Italian Gnocchi Soup

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Italian Gnocchi Soup


  • 1 package Cappello's Gnocchi
  • 2 tablespoons oil
  • 1 cup onion, diced
  • 3 garlic cloves, minced
  • 1 zucchini, quartered and sliced
  • 1 yellow zucchini, quartered and sliced
  • 2 teaspoons salt
  • 3 teaspoons Italian seasoning
  • pepper to taste
  • 4 cups chicken broth
  • 1 (15 ounce) can diced tomatoes
  • 3 tablespoons tomato paste


  • Heat olive oil in a large stockpot or Dutch oven over medium heat and add in garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Then add in both zucchinis, salt, Italian seasoning and pepper (to taste) and continue to cook for about 5 minutes.
  • Gradually whisk in chicken broth, diced tomatoes and tomato paste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
  • Stir in gnocchi; cover and cook about 3-4 minutes.
  • Season with salt and pepper to taste.
  • Serve immediately and enjoy!