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.
🌟 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
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4–5 bowls
📝 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
✨ 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)
👩🍳 Step-by-Step Instructions
- 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. - Stir in tomato paste, paprika, dried parsley, thyme, and salt.
🔥 Toast spices for 1–2 minutes to deepen the flavor. - Pour in the vegetable broth and chickpeas.
💧 Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes. - Add gnocchi or pasta shells.
🍝 Cook until al dente, about 4–6 minutes depending on pasta choice. - 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! 🍲✨
💡 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.
📊 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.
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