The Clever Shortcut to the Best Ever Dumpling Soup

1 . Stage

Chop the vegetables and heat the oil: Chop the onion, celery, and carrots. You should have about a cup each of chopped onion and carrots and 1 1/2 cups chopped celery. Mince the garlic and set it aside. Place a 4-quart pot or Dutch oven over medium-high heat and add the olive oil.

2 . Stage

Sauté the vegetables: Once the olive oil is shimmering, add the onion, celery, and carrot and cook until the onion is just translucent, about 4 minutes. Lower the heat to medium and add the garlic, pepper, thyme, and oregano. Cook, stirring occasionally, until the mixture is fragrant and the vegetables begin to soften, 4 to 5 minutes.

3 . Stage

Add the liquid and bring to a boil: Add the vegetable broth and coconut milk. Increase the heat to medium-high and bring the soup to a boil—this should take 5 to 6 minutes.

4 . Stage

Cook the gnocchi: Add the gnocchi and bring the mixture back to a boil. Cook according to the package directions, 2 to 3 minutes for shelf-stable potato gnocchi, or until the gnocchis begin to float to the top.

5 . Stage

Season and serve: Remove the soup from the heat and add the lemon juice and chopped parsley. Taste, adding salt to taste. Enjoy immediately with red chili flakes and grated Parmesan cheese or nutritional yeast, if desired. Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pot on medium-low heat until the soup is warm. Love the recipe? Leave us stars and a comment below!