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