Marry Me Tuscan Vegetable Soup

Why I Love This Recipe

I adore this soup because it’s a perfect blend of taste and nutrition. The combination of sweet potatoes, sun-dried tomatoes, and chickpeas creates a rich and satisfying base, while the addition of gnocchi or pasta shells makes it hearty enough for a main course. The creamy texture, achieved with cashew cream or coconut milk, adds a luxurious touch that makes this soup truly special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 5 cloves garlic, minced

• 1 yellow onion, diced

• 1 leek, chopped

• 1 large sweet potato, peeled and diced

• 5 sun-dried tomatoes, chopped

• 1 tablespoon tomato paste

• 2 tablespoons paprika

• 1 tablespoon dried parsley

• 1 teaspoon dried thyme

• 1 teaspoon salt

• 5 cups vegetable broth

• 1 can chickpeas, drained and rinsed

• 16 oz potato gnocchi or 1½ cups large pasta shells

• 1½ cups cashew cream or coconut milk

• Juice of ½ lemon (optional)

• 1 large handful of kale, chopped

Directions

1. In a large pot over medium heat, I add the diced yellow onion, chopped leek, diced sweet potato, chopped sun-dried tomatoes, and minced garlic. I sauté everything together until the sweet potato is slightly cooked, which takes about 6 minutes.

2. Next, I stir in the tomato paste, paprika, dried parsley, dried thyme, and salt, ensuring the vegetables are well coated with the spices.

3. I then pour in the vegetable broth and add the drained chickpeas. I bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and let it cook for about 10 minutes.

4. After that, I add the gnocchi or pasta shells to the pot and cook until they are al dente, following the package instructions.

5. Finally, I stir in the cashew cream or coconut milk, add the lemon juice if using, and toss in the chopped kale. I cook for a few more minutes until the kale is wilted and the soup is heated through.

Servings and Timing

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

• Servings: 6

Variations

• Protein Swap: I sometimes use white beans instead of chickpeas for a different texture and flavor.

• Greens: If I don’t have kale on hand, I substitute with spinach or chard.

• Creaminess: For a nut-free version, I opt for coconut milk or soy cream instead of cashew cream.

• Pasta Options: Gluten-free pasta works well if I need a gluten-free option.

Storage/Reheating

• Refrigerator: I store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezer: For longer storage, I freeze the soup in individual portions for up to 2 months.

• Reheating: To reheat, I warm the soup on the stovetop over medium heat until heated through, or microwave individual portions for 2-3 minutes, stirring halfway through.

FAQs

Can I make this soup ahead of time?

Yes, I often prepare this soup in advance. It stores well in the refrigerator and the flavors continue to develop, making it even more delicious the next day.

What can I use instead of cashew cream?

If I’m avoiding nuts, I substitute cashew cream with coconut milk, soy cream, or blended sunflower seed cream for a similar creamy texture.

Is this soup gluten-free?

To make it gluten-free, I use gluten-free gnocchi or pasta shells. I always check the labels to ensure all ingredients are gluten-free.

Can I add more vegetables?

Absolutely! I sometimes add zucchini, bell peppers, or mushrooms to increase the vegetable content and add more flavors.

How can I make the soup spicier?

To add some heat, I include a pinch of red pepper flakes or a dash of hot sauce during the cooking process.

Conclusion

This Marry Me Tuscan Vegetable Soup is a delightful and comforting dish that’s perfect for any occasion. Its rich flavors, creamy texture, and hearty ingredients make it a favorite in my kitchen. Whether I’m serving it to guests or enjoying a cozy night in, this soup never fails to impress.

Marry Me Tuscan Vegetable Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mia
• Total Time: 35 minutes
• Yield: 6 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A creamy, one-pot vegan soup loaded with chickpeas, kale, gnocchi, and Mediterranean flavors—perfect for cozy, nourishing dinners.

---

Ingredients

5 cloves garlic, minced

1 yellow onion, diced

1 leek, chopped

1 large sweet potato, peeled and diced

5 sun-dried tomatoes, chopped

1 tablespoon tomato paste

2 tablespoons paprika

1 tablespoon dried parsley

1 teaspoon dried thyme

1 teaspoon salt

5 cups vegetable broth

1 can chickpeas, drained and rinsed

16 oz potato gnocchi or 1½ cups large pasta shells

1½ cups cashew cream or coconut milk

Juice of ½ lemon (optional)

1 large handful of kale, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

In a large pot over medium heat, sauté onion, leek, sweet potato, sun-dried tomatoes, and garlic for about 6 minutes until softened.

Stir in tomato paste, paprika, parsley, thyme, and salt until veggies are well coated.

Add vegetable broth and chickpeas. Bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes.

Add gnocchi or pasta shells and cook according to package directions until al dente.

Stir in cashew cream or coconut milk, optional lemon juice, and chopped kale. Cook a few more minutes until kale is wilted and soup is heated through.

 

Notes

Use white beans instead of chickpeas for variation.

Swap kale with spinach or chard if preferred.

Coconut milk or soy cream are great nut-free alternatives to cashew cream.

Gluten-free gnocchi or pasta make this recipe fully gluten-free.

Add a pinch of red pepper flakes for a spicy twist.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-Inspired, Mediterranean