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: EatingWell.com, November 2018

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Recipe Summary

active:
45 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 7.9g; carbohydrates 52.3g; dietary fiber 4.4g; sugars 7.8g; fat 7.6g; saturated fat 1g; vitamin a iu 4872.8IU; vitamin c 31.4mg; folate 25.1mcg; calcium 88.5mg; iron 3mg; magnesium 11.3mg; potassium 221.9mg; sodium 498.2mg; thiamin 0.1mg.
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Reviews

Rating: 5 stars
01/10/2020
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
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