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


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 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;

Reviews (1)

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1 Ratings
  • 5 star values: 1
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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