Welcome to Fresh Leaf Rezepte! Sam’s love for cooking began in his grandmother’s kitchen, where fresh ingredients and family meals sparked a lifelong passion. Over twenty years, Sam cooked in diners, bistros, and street food stalls around the world, learning not just recipes but the stories and cultures behind them. Through Fresh Leaf Rezepte, Sam shares flavorful, easy-to-follow dishes perfect for everyday life, no fancy ingredients or endless hours needed. He believes cooking should be joyful, creative, and a way to bring people together.
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One Pot Creamy Tomato Gnocchi Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy, creamy tomato gnocchi soup that’s perfect for chilly nights, comforting, flavorful, and ready in one pot.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1 package (16 oz) shelf-stable gnocchi
- 2 cups baby spinach or chopped kale
- Fresh basil and grated Parmesan for topping
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat.
- Add chopped onion and sauté for 4–5 minutes until softened.
- Stir in garlic and tomato paste, cooking for 1 minute.
- Add crushed tomatoes, vegetable broth, oregano, red pepper flakes, salt, and pepper. Stir well and bring to a simmer for 10 minutes uncovered.
- Reduce heat and pour in the cream. Add gnocchi and cook for 5–7 minutes, until gnocchi float and are tender.
- Fold in spinach or kale and simmer until wilted.
- Taste and adjust seasoning. Serve hot topped with fresh basil and Parmesan.
Notes
To make it vegan, swap heavy cream with coconut or oat cream. For gluten-free, use certified gluten-free gnocchi. Add protein like cooked ground turkey or sausage for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American
The Cozy Fall Soup That Became a Reader Favorite
There’s something incredibly comforting about a warm bowl of soup, especially when autumn settles in with golden leaves and crisp air. One-Pot Creamy Tomato Gnocchi Soup brings that comfort tenfold. I first made this on a rainy fall evening after a long day, craving something rich and soothing, but fast. A quick scan of my pantry and fridge revealed tomato paste, veggie broth, cream, and a pack of gnocchi. The result? A velvety, satisfying soup with just the right mix of hearty and creamy.
This soup has since become a reader favorite. It’s perfect for busy weeknights, lazy Sundays, or even holiday appetizers. And since it all cooks in one pot, cleanup is a breeze. Think of it as the faster, cozier cousin of Italian Sausage Soup or a simplified version of Slow Cooker Lasagna Soup.
What You’ll Need: Ingredients for Tomato Gnocchi Soup
This soup is wonderfully simple. Most of the ingredients are pantry or fridge staples, which means you can likely whip it up without a grocery run.
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 1 package (16 oz) shelf-stable gnocchi
- 2 cups baby spinach or chopped kale
- Fresh basil and grated Parmesan (for topping)
You can easily switch the cream for a plant-based version or the gnocchi for gluten-free if needed, more on that below.
Looking for more potato-based ideas? You might enjoy this Easy Potato Soup too!
Step by Step Instructions (Beginner-Friendly)
1. Sauté the base
In a large soup pot or Dutch oven, heat olive oil over medium. Add the chopped onion and cook until softened, about 4–5 minutes. Stir in garlic and tomato paste and cook for another minute to deepen the flavor.
2. Simmer the tomatoes
Pour in the crushed tomatoes and broth. Season with oregano, pepper flakes, salt, and pepper. Stir well, bring to a simmer, and let it bubble for 10 minutes uncovered.
3. Stir in cream and gnocchi
Lower the heat slightly and pour in the cream. Add the gnocchi and cook uncovered for about 5–7 minutes until the gnocchi float and are tender.
4. Add greens and finish
Fold in spinach or kale and simmer just until wilted. Taste and adjust seasoning. Serve hot, garnished with fresh basil and Parmesan.
This rich texture reminds me of the Loaded Baked Potato Soup, but the gnocchi adds a unique comfort that makes it special.
Tips for Success: Make It Perfect Every Time
- Use good broth: Whether homemade or store-bought, the broth sets the flavor base. Low-sodium versions let you control seasoning.
- Don’t overcook the gnocchi: Once they float, they’re done! Overcooking can make them mushy.
- Taste as you go: Add cream gradually and taste for salt at the end.
- Add herbs last: Fresh basil should go in right before serving to keep its flavor vibrant.
For more inspiration, the Pastina Soup guide on our blog shows how small additions make a big difference in soups.
Easy Variations to Try
Gluten-Free Option:
Use a certified gluten-free gnocchi. They’re widely available in stores and taste just as delicious in this recipe.
Vegan-Friendly:
Substitute heavy cream with full-fat coconut milk or oat cream. It adds a subtle sweetness and creamy consistency.
Add Protein:
Add cooked ground chicken or turkey for extra substance. Want bolder flavor? Try adding spiced sausage like in this Marry Me Chicken Soup.
Streusel-Topping Inspired Crunch?
It might sound odd, but adding garlic-toasted breadcrumbs on top mimics the cozy crunch you find in streusel toppings. Totally optional, but highly recommended.
Still craving variety? Check out this hearty Cheesy Potato Soup for a similar texture twist.
Storage & Reheating Instructions
This soup keeps beautifully, making it great for meal prep.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze before adding gnocchi and greens, up to 2 months. Add them fresh when reheating.
- Reheating: Reheat gently over medium-low heat, adding broth or cream to loosen if it thickens.
For more soups that store well, our Olive Garden Minestrone Copycat is another reader favorite.
FAQ, One-Pot Creamy Tomato Gnocchi Soup
What type of gnocchi should I use?
Shelf-stable potato gnocchi works best. It holds shape during simmering and cooks fast.
Can I make this soup ahead of time?
Yes! Make it up to 3 days ahead and store in the fridge. Wait to add the greens until reheating for freshness.
Is this recipe freezer-friendly?
Yes, but freeze before adding gnocchi and spinach. Add those in when reheating for best texture.
How can I make it spicier?
Add more red pepper flakes or a dash of hot sauce while simmering.
Final Thoughts
One-Pot Creamy Tomato Gnocchi Soup is one of those recipes that quickly becomes a staple in your kitchen. It’s cozy, comforting, fast to make, and endlessly customizable. Whether you’re serving it up after a long workday or as part of a fall dinner party, this soup always delivers. Try it tonight—and don’t be surprised if you’re making it again tomorrow.