This cozy, ladle-worthy soup builds its flavor from tender carrots and celery softened in garlic-infused oil, brightened with scallion greens, thyme, and rosemary before a rich, creamy broth comes together in the same pot. Pillowy gnocchi simmer right in that broth until tender, soaking up every bit of the herby, savory base, while a handful of fresh baby spinach wilts in at the end for color and a lift of freshness. A quick splash of lemon juice at the finish keeps the whole bowl tasting bright instead of heavy, even with that luxuriously creamy texture. It's a warm, comforting one-pot meal that comes together with pantry staples and simple knife work, no fancy equipment required. This version is a great fit for a vegetarian table, delivering all the cozy, creamy, herb-flecked comfort you want from a bowl of gnocchi soup.
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Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the carrots and celery and cook, stirring occasionally, until the carrots are beginning to soften and the celery is translucent, about 6–7 minutes.
Add the scallion greens, dried thyme, dried rosemary, salt, and pepper. Stir and cook until the scallions are softened and fragrant, about 1–2 minutes.
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