Gnocchi, Lentil, and 
Escarole Soup Recipe | Vegetarian Times Skip to main content

Gnocchi, Lentil, and 
Escarole Soup

Prepared gnocchi, sun-dried tomatoes, and pesto make a quick, comforting Italian-style soup. No gnocchi on hand? Replace 
it with 1 1/2 cups peeled, cubed potatoes added with the lentils in step 1. Choose 
a vegan pesto to make the soup vegan.



Ingredient Line: 
1 Tbs. olive oil
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1 large yellow onion, chopped (2 cups)
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3 cups low-sodium vegetable broth
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¾ cup French lentils
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4 cups chopped escarole
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1½ cups prepared potato gnocchi (8 oz.)
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6 oil-packed sun-dried tomatoes, drained and chopped (¼ cup)
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1 Tbs. prepared basil pesto


1. Heat oil in large nonstick skillet over medium-high heat. Add onion, and cook 
5 minutes. Add broth, 3 cups water, and lentils, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes, or until lentils are almost tender.

2. Add escarole, gnocchi, and sun-dried tomatoes; cover, and cook 5 minutes more, or until gnocchi are cooked through and escarole has wilted. Remove from heat, and stir in pesto.

Nutrition Information: 

14 g
Total Fat: 
8 g
Saturated Fat: 
2 g
62 g
0 mg
476 mg
11 g
10 g
Serves 4

Comments on this Recipe

This is awesome! Easy and tasty

This is amazingly good. My teenage son loved it and finished off the left-overs before I could even think about it.