Tuscan Creamy Gnocchi Soup
A comforting and hearty Italian-inspired soup featuring hearty gnocchi, white beans, and kale in a rich, creamy broth, perfect for chilly days.
Ingredients
Main ingredients
- 1 package gnocchi Use either homemade or store-bought gnocchi.
- 1 can white beans, drained and rinsed Can substitute with Cannelini beans or chickpeas.
- 2 cups kale, chopped Spinach or Swiss chard can be used as alternatives.
- 4 cups vegetable broth
- 1 cup heavy cream For a lighter option, substitute with half-and-half or a non-dairy cream.
- 1 cup Parmesan cheese, grated
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste Salt and pepper
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes soft and translucent.
- Pour in the vegetable broth, and add the drained white beans, dried thyme, and oregano. Stir together, then bring to a boil.
- Add the gnocchi to the pot. Cook according to package instructions, typically until they float.
- Once the gnocchi have floated, add the chopped kale. Cook for an additional 2-3 minutes until the kale is tender.
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese has melted and the soup is creamy.
- Season with salt and pepper to taste. Stir well.
- Serve hot in bowls, with a sprinkle of extra Parmesan cheese on top.
Notes
For a thicker soup, blend a portion of the soup and mix it back in. Avoid overcooking the gnocchi to prevent them from becoming mushy.
