It’s Cold Outside, Time For Soup

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Vegetable & Gnocchi Italian Soup

A healthy, delicious, and warming vegetable soup with gnocchi.

Course Soup
Cuisine American, Italian
Keyword vegetable soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author David Lee


  • 1 yellow onion
  • 4 cloves garlic
  • 1/2 cup basil leaves chopped
  • 15 oz canned chickpeas
  • 2 tbsp olive oil
  • 2 pinches red pepper flakes
  • 1 qt vegetable broth
  • 28 oz canned diced fire roasted tomatoes
  • 15 oz canned diced fire roasted tomatoes
  • 1 tspn kosher salt
  • fresh ground pepper
  • 1 1/2 cups cut green beans
  • 1 lb gnocchi
  • 4 cups spinach leaves
  • Parmesan cheese for serving (optional)


  1. Chop onion and basil leaves and mince garlic. Drain and rinse the chickpeas.

  2. Heat olive oil in a large pot over medium high heat. Add the chopped onion and saute until translucent. Add garlic and basil and continue sauteing for another minute.

  3. Add chickpeas, red pepper flakes, vegetable broth, diced fire roasted tomatoes plus juices, salt, and ground pepper to taste. When mixture starts boiling, add the green beans and reduce heat and simmer for about 15 minutes.

  4. Add the gnocchi and cook until tender. Turn heat off and stir in spinach until they are wilted.

  5. Ladle into bowls and serve with Parmesan cheese and more basil.


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