Welcome to a culinary journey where classic comfort meets vibrant flavor! This Hearty Italian Gnocchi Soup is an extraordinary dish, brimming with rich, savory notes that will undoubtedly captivate your palate. Unlike its creamy counterparts, this unique tomato-based rendition elevates the humble gnocchi to a whole new level of deliciousness, making it an instant favorite for both quick weeknight dinners and special gatherings.
HEARTY AND FLAVORFUL TOMATO-BASED GNOCCHI SOUP: A DELICIOUS ITALIAN TWIST
When the craving for gnocchi soup strikes, many immediately envision the beloved creamy versions that have become synonymous with comfort. However, sometimes a different kind of warmth is needed—one that offers a brighter, tangier depth. This Italian Gnocchi Soup was born from precisely that desire: a yearning for a robust, tomato-centric experience with those tender potato dumplings. After thoughtful experimentation and a keen focus on flavor balance, this recipe emerged, earning rave reviews from everyone who tasted it.
This soup is more than just a meal; it’s a delightful blend of textures and tastes. Imagine soft, pillowy potato gnocchi swimming in a luxurious tomato broth, alongside hearty vegetables, wholesome beans, and savory ground meat. It’s a complete and satisfying dish that feels both gourmet and incredibly accessible. With straightforward ingredients and a surprisingly minimal prep time, you can whip up this comforting Italian Gnocchi Soup quickly for a busy weeknight, yet its rich flavor profile makes it impressive enough for any special occasion or family celebration. Its versatility and depth of flavor ensure it will earn a permanent spot in your recipe rotation.
WHY YOU’LL LOVE THIS TOMATO GNOCCHI SOUP
This Italian Gnocchi Soup offers a fantastic alternative to traditional recipes, bringing a burst of Mediterranean flavors to your table. Here’s why this recipe stands out:
- Uniquely Flavorful: The rich tomato base, infused with aromatic Italian seasoning and a secret touch of pesto, creates a truly distinctive and memorable flavor profile that’s both savory and slightly tangy.
- Incredibly Hearty and Filling: Packed with tender gnocchi, ground meat, nutritious cannellini beans, and fresh spinach, this soup is a complete meal that will satisfy even the hungriest appetites. It’s the definition of comfort food.
- Effortlessly Easy to Make: Despite its gourmet taste, this soup requires minimal fuss. With simple steps and common pantry ingredients, you can have a delicious, homemade Italian dinner on the table in under an hour. Perfect for busy evenings!
- Versatile and Customizable: Whether you prefer different types of protein, other greens, or a hint of creaminess, this recipe is incredibly adaptable to suit your taste and dietary needs. It’s a flexible foundation for your culinary creativity.
- Crowd-Pleaser for Any Occasion: Its comforting warmth and delightful flavors make it a favorite for family dinners, but it’s equally elegant and impressive when served to guests at special gatherings.
- Nourishing and Wholesome: Loaded with vegetables, lean protein (if using ground beef/turkey), and fiber-rich beans, this soup is a wholesome choice that doesn’t compromise on taste.
FREQUENTLY ASKED QUESTIONS ABOUT ITALIAN GNOCCHI SOUP
For most standard ground beef (around 80/20 or 85/15 lean-to-fat ratio), you typically don’t need to add extra oil to the pot for browning. The beef contains enough natural fat that will render out as it cooks, preventing it from sticking and allowing it to brown nicely. If you’re using a very lean ground beef (like 90/10 or leaner), you might consider adding a tablespoon of olive oil to the pan initially to help prevent sticking and ensure even browning. Always remember to drain any excess grease after cooking to keep your soup from becoming overly oily.
The pasta sauce is truly a star ingredient in this recipe, as its quality and flavor profile will significantly impact the overall taste of your Italian Gnocchi Soup. Since it forms the base of our delicious tomato broth, choosing a high-quality brand that you genuinely enjoy is crucial. You want a sauce that offers robust, authentic Italian flavors without being overly sweet or acidic. Many home cooks swear by brands like Rao’s for their exceptional taste, though it can be a bit pricier. If Rao’s isn’t within your budget or readily available, choose your favorite store-bought marinara or tomato basil sauce that has a good balance of flavors. Read labels to avoid sauces with excessive sugar or artificial ingredients. Ultimately, go with what you love and what makes your taste buds sing!
While baby spinach adds a lovely touch of color, freshness, and nutrients to this Italian Gnocchi Soup, it is certainly optional and interchangeable. If you’re not a fan of spinach, or simply don’t have it on hand, you have a few excellent alternatives. Chopped kale, particularly Tuscan kale (lacinato), works wonderfully and holds its texture well in soup. Just be sure to remove the tough stems and chop it finely. You could also use Swiss chard or even a mix of greens. If you prefer to omit greens altogether, the soup will still be incredibly flavorful and satisfying. Feel free to adjust based on your preference and what you have available in your refrigerator.
Cannellini beans, with their creamy texture and mild flavor, are a fantastic addition to this hearty soup. However, if you’re looking for alternatives or simply prefer a different type of bean, several varieties will work beautifully. Great Northern beans are very similar to cannellini in texture and taste, making them an easy swap. Pinto beans offer a slightly earthier flavor and a softer texture. Kidney beans provide a firmer texture and a richer color, while navy beans are smaller and tender. You can even use chickpeas (garbanzo beans) for a slightly nuttier flavor. Just ensure whatever bean you choose is canned and drained well before adding it to the soup. If using dried beans, remember they’ll need to be cooked separately beforehand.
Absolutely! While this recipe shines as a robust tomato-based soup, adding a touch of cream can transform it into a delightfully creamy tomato gnocchi soup without losing its core flavors. To achieve a subtle creaminess, stir in about 1/2 cup of heavy cream or half-and-half during the final stages of cooking, after the gnocchi has floated to the top and just before adding the spinach. This will enrich the broth, giving it a luscious texture and a milder, slightly sweeter finish. If you want it even richer, you can increase the amount of cream to taste. Just be mindful not to boil the soup vigorously once the cream is added to prevent curdling.
Pesto is indeed one of the special secrets to this Italian Gnocchi Soup recipe; it adds an incredible depth of fresh, herbaceous flavor that truly elevates the dish. However, if you find yourself without any prepared pesto, don’t despair! You can create a similar aromatic profile by adding 2 tablespoons of freshly chopped basil. For an even more layered flavor, consider adding an additional 1/2 tablespoon of dried Italian seasoning to the mix. While these substitutions won’t precisely replicate the unique, nutty richness of pesto, they will infuse your soup with wonderful Italian herbs. If you’re keen to experience the full depth of flavor, definitely try it with pesto next time, or even make your own fresh basil pesto with this easy recipe here.
This recipe is incredibly versatile when it comes to protein! While lean ground beef is a classic choice, feel free to experiment with other ground meats to suit your preference. Ground Italian sausage (mild or spicy) will add a fantastic depth of flavor and a slight kick, making it a very popular alternative. Ground pork, ground chicken, or ground turkey are all excellent options for a lighter soup. If you’re aiming for a vegetarian or vegan version, simply omit the meat entirely, or replace it with plant-based ground “meat” crumbles. You could also add sliced mushrooms, zucchini, or bell peppers for extra vegetable goodness and texture if going meatless. The beauty of this soup is its adaptability!
Yes, you can adapt this Italian Gnocchi Soup recipe for a slow cooker, though it’s often simpler and quicker to prepare on the stovetop. If you opt for the crock pot, here’s how: First, you’ll need to brown the ground meat and onions in a separate skillet on the stovetop. Drain any excess grease, then transfer the cooked meat and onions to your slow cooker. Add the minced garlic, pesto, Italian seasoning, salt, pepper, chicken stock, pasta sauce, cannellini beans, and diced tomatoes to the slow cooker. Stir everything to combine, then cover and cook on low for approximately 5-6 hours. During the final hour of cooking, stir in the baby spinach and gnocchi. Increase the heat to high and continue cooking for another hour, or until the gnocchi are tender and have started to float, and the spinach has wilted. This method works well for hands-off cooking, but the initial browning step is essential for flavor.
Proper storage is key to enjoying your delicious Italian Gnocchi Soup for days to come. First, ensure the soup has cooled down to room temperature before transferring it to an airtight container. Stored this way, leftovers will keep beautifully in the refrigerator for up to 3 days. For longer storage, this soup freezes surprisingly well. Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace, and freeze for up to 3 months. Keep in mind that when freezing and reheating, the gnocchi may absorb more liquid and become slightly softer or even break down a little over time, but the flavor will still be fantastic. For best results, some prefer to cook the gnocchi fresh when reheating from frozen broth.
Reheating your Italian Gnocchi Soup is straightforward, whether it’s from the fridge or freezer. If reheating from the refrigerator, simply transfer the desired portion to a microwave-safe bowl and warm it in the microwave in 1-2 minute increments, stirring occasionally, until heated through. Alternatively, pour the soup into a pot and gently heat it on the stovetop over medium-low heat, stirring frequently, until it reaches your desired temperature. If reheating from frozen, it’s best to thaw the soup in the refrigerator overnight first, then reheat using either the microwave or stovetop method. If reheating directly from frozen, use the stovetop on low heat, allowing it to thaw and warm slowly, stirring frequently to prevent scorching.
ESSENTIAL INGREDIENTS FOR THIS DELICIOUS ITALIAN GNOCCHI SOUP
Crafting this flavorful Italian Gnocchi Soup requires a blend of simple yet impactful ingredients. Each component plays a vital role in building the soup’s rich, hearty character. Below is a list of what you’ll need to create this comforting masterpiece:
- Lean Ground Beef: Provides a savory base and makes the soup incredibly hearty.
- Small Sweet Onion: Adds a foundational sweetness and aromatic depth when sautéed.
- Fresh Garlic, Minced: Essential for that authentic Italian flavor profile.
- Prepared Pesto: The secret weapon that infuses the soup with bright, herbaceous notes and a rich umami flavor.
- Dried Italian Seasoning: A classic blend of herbs to round out the Italian essence.
- Kosher Salt and Black Pepper: Fundamental seasonings to enhance and balance all the flavors.
- Unsalted Chicken Stock: Forms the liquid base, contributing savory richness without over-salting.
- Your Favorite Pasta Sauce: Crucial for the vibrant tomato base; choose a high-quality sauce you love.
- Cannellini Beans, Drained: Adds protein, fiber, and a creamy texture.
- Petite Diced Tomatoes, Undrained: Provides texture and a fresh burst of tomato flavor to the broth.
- Gnocchi (Potato Dumplings): The star of the show, offering tender, pillowy bites that soak up the delicious broth.
- Baby Spinach (Optional): For a pop of color, freshness, and added nutrients.
- Grated Parmesan Cheese: Stirred in at the end for a salty, umami finish and creamy texture.
- Fresh Chopped Parsley (Optional, for Garnish): A bright, fresh garnish to enhance presentation and flavor.
HOW TO MAKE THIS DELICIOUS ITALIAN GNOCCHI SOUP
Follow these simple steps to create a wonderfully flavorful and hearty Italian Gnocchi Soup that will impress everyone at your table.
Step 1: Brown the Meat and Sauté the Aromatics
In a large Dutch oven or a sturdy stockpot, place over medium heat. Add 1 pound of lean ground beef along with 1 small sweet onion, finely diced. Break the ground beef into crumbles using a spoon or spatula as it cooks. Continue to cook, stirring occasionally, until the beef is fully browned and no pink remains, which typically takes about 10 minutes. The onions will soften and become translucent during this process, releasing their sweet aroma. If you used a higher-fat ground beef, carefully drain any excess grease from the pot.
Step 2: Infuse with Flavor
To the browned beef and onions, add 3 cloves of minced garlic, 2 tablespoons of prepared pesto, 1 tablespoon of dried Italian seasoning, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper. Stir these aromatic ingredients thoroughly into the mixture, ensuring they are well combined. Cook for just 1 minute more, allowing the spices and pesto to become wonderfully fragrant, intensifying the flavors before adding liquids.
Step 3: Build the Hearty Broth
Pour in 32 ounces of unsalted chicken stock, one 24-ounce jar of your favorite pasta sauce, one 15.5-ounce can of drained cannellini beans, and one 14.5-ounce can of petite diced tomatoes (undrained). Stir all the ingredients together until they are thoroughly combined. Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat slightly and allow it to cook uncovered for 15 minutes. This simmering time allows the flavors to meld beautifully and deepen, creating a rich and robust broth.
Step 4: Add the Gnocchi
Carefully add the 16-ounce package of gnocchi to the simmering soup. Stir gently to ensure the gnocchi are submerged and separated. Continue to simmer for an additional 4 minutes, or until the gnocchi begin to float to the surface, indicating they are cooked through and tender. Avoid overcooking the gnocchi, as they can become mushy.
Step 5: Finishing Touches and Serving
Finally, stir in 2 cups of baby spinach (if using) and 1/4 cup of grated Parmesan cheese. Cook just until the spinach is wilted, which usually takes only 1-2 minutes. The heat from the soup will quickly soften the spinach and melt the Parmesan, adding a creamy, salty finish. Taste and adjust seasonings if necessary. Ladle the hearty Italian Gnocchi Soup into bowls. For an extra touch of freshness and visual appeal, garnish with fresh chopped parsley, if desired. Serve hot and enjoy immediately!
SERVING SUGGESTIONS AND PERFECT PAIRINGS
This Hearty Italian Gnocchi Soup is a meal in itself, but it truly shines when paired with a few simple accompaniments. Serve it alongside a crusty loaf of artisanal bread or warm garlic bread for dipping into the rich tomato broth. A fresh, crisp green salad with a light vinaigrette makes for a perfect balance, cutting through the richness of the soup. For an extra Italian touch, offer a bowl of grated Parmesan or Pecorino Romano cheese at the table for guests to sprinkle generously over their servings. A glass of medium-bodied red wine, such as a Chianti or Sangiovese, would also complement the robust flavors beautifully.
CRAVING MORE COMFORTING RECIPES?
If you loved this Italian Gnocchi Soup, explore these other delightful and hearty recipes that are perfect for any occasion:
- Gnocchi Carbonara
- Marry Me Chicken Gnocchi
- Crock Pot Chicken Tortilla Soup
- Creamy Chicken Noodle Soup
- Italian Wedding Soup
- Creamy Tuscan Sausage & Tortellini Soup
- Italian Rice Casserole
- Stuffed Pepper Soup
Italian Gnocchi Soup
This hearty Italian Gnocchi Soup is full of so much flavor! The unique tomato base sends this easy and filling soup up to a new level!
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Cook Time: 40 minutes
Total Time: 50 minutes
Author: Brandie Skibinski
Ingredients
- 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 (your favorite brand)
- 15.5 ounce can cannellini beans, drained
- 14.5 ounce can petite diced tomatoes, undrained
- 16 ounce package gnocchi
- 2 cups baby spinach (optional)
- ¼ cup grated parmesan cheese
- fresh chopped parsley, for garnish (optional)
Instructions
- In a Dutch oven or large stockpot over medium heat, brown 1 pound lean ground beef along with 1 small sweet onion, finely diced. Break 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 from the pot.
- Add 3 cloves minced garlic, 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 to the surface.
- 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.
Notes
- 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 in place of cannellini beans.
- If you don’t have pesto, you can add 2 tablespoons of freshly chopped basil or ½ tablespoon more Italian seasoning. Pesto truly adds a unique depth of flavor to the dish.
- Add ½ cup of heavy cream or half and half to make this soup lightly creamy at the end.
- Chopped kale would also be great in place of the spinach.
- Store leftovers in the fridge for up to 3 days in an airtight container. Reheat on the stovetop or microwave until warmed through. Freeze for up to 3 months, though gnocchi may soften upon reheating from frozen.
Cuisine: Italian
Nutrition
Calories: 369kcal | Carbohydrates: 41g | Protein: 21g | Fat: 15g | Sodium: 1249mg | Fiber: 7g | Sugar: 7g
Nutritional Disclaimer
“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 and other nutritional values can vary quite a bit depending on which brands were used.
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