This is my sister's soup recipe and I love it. I'll make a big pot and eat it all week long! It can be as spicy as you like and is delish. Tastes even better the next day after the flavors have had time to hang out.



Recipe Summary

25 mins
27 mins
52 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.

  • Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Stir in green bell pepper, red bell pepper, and Cubanelle peppers; cook for 2 minutes. Pour in vegetable broth and tomatoes. Bring soup to a boil; simmer until peppers are tender, about 5 minutes.

  • Stir basil and red pepper flakes into the soup; season with salt and pepper. Add gnocchi and simmer until heated through, 3 to 5 minutes. Ladle soup into bowls and sprinkle Parmesan cheese on top.

Cook's Note:

Substitute chicken broth for the vegetable broth if desired.

Nutrition Facts

303 calories; protein 7.7g 15% DV; carbohydrates 37.8g 12% DV; fat 12.9g 20% DV; cholesterol 23.5mg 8% DV; sodium 936mg 37% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was DELICIOUS! I did follow the directions except before I got started I cubed up some chicken tenderloin strips sauteed them in about 2T of evoo. Once it was about halfway cooked that is when I started adding onion garlic and then the peppers. Then I followed it from the recipe. My husband loves this soup! My sons love this soup! I will be making it again. Read More