1-First Steps: Prep and Sauté: Begin by chopping all your vegetables into bite-sized pieces since this soup stays chunky and hearty. Heat 1 tablespoon of olive oil in a large pot over medium heat, then cook 3 tablespoons of finely chopped onion for 2-3 minutes until they soften up. This base sets the flavor, so don’t rush it I learned that the hard way once!

2-First Steps: Prep and Sauté: Next, add the 3 carrots (about 8 oz.) and cook for another 2-3 minutes to let them start softening. Then, toss in 1 zucchini (about 5 oz.) and 4 cloves of minced garlic, seasoning with salt and pepper to taste. Keep stirring until you catch that wonderful garlic aroma, which usually takes a few more minutes.

3-Simmer and Add Gnocchi: Stir in 1 can of tomato puree (10 oz.) and 2 cups of vegetable stock, then lower the heat, cover the pot, and let it simmer for 30-40 minutes until the vegetables are tender. About 20 minutes in, boil your 1 package of gnocchi (approximately 18 oz.) according to the package instructions until they float don’t forget to reserve 1 cup of that pasta water before draining.

4-Simmer and Add Gnocchi: Once the veggies are ready, add the cooked gnocchi and the reserved water to the pot, give it a good stir, and tweak the seasoning with more salt, pepper, or even a pinch of cayenne if you’re feeling spicy. For the finishing touch, mix in 1 big handful of torn spinach and 1 tablespoon of chopped parsley just before serving, and top with Parmesan cheese if you like.