The Scoop
Italian Countryside Soup blends cozy ingredients with quick prep for a satisfying meal.
The first time I ever made this Italian Countryside Soup, I was freshly settled into my new office, having just snagged an exciting job at a publishing house. The speed of New York City life didn’t allow for leisurely dinners anymore, so I needed something quick yet soulful. With a pantry stocked from a celebratory grocery haul, I had everything needed, including a trusty jar of pesto. It was the perfect night to bring a pot of something warm and aromatic to the table.
Starting with lean ground beef and a finely diced onion, I loved how the kitchen filled with their toasty fragrance. Garlic followed, mingling beautifully with a good spoonful of store-bought pesto. Sometimes, the simplest pantry staples create the coziest vibes, right? Next, a container of unsalted chicken stock and a jar of pasta sauce made their grand entry, turning the pot into a simmering haven of scents and flavors. I like letting the flavors meld just long enough to give all the ingredients time to get acquainted.
Adding gnocchi brought the soup to life, each dumpling gently bobbing up to say hello. A couple of cups of spinach wilted into the mix just at the end, along with a snowfall of parmesan. It’s the kind of meal that understands New York's hustle but nods to the comfort of home. Here’s a tip: using a large stockpot allows plenty of room for those flavors to unfold without the soup feeling cramped. Plus, garnish with parsley for that extra fresh kick. Perfect for the buzz of a new life chapter.
Ingredients
- 1 pound lean ground beef
- 1 small sweet onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons pesto, store-bought or homemade
- 1 tablespoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 (32-ounce) container chicken stock, unsalted
- 1 (24-ounce) jar pasta sauce
- 1 (15.5-ounce) can cannellini beans, drained
- 1 (14.5-ounce) can petite diced tomatoes
- 1 (16-ounce) package gnocchi
- 2 cups baby spinach, optional
- 1/4 cup parmesan cheese, grated
- fresh parsley, optional, to taste, chopped, for garnish
Directions
- In a Dutch oven or large stockpot over medium heat, add the beef and the onion and cook, while crumbling the meat, until it is no longer pink, about 10 minutes.
- Drain the grease from the pot.
- Add the garlic, the pesto, the Italian seasoning, the salt, and the pepper to the beef-onion mixture and cook, while stirring, until fragrant, about 1 minute.
- Add the chicken stock, the pasta sauce, the beans, and the diced tomatoes with their juices. Stir to combine and bring the mixture to a simmer.
- Simmer uncovered until the flavors meld together, about 15 minutes.
- Add the gnocchi and stir to combine.
- Simmer until the gnocchi starts to float, about 4 minutes.
- Stir in the spinach and the parmesan cheese and cook until the spinach is wilted, about 2 minutes.
- Serve garnished with the parsley.
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