[This Creamy White Bean & Gnocchi Soup is a bowl of comfort, on the lighter side. Vegetarian, loaded with cannellini beans and veggies, and kept light but creamy with the addition of yogurt, this soup is simply divine. So much hearty flavor in every bite!]
It is no secret that I adore soup.
Not only are there an abundance of soup and stew recipes on this site, but anyone who knows me in real life has likely heard me wax poetic about the joys of soup.
What’s not to love? It’s comforting, warms you up, and usually comes together quickly and easily in one pot. It’s the perfect cold weather meal.
This Creamy White Bean & Gnocchi Soup is no exception. It might actually be one of my favorite soups to date!
When it comes to beans, cannellini beans are at the top for me. I love their creamy but hearty texture, and when it comes to comforting soup recipes, they are meant to be!
This recipe features creamy cannellini beans, the hearty flavors of fresh rosemary and sage, tomatoes, a creamy but light broth, and pillowy gnocchi.
Is anyone else’s mouth watering yet?
Because the beans and gnocchi add plenty of heft, I opted to keep this soup on the lighter side. Instead of cream or half-and-half, a mixture of Greek yogurt and milk serves as the creamy element in this broth. Not only does it thicken the soup with a touch of decadence, but it adds a lovely tang as well.
Yogurt is an incredible ingredient in so many recipes, and this one definitely benefits from its addition.
Ingredients You Need to Make This Creamy White Bean & Gnocchi Soup:
- Olive oil
- Onion
- Garlic
- Fresh rosemary and sage
- Red pepper flakes
- Bell pepper
- Tuscan/Lacinato kale
- Canned diced tomatoes
- Canned cannellini beans
- Vegetable broth
- Shelf-stable gnocchi (I love the mini size for this)
- 2% plain Greek yogurt
How to Make This Creamy White Bean & Gnocchi Soup:
- Start with the aromatics: 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 and cook for 5 minutes. Add in the garlic, fresh herbs, and red pepper flakes and cook for another minute.
- Add the veggies: stir in the diced bell pepper and chopped kale. Cook for 5 minutes or until the kale is beginning to soften.
- Add the beans, tomatoes, and broth: stir in the canned tomatoes and beans, along with the broth, and bring the mixture to a simmer.
- Add the gnocchi: once the broth is simmering, stir in the gnocchi and cook for 5-7 minutes or until the gnocchi are tender (actual time will depend on the brand and size of the gnocchi you use).
- Make the soup creamy with a yogurt-milk mixture: 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. Season, to taste, with salt and pepper.
Other Recipes You Might Enjoy:
- Roasted Garlic & White Bean Soup with Herb Oil
- Creamy Tomato Gnocchi Soup
- Creamy Chicken & Gnocchi Soup
- Baked Sweet Potatoes with Warm Cannellini Bean Salad
- White Chicken Chili with Brown Butter Buttermilk Skillet Cornbread
- One-Pan French Onion Chicken Gnocchi Bake
This soup, despite being vegetarian, has SO much hearty flavor and heft to it – you won’t miss the meat one bit.
Delicious, soul-warming comfort in a bowl. Exactly what January calls for!
@yestoyolks ✨Creamy White Bean & Gnocchi Soup✨A bowl of comfort, on the lighter side. Vegetarian, loaded with cannellini beans, veggies, and fluffy gnocchi, and kept light but creamy with the addition of yogurt, this soup is simply divine. So much hearty flavor in every bite! FULL RECIPE on yestoyolks.com! #foodtiktok #recipes #cookingvideo #cookingtiktok #recipeideas #recipesforyou #asmrfood #asmrcooking #healthyrecipes #vegetarianrecipes #soupseason ♬ Time Stands – Nathaniel Rateliff
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Creamy White Bean & Gnocchi Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Creamy White Bean & Gnocchi Soup is a bowl of comfort, on the lighter side. Vegetarian, loaded with cannellini beans and veggies, and kept light but creamy with the addition of yogurt, this soup is simply divine. So much hearty flavor in every bite!
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 sprigs fresh rosemary
- 4 fresh sage leaves
- 1/2 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
- 1/2 cup 2% plain Greek yogurt
- Salt and pepper, to taste
Instructions
- 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 and cook for 5 minutes.
- Add in the garlic, fresh herbs, and red pepper flakes and cook for another minute.
- Add in the diced bell pepper and chopped kale and stir to combine. Cook for 5 minutes or until the kale is beginning to soften.
- Add in the canned tomatoes and beans, along with the broth, and bring the mixture to a simmer.
Once simmering, add in the gnocchi and cook for 5-7 minutes or until the gnocchi are tender (actual time will depend on the brand and size of the gnocchi you use). - 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. Season, to taste, with salt and pepper.
Notes
- To keep this on the lighter side, I use the mix of milk and yogurt to add creaminess. Regular half-and-half would work great here if you prefer – I would stir in roughly 1 cup after the gnocchi have cooked through.
- As the soup cools, the gnocchi will thicken the broth. If it gets too thick, you can reheat it with a splash of broth or milk.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: soup
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
thank you, love these ingredients and haven’t had this with gnocchi (try to avoid the carbs) but I can have them one day per week so, this can certainly work for that, much appreciated
Made this soup this past week and it was so delicious! I followed the recipe exactly. Love that it is creamy and comforting but lighter than most creamy soups. Putting yogurt in all the soups from now on.
This recipe hit all the flavor marks. Absolutely delicious.