Jacquiline
Hey so this beautiful Vegetable Gnocchi Soup here has played a big role in my quest for simplifying my life.
Strange how a simple bowl of soup can do that. But as they say, it’s the little things. 🙂
You see I go a little stir crazy in February? (Don’t we all?!) I’m waiting ever so impatiently for the rain to stop and already dreaming of a summer vacation. Do you feel like this too?? A little winter sitr-crazy, a little impatient, a little overwhelmed with the sheer business of life? I totally get it. As a naturally impatient person, okay REALLY impatient person. My restlessness often fuels my need for seeking after the next big thing. Which then fills my heart with major discontentment. So knowing this about myself I’ve decided that my goal this year is to work on (NOT perfect) but work on, my impatience and ugly discontentment. My hope is that focusing on being more present with people, practicing thankfulness and simplifying in certain areas of my life that often overwhelm me will help my restlessness . Believe it or not cooking is also one of those areas. Yes, cooking! The foodie and food blogger that I am often feels too stretched in the cooking department. So my mission is to simplify by cooking a bit but without skimping on nutrition or flavor-a fine balancing act I know but so far this Vegetable Gnocchi Soup has been a great place for me to start!
Because What I’m loving about this Vegetable Gnocchi Soup is that:
1.) It really is SO simple and can be cooked in….JUST ONE PAN! Yesss!! What can be better than only having one dish to wash?! You’re welcome! 😉
2.) This Vegetable Gnocchi Soup can easily be made vegan, thanks to all of the delicious “meat free” sausages out there. You guys there are so many options! The “meat” shown in the picture is actually a vegan, soy free sausage. Such an oxymoron I know. I used Field Roast’s Italian Sausage and I loved that it offered that “crumbly” sausage texture and it was seriously so delicious. Of course you can also make this Vegetable Gnocchi soup with traditional Italian Sausage or chicken sausage.
3.) The pillowy soft gnocchi is the shining star of this Vegetable Gnoocchi soup! Obviously because it’s in the title but also because gnocchi cooks in 3 MINUTES, talk about simplifying!
I hope you love how delicious and simple this soup is! Enjoy!
- 2 tablespoons olive oil
- 8 ounces ground vegetarian sausage I used Field Roast's Italian vegan sausage or use Italian pork or chicken sausage.
- 1 small chopped yellow onion
- 1 cup chopped zuchinni
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cloves chopped garlic
- 1/4 teaspoon oregano
- 1/2 teaspoon ground sage
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemarry
- salt and pepper to taste
- 24 ounces vegetable broth
- 1 cup chopped greens of choice such as chard or kale
- 16 ounces gnocchi I used DeLallo Gnocchi but get whatever is available to you.
- In a large pot heat olive oil up over medium heat. Add the sausage and cook until it's cooked through.
- In the same pot sir in the onion and cook stirring occassionally for about three minutes or until onions look translucent.
- Next stir in the zucchini, carrots celery, garlic and spices. Cover and cook for 15 minutes or until veggies have softened.
- Pour in the vegetable broth, then stir in the gnocchi and greens. Cook 5 more minutes.
- Serve immediately.