How to Make Creamy White Bean Gnocchi Soup in 30 Minutes

There’s something so comforting about a warm bowl of soup, especially when it’s packed with flavor and nutrition! Today, I’m excited to share my recipe for Creamy White Bean Gnocchi Soup. This delightful dish is not only a breeze to whip up in just 30 minutes, but it also makes for a perfect weeknight dinner idea that the whole family will love. If you’re looking for easy pasta recipes that are both satisfying and quick, you’ve come to the right place!

Why You’ll Love This Recipe

• Quick and easy to prepare, making it perfect for 30-minute meals.
• Rich in flavor with fresh herbs and creamy goodness.
• Nutritious ingredients like kale and cannellini beans.
• Versatile enough to customize with your favorite veggies.
• A comforting dish that warms you from the inside out!

Ingredients

To make this delicious Creamy White Bean Gnocchi Soup, you’ll need the following ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary
• 4 fresh sage leaves
• ½ teaspoon red pepper flakes
• 1 red bell pepper, diced
• 2 cups Tuscan/lacinato kale, stemmed and chopped
• 1 (15-oz) can diced tomatoes
• 1 (15-oz) can cannellini beans, drained and rinsed well
• 6 cups vegetable broth
• 1 (17-oz) package shelf-stable gnocchi (I love the mini size for this)
• 1 cup 2% or whole milk
• ½ cup 2% plain Greek yogurt
• Salt and pepper, to taste

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Now, let’s dive into the steps to create this creamy delight:

1. Heat a large pot or Dutch oven over medium heat and add the olive oil. Once hot, add the onion and a pinch of salt, cooking for about 5 minutes until softened.
2. Add in the garlic, fresh herbs, and red pepper flakes, cooking for another minute until fragrant.
3. Stir in the diced bell pepper and chopped kale, cooking for 5 minutes or until the kale begins to soften.
4. Next, add in the canned tomatoes and beans, along with the vegetable broth. Bring the mixture to a simmer.
5. Once simmering, add in the gnocchi and cook for 5-7 minutes or until the gnocchi are tender (the actual time will depend on the brand and size of the gnocchi you use).
6. In a large measuring cup, whisk together the milk and yogurt until smooth. Stir it into the soup and cook until everything is heated through. Discard the rosemary stems and season with salt and pepper to taste.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your soup turns out perfectly:

• Feel free to swap out the kale for spinach or Swiss chard if you prefer.
• If you like a bit more heat, add extra red pepper flakes or a dash of hot sauce.
• For a heartier soup, consider adding diced potatoes or carrots.
• Make sure to taste and adjust the seasoning before serving!

How to Serve

This Creamy White Bean Gnocchi Soup is best served hot, garnished with a sprinkle of fresh herbs or a dollop of extra Greek yogurt for creaminess. Pair it with a slice of crusty bread or a fresh salad for a complete meal. It’s a fantastic option for quick family dinners that everyone will enjoy!

Make Ahead and Storage

If you want to prepare this soup in advance, it can be made a day ahead and stored in the refrigerator. Just reheat it on the stove before serving. The soup can also be frozen for up to three months. To reheat, simply thaw overnight in the fridge and warm it on the stove, adding a splash of broth or water if it thickens too much.

So, what are you waiting for? Grab your ingredients and let’s get cooking! This creamy garlic pasta inspired soup is sure to become a staple in your home. And if you’re looking for more delicious recipes, check out my Green Goddess Juice or my Anti-Inflammatory Detox Home Remedy Green Juice for a refreshing twist. Happy cooking!