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–+ servings
vegetable gnocchi soup in bowl overhead.
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5 from 97 votes

Vegetable Gnocchi Soup

Hearty satisfying Vegetable Gnocchi Soup is brimming with fresh vegetables, pillowy gnocchi, delicious spices in a creamy (non-dairy) soup base.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 11 1-cup servings (total yield: 11 cups)
Calories: 106kcal
Author: Toni Dash

Equipment

  • Dutch oven

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion peeled and chopped
  • 1 ½ cups sliced carrots
  • 2 stalks celery chopped
  • 1 pinch kosher salt plus more to season to taste
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes
  • 6 cups low sodium vegetable broth
  • 1 cup unsweetened coconut milk from carton not canned
  • 16 ounces potato gnocchi
  • 1 15-ounce can great northern beans drained and rinsed
  • 1 15-ounce can garbanzo beans drained and rinsed

Instructions

  • Heat a large stock pot or Dutch oven over medium heat. Heat the olive oil.
  • Add the onion, carrots, and celery. Season with a pinch of kosher salt.
    Sauté, stirring occasionally, for 5-7 minutes or until the vegetables are tender.
  • Add the garlic, italian seasoning, and red pepper flakes and cook for an additional minute.
  • Add the vegetable broth and coconut milk and scrape any browned bits from the bottom of the pan.
  • Turn the heat to high and bring the soup to a boil. Once boiling, add the gnocchi, great northern beans, and garbanzo beans.
    Cook according to the directions on the gnocchi package (typically 3-5 minutes).
  • Taste and season with salt and pepper to taste.

Notes

Gnocchi notes
  • There are many different types of gnocchi of all different calorie values. For the nutritional calculation in the recipe card generic potato gnocchi was used.
  • If on WW Personal Points there are many options to use in the WW app, so when tracking insert the exact type of gnocchi used.
  • One 16 ounce package is used for the entire recipe so 1/11th of a package for each serving.
How to Store
Store any leftover soup in an airtight container in the fridge for up to three days.

Nutrition

Calories: 106kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 154mg | Potassium: 79mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2950IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg