Tuscan Creamy Gnocchi Soup

5 from 13 votes
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Tuscan Creamy Gnocchi Soup with white beans, ribbons of kale, and rustic herbs in a creamy Parmesan broth. Ready in just 30 minutes, this vegetarian gnocchi soup is a hearty hug-in-a-bowl.Creamy gnocchi soup in a bowl topped with parmesan and thyme

If you’re looking for an easy, restaurant-quality weeknight meal that will please the masses, this soup checks all the boxes.

A hearty mix of pillowy potato gnocchi with veggies, white beans, and herbs to give it classic Tuscan flair. Swimming in a rich, Parmesan-imbued broth, this soup lands right at the intersection of hearty and healthy.

Although gnocchi is commonly thought of as a pasta, it’s actually a potato dumpling.

Like pasta, you can serve it with a variety of sauces and toppings, and of course, use it to make the most delicious soups. If you haven’t tried my famous Creamy Tomato Gnocchi with Burrata, definitely add that to your list next!

How to Make Creamy Gnocchi Soup

This vegetarian gnocchi soup comes together fast enough to be weeknight appropriate. And what weeknight wouldn’t benefit from a creamy bowl of pure comfort?

Break out some crusty bread for dipping and prepare a crisp salad on the side, and you’re in for pure dinner bliss.

The IngredientsRecipe ingredients in separate bowls on a white board with labels

  • Gnocchi: Although gnocchi is commonly thought of as a pasta, it’s actually a potato dumpling. Look for a ready-made, quick-cooking gnocchi, such as DeLallo brand, which is light and pillowy.
  • Carrots + Celery + Onion. Frequently referred to as a mirepoix, this combination of ingredients helps build the soup’s flavor right from the start. 
  • Kale: Lacinato kale adds earthy notes to the soup, along with a slew of good-for-you nutrients. Kale is especially rich in vitamins A, C, and K.
  • White Beans: For a one-two punch of protein and fiber, small white beans are the perfect companion for gnocchi. Plus, they add even more creamy character to the soup.
  • Spices: A mix of fennel seed, dried thyme, and red pepper flakes give the soup classic Italian flavor.
  • Flour: To help thicken the broth, use either all-purpose flour or a gluten-free all-purpose flour, such as Bob’s Red Mill brand.
  • Milk: I prefer using whole milk, however you can also use unsweetened cashew milk for a lighter, dairy-free alternative. 
  • Broth: If making the soup vegetarian, use vegetable broth. Otherwise, chicken broth works fine.
  • Parmesan: This soup gets two installments of freshly grated Parmesan – the first is stirred into the broth at the end of cooking, and the second is reserved for garnish. 
  • Rosemary: I love the rustic flavor that fresh rosemary adds to the soup. If you’re not a rosemary fan, you can swap it for fresh thyme.

I love finishing this creamy gnocchi soup with a spritz of fresh lemon juice and extra black pepper. You can also sprinkle extra herbs overtop.

The Directions

Step 1: Sauté Aromatics

Heat oil in a large stock pot or Dutch oven over medium-high heat. Once hot, add onion, carrots, and celery; cook 8 minutes, or until soft. Stir in garlic, thyme, fennel seed, red pepper flakes; cook 2 minutes, until aromatic.Onion, celery, carrots, and spices sautéing in a Dutch oven

Step 2: Make Roux

Stir in flour and cook 1 to 2 minutes to remove raw flour taste. Add broth and milk; bring mixture to a boil.Flour, broth, and milk being added to a pot of sautéed aromatics

Step 3: Simmer Gnocchi

Once boiling, add gnocchi, white beans, kale, salt, and pepper; simmer soup for 5 to 7 minutes, or until gnocchi is tender.Gnocchi soup simmering in a blue Dutch oven

Step 4: Garnish and Serve

Stir in fresh rosemary, lemon juice, and Parmesan cheese. Taste and adjust seasonings as needed. Ladle soup into bowls, and top with garnishes of choice.Vegetarian gnocchi soup in a serving bowl with a spoon resting on the right side

What to Serve with Gnocchi Soup:

How to Store and Reheat:

  • To Store. Refrigerate leftover soup in an airtight storage container for up to 4 days. 
  • To Reheat. Gently reheat soup in a pot on the stovetop over medium heat, adding a splash of broth or water as needed to thin the soup. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds for more even heating.
  • To Freeze. Vegetarian gnocchi soup can be frozen for up to 3 months. Freeze soup in an airtight freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.

Tuscan gnocchi soup in a bowl topped with Parmesan, herbs, and lemon zest

More Vegetarian Soup Recipes to Try:

Nourishing Minestrone Soup

Instant Pot Vegetable Soup

Chickpea and Rice Soup

White Bean Enchilada Soup

If you give this vegetarian gnocchi soup a try, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 13 votes

Tuscan Creamy Gnocchi Soup

Tuscan Creamy Gnocchi Soup with white beans, ribbons of kale, and rustic herbs in a creamy Parmesan broth. Ready in just 30 minutes, this vegetarian gnocchi soup is a hearty hug-in-a-bowl.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5

Equipment

  • Large Stock Pot or Dutch Oven

Ingredients  

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 large carrots, finely chopped
  • 2 ribs celery, finely chopped
  • 4 garlic cloves, minced
  • 2 tsp. dried thyme
  • 1 tsp. fennel seeds, crushed
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 cup all-purpose flour
  • 4 cups lower-sodium vegetable or chicken broth
  • 2 cups whole milk
  • 1 lb. potato gnocchi (such as DeLallo brand)
  • 1 (15-oz.) can Great Northern Beans, rinsed and drained
  • 4 cups lacinato kale, stemmed and roughly chopped
  • 3/4 tsp. sea salt
  • 1/2 tsp. cracked black pepper
  • 1 to 2 Tbsp. finely chopped fresh rosemary
  • 1 Tbsp. fresh lemon juice
  • 3 Tbsp. grated Parmesan cheese, plus more for garnish
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Instructions 

  • Heat oil in a large stock pot or Dutch oven over medium-high heat. Once hot, add onion, carrots, and celery; cook 8 minutes, or until soft. Stir in garlic, thyme, fennel seed, and red pepper flakes; cook 2 minutes, until aromatic.
  • Stir in flour and cook 1 to 2 minutes to remove raw flour taste. Add broth and milk; stir well to loosen up any browned bits stuck to the bottom of the pot. Bring mixture to a boil.
  • Once boiling, add gnocchi, white beans, kale, salt, and pepper; adjust heat to simmer soup for 5 to 7 minutes, or until gnocchi is tender.
  • Stir in fresh rosemary, lemon juice, and Parmesan cheese. Taste and adjust seasonings as needed. Ladle soup into bowls, and garnish with extra Parmesan and cracked black pepper, if desired.

Notes

  • To Store. Refrigerate leftover soup in an airtight storage container for up to 4 days. 
  • To Reheat. Gently reheat soup in a pot on the stovetop over medium heat, adding a splash of broth or water as needed to thin the soup. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds for more even heating.
  • To Freeze. Freeze in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1.5cups | Calories: 400kcal | Carbohydrates: 61g | Protein: 16g | Fat: 10g | Saturated Fat: 2g | Sodium: 900mg | Fiber: 4g | Sugar: 10g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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5 from 13 votes (5 ratings without comment)

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Recipe Rating




18 Comments

  1. Alisha DuBois says:

    5 stars
    One of my favorite soups I’ve ever had. I will be making this over the holiday weekend 🙂 a must try if you ask me!

  2. Therese Williams says:

    Excited to try this! I’m looking to make it gluten free – would almond flour be a good sub for wheat flour?

    Thank you!

  3. Tory Evans says:

    5 stars
    Warm, filling, and easy to make! I’ll definitely be marking this again.

  4. Martine says:

    5 stars
    It’s creamy, it’s comforting, it’s filling and oh so delicious. This is going on my regular rotation!

    1. Jamie Vespa says:

      Hi Martine – I’m so thrilled you enjoyed it! Thank you for taking the time to come back and leave such a wonderful review.

      Cheers,
      Jamie

  5. Erin says:

    I rarely comment on recipes, but felt like I had to here. This is of my favorite soups *of all time*. I’ve made it for company a number of times and it always get lots of compliments. My in-laws said it tasted like it was from a top-notch restaurant. Plus, it tastes great – maybe even better – the next day. Thanks, Jamie!

    1. Jamie Vespa says:

      Hi Erin – thank you so much for taking the time to come back and leave such a stellar review!! I really appreciate the kind words and feedback.

  6. Loretta zanier says:

    Can you use part milk in thiscrecipe?

    1. Loretta zanier says:

      I mean oat milk. In this soup recipe

      1. Jamie Vespa says:

        Yes that should work fine! Enjoy.

  7. Casey says:

    5 stars
    Love this soup! I thought gnocchi would get soggy and be a little strange in soup but nope, it’s delicious and holds up well for a few days. I love that it has a few different sources of natural calcium in the kale, milk, and parm – I recently found out that I’m at risk for osteoporosis so I’m going to keep this in the rotation for sure.

  8. Alisa says:

    5 stars
    I have a limited vegetarian repertoire but a veg friend was coming for dinner after work so I needed something fast and delicious. This was wonderful! Thanks so much for sharing. I found it via instagram.

    1. Jamie Vespa says:

      Hi Alisa – I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!

  9. Sabrina says:

    5 stars
    This was so delicious. Thank you!

    1. Jamie Vespa says:

      I’m so thrilled you enjoyed this one, Sabrina! Thank you for taking the time to leave a review!

  10. Alex B says:

    5 stars
    Tried this last night and it was absolutely delicious! I didn’t change a thing and served with a salad as suggested. Excited for leftovers today!

    1. Jamie Vespa says:

      Hi Alex – I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!

    2. Sarah Kins says:

      5 stars
      SO GOOD!! I used Trader Joe’s cauliflower gnocchi for a gluten free option. Worked great!