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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.

Ingredients: 

Ingredients: 

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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

Instructions: 

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: 

Calories: 
368
Protein: 
14 g
Total Fat: 
8 g
Saturated Fat: 
2 g
Carbohydrates: 
62 g
Cholesterol: 
0 mg
Sodium: 
476 mg
Fiber: 
11 g
Sugar: 
10 g
Yield: 
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.