Cauliflower Pesto Gnocchi Soup with Parmesan Croutons

Name: Cauliflower Pesto Gnocchi Soup with Parmesan Croutons
Prep time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 3 tablespoons butter; 1 cup chopped onions; 3 cloves garlic, finely chopped; 2 tablespoons Gold Medal™ all-purpose flour; 3/4 teaspoon salt; 1/4 teaspoon pepper; 1 carton (32 oz) Progresso™ chicken broth; 1 small head cauliflower, trimmed and chopped (about 5 cups); 1 package (16 oz) potato gnocchi; 1 cup heavy whipping cream; 1/2 cup refrigerated basil pesto; 3 cups baby spinach; 2 teaspoons lemon juice; 12 (1/2-inch) slices ciabatta bread; 1/4 cup butter, melted; 3/4 cup shredded Parmesan cheese

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Kitchen Tested

Cauliflower Pesto Gnocchi Soup with Parmesan Croutons

Prep 45 min
Total 45 min
Servings 6

Cold weather calls for comfort food, and it doesn’t get much more comforting than a cozy bowl of creamy, hearty gnocchi soup. That is, until you add a hefty slab of crunchy, cheesy toasted bread to the mix. That's when you know you’re living a life of luxury. MORE+ LESS-

By Tablespoon Kitchens

Updated November 11, 2019

Make with

Progresso Broth

Ingredients

Soup

tablespoons butter

cup chopped onions

cloves garlic, finely chopped

tablespoons Gold Medal™ all-purpose flour

3/4

teaspoon salt

1/4

teaspoon pepper

carton (32 oz) Progresso™ chicken broth

small head cauliflower, trimmed and chopped (about 5 cups)

package (16 oz) potato gnocchi

cup heavy whipping cream

1/2

cup refrigerated basil pesto

cups baby spinach

teaspoons lemon juice

Croutons

(1/2-inch) slices ciabatta bread

1/4

cup butter, melted

3/4

cup shredded Parmesan cheese

Steps

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1

In 5-quart Dutch oven, heat 3 tablespoons butter over medium heat. Cook onions in butter 4 minutes, stirring occasionally. Add garlic; cook and stir 1 minute. Add flour, salt and pepper; cook and stir 2 minutes.
2

Stir in broth and cauliflower; heat to boiling. Reduce heat to low; simmer 15 minutes.
3

Increase heat to medium-high. Add gnocchi; cook 2 minutes. Stir in whipping cream; heat to simmering. Add pesto and spinach; cook 1 to 2 minutes or until spinach is wilted. Stir in lemon juice.
4

Meanwhile, set oven control to Broil. Arrange ciabatta slices on ungreased large cookie sheet; brush both sides with melted butter. Broil with tops 6 inches from heat 1 to 2 minutes on each side or until lightly toasted. Sprinkle rounded tablespoonful of Parmesan cheese on top of each slice. Broil 1 to 2 minutes or until cheese is lightly browned. Serve with soup.

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Expert Tips

We recommend refrigerated pesto over the kind you find in a jar, as the refrigerated variety will have a fresher flavor.
Can’t find the gnocchi? Shelf-stable, unrefrigerated gnocchi is usually found in the pasta section of the grocery store.
If you’re short on time, you can serve this soup with store-bought salad croutons instead.

Nutrition Information

Nutrition Facts

Serving Size: 1 2/3 cups soup and 2 croutons

Calories: 810
Calories from Fat: 400

% Daily Value

Total Fat: 45g; 69%
Saturated Fat 21g 107% Trans Fat 1g
Cholesterol: 95mg; 31%
Sodium: 1970mg; 82%
Potassium: 600mg; 17%
Total Carbohydrate: 80g; 27%
Dietary Fiber 6g 26% Sugars 8g
Protein: 22g

% Daily Value*:

Vitamin A: 60%; 60%
Vitamin C: 25%; 25%
Calcium: 35%; 35%
Iron: 30%; 30%

Exchanges:

4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;