Gnocchi Cacciatore Soup

This vegetarian cacciatore soup made with gnocchi and Cubanelle peppers is an easy weeknight dinner that tastes even better the next day.

• Preparation Time: 25 mins
• Cooking Time: 27 mins
• Total Time: 52 mins
• Calories: 303 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons grated Parmesan cheese, or to taste
• 1 teaspoon red pepper flakes, or to taste
• 1 (16 ounce) package potato gnocchi
• 2 Cubanelle peppers, chopped
• 1 (32 fluid ounce) container vegetable broth
• 6 leaves fresh basil, chopped, or to taste
• 0.5 small onion, chopped

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.

Step 2

Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Stir in green bell pepper, red bell pepper, and Cubanelle peppers; cook for 2 minutes. Pour in vegetable broth and tomatoes. Bring soup to a boil; simmer until peppers are tender, about 5 minutes.

Step 3

Stir basil and red pepper flakes into the soup; season with salt and pepper. Add gnocchi and simmer until heated through, 3 to 5 minutes. Ladle soup into bowls and sprinkle Parmesan cheese on top.