When I was a kid, I always thought my grandfather had some odd eating habits. He liked his apple pie with Cheddar cheese. He grated his own Parmesan at the dinner table (which we all politely declined, preferring the powdery stuff in the green can). And—which I thought was the weirdest of all—sometimes he would open a can of chicken broth, cook a half-dozen or so tortellini in the broth, add some of his weird cheese and eat it.
Having made gnocchi soup recently, I can now say: Granddad, you were right and I was definitely wrong. This was far and away the best soup I’ve had in ages and possibly the best soup I’ve made EVER.
I only made this because one of my followers on Twitter mentioned she was having a gnocchi soup for lunch that day and I remembered I had a bag of gnocchi languishing in my freezer (along with some chicken broth and a bag of peas, which also went into the recipe).
Put about 6-8 cups broth (I used chicken broth I’d made a while ago, but any broth will do) and several cloves of minced garlic in a large soup pot over medium-low heat. Simmer uncovered until the garlic is tender. Add a couple stalks of diced celery and continue to simmer until almost tender. Bring broth to a full boil and stir in a 12-ounce bag of frozen gnocchi and cook until the gnocchi float. Stir in 10 ounces frozen peas, cover, and turn off the heat. Add plenty of pepper and Parmesan cheese (or Argentine Reggianito which I really like these days).