Lemon Gnocchi Soup with Creamy White Beans

Name: Lemon Gnocchi Soup with Creamy White Beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion (chopped); 2 medium carrots (sliced into thin discs); 1 stalk celery (chopped); 3 cloves garlic (grated or pressed); ¼ teaspoon red pepper flakes (or more to taste); 2 cans cannellini beans (15 ounces / 400 g each, drained and rinsed, or 3 cups / 470 g cooked beans); 4 cups vegetable broth (reduced-sodium – plus more if needed); 1 teaspoon salt (plus more to taste); ¼ teaspoon black pepper (plus more to taste); 3 tablespoons tahini; 1 pound potato gnocchi; 4 tablespoons fresh lemon juice (plus more to taste); 1 teaspoon grated lemon zest (plus more to taste); 3 cups baby spinach (optional); 2 tablespoons fresh dill (chopped, or parsley)

This gnocchi soup gives you a creamy, satisfying one-pot meal packed with white beans, tender gnocchi, and plenty of bright, fresh lemon flavor.

If you love creamy, lemony soups, try our lemon white bean soup, Greek chickpea soup (Revithia), or lemon butter bean soup.

Lemon gnocchi soup with creamy white beans, carrots, spinach, and dill.

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Why you’ll love our creamy lemon gnocchi soup!

This lemon gnocchi soup with creamy white beans is thick, creamy, and satisfying, with soft, chewy gnocchi in a bright lemony broth. 🍋 Cannellini beans and tahini make it wonderfully creamy without needing heavy cream.

Inspired by Greek flavors, it gets plenty of freshness from lemon juice, lemon zest, and dill, which balance the richness of the beans and tahini. 🌿 Don’t be shy with the lemon here—it’s what makes the whole soup come alive.

Louise and I love this as a complete one-pot meal. White beans add fiber and plant-based protein, while carrots and spinach bring extra vegetables, making this an easy, nutritious dinner that fits naturally into a Mediterranean-style eating pattern.

And those gnocchi! ❤️ They add a tender, satisfying bite and turn a simple bean soup into a substantial meal. It’s also excellent for meal prep, keeps well, and tastes just as good reheated the next day.

P.S: For more cozy one-pot favorites, try our barley soup, marry me gnocchi, or hearty French lentil soup.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Extra virgin olive oil: for sautéing the vegetables and adding richness. Substitute regular olive oil or avocado oil.
Onion: builds a sweet, savory base. Yellow or white onion both work; substitute shallots or the green parts of scallions.
Carrots and celery: add sweetness, texture, and depth. Substitute parsnips for carrots or fennel for celery.
Garlic: adds savory flavor. Substitute garlic powder; if garlic intolerant, simply omit it and add extra herbs or lemon zest.
Red pepper flakes: add gentle heat. Substitute Aleppo pepper or a pinch of cayenne.
Cannellini beans: we use canned beans for convenience, but you can cook dried cannellini beans from scratch. Great Northern or navy beans are excellent substitutes.
Vegetable broth: keeps the soup flavorful. Chicken broth works equally well.
Tahini: makes the broth luxuriously creamy and adds a subtle nutty flavor. Substitute extra virgin olive oil, almond butter, cashew butter, or half-and-half.
Potato gnocchi: add a soft, pleasantly chewy bite. Use your favorite fresh, shelf-stable, or gluten-free gnocchi, or make our homemade gnocchi from scratch.
Baby spinach: adds color and leafy greens. Substitute kale or Swiss chard.
Lemon: both juice and zest are essential for a bright lemony gnocchi soup. Fresh lemon works best.
Fresh dill: gives this Mediterranean gnocchi soup a fresh, aromatic finish. Substitute parsley.

Flat lay of glossy gnocchi, white beans, carrots, spinach, and creamy broth in a pot.

How to Make Lemon Gnocchi Soup

Step 1. Sauté the vegetables

Warm the extra virgin olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion, carrots sliced into thin discs, and chopped celery. Cook for 5 to 7 minutes, stirring occasionally, until they start to soften.

Stir in the grated or pressed garlic and red pepper flakes and cook for about 30 seconds, until fragrant.

Step 1 Onion, carrots, and celery sautéing with garlic and red pepper flakes.

Step 2. Simmer the beans

Add the drained and rinsed cannellini beans, vegetable broth, salt, and black pepper.

Bring to a gentle boil, then lower the heat and simmer uncovered for about 10 minutes, or until the vegetables are tender.

Step 2 Cannellini beans and vegetables simmering in broth until tender.

Step 3. Blend until creamy

Transfer about one-third of the soup to a blender or a tall container for an immersion blender.

Add the tahini, lemon juice, and lemon zest, then blend until smooth and creamy.

Pour the mixture back into the pot and stir well.

No tahini? Substitute the same amount of almond butter, cashew butter, or half-and-half, or 2 tablespoons of extra virgin olive oil.

Step 3 White bean soup blended with tahini, lemon juice, and zest.

Step 4. Cook the gnocchi

Bring the soup back to a gentle simmer and add the potato gnocchi.

Cook according to the package directions, usually 2 to 4 minutes, stirring occasionally so they don’t stick to the bottom.

The gnocchi will release some starch and thicken the soup as they cook. If it gets too thick, add a splash of broth.

Step 4 Potato gnocchi simmering in creamy white bean and vegetable soup.

Step 5. Add the spinach and finish

Stir in the baby spinach, if using, and cook for about 1 minute, until wilted.

Turn off the heat and stir in the fresh dill.

Taste before serving and adjust with more salt, lemon juice, or lemon zest as needed. The lemon should be noticeable enough to balance the creamy beans and tahini.

Serve warm with extra dill, lemon zest, and a drizzle of olive oil if you like.

Step 5 Spinach and fresh dill stirred into creamy lemon gnocchi soup.

Serving suggestions

Make it a complete meal: This soup is filling enough on its own thanks to the white beans and gnocchi. Serve with crusty bread or garlic bread if you want something for dipping.
Add more protein: Stir in shredded rotisserie chicken just before serving. It’s an easy addition that works especially well with the lemony, creamy broth.
Serve with a salad: Pair it with a simple green salad, Greek salad, or crunchy chopped salad for a fresh contrast.
For a potluck: Keep the soup warm in a slow cooker and bring extra broth to loosen it before serving, as the gnocchi and beans will thicken it as it sits.
Make it ahead: Prepare the soup through the creamy blending step, refrigerate, then reheat and cook the gnocchi in the soup shortly before serving for the best texture.
Dress up each bowl: Finish with fresh dill, grated lemon zest, black pepper, and a drizzle of extra virgin olive oil.

Tips

Don’t rush the vegetables: Give the onion, carrots, and celery 5 to 7 minutes to soften. They build the flavor base for the whole soup.
Blend only part of the soup: About one-third is enough. You want a creamy broth while keeping plenty of whole beans and vegetables for texture.
Blend the tahini with the beans: Don’t simply stir it into the pot. Blending it with some soup, lemon juice, and zest creates a smoother, creamier base.
Be generous with the lemon: This soup needs good acidity to balance the rich cannellini beans and tahini. Use both fresh juice and zest, then add more at the end if needed.
Adjust the thickness: Beans, tahini, and gnocchi all thicken the broth. Keep extra broth handy and add a splash whenever the soup feels too thick.
Taste before serving: A large pot may need more salt, lemon juice, and lemon zest than you expect. Adjust all three until the soup tastes bright and well balanced.
Expect leftovers to thicken: The gnocchi and beans continue absorbing liquid in the fridge. Add a splash of broth when reheating to bring back the creamy, soupy consistency.

Close-up of glossy gnocchi, white beans, carrots, spinach, and creamy broth.

Frequently Asked Questions

Can I make this soup without tahini?

Yes. Tahini gives the soup its distinctive creamy, nutty flavor, but you can substitute the same amount of extra virgin olive oil, almond butter, cashew butter, or half-and-half.

Can I add more protein?

Absolutely. Cannellini beans already provide plant-based protein, but shredded rotisserie chicken is an easy addition. Stir it in toward the end, just long enough to heat through.

Can I use dried beans instead of canned?

Yes. Cook dried cannellini beans until tender, then use about 3 cups of cooked beans. We use canned beans because they make this easy gnocchi soup much quicker to prepare.

Can I make it ahead?

Yes. For the best gnocchi texture, prepare the soup through the blending step, refrigerate it, then reheat and cook the gnocchi shortly before serving.

How to store this gnocchi soup?

Let leftovers cool, then refrigerate them in an airtight container for up to 3 days. The soup thickens as it sits, so add a splash of broth when reheating. You can also freeze it for up to 3 months, although the gnocchi will become softer after thawing and reheating.

More hearty soups to try

If you try this Creamy Gnocchi Soup Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.