Creamy Tuscan Veggie Gnocchi Soup

Created on September 27th, 2025 at 04:47 pm

Hearty, creamy, and cozy with every spoonful

This Creamy Tuscan Veggie Gnocchi Soup is everything you crave in a fall or winter comfort dish — creamy, colorful, and packed with flavor. Inspired by the beloved Marry Me flavors, it blends sweet potato, chickpeas, sun-dried tomatoes, and gnocchi in a rich, silky broth made with cashew cream or coconut milk. The paprika-spiced base and vibrant kale bring in warming depth and texture. Whether you’re meal prepping or serving a weeknight dinner, this is a one-pot wonder you’ll come back to again and again. Cozy, satisfying, and 100% plant-based, it’s perfect for cool nights or festive family gatherings.

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🌟 Why You’ll Love This Recipe

• No fancy steps or obscure ingredients — just pantry staples and simple techniques
• Ultra-satisfying with pillowy gnocchi and sweet potato chunks
• Cashew cream or coconut milk adds a velvety richness
• Completely vegan yet indulgently creamy
• Packed with seasonal veggies and protein-rich chickpeas
• One pot = less cleanup, more comfort
• Ideal for batch cooking and weekday meals
• Customizable: swap gnocchi for pasta shells, cashew cream for coconut milk

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⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4–5 bowls

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📝 Ingredients List

• 5 cloves garlic, minced
• 1 yellow onion, diced
• 1 leek, chopped
• 1 large sweet potato, peeled and diced
• 5 sun-dried tomatoes, chopped
• 1 tbsp tomato paste
• 2 tbsp paprika
• 1 tbsp dried parsley
• 1 tsp dried thyme
• 1 tsp salt
• 5 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 16 oz potato gnocchi or 1½ cups large pasta shells
• 1½ cups cashew cream or coconut milk
• ½ lemon, juiced (optional)
• 1 handful chopped kale

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✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large soup pot
• Can opener
• Sharp knife
• Cutting board
• High-speed blender (if making cashew cream)

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👩‍🍳 Step-by-Step Instructions

1. In a large pot over medium heat, add onion, leek, sweet potato, garlic, and sun-dried tomatoes.
   👉 Sauté for 6 minutes or until sweet potato softens slightly.
2. Stir in tomato paste, paprika, dried parsley, thyme, and salt.
   🔥 Toast spices for 1–2 minutes to deepen the flavor.
3. Pour in the vegetable broth and chickpeas.
   💧 Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.
4. Add gnocchi or pasta shells.
   🍝 Cook until al dente, about 4–6 minutes depending on pasta choice.
5. Stir in cashew cream (or coconut milk), lemon juice, and chopped kale.
   🥬 Simmer for 2–3 more minutes until creamy and kale is wilted. Serve hot! 🍲✨

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💡 Pro Tips

• Storage: Store leftovers in an airtight container for up to 4 days. Soup thickens over time — add water to loosen before reheating.
• Substitutions: Swap gnocchi with pasta shells, kale with spinach, or cashew cream with oat milk for a nut-free version.
• Serving Ideas: Top with vegan parmesan or chili flakes. Serve with crusty bread or a side salad.

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📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	360.8	6.9g	62.4g	10.5g	4.8g	10g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.