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This soup has been my go-to for the past few weeks. It’s easy, quick, delicious, and full of healthy ingredients. I’ve made it for a few friends recently who asked me for the recipe, it’s that good and so easy to throw together! The warmth of the sage and rosemary in the holiday vegetable hash, the slight sweetness of the tomato paste, and the well-balanced flavor from the 21 seasoning salute work in unison to elevate this soup to a level of tastiness you didn’t know existed. I love the tricolor gnocchi in it as well, they’re small, bite-sized pieces that add some nice texture and carbohydrates to your protein and veggie-packed meal. This soup is sure to warm your heart and soul as well as your tastebuds! Leftovers can be stored in the refrigerator for up to 4 days and in the freezer for a few months.
One-Pot Meatball Gnocchi Soup
Ingredients
- One packet chicken meatballs, chopped in quarters
- One container plus 2 cups low sodium vegetable broth
- 3 tbsp tomato paste
- Tricolor gnocchi
- 1 red bell pepper, chopped
- 1 tbsp 21 seasoning salute
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 heaping cup shredded carrots
- Holiday vegetable hash container (seasonal item; if you can’t find it, you can sub two cups of any chopped veggies of choice, zucchini, asparagus, mushrooms, onion, etc. work well!)
Directions
- In a large pot heat 2 tbsp avocado or olive oil over medium heat. Add all veggies (holiday mix, carrots, bell pepper). Sauté for several minutes until softened.
- Add seasonings, tomato paste, and a splash of the vegetable broth to deglaze the pan and ensure everything gets evenly mixed.
- Add remaining vegetable broth and chicken meatballs. Stir and bring to a boil, then lower heat and let the soup simmer for 10 minutes.
- Add gnocchi and continue cooking for a 2-3 minutes or until they begin rising to the top of the soup.
- Enjoy!
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