Ground Beef Vegetable Soup with Gnocchi


Store-bought gnocchi makes this ground beef vegetable soup hearty and filling without any extra effort. Instead of vacuum-sealed shelf-stable gnocchi, our Test Kitchen prefers the refrigerated kind (such as Giovanni Rana), which cooks up lighter and puffier. Feel free to add more vegetables to the soup if you wish—fresh spinach, green beans, or zucchini would all be tasty additions.

Ground Beef Vegetable Soup with Gnocchi
Photo: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Maggie Ruggiero
Active Time:
15 mins
Total Time:
30 mins
6 serves


  • 2 teaspoons olive oil

  • 1 pound ground chuck

  • 1 large yellow onion, chopped (about 3 cups)

  • 4 celery stalks, thinly sliced (about 2 cups)

  • 3 garlic cloves, finely chopped (about 4 tsp.)

  • 1 (28-oz.) can whole, peeled plum tomatoes, drained

  • 2 teaspoons dried oregano

  • 8 cups lower-sodium chicken broth

  • 1 (12-oz.) pkg. refrigerated gnocchi

  • 1 (6-oz.) pkg. fresh spinach

  • 3 teaspoons kosher salt

  • 1/8 teaspoon black pepper

  • Grated Parmesan cheese, for serving


  1. Heat oil in a large saucepan over high. Add beef, and cook, stirring occasionally, until browned, about 8 minutes. Add onion, celery, and garlic. Cook, stirring often, until vegetables are softened, about 8 minutes.

  2. Stir in tomatoes and oregano, breaking up tomatoes with a wooden spoon. Stir in broth, and bring to a boil. Reduce heat to medium-low, and gently boil until vegetables are tender, about 8 minutes. Add gnocchi, and cook until just tender, about 3 minutes more. Remove from heat. Stir in spinach, salt, and pepper. Sprinkle each serving with grated Parmesan.

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