Gnocchi Soup Recipe

A bowl of gnocchi soup with carrots and beans.

This comforting gnocchi soup recipe that brings together tender gnocchi, tasty veggies, and a mix of beans in a rich broth. This flavorful combination makes a delicious bowl of soup that easy to make and a wonderful recipe for an easy dinner!

Course Dinner, Main Course, Soup

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 721kcal

Author Sherri Hagymas

Ingredients

2 tablespoons olive oil
1 small onion diced
2 large carrots diced
2 stalks celery diced
2 cloves garlic minced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
4 cups vegetable broth
13.5 ounces unsweetened coconut milk 1 can
16 ounces potato gnocchi
15 ounces garbanzo beans drained and rinsed, 1 can
15 ounces great northern beans drained and rinsed, 1 can
2 tablespoons nutritional yeast or parmesan cheese optional

Instructions

In a large pot or dutch oven, add the olive oil, onions, carrots, and celery and heat over medium heat for 5-7 minutes, stirring, until the vegetables become tender.
2 tablespoons olive oil, 1 small onion, 2 large carrots, 2 stalks celery
Add the garlic, Italian seasoning, and red pepper flakes and cook for an additional minute until the garlic is fragrant.
2 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon red pepper flakes
Add in the vegetable broth and coconut milk and stir to mix well, scraping any bits from the bottom of the pan.
4 cups vegetable broth, 13.5 ounces unsweetened coconut milk
Turn the heat to medium-high and bring the soup to a boil.
Once boiling, add the gnocchi, great northern beans, and chickpeas beans and cook for the amount of time listed on the gnocchi package. (usually 3-5 minutes).
16 ounces potato gnocchi, 15 ounces garbanzo beans, 15 ounces great northern beans
Add in nutritional yeast (for vegan soup) or parmesan cheese if using.
2 tablespoons nutritional yeast or parmesan cheese

Notes

Store any leftover soup in an airtight container in the fridge for up to three days.

Use any favorite neutral cooking oil.

Swap the onion for leeks or shallots

Add in a cup of baby spinach or kale.

Swap the minced garlic for 1 teaspoon of garlic powder.

Use chicken broth if desired.

Use full fat coconut milk or coconut cream.

Add a cup of cooked, diced chicken. Rotisserie chicken is great for quick prep.

Nutrition