This Pesto Gnocchi Soup with Zucchini and Peas is a lush, vibrant, and soul-warming bowl of comfort that tastes like late summer in a spoon. Creamy without being heavy, and loaded with soft pillowy gnocchi, tender zucchini, and sweet peas, it’s a one pot soup that’s both nourishing and indulgent. If you’ve been on the hunt for gnocchi soup recipes that highlight seasonal veggies while still feeling cozy enough for your favorite fall soup recipes lineup, this one’s a keeper. Think of it as a lighter, garden-fresh cousin of a creamy chicken gnocchi soup recipe, but totally vegetarian and full of herbal flavor from basil pesto.

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Creamy Pesto Gnocchi Soup with Zucchini and Peas

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Italian

Servings 4 generous bowls

Equipment

Large Dutch oven or soup pot This is your main tool. A heavy-bottomed pot distributes heat evenly and prevents scorching the garlic or gnocchi.
Sharp chef’s knife For chopping onions, garlic, and zucchini smoothly.
Cutting board Preferably wooden or plastic, with enough space to prep everything in one go.
Wooden spoon or silicone spatula For sautéing and stirring without scratching your cookware.
Measuring cups and spoons Accuracy matters, especially for balancing the pesto and cream.
Ladle A deep ladle makes serving the gnocchi and broth easy and mess-free.

Ingredients

Soup Base

2 tablespoons olive oil
1 medium yellow onion finely diced
3 garlic cloves minced
4 cups vegetable broth or use chicken broth for a non-vegan version
1 cup full-fat coconut milk or heavy cream for extra creaminess
½ cup prepared basil pesto homemade or store-bought
Salt and pepper to taste
Pinch of red pepper flakes optional, for heat

Vegetables & Gnocchi

2 small zucchini diced into half moons
1 cup frozen peas no need to thaw
1 pound potato gnocchi shelf-stable, refrigerated, or homemade
Juice of ½ lemon to brighten at the end
2 tablespoons fresh parsley or basil chopped (optional garnish)

Instructions

Sauté the Aromatics

In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds, just until fragrant.

Add the Broth and Zucchini

Pour in the vegetable broth and bring to a gentle boil. Add the zucchini and let it simmer for about 5-7 minutes, until slightly tender but not mushy.

Stir in Pesto and Cream

Lower the heat to medium-low. Stir in the basil pesto and coconut milk (or cream), mixing well to combine. The soup will turn a beautiful light green. Add salt, pepper, and a pinch of red pepper flakes if using. Let this simmer gently for 3-4 minutes.

Add Gnocchi and Peas

Toss in the potato gnocchi and frozen peas. Stir and let the soup simmer for another 4-5 minutes, until the gnocchi floats and the peas are warmed through. Gnocchi cooks fast, so keep an eye on it—they’re done when they float to the surface like little dumplings.

Finish and Serve

Turn off the heat. Add a squeeze of lemon juice to brighten the soup and stir in fresh parsley or basil if desired. Taste and adjust seasoning as needed. Ladle into bowls and serve immediately with crusty bread or a simple green salad.

Perfect Pairings

This pesto gnocchi soup is delightful on its own, but here are a few pairing ideas to make it a full meal:

1. Rustic Bread or Garlic Knots

You’ll want something to sop up the last spoonfuls of broth. A thick slice of sourdough, garlic bread, or focaccia is a natural fit.

2. Crisp White Wine

Try a chilled glass of Pinot Grigio or Sauvignon Blanc. The herbal and citrus notes complement the pesto and zucchini beautifully.

3. Simple Side Salad

A peppery arugula salad with lemon vinaigrette adds a bright contrast and extra veggies to your plate.

4. Roasted Mushrooms or Broccoli

Add a side of roasted cremini mushrooms or broccoli florets for a bit of earthiness that complements the pesto.

FAQs

1. Can I add chicken to this soup?

Absolutely. You can stir in shredded cooked chicken or rotisserie chicken during the last few minutes of simmering. It’s an easy way to turn this into a more traditional chicken gnocchi soup recipe, or even a copycat Olive Garden gnocchi twist.

2. Can I make this a vegan gnocchi soup?

Yes! Use plant-based pesto (without parmesan), full-fat coconut milk or another non-dairy cream, and make sure your gnocchi doesn’t contain eggs. Many shelf-stable versions are naturally vegan—just double check the label.

3. Can I swap the gnocchi for something else?

While gnocchi is the star here, small pasta shapes like orzo, ditalini, or even tortellini can work well. This can take the soup in the direction of Italian tortellini soup or orzo soup with a pesto spin.

4. Is this soup freezer friendly?

It’s best enjoyed fresh. Gnocchi can become mushy after freezing and reheating. If you must freeze it, consider cooking the gnocchi separately and adding it fresh when reheating the broth.

5. Can I use a different type of gnocchi?

Yes—both shelf-stable and refrigerated gnocchi work fine. Cauliflower or sweet potato gnocchi are also delicious options if you’re looking to vary your gnocchi recipes soup repertoire.