This recipe for Slow Cooker Gnocchi Minestrone Soup is all sorts of hearty and comforting yet still packed with healthy vegetables. Scroll down to find out how to make it.
I’m about to make a very polarizing statement, and it’s that I actually LOVE the colder months…and I’m not just talking about omg fall. Of course the holidays are the pinnacle of the winter season, but I must admit I love a nice cozy night by the fireplace, watching movies and eating soup even in January/February. Don’t hate 😉
Whether you’re like me or a total winter hater, this Slow Cooker Gnocchi Minestrone soup will help lessen the blow. It’s pretty much the definition of comfort food, yet it still packs in a ton of vegetables. By opting for a vegan gnocchi + skipping the cheese this is a delicious vegan meal. And who doesn’t love the ease and convenience of a slow cooker recipe?
Slow Cooker Gnocchi Minestrone Soup
Hearty Slow Cooker Gnocchi Minestrone Soup. A delicious comfort food meal for the winter months, packed with vegetables!
Ingredients
- 4 cups chicken or vegetable stock
- 2 cans (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/4 cup pesto
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 cup onion, diced
- 3 cloves of garlic, minced
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (15 oz) white cannellini beans, drained and rinsed
- 1 large green zucchini, diced
- 1 cup green beans, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 bay leaves
- 3 cups baby spinach
- 16oz gnocchi, cooked as directed, remains separate
- fresh parsley and/or freshly shaved parmesan cheese for garnish
Instructions
- Add stock, diced tomatoes, tomato paste, pesto, carrots, celery, onions, garlic, zucchini, green beans, all spices, salt, pepper and bay leaves to a large slow cooker. Stir together
- Cook on low heat 6-8 hours or high for 4 hours
- Add in the beans and cook for another 15-20 minutes
- Stir in spinach and cook for another 3-5 minutes until heated through and spinach fully wilts
- Remove bay leaves. Taste and see if you’d like to add more salt (I usually add a bit more!)
- Add gnocchi to each bowl with soup just before serving.* Top with garnishes of choice, and delicious alongside a big slice of sourdough!
Notes
* gnocchi will get soggy if you leave it in the soup, so add it to each bowl as served
What gnocchi should I use?
I used this gluten-free/vegan gnocchi brand I found at my local Whole Foods.
I have not tried this recipe using cauliflower gnocchi, so I’m not sure how well it would hold up in the soup compared to potato gnocchi.
I also recommend cooking the gnocchi separately and adding to to each bowl of soup right before serving, rather than cooking in the slow cooker as it will get too mushy.
You can almost SEE the comfort steaming out of this Slow Cooker Gnocchi Minestrone, right?
Of course you can use a different pasta if you’d like, or even rice would be a delicious variation.
For additional protein, adding chicken or sausage to this soup would be delicious.
Store in an airtight tupperware and enjoy for up to a week.
As always, if you make this Slow Cooker Gnocchi Minestrone or any of my other recipes be sure to tag me on Instagram so I can see how it turned out!
You might also like:
Bell Pepper Nacho Boats
Cheesy Buffalo Chicken Dip
Creamy Butternut Squash Pasta Sauce
Grain-Free Chicken Nuggets
Spicy Parmesan Garlic Lentil Pasta
Vegetarian Chili Mac & Cheese
Slow Cooker Chili
