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. Source:, November 2018

Carolyn Casner



  • 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 calories; 7.6 g total fat; 1 g saturated fat; 498 mg sodium. 222 mg potassium; 52.3 g carbohydrates; 4.4 g fiber; 8 g sugar; 7.9 g protein; 4873 IU vitamin a iu; 31 mg vitamin c; 25 mcg folate; 88 mg calcium; 3 mg iron; 11 mg magnesium;