Creamy Vegetarian Chickpea Gnocchi Soup Recipe

My Cozy Soup Secret

I love a soup that feels like a hug. This one is just that. It is creamy and full of good things. You get soft gnocchi, tender chickpeas, and little pops of green spinach.

My grandson calls it “pillow soup.” I still laugh at that. The gnocchi really are like little fluffy pillows. Doesn’t that smell amazing when it starts to cook? This matters because a happy meal makes a happy home. It is simple magic.

A Little Story for You

I first made this on a very rainy Tuesday. The sky was gray all day. I wanted something warm and comforting. I used what I had in my pantry.

That is the best kind of cooking. No fancy trip to the store needed. It turned out so well, I wrote it down right away. What is your favorite meal for a rainy day? I would love to know.

Why Those Ingredients Matter

Let’s talk about the chickpeas. They are not just for salads. In this soup, they add a nice gentle bite. They also give us good protein to keep us full.

The spinach is my sneaky trick. It wilts down so softly. It adds pretty color and vitamins without a strong taste. This matters because food should be both kind and tasty. It is good for your body and your heart.

Let’s Get Cooking Together

Start with the onion, carrot, and celery. We call this the “sofrito.” Cook it slow in the oil. You want it all soft and sweet. That is the flavor base for everything.

Then add your garlic and herbs. Just cook for a minute! This wakes up their smell. Fun fact: Rubbed sage is just dried sage leaves rubbed into flakes. It is milder than ground sage! Now, add the broth and chickpeas. Let it all get friendly in the pot.

The Finishing Touches

After the gnocchi are tender, lower the heat. Stir in the milk and Parmesan. Watch the cheese melt into the broth. It becomes so creamy and rich.

Take the pot off the stove. Now stir in the spinach. The heat from the soup will wilt it perfectly. Give it a taste. Does it need more pepper? I always add a little more. Do you prefer more spinach or less in your soups?

Make It Your Own

This soup is like a friendly recipe. It welcomes changes. Try it with kale instead of spinach. Use a different cheese you have in the fridge.

The best meals are the ones you make yours. What is one ingredient you always add to soup? For me, it is an extra clove of garlic. I just can’t help it. Share your favorite soup trick with me sometime.

Ingredients:

Ingredient	Amount	Notes
Olive oil	2 tablespoons
Yellow onion	1 medium	diced
Carrots	2 large	diced
Celery	2 stalks	diced
Garlic	4-5 cloves	minced
Dried thyme	1 teaspoon
Dried oregano	1 teaspoon
Rubbed sage	1/2 teaspoon
Vegetable broth	32 ounces (4 cups)
Chickpeas	1 (15 ounce) can	drained
Potato gnocchi	1 pound
Whole milk	1 cup
Shredded Parmesan cheese	1 cup
Baby spinach	2 to 3 cups
Salt	to taste
Black pepper	to taste

A Cozy Bowl of Goodness: My Creamy Chickpea Gnocchi Soup

Hello, my dear. Come sit a moment. I want to tell you about this soup. It is my new favorite for a chilly afternoon. It feels like a warm hug from the inside. You get soft little gnocchi and creamy broth in every spoonful. Doesn’t that sound wonderful? I made it just last Tuesday. The whole house smelled of garlic and thyme. My cat, Mabel, even came to the kitchen to investigate. I still laugh at that.

Now, let’s get your pot ready. This comes together like a happy little story. We start with the good, earthy smells. Then we add the cheerful chickpeas and fluffy gnocchi. We finish with a sprinkle of green. Are you ready? Here is exactly how we make it.

1. Warm your olive oil in a big pot over medium heat. Toss in your diced onion, carrot, and celery. Add a couple pinches of salt. Now, just let them soften and get friendly. Stir them now and then for about 8 minutes. This smell is the start of every good soup. I call it the “kitchen perfume.” (A hard-learned tip: Don’t rush this step! Letting the veggies soften well makes the soup taste sweeter.)
2. Stir in your minced garlic and dried herbs. Oh, the thyme and sage! They smell like a cozy forest. Cook this for just one minute. You want it fragrant, but not brown. Stir it almost the whole time. Can you guess which herb is my favorite in this soup? Share below!
3. Time for the chickpeas and vegetable broth. Pour it all in and give it a good stir. Turn the heat up to bring it to a gentle simmer. You’ll see little bubbles at the edge. Once it’s bubbling, reduce the heat. Let it happily simmer for 5 minutes. This lets all the flavors start to dance together.
4. Here come the gnocchi! Drop them right into the simmering broth. They will sink at first. Then they’ll float back up when they are done. Cook them for about 5 minutes. They will be tender and perfect. I always think they look like little fluffy pillows.
5. Turn the heat down to low. Stir in the milk and shredded Parmesan cheese. Keep stirring until the cheese melts into the broth. It becomes so creamy and dreamy. Doesn’t that look amazing? Be careful not to let it boil now.
6. Take the pot off the heat. Stir in your handfuls of fresh baby spinach. The heat from the soup will wilt it perfectly. Let it sit for a few minutes. Finally, taste it. Add salt and pepper until it sings to you. And there you have it!

Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 5 servings
Category: Dinner, Soup

Three Fun Twists for Your Soup

This soup is a wonderful friend. It loves to play dress-up! Here are three easy ways to change its outfit. Try one next time you make it. It keeps things fun in the kitchen.

The “Sunshine” Twist: Swap the spinach for a cup of frozen corn. Add it with the chickpeas. It gives a sweet, sunny little pop in every bite.

The “Cozy Cottage” Twist: Use a can of white beans instead of chickpeas. Add a teaspoon of rosemary with the thyme. It tastes like a stone cottage by the sea.

The “Little Kick” Twist: Add a big pinch of red pepper flakes with the garlic. Finish with a squeeze of lemon juice. It wakes up all the flavors beautifully.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This soup is a full meal in a bowl. But I love to make it feel special. Serve it in your prettiest, deepest bowls. A little extra Parmesan on top is a must. Some crusty bread for dipping is pure joy. A simple green salad on the side is perfect, too.

For a drink, a crisp apple cider pairs so nicely. The sweetness loves the creamy soup. For the grown-ups, a glass of dry white wine is lovely. It cuts right through the richness. Which would you choose tonight?

Storing Your Cozy Chickpea Gnocchi Soup

Let’s talk about keeping this soup cozy for later. It stores beautifully in the fridge. Just let it cool first. Then pop it in a sealed container for 3-4 days.

You can freeze it too. But leave out the spinach and Parmesan. Add those fresh when you reheat. I once froze it with the cheese. It got a bit grainy. We still ate it, of course!

Reheating is simple. Warm it gently on the stove. Add a splash of broth or milk if it’s thick. Batch cooking this soup saves a busy weeknight. It means a warm meal is always ready. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Hiccups

Even grandmas have little kitchen troubles sometimes. Here are easy fixes. First, if your soup is too thin, let it simmer a bit longer. The broth will reduce and thicken nicely.

Second, if the gnocchi gets mushy, you cooked it too long. I remember when I did that! Next time, check it a minute early. It should be tender but firm. This matters for perfect texture.

Third, if the soup tastes bland, don’t worry. Seasoning at the end is key. Add more salt and pepper slowly. Taste as you go. This builds your confidence and makes flavors sing. Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use certified gluten-free gnocchi. Check your broth label too.

Q: Can I make it ahead? A: Absolutely. Prep the veggie base early. Add broth and finish cooking later.

Q: What can I swap for spinach? A: Kale or chopped Swiss chard work great. Fun fact: spinach wilts from the soup’s heat alone!

Q: Can I double the recipe? A: You sure can. Just use a very big pot.

Q: Any optional tips? A: A squeeze of lemon at the end is lovely. It makes all the flavors bright. Which tip will you try first?

From My Kitchen to Yours

I hope this soup warms your kitchen and your belly. It is a hug in a bowl. Cooking should be joyful, not stressful. My door is always open for more chats.

I would love to see your creation. Share a photo of your cozy dinner table. Have you tried this recipe? Tag us on Pinterest! Let’s build a community of happy home cooks.

Happy cooking!

—Anna Whitmore.