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+ servings

Gnocchi Minestrone Soup

I recommend cooking the gnocchi in a separate saucepan, and then add them to the soup just before serving.
Prep Time20 minutes
Cook Time1 minute
Servings - 6 servings

Ingredients 

  • 2 Tbsp butter or olive oil
  • 1 small white onion, chopped
  • 2 stalks celery, chopped
  • 4 carrot sticks, peeled and chopped
  • 2 garlic cloves, crushed
  • 15 oz. can diced tomatoes
  • 15 oz. can red kidney beans, drained and rinsed
  • 1 Tbsp Italian seasoning blend
  • 4 to 6 cups chicken or vegetable stock (use vegetable for vegetarian!)
  • 12 oz. gnocchi
  • Salt and pepper to taste
  • Parmesan cheese, optional garnish
  • Fresh veggies as side dish

Instructions

  • In a large saucepan, melt the butter and saute the chopped onion, chopped celery, chopped carrots and crushed garlic cloves for 4 to 5 minutes. Stir in the diced tomatoes, drained red kidney beans, and Italian seasoning and bring to bubbling.
  • Pour in the chicken or vegetable stock and bring back to boiling over medium high heat and let cook for about 10 minutes.
  • Meanwhile, in a separate saucepan, cook the gnocchi. Once cooked, set aside on a plate to dry. Just before serving the soup, add the gnocchi to the soup. Season with salt and pepper to taste.
  • Spoon into serving bowls and top with Parmesan cheese.
  • Serve Gnocchi Minestrone Soup with Parmesan cheese garnish and a side of fresh veggies.