This Italian-inspired vegetable-packed soup features flavorful herbs, mushrooms, kale and tomatoes. Shelf-stable potato gnocchi are vegan, but if you want to make this soup gluten-free or lower in carbs, try cauliflower gnocchi instead.

Carolyn Casner
Source:, November 2018


Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion and carrots; cook, stirring, until starting to soften, about 3 minutes. Add mushrooms and garlic and continue cooking and stirring until softened, about 4 minutes more. Stir in Italian seasoning, salt and pepper. Add broth and tomatoes, turn heat to high and bring to a boil. Stir in kale, reduce heat to maintain a simmer and cook until the vegetables are tender, about 10 minutes.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until puffy and browned in spots, 5 to 7 minutes. Stir the cooked gnocchi into the soup.

Nutrition Facts

313.3 calories; protein 7.9g 16% DV; carbohydrates 52.3g 17% DV; exchange other carbs 3.5; dietary fiber 4.4g 18% DV; sugars 7.8g; fat 7.6g 12% DV; saturated fat 1g 5% DV; vitamin a iu 4872.8IU 98% DV; vitamin c 31.4mg 52% DV; folate 25.1mcg 6% DV; calcium 88.5mg 9% DV; iron 3mg 16% DV; magnesium 11.3mg 4% DV; potassium 221.9mg 6% DV; sodium 498.2mg 20% DV; thiamin 0.1mg 5% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
First recipe I tried on this site after I had seen it in the Eating Well soups magazine. It was delicious. I couldn't find low sodium tomatoes so I omitted the added salt since gnocchi are salty. I prefer my kale cooked very well so I added it to soup before it boiled then simmered for about 45 minutes. Then added gnocchi the last 5 minutes. Then I let it sit for 35-45 min before serving (I do this with all soups). This recipe is a keeper! Read More