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Vegetable Gnocchi Parmesan Soup
with carrot, celery, and spinach
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Vegetarian
Chef
Laura Alpern
In Your Box (serves 2)
- 12 oz. Par-Cooked Gnocchi
- 4 fl. oz. Cream Sauce Base
- 4 oz. Carrot & Celery Blend
- 2 oz. Baby Spinach
- 1 oz. Shredded Parmesan Cheese
- 4 tsp. Mirepoix Broth Concentrate
- 2 tsp. Minced Garlic and Parsley
- ¼ oz. AP Flour
- 3 Thyme Sprigs
- ½ tsp. Poultry Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories550
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Carbohydrates74g
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Net Carbs70g
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Fat22g
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Protein15g
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Sodium1840mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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Add protein to meal as desired.
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1 Prepare the Ingredients
Coarsely chop spinach.
Stem and coarsely chop thyme. -
2 Start the Soup
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add carrot and celery blend to hot pot. Stir often until softened, 5-6 minutes.Add minced garlic and parsley and stir occasionally until fragrant, 30-60 seconds. -
3 Finish the Soup
Add 1/2 tsp. thyme and flour to hot pot. Stir until no dry flour remains.
Stir in 1 1/2 cups water, cream base, mirepoix base, poultry seasoning, 1/4 tsp. salt, and a pinch of pepper. Bring to a simmer.Once simmering, stir often until vegetables are tender and soup is slightly thickened, 6-8 minutes.While soup simmers, continue recipe. -
4 Add Gnocchi and Finish Dish
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add gnocchi to hot pan and stir occasionally until tender and golden-brown, 5-7 minutes.
Remove from burner.Add browned gnocchi, spinach, and half the cheese (reserve remaining for garnish) to hot pot with soup. Stir occasionally until combined and spinach is wilted, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping soup with remaining cheese. Bon appétit!
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