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–+ servings
Marry Me Tuscan Vegetable Soup

Marry Me Tuscan Vegetable Soup: Creamy Comfort in a Bowl

This Marry Me Tuscan Vegetable Soup offers a comforting blend of rich flavors and plant-based ingredients, perfect for cold weather.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 5 cloves Garlic Adds aroma and flavor depth; fresh garlic is recommended for the best taste.
  • 1 Yellow Onion Provides sweetness and base flavor; can substitute with a white onion if needed.
  • 1 Leek Adds a mild onion flavor essential for depth; use chives if unavailable.
  • 1 large Sweet Potato Contributes sweetness and creaminess when cooked; regular potatoes can be used as a substitute.
  • 5 Sun-Dried Tomatoes Infuse the soup with umami; fresh tomatoes can lighten the flavor.
  • 1 tbsp Tomato Paste Intensifies tomato flavor and thickens the soup; omit if necessary.
  • 2 tbsp Paprika Adds warmth and color; use smoked paprika for a different flavor profile.
  • 1 tbsp Dried Parsley Offers herbaceous notes; fresh parsley can be used but adjust quantity.
  • 1 tsp Dried Thyme Enhances the aromatic profile; other dried herbs can be substituted.
  • 1 tsp Salt Balances flavors; adjust according to taste preferences.
For the Broth
  • 5 cups Vegetable Broth A savory base; use homemade broth for the best results.
For Protein and Texture
  • 1 can Chickpeas Adds protein and heartiness; can replace with lentils for a variation.
  • 16 oz Potato Gnocchi Provides structure and chewiness; any short pasta works.
For Creaminess
  • 1.5 cups Cashew Cream Adds a creamy texture; use almond milk for a lighter option.
For Brightness
  • 0.5 lemon Lemon Juice Brightens the flavors of the soup; vinegar can be used for acidity.
  • 1 handful Kale Incorporates nutrition and texture; spinach works as a substitute.

Equipment

  • large pot

Method
 

Steps
  1. In a large pot over medium heat, add a splash of olive oil and sauté the minced garlic, chopped yellow onion, leek, diced sweet potato, and chopped sun-dried tomatoes for about 6 minutes.
  2. Stir in the tomato paste, paprika, dried parsley, dried thyme, and salt. Mix well for about 1-2 minutes.
  3. Pour in the vegetable broth followed by the drained chickpeas. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for 10 minutes.
  4. Introduce the potato gnocchi or pasta shells, cooking according to package instructions, usually about 2-3 minutes until al dente.
  5. Lower the heat and stir in your choice of cashew cream or coconut milk along with the kale, cooking for another 2-3 minutes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

Feel free to customize with your favorite ingredients for a personalized touch.

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