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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

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

Method
 

Preparation
  1. 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.
  2. Pour in the vegetable broth, and add the drained white beans, dried thyme, and oregano. Stir together, then bring to a boil.
  3. Add the gnocchi to the pot. Cook according to package instructions, typically until they float.
  4. Once the gnocchi have floated, add the chopped kale. Cook for an additional 2-3 minutes until the kale is tender.
  5. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese has melted and the soup is creamy.
  6. Season with salt and pepper to taste. Stir well.
  7. 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.