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Sun Dried Tomato Gnocchi Soup with White Beans
Emily

Sun Dried Tomato Gnocchi Soup with White Beans

This rustic Italian-inspired soup features pillowy gnocchi, rich sun-dried tomatoes, and creamy white beans in a hearty vegetable broth. Quick to make and incredibly comforting, it's a perfect weeknight meal that brings bold flavor to the table with minimal effort.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-inspired
Calories: 320

Ingredients
  

  • 1 medium onion, chopped
  • 2 medium garlic cloves, finely chopped
  • 3 cups vegetable broth
  • 15 oz canned diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons sun-dried tomatoes in oil
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ¾ teaspoon sea salt
  • 15 oz canned white beans, drained and rinsed
  • 10 oz frozen cauliflower gnocchi
  • 1 cup fresh baby spinach
  • Optional: grated Parmesan for garnish

Method
 

  1. Heat a large pot over medium heat and add a swirl of olive oil if desired.
  2. Sauté the chopped onion until softened, about 3–4 minutes.
  3. Add the garlic and sauté for another minute until fragrant.
  4. Pour in the vegetable broth and bring to a simmer.
  5. Add the canned diced tomatoes, balsamic vinegar, sun-dried tomatoes, Italian seasoning, garlic powder, and sea salt.
  6. Stir well to combine and let simmer for 5 minutes to develop flavor.
  7. Add the drained and rinsed white beans and frozen gnocchi.
  8. Simmer for another 8–10 minutes until the gnocchi is cooked through.
  9. Just before serving, stir in the baby spinach until wilted.
  10. Adjust seasonings to taste.
  11. Ladle into bowls and optionally top with grated Parmesan.

Notes

Cauliflower gnocchi is used for a lighter, healthier alternative. Feel free to swap with regular potato gnocchi for extra pillowy texture.
For a creamier soup, add a splash of olive oil or coconut milk.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.