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This soup is full of flavor and easy to make. Here are the main ingredients you'll need: - 1 lb (450g) potato gnocchi - 4 cups vegetable broth - 1 can (15 oz) diced tomatoes, undrained - 2 cups fresh spinach, chopped - 1 cup carrots, diced - 1 cup kale, chopped (or other leafy greens) - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional) - Salt and pepper to taste - ½ cup heavy cream (or coconut milk for a dairy-free option) - Grated Parmesan cheese for serving (optional) These ingredients blend well together. The gnocchi adds heartiness. The spinach and kale give it color and nutrition. The tomatoes add a hint of sweetness. You can switch things up in this soup. Here are some ideas: - Add other vegetables like zucchini or bell peppers for more flavor. - Use different greens, like Swiss chard or collard greens. - For a spicy kick, increase the red pepper flakes. - Swap heavy cream for coconut milk for a lighter soup. - Top with fresh herbs like basil or parsley for extra freshness. These options let you make the soup your own. Feel free to mix and match based on what you have at home. Choosing fresh produce makes a big difference. Here’s how to pick the best: - For spinach and kale, look for bright green leaves without brown spots. - Choose carrots that are firm and smooth. Avoid ones that are limp or cracked. - Select tomatoes that feel heavy and have a rich color. - Check onions for dry, papery skin and a heavy feel. Fresh ingredients boost the flavor and nutrition of your soup. Always aim for quality when you shop. Start by chopping the onion, garlic, carrots, and kale. Place them in your slow cooker. Add the canned tomatoes without draining them. This gives the soup extra flavor. Pour in the vegetable broth. It's the base of our soup. Then, add the dried basil, oregano, and optional red pepper flakes. Don't forget to season with salt and pepper. Stir everything well to mix the flavors. Cover the slow cooker with the lid. Set it to low for 6-7 hours or high for 3-4 hours. Cooking on low lets the flavors blend nicely. If you're short on time, the high setting works well too. Just make sure to check the soup toward the end. This way, you can ensure the vegetables are tender. About 30 minutes before serving, stir in the potato gnocchi and chopped spinach. The gnocchi will float when they are ready. This shows they are cooked through. After the gnocchi are done, mix in the heavy cream. Let it cook for an extra 10 minutes. This will make your soup rich and creamy. Taste the soup and adjust the seasoning if needed. To make your Slow Cooker Tuscan Gnocchi Soup pop with flavor, focus on fresh herbs. Fresh basil adds a bright taste. Try adding it at the end for the best flavor. Also, use a good vegetable broth. A rich broth adds depth to the soup. If you like heat, add more red pepper flakes. They boost the soup’s warmth. You can also mix in a splash of lemon juice. This adds a nice zing to the creamy soup. One common mistake is adding the gnocchi too early. They should go in about 30 minutes before serving. If you add them too soon, they may get mushy. Also, don’t skip the heavy cream. It brings a rich texture to the soup. Another mistake is not seasoning enough. Taste your soup before serving. Adjust salt and pepper to make it just right. Serve your soup hot in deep bowls. Add a sprinkle of grated Parmesan cheese on top. It adds a savory touch. You can also garnish with fresh basil or parsley. This gives a pop of color. For a complete meal, pair it with crusty bread. The bread is perfect for dipping. You can even serve a simple salad on the side. A light salad balances the rich soup. Enjoy your meal with a warm drink to make it cozy! {{image_2}} You can easily make this soup gluten-free. Just use gluten-free gnocchi. Many stores sell it now. For a dairy-free twist, swap heavy cream with coconut milk. The coconut milk adds a nice creaminess without any dairy. Feel free to mix up the veggies! You can add zucchini, bell peppers, or even mushrooms. If you want a sweeter taste, try adding sweet potatoes. The soup remains tasty and colorful with any veggie you choose. Need some extra protein? Add cooked chicken, turkey, or sausage. You could also use white beans. They add protein and make the soup filling. Just stir them in about 30 minutes before serving. Each option boosts the flavor and makes your meal more satisfying. To store leftover Slow Cooker Tuscan Gnocchi Soup, let it cool first. Pour the soup into an airtight container. Make sure to leave some space at the top. This helps avoid spills when freezing. Label the container with the date. Store it in the fridge if you plan to eat it soon. For longer storage, put it in the freezer. You can freeze this soup for up to three months. When you're ready to eat, thaw it in the fridge overnight. Once thawed, heat the soup on the stove over low heat. Stir it gently to warm it evenly. If the soup seems thick, add a splash of broth or water. This will help bring back its creamy texture. To keep your soup fresh, use high-quality ingredients. Fresh greens like spinach and kale taste best. If you add cream, use it right before serving. Cream can curdle if frozen. For the best flavor, consume the soup within a week when stored in the fridge. Remember to taste and adjust the seasonings after reheating. Yes, you can use frozen gnocchi. Just add them to the soup about 30 minutes before serving. They will cook perfectly in the hot broth. Frozen gnocchi saves time and gives great results. The soup lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. If you want it to last longer, freeze it instead. I love serving this soup with crusty bread. You can also pair it with a simple salad. A sprinkle of grated Parmesan on top adds a nice touch. Enjoy it as a cozy meal! This blog post covered how to make slow cooker Tuscan gnocchi soup. You learned about key ingredients, from the base to optional add-ins. I shared tips for cooking and enhancing flavor. You also found storage tips and common questions. Tuscan gnocchi soup is flexible and fun to make. Enjoy playing with the flavors and textures. Happy cooking!

Slow Cooker Tuscan Gnocchi Soup

Warm up with this delightful Slow Cooker Tuscan Gnocchi Soup that's perfect for any meal! Packed with hearty flavors from fresh veggies, tender gnocchi, and a creamy finish, this comforting soup is both easy to make and a family favorite. Discover how to create a bowl of deliciousness with simple ingredients and minimal prep. Click through to explore the full recipe and make your next mealtime a breeze!
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Ingredients
  

1 lb (450g) potato gnocchi

4 cups vegetable broth

1 can (15 oz) diced tomatoes, undrained

2 cups fresh spinach, chopped

1 cup carrots, diced

1 cup kale, chopped (or other leafy greens)

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

½ cup heavy cream (or coconut milk for a dairy-free option)

Grated Parmesan cheese for serving (optional)

Instructions
 

In the slow cooker, combine the diced onion, minced garlic, carrots, chopped kale, and canned tomatoes (with their juices).

    Pour in the vegetable broth and add the dried basil, oregano, and red pepper flakes. Season with salt and pepper to taste.

      Cover and cook on low for 6-7 hours or high for 3-4 hours, allowing the flavors to meld.

        About 30 minutes before serving, stir in the gnocchi and chopped spinach.

          Once the gnocchi are cooked (they will float to the top), stir in the heavy cream and let cook for an additional 10 minutes.

            Taste and adjust seasoning as needed.

              Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6

                - Presentation Tips: Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Garnish with a sprig of fresh basil or parsley for added color. Serve with crusty bread on the side for a hearty meal!