Italian Soup with Vegetables & Gnocchi

Posted on

This vegetable & gnocchi Italian soup is bursting with flavor and can be made in around 30 minutes, making it an easy weeknight meal.

Let’s be honest: for many of us, cooking at home requires a complete lifestyle change. Alex and I like to talk about how simple cooking at home is — and it is, truly. A few basic skills like chopping an onion and mincing garlic can go a long way. But for those of us who didn’t grow up cooking (like me!), the hardest part is the lifestyle change. Nourishing food doesn’t just jump onto your plate. You have to get it there. You have to make the time to find it, store it, and cook it. You, and only you, must make the time to orient your life around cooking fresh food. Alex and I learned this the hard way, with years of over-processed and under-delicious foods. So you might be surprised to see me now, making this vegetable & gnocchi Italian soup.

How to make Italian soup

The act of making soup has become so familiar, almost like a dance. Dicing the onion and mincing the garlic now takes me minutes, an activity which once would have taken me half the night. (Plus I would have avoided it altogether because really, who wants to wash a cutting board and knife?). Sautéing the onion, then throwing in the garlic and fresh basil fills the kitchen with a smell reminiscent of an Italian pizza kitchen. The pot sizzles when I pour in the broth for the Italian vegetable soup and add the tomatoes and veggies. Then it cheerfully bubbles at simmer until it smells too good not to taste, when I stir in the gnocchi and spinach. When the gnocchi float and the spinach turns a lovely, bright green color, I know the soup is ready.

We created this Italian soup recipe, which is our trick for the most delicious way to eat loads of fresh veggies, for Sub-Zero and their Fresh Food Matters initiative. It’s a movement that we wish we thought of ourselves, because it is so much of the heart behind what we do, too. I love this quote from Sub-Zero: “We believe that fresh food can make a positive difference in your life. Fresh Food Matters is about inspiring people to think about their own relationship with fresh food and learn how they can incorporate it into every day.” Fist bump to that! Head to
Fresh Food Matters to learn more about this initiative.

This vegetable & gnocchi Italian soup is bursting with flavor and can be made in around 30 minutes, making it an easy weeknight meal.


  • 1 yellow onion
  • 4 cloves garlic
  • ½ cup chopped basil leaves, plus additional for serving if desired
  • 15-ounce can chickpeas
  • 2 tablespoons olive oil
  • 2 pinches red pepper flakes
  • 1 quart vegetable broth
  • 28-ounce can diced fire roasted tomatoes*
  • 15-ounce can diced fire roasted tomatoes
  • 1 teaspoon kosher salt
  • Fresh ground pepper
  • 1 1/2 cups frozen (or fresh) cut green beans
  • 1 pound gnocchi (gluten-free if necessary; here’s our favorite)
  • 4 to 6 cups spinach leaves
  • Parmesan cheese, for serving (optional)*


  1. Chop the onion and mince the garlic cloves. Chop the basil. Drain and rinse the chickpeas.
  2. In a large pot, heat the olive oil over medium high heat. Saute the onion until translucent, about 5 minutes. Stir in the garlic and basil for 1 minute. Add the chickpeas, red pepper flakes, broth, both cans of tomatoes and their juices, kosher salt, and several grinds of fresh pepper. Bring to a boil, then reduce to a simmer. Add the green beans, then simmer for 15 minutes.
  3. Break apart any clumps in the gnocchi, then add them to the pot and cook for 5 minutes until tender. Turn off the heat and stir in the spinach until wilted, about 1 minute.
  4. To serve, ladle soup into bowl and top with Parmesan and basil leaves if desired. Allow to cool slightly before diving in!


*Note: Use fire roasted tomatoes if at all possible; avoid “no salt added” varieties. With the fresh basil, the soup is very flavorful and doesn’t require the addition of cheese, but feel free to add if desired.

You can read full recipes and article here :

Leave a Reply

Your email address will not be published. Required fields are marked *