Creamy White Bean and Gnocchi Soup Recipe (Step-by-Step Guide)

Creamy White Bean and Gnocchi Soup is the answer to those evenings when your brain’s saying “grilled cheese again?” but your taste buds are begging for something a little more exciting. This cozy, one-pot wonder packs big flavor and comforting vibes—without the heavy cream or complicated prep. Between the pillowy gnocchi, creamy cannellini beans, fresh herbs, and that kick of red pepper flakes, every spoonful feels like a warm hug in a bowl.

And if you’re juggling picky eaters, laundry piles, and a dog that thinks the UPS guy is the enemy? Don’t worry—this soup’s got your back. It’s made with pantry staples, done in 35 minutes, and the leftovers? Even better the next day. You’ll love how this Creamy White Bean and Gnocchi Soup turns simple ingredients into something downright special. Whether you’re cooking for your family or meal-prepping for a busy week, this dish brings hearty comfort without being heavy. Creamy White Bean and Gnocchi Soup just became your new go-to.

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What is Creamy White Bean and Gnocchi Soup?

Creamy White Bean and Gnocchi Soup is like the delicious lovechild of a Tuscan bean stew and an Italian gnocchi pasta dish. It brings together the heartiness of beans and kale, the richness of tomatoes and broth, and the irresistible tenderness of gnocchi, all wrapped in a light yet velvety broth thanks to milk and Greek yogurt. The result? A creamy, satisfying, and deeply flavorful soup that feels indulgent—but it’s sneakily nutritious too.

The creamy part doesn’t come from heavy cream or butter bombs. Nope, this one keeps it lighter and healthier while still nailing that rich texture. What really sets it apart is the balance of cozy and clean: it warms you up without weighing you down. Perfect for vegetarians or anyone trying to eat more plant-based meals without sacrificing comfort food vibes. Whether you’re enjoying it on a rainy night or bringing it to a potluck, this soup is the kind of meal that makes people ask for seconds… and the recipe.

Reasons to Try Creamy White Bean and Gnocchi Soup

There are about a dozen solid reasons to try Creamy White Bean and Gnocchi Soup, but let’s keep it simple and stick to the ones that make your life easier and more delicious. First up, this soup is fast. We’re talking weeknight-possible, 35-minutes-from-fridge-to-table kind of fast. It’s also made with mostly pantry staples—canned beans, tomatoes, shelf-stable gnocchi—so you can whip it up even when the fridge is looking a little sad.

Secondly, it’s creamy without being heavy. Using a combo of milk and Greek yogurt means you get that luscious texture without needing to stock up on heavy cream. Plus, you’re sneaking in some protein and probiotics while you’re at it. Another bonus? It’s vegetarian and packed with nutrient-rich veggies like kale and bell pepper, but it’s hearty enough that even the meat-lovers at your table will be totally satisfied. Finally, leftovers heat up like a dream (see storage tips below), which makes it a lunch-box hero or a quick dinner encore. Basically, it’s a flexible, feel-good, flavor-packed dish that fits your life. What more could you ask for?

Ingredients Needed to Make Creamy White Bean and Gnocchi Soup

To make Creamy White Bean and Gnocchi Soup, here’s what you’ll need:

• 1 tablespoon olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 sprigs fresh rosemary
• 4 fresh sage leaves
• ½ 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
• 6 cups vegetable broth
• 1 (17-oz) package shelf-stable gnocchi (mini size is extra fun)
• 1 cup 2% or whole milk
• ½ cup 2% plain Greek yogurt
• Salt and pepper, to taste

Instructions to Make Creamy White Bean and Gnocchi Soup – Step by Step

Step 1: Sauté the Aromatics

Start by heating up a large pot or Dutch oven over medium heat. Once the pot’s warm, drizzle in your olive oil—about a tablespoon. Add the diced onion and a pinch of salt (trust me, this tiny bit of salt helps soften the onions faster and brings out their natural sweetness). Let the onions cook for 5 minutes, stirring occasionally, until they’re soft and just starting to caramelize. You want them translucent, not browned. Then, toss in your minced garlic, rosemary sprigs, sage leaves, and red pepper flakes. Give it all a good stir and cook for about one more minute. You should be hit with that savory, herbal aroma that instantly says “comfort food is coming.” If you’ve ever made my Garlic Butter Orzo with Mushrooms and Spinach, you’ll recognize the cozy herb-and-garlic vibe.

Step 2: Cook the Veggies

Next up, add your diced red bell pepper and chopped kale. These two bring a gorgeous pop of color and tons of nutrients to the soup. Stir everything together and cook for another 5 minutes, until the kale has started to soften but still has a bit of bite. You’ll notice the kale begins to wilt just slightly, which is what you want. If you’re working with a finicky crowd (hello, kids or kale skeptics), this is where the bell pepper’s natural sweetness helps balance everything out.

Step 3: Add the Tomatoes, Beans, and Broth

Now it’s time to build the body of your soup. Pour in the canned diced tomatoes (juice and all) and the drained cannellini beans. These white beans are key—they’re creamy, mild, and super filling. Then add the vegetable broth. Stir everything well to combine and raise the heat until your soup starts to simmer. If you’re into hearty soups, this part might remind you of my Spicy Jambalaya Soup with Andouille Sausage and Chicken—just without the meat. Simmer for 5–10 minutes so all the flavors start mingling and those herbs can really do their thing.

Step 4: Add the Gnocchi and Cook Until Tender

Once your soup is at a steady simmer, stir in the gnocchi. Let it cook for 5–7 minutes. The exact time might vary depending on the brand and size, but you’ll know they’re done when they float to the top and are tender to the bite. If you’re using mini gnocchi (my favorite for this recipe), they’ll cook even faster. This is when your soup starts to feel like a meal—those little potato dumplings plump up and absorb some of the broth, making each spoonful more satisfying.

Step 5: Stir in the Milk and Yogurt for Creaminess

In a separate measuring cup or bowl, whisk together the milk and Greek yogurt until smooth. This step is important—it keeps your yogurt from curdling when you add it to the hot soup. Once it’s silky and lump-free, slowly pour it into the pot, stirring constantly. Cook for a few more minutes until everything is warmed through. You’ll see the broth go from brothy to creamy without being overly rich. Don’t forget to fish out those rosemary stems at this point! Taste your soup and adjust the seasoning with salt and pepper. A few grinds of black pepper go a long way here.

Step 6: Let It Rest and Serve

Let the soup rest for about 5 minutes before serving. This gives the gnocchi a little more time to thicken the broth naturally. If you’re someone who loves soup that clings to your spoon (and maybe your soul), you’ll love how this one develops as it sits. Serve in generous bowls with some crusty bread on the side or a crisp green salad. Bonus points if you garnish with grated Parmesan or a drizzle of good olive oil.

What to Serve with Creamy White Bean and Gnocchi Soup

This soup is already a full meal, but it pairs beautifully with a few simple sides. A crusty baguette or slice of garlic bread makes it perfect for dipping, and a light salad with lemon vinaigrette balances out the creamy texture. If you want something heartier, a slice of Easy Strawberry Crunch Cake makes a surprisingly lovely dessert pairing. Want to keep it savory? Try this with a side of Gouda and Mushroom Stuffed Chicken for a dinner party vibe.

Key Tips for Making Creamy White Bean and Gnocchi Soup

Here’s the inside scoop for getting this soup just right: Use fresh herbs if you can—they make a big difference in flavor. If fresh rosemary or sage isn’t available, dried works too (just use a smaller amount). Make sure to whisk the milk and yogurt together before adding it to avoid curdling. Mini gnocchi cook faster and give you more dumplings in every bite. And don’t be shy about seasoning! A good pinch of salt at each stage helps develop deep, rich flavor. If you’re reheating later and it’s too thick, a splash of broth or milk brings it back to life.

Storage and Reheating Tips for Creamy White Bean and Gnocchi Soup

Leftovers of Creamy White Bean and Gnocchi Soup are a total gift. Store any extras in an airtight container in the fridge for up to 4 days. When it cools, the gnocchi will thicken the soup a bit, so don’t panic if it looks more like a stew the next day. Reheat it gently over medium heat, adding a splash of vegetable broth or milk to loosen it up. If you want to freeze it, skip adding the yogurt until after you’ve thawed and reheated—it holds up better that way. The gnocchi texture may soften slightly in the freezer, but the flavor still holds up beautifully.

FAQs

Can I make this vegan? Absolutely! Swap the milk and yogurt with your favorite unsweetened non-dairy versions. Cashew milk and almond milk yogurt work great.
Can I use spinach instead of kale? Yep. Toss in a few handfuls of baby spinach at the end—it wilts super fast.
Is this gluten-free? Only if you use gluten-free gnocchi. Most traditional ones have wheat, so check your labels.
Can I add protein? You bet. A can of white chicken or some cooked sausage stirred in at the end works well, though it’s plenty hearty as-is.
Can I prep this ahead of time? You can chop the veggies and mix the milk and yogurt in advance, but it’s best cooked fresh for the best gnocchi texture.

Final Thoughts

Creamy White Bean and Gnocchi Soup brings together everything we love in a weeknight recipe—comfort, speed, nutrition, and flavor. It’s light enough for spring, cozy enough for winter, and flexible enough for just about any household. Whether you’re making it for your family or batch-cooking for the week, it delivers every time. This step-by-step guide makes it easy even if you’re new to cooking with gnocchi or beans. If you liked this recipe, you might also enjoy the Easy Thai Shrimp Soup for another warming bowl with bold flavor. So next time your dinner plan is “something quick but delicious,” Creamy White Bean and Gnocchi Soup has got you covered.

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