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

Save Recipe

Prep 45 min
Total 45 min
Servings 6

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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.

by: Tablespoon Kitchens

Updated Nov 11, 2019

Save
Share
Keep Screen On

Ingredients

Soup

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

Croutons

12 (1/2-inch) slices ciabatta bread
1/4 cup butter, melted
3/4 cup shredded Parmesan cheese

Steps

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.

Expert Tips

tip 1
We recommend refrigerated pesto over the kind you find in a jar, as the refrigerated variety will have a fresher flavor.
tip 2
Can’t find the gnocchi? Shelf-stable, unrefrigerated gnocchi is usually found in the pasta section of the grocery store.
tip 3
If you’re short on time, you can serve this soup with store-bought salad croutons instead.

Nutrition Information

810 Calories, 45g Total Fat, 22g Protein, 80g Total Carbohydrate, 8g Sugars

Nutrition Facts

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

Calories: 810

Calories from Fat: 400

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;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.