A trip to Italy isn’t just about the big sights; it’s also about the little moments, the secrets and the tucked-out-of-the-way spots that make each visit a marvel. The same can be said of this Italian Countryside Soup. There are big reasons to love it — the savory ground beef, the flavorful broth, and the tender gnocchi. But then there are the small details. The hint of sharp parmesan. The herbaceous flavor of pesto. The hearty yet creamy beans. You’ll find your own reason to love Italian Countryside Soup, we just know it!


  • 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


Step 1 –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.

Step 2 –Drain the grease from the pot.

Step 3 –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.

Step 4 –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.

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Step 5 –Simmer uncovered until the flavors meld together, about 15 minutes.

Step 6 –Add the gnocchi and stir to combine.

Step 7 –Simmer until the gnocchi starts to float, about 4 minutes.

Step 8 –Stir in the spinach and the parmesan cheese and cook until the spinach is wilted, about 2 minutes.

Step 9 –Serve garnished with the parsley.