Description
Rich, creamy Tomato Gnocchi Soup featuring tender potato gnocchi in a flavorful tomato-cream base. Ready in just 30 minutes with one pot for easy cleanup!
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes or whole tomatoes, crushed by hand
4 cups low-sodium chicken or vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 bay leaf
Salt and black pepper to taste
1 pound shelf-stable or fresh gnocchi
1/2 cup heavy cream
1/4 cup fresh basil, chopped
Freshly grated Parmesan cheese for serving
Extra virgin olive oil for drizzling (optional)
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add diced onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent with golden edges.
3. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
4. Pour in crushed tomatoes with their juices. Add broth, dried basil, dried oregano, red pepper flakes if using, and bay leaf. Stir well to combine.
5. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine.
6. Increase heat to medium-high and bring soup to a boil, then reduce heat to maintain gentle simmer.
7. Let soup simmer uncovered for 10 minutes, stirring occasionally, to marry flavors.
8. Taste and adjust seasoning as needed. Remove and discard bay leaf.
9. Add gnocchi to simmering soup, stirring gently to separate pieces.
10. Increase heat slightly to return to gentle boil. Cook gnocchi for 3-4 minutes (shelf-stable) or 2-3 minutes (fresh) until they float and feel tender.
11. Reduce heat to low and stir in heavy cream. Heat through for 1-2 minutes without boiling.
12. Remove from heat and stir in fresh chopped basil, reserving some for garnish.
13. Taste and adjust final seasoning with salt and pepper.
14. Ladle into warm bowls. Top each serving with grated Parmesan, remaining basil, and optional olive oil drizzle.
15. Serve immediately while hot.
Notes
Don’t overcook gnocchi or they become mushy. Remove when tender but still holding shape.
For smoother soup, use immersion blender on tomato base before adding gnocchi.
Soup thickens as it sits. Add extra broth when reheating leftovers.
For meal prep, cook gnocchi separately and add only when reheating portions.
Frozen gnocchi can go directly into soup – add 2 extra minutes cooking time.
San Marzano tomatoes provide best flavor but any quality canned tomatoes work.
If soup tastes too acidic, add 1/2 teaspoon sugar to balance.
Store leftovers refrigerated up to 4 days in airtight containers.
Freeze soup base without gnocchi or cream for up to 3 months for best texture.
For dairy-free version, use coconut cream and vegetable broth, skip Parmesan.
Add 3 cups fresh spinach during last 2 minutes for extra nutrition.
Crusty bread or grilled cheese makes perfect accompaniment.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 285
- Sugar: 8g
- Sodium: 625mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
Keywords: tomato gnocchi soup, gnocchi soup, tomato soup, italian soup, comfort food, winter soup, easy soup recipe, one pot soup