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Tuscan Creamy Gnocchi Soup

By Jamie Vespa

on Dec 15, 2021 Updated Dec 14, 2022

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.

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 Ingredients

• 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.

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.

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.

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.

What to Serve with Gnocchi Soup:

• Salad: Try this Autumn Salad with Maple Vinaigrette, which is packed with good-for-you nutrients.
• Sandwich: This Chickpea Tuna Salad is delicious wrapped in a tortilla or made into a sandwich. 
• Meatballs: Stick with the Italian theme and try these amazing Eggplant Parmesan Meatballs. These Chickpea Meatballs are also an easy option that come together in just 20 minutes.

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.

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!

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5 from 13 votes

Tuscan Creamy Gnocchi Soup

By Jamie Vespa MS, RD

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 minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 5

Equipment

• Large Stock Pot or Dutch Oven

Ingredients  

1x2x3x

• ▢ 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.

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