Cozy up with our Vegan Gnocchi Soup! 🌿🥣 This comforting bowl is filled with pillowy gnocchi, hearty vegetables, and savory broth. Perfect for chilly days!
OVERVIEW
- Prep Time : 10 minutes
- Cook Time : 35 minutes
- Total Minutes : 45 minutes
- Servings: 5 – 6 Servings
- CALORIES: Approximately 310 to 315 kcal
INGREDIENTS
- 3 tablespoons extra-virgin olive oil, divided
- 1 small onion, chopped
- 2 medium carrots, diced
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon ground pepper
- ½ teaspoon salt
- 6 cups low-sodium vegetable broth
- 1 (15 ounce) can no-salt-added diced tomatoes
- 4 cups chopped kale
- 1 (17 ounce) package shelf-stable gnocchi or (12 ounce) package frozen cauliflower gnocchi
DIRECTIONS
- In a big pot, heat 2 tablespoons of oil on medium-high. Add the onion and carrots; stir-fry for about 3 minutes, or until the vegetables start to soften. After adding the mushrooms and garlic, simmer and stir for an additional 4 minutes, or until the mushrooms are tender.
- Salt, pepper, and Italian seasoning are stirred in. Turn up the heat to high and add the stock and tomatoes. Add the kale, lower the heat to a simmer, and cook the vegetables for 10 minutes or until they are soft.
- In the meantime, warm the final tablespoon of oil in a sizable nonstick skillet over medium-high heat. Add the gnocchi and simmer, turning frequently, for 5 to 7 minutes, or until puffy and browned in places. Into the soup, stir the cooked gnocchi.