If there’s one thing that makes a chilly evening better, it’s a big pot of Marry Me Tuscan Vegetable Soup. Yes, it’s creamy, hearty, and packed with plant goodness—but it also has that magical quality where one spoonful feels like a warm hug. As a mom of three, I don’t always have time for fussy dinners. But this soup? It’s weeknight-easy, yet fancy enough to make the family ask, “What’s the occasion?” Spoiler alert: the occasion is Tuesday.
I actually call this my “surprise soup” because every time I serve it, someone new ends up falling in love. That’s where the whole “Marry Me” thing comes in—food this comforting could win hearts!
Table of Contents
Why You’ll Love This Marry Me Tuscan Vegetable Soup
- It’s creamy without being heavy thanks to cashew cream (or coconut milk if you’re dairy-free).
- Uses simple pantry ingredients that magically taste gourmet.
- Packed with protein-rich chickpeas and fiber-filled veggies—it’s both comforting and nourishing.
- One pot, minimal dishes. Enough said!
What Does Marry Me Tuscan Vegetable Soup Taste Like?
Imagine the creaminess of a chowder, the herby aroma of Tuscan cooking, and the cozy bite of pillowy gnocchi. The sweet potato adds a gentle sweetness, while the sundried tomatoes bring that irresistible tangy kick. And the kale? It balances everything out with a fresh, earthy note.
It’s basically the soup version of wrapping up in your favorite blanket while a Hallmark movie plays in the background.
Ingredients You’ll Need for Marry Me Tuscan Vegetable Soup
The beauty of this Marry Me Tuscan Vegetable Soup is how it brings simple, everyday ingredients together into something that feels downright luxurious. Each ingredient has a job to do, and when combined, they create layers of flavor that will make your kitchen smell like an Italian trattoria.
Here’s what you’ll need:
- Garlic (5 cloves, minced): No Tuscan-inspired dish is complete without garlic. It’s the flavor base that infuses this soup with warmth from the very first sizzle.
- Yellow onion (1, diced): Adds sweetness and depth as it cooks down, balancing the creaminess later on.
- Leek (1, chopped): Mild, slightly sweet, and a little earthy—leeks are like the sophisticated cousin of onions, and they add a subtle elegance.
- Sweet potato (1 large, peeled and diced): Provides natural creaminess and a hint of sweetness that pairs beautifully with the paprika and sundried tomatoes.
- Sun dried tomatoes (5, chopped): The secret “marry me” ingredient! They pack a tangy punch that makes this soup unforgettable.
- Tomato paste (1 tbsp): Concentrated richness that ties all the veggie flavors together.
- Paprika (2 tbsp): Gives the broth its gorgeous warm color and a little smoky depth.
- Dried parsley (1 tbsp) & dried thyme (1 tsp): Classic Italian herbs that give this soup its Tuscan personality.
- Salt (1 tsp): Enhances every other flavor—don’t skip it.
- Vegetable broth (5 cups): The cozy base of the soup. I like a good-quality low-sodium broth so you can control the saltiness.
- Chickpeas (1 can, drained and rinsed): Plant-based protein that makes this a truly satisfying meal.
- Potato gnocchi (16 oz) or large pasta shells (1½ cups): This is what makes the soup hearty enough to stand as dinner. (If you’re a pasta lover, you might also enjoy my Chicken Pastina Soup which has a similar comforting vibe.)
- Cashew cream (1½ cups) or coconut milk: Adds the luscious creaminess that makes every spoonful irresistible.
- Lemon juice (½, optional): A little squeeze at the end brightens all the flavors—like sunshine in a bowl.
- Kale (1 large handful, chopped): The hearty greens that add freshness and balance. Plus, they hold up beautifully in soup without getting soggy.
👉 Pro tip: Don’t be intimidated by the list—it’s mostly pantry staples plus a few veggies. Once you’ve got everything chopped and ready, this soup comes together in less than 30 minutes.
How to Make Marry Me Tuscan Vegetable Soup
Making this Marry Me Tuscan Vegetable Soup is easier than you think. It’s a one-pot wonder that goes from stovetop to table in about 30 minutes, yet it tastes like something you’d order at a cozy Italian café. Follow these simple steps, and you’ll have a bowl of creamy comfort waiting for you.
Step 1: Build the Flavor Base
Place a large soup pot over medium heat. Drizzle in a splash of olive oil (or use a nonstick spray if you’re watching calories). Add the onion, leek, sweet potato, sundried tomatoes, and garlic. Sauté everything for about 6–7 minutes, stirring occasionally, until the onion is translucent and the sweet potato begins to soften.
👉 Tip: Keep the heat moderate so the garlic doesn’t burn—it should smell fragrant, not bitter.
Step 2: Add Herbs and Seasonings
Stir in the tomato paste, paprika, parsley, thyme, and salt. Let them cook for about 1–2 minutes, “toasting” the spices. This step wakes up their flavors and gives the soup that deep Tuscan aroma.
👉 This is where your kitchen starts smelling like magic.
Step 3: Create the Broth
Pour in the vegetable broth and add the chickpeas. Stir well, scraping up any flavorful bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes.
👉 The chickpeas not only add protein but also soak up all the lovely flavors during this simmer.
Step 4: Add Gnocchi or Pasta
Uncover the pot and stir in the potato gnocchi (or large pasta shells). Cook until they’re al dente—usually about 4–5 minutes for gnocchi, or a few minutes longer for pasta.
👉 Tip: If you love hearty soups with pasta, you might also enjoy my Tomato Tortellini Soup, which has that same comfort-food appeal.
Step 5: Make It Creamy
Once the pasta is tender, lower the heat and stir in the cashew cream (or coconut milk). This is when your Marry Me Tuscan Vegetable Soup transforms into that dreamy, creamy bowl of comfort. Add the optional squeeze of lemon juice to brighten up the flavors.
👉 Don’t skip this step—the creaminess is what makes this soup so irresistible!
Step 6: Add the Greens
Finally, fold in the chopped kale. Let it simmer for another 2–3 minutes until the kale softens but still has a little bite. You want it tender but not mushy.
Step 7: Serve and Enjoy
Ladle your Marry Me Tuscan Vegetable Soup into bowls and serve hot. For extra coziness, pair it with a crusty loaf of bread, garlic knots, or even a light salad on the side.
👉 This soup reheats beautifully, making it perfect for meal prep. I like making a double batch so I’ve got quick lunches ready for busy school days with my kids.
Tips and Tricks for Perfect Marry Me Tuscan Vegetable Soup
- Don’t skip the sundried tomatoes! They’re the secret weapon that gives this soup its Tuscan flair.
- Cashew cream hack: If you don’t want to soak cashews, pour boiling water over them and let sit for 15 minutes before blending.
- Make it kid-friendly: Swap kale for spinach (less “green” tasting).
- Batch cooking bonus: This soup reheats beautifully, so make extra for quick lunches.
- Avoid mushy gnocchi: Add it toward the end—overcooking can make it too soft.
Storage: Marry Me Tuscan Vegetable Soup
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Yes! Freeze without the gnocchi (add fresh when reheating). Keeps up to 3 months.
- Reheat: Warm gently on the stove, adding a splash of broth if it thickens too much.
FAQs
Q: Can I make this soup vegan?
A: Absolutely—it already is! Just use cashew cream or coconut milk instead of dairy cream.
Q: Can I use other veggies?
A: 100%. Zucchini, carrots, or even bell peppers would taste amazing here.
Q: What can I serve with it?
A: Crusty bread, garlic knots, or a simple side salad. (I love pairing it with my Garlic Bread Rolls).
Conclusion
This Marry Me Tuscan Vegetable Soup isn’t just a recipe—it’s comfort in a bowl. Creamy, hearty, and brimming with flavor, it’s the kind of dish that makes ordinary days feel special. If you’ve been looking for a wholesome, plant-packed recipe that your family will actually ask for again and again, this is it.
So go ahead, make a pot tonight—and who knows? Someone just might fall in love. ❤️
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Marry Me Tuscan Vegetable Soup: Hearty & Delicious in 30 Mins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan
- Diet: Vegan
Description
A delicious creamy soup with a huge variety of plants for every taste. Rich, comforting, and packed with wholesome ingredients, this Tuscan-inspired recipe is perfect for any night of the week.
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 tbsp tomato paste
2 tbsp paprika
1 tbsp dried parsley
1 tsp dried thyme
1 tsp 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
½ lemon, juiced (optional)
1 large handful kale, chopped
Instructions
1. In a pot over medium heat, add the yellow onion, leek, sweet potato, sun dried tomatoes and garlic.
2. Saute until the sweet potato is softened slightly, approximately 6 minutes.
3. Add the tomato paste, paprika, parsley, dried thyme and salt. Stir to combine.
4. Pour in the vegetable broth and add the chickpeas. Bring the mixture to a boil.
5. Reduce heat to a simmer, cover, and cook for 10 minutes.
6. Add the gnocchi or pasta shells, and cook until al dente.
7. Stir in the cashew cream or coconut milk, lemon juice (if using), and chopped kale.
8. Cook until the kale is wilted and everything is heated through.
9. Taste and adjust seasoning as needed. Serve hot.
Notes
Cashew cream gives this soup a luxuriously creamy texture, but coconut milk can be used for a nut-free version. Add a pinch of red pepper flakes for a touch of heat, or top with fresh herbs for a burst of freshness.
