Go Back
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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.
QR Code linking back to recipe