This hearty Italian Gnocchi Soup is full of so much flavor! The unique tomato base sends this easy and and filling soup up to a whole new level!
HEARTY AND FLAVORFUL TOMATO BASED GNOCCHI SOUP
I know when most of us think of gnocchi soup, we think of the creamy style gnocchi soup. But I was recently craving something more tomato based with my gnocchi instead of the traditional cream based. After a bit of experimenting, this Italian Gnocchi Soup was born! Everyone raved over it! This soup is a delightful dish that combines tender potato dumplings, vegetables, beans, and a rich tomato based broth for a truly comforting meal. With simple ingredients and minimal prep time, this soup can be quickly prepared for weeknight dinners yet is fantastic enough for special occasions!
FREQUENTLY ASKED QUESTIONS:
Nope! The ground beef has enough fat in it that you don’t need to use oil to brown it.
Since this is the star ingredient that sets this soup apart from other Gnocchi soups, make sure you use your favorite brand. You want the flavor to really shine through. I like to use Rao’s pasta sauce but I know it can be pricey. So I suggest use what you enjoy and is within your budget.
You can trade out the spinach for chopped kale if you need to or just leave it out altogether.
You can use pinto beans, kidney beans or navy beans, if desired.
Sure! To add just a hint of cream to this soup, add a 1/2 cup of heavy cream or a 1/2 cup of half and half.
If you are out of pesto just add 2 tablespoons of freshly chopped basil or ½ tablespoons more of Italian seasoning. The pesto is one of the special secrets to this soup recipe. It really adds a whole other depth of flavor that you will love so definitely try it with the pesto if you can. If you don’t want to use store-bought you can make your own basil pesto with this recipe here.
You can use ground Italian sausage, ground pork, ground chicken, or ground turkey would all work just fine. If you aren’t a meat eater, just leave it out!
Yes; however, it is actually easier to make on the stovetop. To prepare, you’ll have to cook the meat first. Then add all the other ingredients (minus the spinach and gnocchi.) Cook on low for about 5-6 hours. During the last hour of cooking, add the spinach and gnocchi. Turn up to high and cook for an additional hour.
Wait for your soup to cool down to room temperature before transferring it to an airtight container. You can store leftovers in the refrigerator for up to 3 days.
Freeze your soup in a freezer safe container for up to 3 monhts.
Keep in mind that the gnocchi may start to break down overtime while being stored in the soup.
Transfer leftovers to a microwave safe bowl and warm in the microwave or transfer to a pot and heat on the stovetop until warmed through again.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef
- small sweet onion
- prepared pesto
- dried Italian seasoning
- kosher salt and black pepper
- unsalted chicken stock
- pasta sauce
- cannellini beans
- petite diced tomatoes
- baby spinach
- grated parmesan cheese
HOW TO MAKE ITALIAN GNOCCHI SOUP
In a dutch oven or large stockpot over medium heat, brown the ground beef, breaking it up into crumbles until cooked through with no pink left, about 10 minutes. Add the onions and stir them in. Cook until softened, stirring occasionally, 10 minutes.
Add the garlic, pesto, Italian seasoning, salt, and pepper, stir it in and cook for 1 minute until fragrant.
Add the stock, pasta sauce, cannellini beans, and diced tomatoes.
Stir to combine, bring to a simmer and simmer uncovered for 15 minutes.
Add the gnocchi, mix it in and simmer for an additional 4 minutes, or until they start to float.
Stir in the spinach and parmesan.
Cook just until the spinach is wilted, and serve with fresh chopped parsley for garnish, if using.
CRAVING MORE RECIPES?
Italian Gnocchi Soup
- 1 pound lean ground beef
- 1 small sweet onion, finely diced
- 3 cloves garlic, minced
- 2 Tablespoons prepared pesto
- 1 Tablespoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 32 ounce container unsalted chicken stock
- 24 ounce jar pasta sauce
- 15.5 ounce can cannellini beans, drained
- 14.5 ounce can petite diced tomatoes, undrained
- 16 ounce package gnocchi
- 2 cups baby spinach (optional)
- 1/4 cup grated parmesan cheese
- fresh chopped parsley, for garnish (optional)
- In a dutch oven or large stockpot over medium heat, brown 1 pound lean ground beef along with 1 small sweet onion, finely diced breaking the meat up into crumbles until cooked through with no pink left, about 10 minutes
- If you didn't use a lean ground beef, you'll want to drain any excess grease.
- Add 3 cloves garlic, minced, 2 Tablespoons prepared pesto, 1 Tablespoon dried Italian seasoning, 1 teaspoon kosher salt and 1 teaspoon black pepper, stir it in and cook for 1 minute until fragrant.
- Add 32 ounce container unsalted chicken stock, 24 ounce jar pasta sauce, 15.5 ounce can cannellini beans, drained and 14.5 ounce can petite diced tomatoes, undrained. Stir to combine, bring to a simmer and simmer uncovered for 15 minutes.
- Add 16 ounce package gnocchi, mix it in and simmer for an additional 4 minutes, or until they start to float.
- Stir in the optional 2 cups baby spinach and 1/4 cup grated parmesan cheese. Cook just until the spinach is wilted, and serve with fresh chopped parsley, for garnish, if using.
- Use your favorite pasta sauce since this is one of the base ingredients in the recipe (my favorite is Rao’s Roasted Garlic)
- Navy beans or kidney beans will work as well.
- If you don’t have pesto, you can add 2 tablespoons of freshly chopped basil or ½ tablespoon more Italian seasoning. This is really one of the secrets to the recipe, it adds a depth of flavor to the dish.
- Add ½ cup of heavy cream or half and half to make this lightly creamy.
- Chopped kale would also be great in place of the spinach.
- Keep leftovers in the fridge for up to 3 days. Reheat on the stovetop or microwave until warmed through. Freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.