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To make this soup, you need a few key items. Here’s what you’ll need: - 1 tablespoon olive oil - 1 onion, chopped - 3 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 teaspoon dried Italian herbs - 4 cups vegetable broth - 1 (16-ounce) package potato gnocchi - 1 cup heavy cream or coconut cream - 2 cups fresh spinach - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) - Fresh basil for garnish These ingredients come together to create a rich, creamy flavor. The gnocchi adds a nice texture. The spinach gives a pop of color and nutrition. You can boost the flavor with some optional additions. Try adding: - A squeeze of lemon juice for brightness - Crushed red pepper flakes for heat - Chopped sun-dried tomatoes for sweetness - Other fresh herbs like parsley or thyme These extras can take your soup to a new level. They enhance the taste and make it your own. Not all ingredients are set in stone. Here are some swaps you can make: - Use chicken broth instead of vegetable broth for a meaty flavor. - Swap heavy cream for coconut cream for a dairy-free option. - Use frozen spinach if fresh is not available. Feel free to adjust based on your diet or what you have at home. Cooking should be flexible and fun! Start by setting your Instant Pot to Sauté mode. Add one tablespoon of olive oil. Next, toss in one chopped onion, three minced garlic cloves, one diced carrot, and one diced celery stalk. Sauté these ingredients for about 5 to 7 minutes. You want the vegetables to soften and become fragrant. Now, stir in one teaspoon of dried Italian herbs. Cook for another minute to let the herbs release their flavor. This step builds a solid base for the soup. After that, pour in four cups of vegetable broth. Then, add one 16-ounce package of potato gnocchi. Close the lid tightly. Set the Instant Pot to high pressure for 2 minutes. Don’t forget to ensure the steam valve is on “Sealing.” When the time is up, allow for a quick release of pressure. Be careful when you open the lid. The steam can be hot and strong. Now, it’s time to make it creamy. Stir in one cup of heavy cream or coconut cream if you prefer a lighter option. Add two cups of fresh spinach. Use the Sauté mode again for another 2 to 3 minutes. This will let the spinach wilt and everything heat through. Season your soup with salt and pepper to taste. When serving, garnish with grated Parmesan cheese and fresh basil. This adds both flavor and a nice touch to your dish. Enjoy your creamy Tuscan gnocchi soup! To get the right texture, use heavy cream. It gives a rich, smooth feel. If you prefer a lighter soup, coconut cream works well too. Blend it in after cooking. This adds creaminess without heaviness. Stir gently to combine everything fully. Want to cut calories? Try half-and-half instead of heavy cream. You can also use milk for a lighter choice. For a dairy-free option, coconut milk is great. It has a lovely flavor that pairs well with the soup. Just remember to adjust the seasoning if needed. To boost flavor, use fresh herbs like basil or parsley. Add them just before serving. A squeeze of lemon juice adds brightness too. If you love spice, sprinkle in red pepper flakes. These small changes can elevate your soup. Taste as you go to get it just right! {{image_2}} For a vegan twist, swap heavy cream for coconut cream. It gives a rich taste without dairy. Use vegetable broth as your base. Replace the Parmesan cheese with a sprinkle of nutritional yeast for a cheesy flavor. Fresh herbs truly enhance the soup. You can add basil or parsley for a bright touch. Adding protein makes the soup heartier. You can include cooked chicken or sausage. Simply sauté the meat with the veggies at the start. For chicken, use rotisserie for convenience. If you prefer sausage, use Italian sausage for a flavor boost. Ensure all add-ins are cooked through for best results. Seasonal veggies can add depth and color. In spring, consider asparagus or peas for a fresh crunch. In fall, add chopped kale or mushrooms for warmth. Zucchini works well in summer, giving a nice texture. Just remember to chop them small, so they cook evenly in the Instant Pot. To keep your soup fresh, let it cool first. Transfer it to an airtight container. This will help keep it safe and tasty. You can store it in the fridge for up to three days. Make sure to label the container with the date. When you reheat the soup, do it gently. Pour the soup into a pot and heat over low to medium heat. Stir often to keep it from sticking. If the soup seems thick, add a little water or broth. This will help bring back its creamy texture. You can freeze this soup for later! Use a freezer-safe container and leave some space at the top. The soup will expand as it freezes. It can last in the freezer for up to three months. When you are ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can make this soup on the stove. Start by sautéing the vegetables in a large pot. Add the broth and bring it to a boil. Next, add the gnocchi and cook until they float to the top. Stir in the cream and spinach last. Cook until the spinach wilts. This method takes a bit longer but works great. Gnocchi cooks quickly. Once you add it to the soup, watch for it to float. This means it is done. It usually takes about 2-3 minutes. If you're unsure, taste one to check. The texture should be soft yet firm. This soup pairs well with crusty bread. You can also serve a green salad on the side. A light vinaigrette adds a nice touch. If you want something warm, garlic bread is a great option too. Enjoy your meal with a sprinkle of fresh basil on top! This blog post covered how to make Instant Pot Creamy Tuscan Gnocchi Soup. We discussed key ingredients, cooking steps, and how to make it your own. You learned about tips to enhance flavor and options for variations like vegan or extra protein. We also shared storage tips for leftovers. Now, you can create a great meal that warms the heart. Experiment with flavors, and enjoy every scoop!

Instant Pot Creamy Tuscan Gnocchi Soup

Warm up with a bowl of creamy Tuscan gnocchi soup that bursts with flavor! This quick and easy recipe combines fresh ingredients like spinach and Italian herbs, all made effortlessly in your Instant Pot. Perfect for chilly days, this cozy dish can be ready in just 30 minutes. Don't miss out on this comforting meal; click through to discover how to make this delicious gnocchi soup today!
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Ingredients
  

1 tablespoon olive oil

1 onion, chopped

3 cloves garlic, minced

1 carrot, diced

1 celery stalk, diced

1 teaspoon dried Italian herbs

4 cups vegetable broth

1 (16-ounce) package potato gnocchi

1 cup heavy cream or coconut cream for a lighter option

2 cups fresh spinach

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Fresh basil for garnish

Instructions
 

Set your Instant Pot to the Sauté mode. Add olive oil, then toss in the chopped onion, minced garlic, diced carrot, and diced celery. Sauté for about 5-7 minutes, until the vegetables are softened.

    Stir in the dried Italian herbs and cook for an additional minute until fragrant.

      Pour in the vegetable broth and add the potato gnocchi. Close the lid and set the Instant Pot to high pressure for 2 minutes. Ensure the steam valve is set to “Sealing.”

        Once the cooking time is complete, allow for a quick release of pressure. Carefully open the lid.

          Stir in the heavy cream or coconut cream and add the fresh spinach. Let it cook on the Sauté mode for another 2-3 minutes until the spinach wilts and everything is heated through.

            Season with salt and pepper to taste.

              Serve hot, garnished with grated Parmesan cheese and fresh basil for an added touch of flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4