Veggie & Gnocchi Soup

I love soup, especially during the winter time. It's comforting, healthy, and super easy to throw together. It's a great way to get those veggies in too:)

Every time I make soup, it's a little different but I finally wrote down the recipe as I went so I could share it! I'm really glad I did because this batch turned out AMAZING!!

This soup is extremely customizable. Use the ingredients you like and replace the ones you don't like with your favorite veggies. I often just throw in whatever I have on hand.

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Veggie and Gnocchi Soup Recipe

• 8 cups of water

• 2.5 T Better than Bouillon

• (you can use 8 cups of Veggie Broth instead of the Water and Bouillon)

• 3 T Italian Seasoning

• 1 can of stewed tomatoes, chopped (I cut mine with scissors)

• 5 large carrots, chopped

• 5 celery sticks, chopped

• 1 yellow onion, chopped

• 4 cloves of garlic, minced

• 1 can of green beans, drained and rinsed

• 1 package of gnocchi

• 1 cup of quinoa

• A couple shakes of cayenne pepper

If making in instant pot: Add all ingredients except gnocchi to the pot. Cook on manual for 3 minutes and release immediately. While it's cooking, cook the gnocchi following the package directions. Add the drained gnocchi to the soup once it's done.

If making in a crockpot: add all ingredients to the crockpot except the gnocchi. Cook on low for 6-8 hours. Before serving, make the gnocchi following the package instructions. Add the drained gnocchi to the soup.

If making on the Stovetop: Add all ingredients except gnocchi to a large pot. Bring to a boil, then simmer for at least 30 minutes. While simmering, cook the gnocchi following the package directions. Once soup is done, add the drained gnocchi.

*You can sauté your onions and garlic in water for 5 minutes before adding to the pot to make the soup, it brings out the flavors . I often skip this step and just throw it all in the pot and it always still taste great.