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Overhead view of a rustic bowl filled with AIP taco gnocchi soup, topped with sliced avocado, jalapeño, cilantro, and a dollop of AIP sour cream. Rolled homemade white tortillas, radish slices, and lime wedges are arranged on the side for a cozy farmhouse presentation.
Sherryl Jenkins's avatarSherryl Jenkins

Cozy AIP Taco Gnocchi Soup (Grain-Free, Veggie-Packed)

This Cozy AIP Taco Gnocchi Soup is a hearty, grain-free twist on classic taco soup, made creamy and comforting without tomatoes, dairy, or nightshades. Tender sweet potato gnocchi add the perfect chewy bite, while warm spices and fresh toppings bring all the taco flavor you love — AIP style.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced (your tolerance)
  • 2 medium carrots, diced
  • 1 medium zucchini, diced (optional)
  • ½ to 1 cup diced red bell pepper (optional)
  • ¼ to ½ cup chopped or sliced olives (optional)
  • 4 cups chicken broth
  • ½ cup pumpkin purée (tomato-replacement)
  • 1 tsp apple cider vinegar
  • 1 tsp fish sauce (optional but amazing for depth)
  • 1–1 ½ tsp pink salt
  • 2 tbsp olive oil (for browning)
AIP Taco Seasoning
  • 1 ½ tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried basil or oregano
  • 1 tsp turmeric
  • 1 tsp ginger powder
  • ½ tsp cinnamon
  • ½ tsp dried cilantro (optional)
  • ½–1 tsp coriander (optional — if tolerated)
  • 1–2 tsp maple syrup (balances tomato-free flavor)
Gnocchi (Homemade AIP Sweet Potato Gnocchi)
  • 1 cup packed mashed white sweet potato (cooled)
  • ¼–⅓ cup arrowroot
  • Pinch pink salt
  • Optional: ½ tsp olive oil for smoothness
  • Or use gluten-free pasta if you prefer (Jovial, Tinkyada, etc.).

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Cutting board + knife
  • Measuring spoons & cups
  • Small bowl (for slurry if needed)
  • If you’re adding homemade sweet potato gnocchi:
  • Mixing bowl
  • Parchment-lined tray

Method
 

AIP Sweet Potato Gnocchi
  1. Mix mashed sweet potato + arrowroot + salt until dough forms
  2. Roll into ropes → cut into gnocchi pieces
  3. Freeze on parchment for 20–30 minutes
  4. Drop into soup for 5–6 minutes at the end
  5. *These stay firm and NEVER get mushy.
Brown the meat
  1. Heat olive oil in a soup pot
  2. Add ground beef
  3. Season lightly with salt
  4. Cook until browned
  5. Add onion + garlic → sauté 2–3 minutes
Add carrots
  1. Cook 3–4 minutes to soften edges
Add taco seasonings
    Add pumpkin + broth
    1. pumpkin purée
    2. chicken broth
    3. ACV
    4. fish sauce (optional but recommended)
    5. Simmer 18–25 minutes, until veggies are tender and flavors combine.
    If adding zucchini, bell peppers, or other soft vegetables, stir them in during the last 6–8 minutes of cooking so they stay al dente instead of becoming mushy.
    1. Keeps it crisp — NOT mushy
    Add sweet potato gnocchi
    1. Add frozen gnocchi pieces
    2. Simmer 5–6 minutes until they float and plump
    3. If using gluten-free pasta, add 10–15 minutes before soup is done.
    Taste + adjust
    1. more salt
    2. more basil or oregano
    3. a splash more ACV
    4. more maple if needed
    5. You want a cozy, slightly sweet, taco-like richness.

    Notes

    Estimated Macros (Per Serving, 4 servings)

    (These are approximate; AIP recipes vary depending on brands used)
    • Calories: ~410
    • Protein: ~24g
    • Carbs: ~32g
    • Fat: ~22g
    • Fiber: ~5g
    • Sugar: ~6g (from vegetables only)