Creamy Tomato Gnocchi Soup

This Creamy Tomato Gnocchi Soup is the ultimate comfort food, combining the rich, savory flavor of classic tomato soup with soft, pillowy potato gnocchi. This one-pot meal is incredibly easy to make, featuring a velvety tomato broth enriched with a touch of cream and Parmesan, fresh spinach, and aromatic herbs. It’s a satisfying, hearty vegetarian soup that’s ready in under 30 minutes.

Perfect for a busy weeknight or a cozy evening in, this recipe delivers a restaurant-quality dish with minimal effort. It’s a simple, elegant, and soul-warming soup that the whole family will love.

this recipe

Why You’ll Love This Recipe

• Quick & Easy: A comforting, from-scratch soup that’s ready in under 30 minutes.
• One-Pot Meal: Everything cooks in one pot for minimal cleanup.
• Rich & Creamy: A luscious, velvety broth that’s incredibly satisfying.
• Hearty & Vegetarian: A filling meal that’s completely vegetarian.

Ingredients

• 1 (16 oz) package Potato Gnocchi
• 1 (28 oz) can Crushed Tomatoes
• 4 cups Vegetable Broth
• 1/2 cup Heavy Cream
• 1/2 cup Grated Parmesan Cheese, plus more for garnish
• 1 Yellow Onion, chopped
• 4 cloves Garlic, minced
• 1 teaspoon Dried Italian Seasoning
• 1/2 teaspoon Red Pepper Flakes (optional)
• 2 tablespoons Olive Oil
• 5 oz Fresh Spinach
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
2. Build the Broth: Pour in the crushed tomatoes and vegetable broth. Add the Italian seasoning and red pepper flakes (if using). Season with salt and pepper. Bring the mixture to a simmer.
3. Cook the Gnocchi: Add the gnocchi to the simmering soup and cook for 3-5 minutes, or until they begin to float to the surface.
4. Make it Creamy: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy.
5. Wilt the Spinach: Add the fresh spinach in batches, stirring until it has completely wilted into the soup.
6. Serve: Taste and adjust seasoning if needed. Ladle into bowls and serve hot, garnished with extra Parmesan cheese.

Tips & Variations

• Pro Tip: For an even richer flavor, use fire-roasted crushed tomatoes.
• Add Protein: Stir in a can of rinsed cannellini beans or add some cooked Italian sausage for a heartier, non-vegetarian version.
• Make it Vegan: Substitute the heavy cream with full-fat canned coconut milk and the Parmesan with 3-4 tablespoons of nutritional yeast or a vegan Parmesan alternative.
• Different Greens: Kale can be used instead of spinach, but it should be added with the gnocchi as it takes longer to become tender.

Frequently Asked Questions (FAQ)

• Can I use shelf-stable or frozen gnocchi?
  • Yes, both work perfectly. Adjust the cooking time according to the package directions.
• How do I store leftovers?
  • Store the soup in an airtight container in the refrigerator for up to 3 days. The gnocchi will continue to absorb liquid and soften, so the soup may be thicker upon reheating.
• Can I freeze this soup?
  • Soups containing dairy and potatoes/gnocchi can sometimes have a change in texture when frozen. It’s best enjoyed fresh, but can be frozen for up to 2 months if needed.

Serving Suggestions

• This soup is a complete meal, but it’s absolutely fantastic served with warm, crusty bread for dipping up every last drop of the creamy broth. A simple side salad with a light vinaigrette also pairs nicely.

Abby

Tomato Gnocchi Soup

This Tomato Gnocchi Soup is creamy, hearty, and perfect for cold weather. With vegetables, Italian seasoning, and tender gnocchi, it’s filling enough for dinner on its own. Make it dairy-free or add heavy cream for extra richness!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 3 bowls

Course: Dinner, Soup

Cuisine: American, Italian-inspired

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp avocado oil (or other cooking oil)
• 1/2 cup yellow onion, finely chopped (about 1 small onion)
• 1/2 tsp fine sea salt
• 3-4 cloves garlic, minced
• 1/2 cup carrots, sliced
• 1/2 cup celery, sliced
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 2 cans (28 oz each) whole Roma tomatoes with juices
• 4 cups vegetable broth
• 2 bay leaves
• 16 oz gnocchi
• 1/2-1 cup heavy cream (optional)
• 1 tsp cane sugar
• 1 tsp balsamic vinegar
• 1/4 cup grated pecorino cheese (plus more for serving)
• freshly ground black pepper, to taste

Equipment

• large pot
• Wooden spoon
• Immersion blender
• Knife and cutting board

Method

 

1. Heat avocado oil in a large pot over medium-high heat. Add chopped onion and sea salt, cooking 5-6 minutes until glossy and golden.
2. Add garlic, carrots, celery, tomato paste, and Italian seasoning. Stir and cook for 1 minute.
3. Add canned tomatoes with juices. Break them up using a spatula. Stir in vegetable broth and bay leaves. Simmer partially covered for 15 minutes.
4. Remove bay leaves. Blend soup with an immersion blender until smooth.
5. Return soup to simmer. Add gnocchi and heavy cream. Cook 10 minutes, stirring to prevent sticking.
6. Remove from heat. Stir in cane sugar, balsamic vinegar, grated pecorino, and black pepper. Serve topped with more pecorino, herbs, or cream.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stovetop with a splash of water. Freezer-friendly option: thaw overnight in the fridge or reheat from frozen.