Go Back
–+ servings
Marry Me Tuscan Vegetable Soup

Marry Me Tuscan Vegetable Soup: A Cozy Vegan Comfort Bowl

Experience the delightful Marry Me Tuscan Vegetable Soup, a hearty vegan dish perfect for warming winter days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 cloves Garlic Adds aromatic flavor; can use garlic powder as a substitute.
  • 1 medium Yellow Onion Provides sweetness and depth; substitute with shallots if needed.
  • 1 medium Leek Adds mild onion flavor; can substitute with more onion or scallions.
  • 1 large Sweet Potato Offers sweetness and creaminess; regular potatoes can be used as an alternative.
  • 1 cup Sun-Dried Tomatoes Introduces tangy, umami-rich notes; fresh tomatoes may replace, but adjust moisture levels.
  • 2 tablespoons Tomato Paste Enhances richness; use crushed tomatoes for a different consistency.
  • 1 teaspoon Paprika Adds warmth and color; smoked paprika for a smoky flavor.
  • 1 teaspoon Dried Parsley Offers herbal notes; fresh parsley can be used; increase quantity.
  • 1 teaspoon Dried Thyme Contributes an earthy flavor; substitute with Italian seasoning if preferred.
  • 1 teaspoon Salt Enhances overall flavor; adjust to taste or use a salt-free blend.
  • 4 cups Vegetable Broth Base liquid for the soup; homemade or store-bought both work; adjust sodium if using store-bought.
For the Hearty Elements
  • 1 can Chickpeas Provides protein and texture; can replace with white beans or lentils.
  • 2 cups Potato Gnocchi or Large Pasta Shells Serves as a hearty element; gluten-free pasta can substitute for a gluten-free version.
For the Creamy Finish
  • 1 cup Cashew Cream or Coconut Milk Adds creaminess; use almond milk for a lighter consistency.
  • 1 tablespoon Lemon Juice Brightens flavor; omit if desired.
  • 2 cups Kale Provides nutrients and texture; spinach can be used as an alternative.

Equipment

  • Large Pot
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions for Marry Me Tuscan Vegetable Soup
  1. Sauté the Base Vegetables: In a large pot, heat olive oil over medium-high heat. Add diced yellow onion, sliced leek, and diced sweet potato, cooking for about 6 minutes until softened and aromatic. Add chopped sun-dried tomatoes and minced garlic, cooking for an additional 2 minutes.
  2. Add the Seasonings: Stir in the tomato paste, paprika, dried parsley, dried thyme, and salt. Cook for 2-3 minutes until the tomato paste darkens slightly.
  3. Pour in the Broth: Add the vegetable broth and rinsed chickpeas. Stir well, bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Cook the Pasta: Add potato gnocchi or large pasta shells, and cook according to package instructions (typically 2-4 minutes).
  5. Finish with Creaminess: Stir in cashew cream or coconut milk and lemon juice. Add chopped kale and let it wilt for about 2-3 minutes.
  6. Taste and Adjust: Before serving, taste the broth and adjust seasoning. Add more salt or lemon juice if desired.
  7. Serve and Enjoy: Ladle the soup into bowls and top with fresh parsley if desired. Serve with crusty bread or a salad.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Feel free to customize with seasonal vegetables or leftovers. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!