healthy italian pesto gnocchi soup
Winter meals needn’t be heavy to be soothing. Enter this Healthy Italian Pesto Gnocchi Soup.
I cooked this soup up the day I received my COVID booster shot, with the thought that I’d likely feel miserable the next day and want little more than brothy foods to sip. I was correct. I tried to eat roasted cauliflower for lunch, while running a nearly-102 fever, and almost gagged it all up. This soup hit the spot, though. The Italian herbs are lovely but not overpowering, the components simple and easy to digest.
For sick days, or simply for days cooking elaborate food sounds awful but takeout doesn’t sound much better, this soup is your dude. Just a few steps, a few ingredients, and around 35 minutes of your time. Also proves a superstar side dish for your Christmas spread.
Souper Hero
*Slaps knee*
Take a few minutes to dice up some onion and carrot, mince some garlic, chop a couple fresh herbs. Then you’re ready to hit the soup pot. Actually, don’t hit it. Might hurt the guy’s feelings.
Saute the onion and carrot first in some olive oil for a few minutes, then stir in the aromatic garlic, sage, and oregano. If you like a little spice, add a pinch of red pepper flakes, too.
Pour in vegetable broth (or water), pesto, parmesan rind (so incredible for adding a cheesy flavor without loading the soup up with dairy), and a sprinkle of salt and pepper. Bring to a boil, then simmer for around 10 minutes to infuse the flavors. Take out the parmesan rinds and throw in the gnocchi. Cook according to the package directions – gnocchi usually only takes a few minutes before it floats up to the top.
Bring the heat down and stir in cannellini beans and kale. Give the kale a few minutes to soften and wilt. At this point, taste for any additional seasonings.
A fixture of some Italian restaurants, it seems, is offering fresh grated parmesan over dishes. I took this up a notch with fontina instead. Top each bowl with a smattering to add a creamy element to the soup.
If you’re feeling super cheesy, like my sense of humor constantly is, dip a Soft Cheese and Herb Breadstick Twist in the bowl to soak up the tasty broth. A simple baguette or crostini works just as well.
Storing leftovers for lunch? To avoid gnocchi fattened up on the liquid from the broth, cook the potato pillows separately and store in a different container than the soup. This way, you can add as much as you’d like to individual bowls while protecting the integrity of the body of the soup. I don’t mind gnocchi on steroids, but if you do, this is a way to avoid it.
Vegans, don’t you worry – this soup is easily molded for your dietary preferences. Choose your favorite vegan pesto – I actually use Trader Joe’s Vegan Kale and Cashew Pesto often in my cooking but have heard this brand is good too – and take out the parmesan rinds and final touch of fontina.
Have a can of pumpkin leftover from the fall? Make up your own Pumpkin Gnocchi and use it in the soup instead of a storebought version. So yum and tons of fun, too.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
healthy italian pesto gnocchi soup
Ingredients
- 1/2 yellow onion, diced
- 3 carrots, diced
- 4 cloves garlic, minced
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh sage, chopped
- pinch red pepper flakes
- 6 cups vegetable broth, or water
- 1/2 cup pesto, homemade or store bought
- 2 parmesan rinds
- 1 package gnocchi
- 1 can cannellini beans
- 2 cups kale, shredded
- 1 cup shredded fontina cheese, to top
Instructions
- Heat 1 tablespoon olive oil in a sauce pot or Dutch oven over medium heat. Saute the onion and carrot until softened and fragrant, about 4-5 minutes. Stir in the garlic, oregano, sage, and red pepper flakes for an additional minute.
- Pour in the broth, pesto, parmesan rinds, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove the parmesan rinds. Drop in the gnocchi and cook according to package directions. Lower the heat and stir in the cannellini beans and kale until warmed through and the kale wilts.
- Scoop the soup into bowls and top with grated fontina.
