many ways. Build your own perfect bowl and savor the warm, comforting flavors!

- 1 lb potato gnocchi - 4 cups vegetable broth - 15 oz can diced tomatoes - 2 cups fresh spinach - 1 cup diced carrots - 1 cup chopped kale or leafy greens - 1 medium onion - 3 cloves garlic - Dried herbs (basil, oregano) - Optional: red pepper flakes, salt and pepper, heavy cream - Optional: grated Parmesan cheese for serving When I make Slow Cooker Tuscan Gnocchi Soup, I love using fresh ingredients. The potato gnocchi adds a nice, fluffy texture to the soup. Vegetable broth gives a rich base that enhances all the flavors. Diced tomatoes bring a bit of sweetness and acidity, making the soup lively. Adding fresh spinach and kale gives the soup a nice green color. Spinach wilts down, while kale adds some bite. Diced carrots add a subtle sweetness and crunch. Onions and garlic are key for a great flavor base. I always choose dried herbs like basil and oregano for that classic Italian taste. You can spice things up with red pepper flakes if you like heat. Salt and pepper are essential for taste. If you want, add heavy cream for a creamy finish. Lastly, a sprinkle of Parmesan cheese on top makes each bowl extra special. - Dice the onion and garlic. - Chop the carrots, kale, and spinach. - Open and drain the canned tomatoes. When you prepare the ingredients, aim for even sizes. This helps them cook evenly. Start with the onion and garlic, as they bring great flavor. Next, chop the carrots and leafy greens. Fresh spinach adds a nice touch at the end. Finally, don’t forget to drain the canned tomatoes. This keeps the soup from being too watery. - Combine vegetables in the slow cooker. - Add broth, herbs, and season with salt and pepper. - Set the slow cooker on low or high. Now it’s time to put everything in the slow cooker. Start with the diced onion, garlic, carrots, kale, and tomatoes. Pour in the vegetable broth next. Sprinkle in dried basil and oregano for great taste. If you like heat, add red pepper flakes. Season with salt and pepper to your liking. Cover the slow cooker and choose low for 6-7 hours or high for 3-4 hours. This allows all the flavors to blend well. - Add gnocchi and spinach 30 minutes before serving. - Stir in heavy cream and cook for an additional 10 minutes. - Adjust seasoning to taste. About 30 minutes before you are ready to eat, add the potato gnocchi and chopped spinach. The gnocchi will float when they are done. Stir in heavy cream for a rich texture. Let it cook for 10 more minutes to mix all flavors. Before you serve, taste the soup and adjust the seasoning if needed. You can always add more salt, pepper, or herbs. To make your soup even better, use homemade vegetable broth. It gives a richer taste. You can also add herbs like thyme or rosemary. These extra flavors make the soup shine. If you want a dairy-free soup, swap heavy cream for coconut milk. This keeps it creamy without dairy. For gluten-free options, use gluten-free gnocchi. You can also make it low-carb by skipping the gnocchi and adding more greens. Serve this soup with crusty bread. It’s great for dipping. You can also top it with grated Parmesan cheese. A sprinkle of fresh basil or parsley adds a nice touch. This makes your soup look gourmet and tasty! {{image_4}} You can easily swap greens in this soup. Try using Swiss chard or collard greens instead of kale. Both add a nice texture and flavor. If you're not a fan of these, consider adding broccoli or zucchini for a fresh twist. For protein, you can add cooked chicken or beans. Shredded rotisserie chicken works great. If you prefer a plant-based option, black beans or cannellini beans are tasty choices. Cheese can change the soup's taste quite a bit. Instead of Parmesan, try Pecorino Romano for a sharper flavor. Adding cream cheese can make the soup silky and rich. You can also play with seasonings. Try adding smoked paprika for a deeper flavor or a pinch of cumin for warmth. If you want heat, include more red pepper flakes or hot sauce. You can adapt this soup to fit the season. In spring, add fresh peas or asparagus for a bright touch. Summer is perfect for diced bell peppers or corn. In fall, consider using butternut squash or sweet potatoes for a sweet note. Winter calls for root vegetables like parsnips or turnips that add heartiness to the soup. Adjusting the recipe this way keeps it fun and fresh every time you make it! To store your Tuscan gnocchi soup, first let it cool. Place it in an airtight container. The fridge is the best spot for your leftovers. Keep them there for up to three days. To freeze the soup, use freezer-safe bags or containers. Be sure to leave some space for expansion. When you’re ready to eat, thaw it in the fridge overnight. In the fridge, your soup stays fresh for about three days. After that, it may not taste good. Signs the soup is no longer good include a sour smell or off color. If you see mold, throw it out right away. When reheating soup, the microwave works well. Use a bowl safe for the microwave. Heat in short bursts, stirring in between. On the stovetop, pour the soup into a pot. Heat over low to medium heat. Stir often to keep it from sticking. If you froze the soup, add a splash of broth when reheating. This helps keep the soup smooth and creamy. Yes, you can make this soup ahead of time. First, chop your vegetables. Dice the onion, garlic, carrots, and kale. Store these in the fridge for up to a day. When you’re ready, combine them in the slow cooker. Add the broth and spices. Cook as the recipe states. This makes dinner easy on busy nights. Yes, this soup can be frozen. However, the texture may change. Gnocchi can become mushy when thawed. To freeze, let the soup cool first. Then, store it in airtight containers. When you want to eat it, thaw overnight in the fridge. Reheat on the stove for the best taste. If you don't have gnocchi, you have options. You can use small pasta shapes like ditalini or orzo. Another choice is to use dumplings. These alternatives will still give you a comforting soup. Just adjust the cooking time according to the type of pasta or dumpling you choose. This blog post shared a simple way to make Slow Cooker Tuscan Gnocchi Soup. We covered the key ingredients, step-by-step instructions, tips for flavor, and variations. You can make this a hearty meal with easy swaps and healthy options. Try freezing leftovers for quick meals later. With fresh ingredients and seasonings, you can enjoy this soup in many ways. Build your own perfect bowl and savor the warm, comforting flavors!

Slow Cooker Tuscan Gnocchi Soup

Warm up your kitchen with this Slow Cooker Tuscan Gnocchi Soup that's bursting with flavor and nutrients! This easy-to-follow recipe combines potato gnocchi, fresh veggies, and creamy goodness for a delightful meal that cooks while you relax. Perfect for busy days, this comforting soup is a must-try. Click through to explore the full recipe and enjoy a taste of Italy right at home!
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Ingredients
  

1 lb (450g) potato gnocchi

4 cups vegetable broth

1 can (15 oz) diced tomatoes, with juices retained

2 cups fresh spinach, roughly chopped

1 cup carrots, diced into small pieces

1 cup kale (or your choice of leafy greens), chopped

1 medium onion, finely diced

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional, adjust for spice level)

Salt and pepper to taste

½ cup heavy cream (use coconut milk for a dairy-free alternative)

Grated Parmesan cheese for serving (optional)

Instructions
 

In the bowl of your slow cooker, combine the diced onion, minced garlic, diced carrots, chopped kale, and undrained diced tomatoes.

    Pour the vegetable broth over the vegetables and add the dried basil, oregano, and optional red pepper flakes. Season everything with salt and pepper to taste.

      Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours, allowing the flavors to develop beautifully.

        Approximately 30 minutes before serving, gently stir in the potato gnocchi and the chopped spinach.

          Keep the lid on until the gnocchi float to the top, indicating they're cooked through; then, stir in the heavy cream and let it cook for an additional 10 minutes to combine the flavors.

            Before serving, taste the soup and adjust the seasoning with more salt, pepper, or herbs as desired.

              Vorbereitungszeit: 15 minutes | Gesamtzeit: 7 hours | Portionen: 6

                - Presentation Tips: Serve the soup piping hot in deep bowls, topped with a generous sprinkle of grated Parmesan cheese. For a touch of color, add a sprig of fresh basil or parsley as a garnish. Pair with crusty bread to soak up the delicious broth for a comforting and hearty meal!

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