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Tuscan Creamy Gnocchi Soup
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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 Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup/Stew
Cuisine: Italian
Diet: Vegetarian
Servings: 5
Author: Jamie Vespa MS, RD

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

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