Tomato Gnocchi Soup – Cozy, Comforting, and Ready Fast

Tomato Gnocchi Soup is the kind of meal you make when you want something warm, comforting, and not too fussy. It’s rich and velvety from tomatoes and cream, with pillowy gnocchi that make every spoonful satisfying. The flavors are simple and familiar—garlic, basil, a hint of chili—but it tastes like something you’d get at a cozy café.

You can make it on a weeknight, dress it up for company, or portion it for lunches. It’s flexible, fast, and hits the spot.

Tomato Gnocchi Soup – Cozy, Comforting, and Ready Fast

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 6 servings

Ingredients

  

• Olive oil: For sautéing and adding richness.
• Unsalted butter (optional): A tablespoon adds silkiness and depth.
• Yellow onion: A small onion, finely chopped, for a sweet base.
• Garlic: 3–4 cloves, minced. Garlic makes everything better here.
• Tomato paste: Concentrated flavor and color.
• Crushed tomatoes: One 28-ounce can, or high-quality passata.
• Chicken or vegetable broth: To thin and round out the soup.
• Heavy cream or half-and-half: For a creamy finish (coconut milk works for dairy-free).
• Potato gnocchi: Shelf-stable, refrigerated, or homemade—about 16–18 ounces.
• Parmesan rind (optional): Adds savory depth while simmering.
• Fresh basil: A handful, chopped, for brightness.
• Red pepper flakes: A pinch for gentle heat.
• Salt and black pepper: Season boldly.
• Parmesan cheese: Freshly grated, for finishing.
• Baby spinach (optional): A few handfuls, stirred in at the end.
• Lemon zest or a squeeze of lemon (optional): To lift the flavors.

Instructions

 

• Warm the pot: Set a large pot or Dutch oven over medium heat. Add a drizzle of olive oil and the butter. When the butter melts and foams, you’re ready.
• Sauté the aromatics: Add the chopped onion with a pinch of salt. Cook 4–5 minutes until translucent. Stir in the garlic and cook 30 seconds, just until fragrant.
• Toast the tomato paste: Add 2–3 tablespoons of tomato paste. Stir and cook for 2 minutes to deepen the flavor and remove raw acidity.
• Build the base: Pour in the crushed tomatoes and 3–4 cups of broth. Add the Parmesan rind if using, a pinch of red pepper flakes, and a few grinds of black pepper. Stir and bring to a gentle simmer.
• Simmer for flavor: Let it bubble softly for 10–12 minutes. Taste and adjust salt. If it’s too thick, add a splash more broth.
• Blend (optional): For a smoother soup, use an immersion blender right in the pot. Leave it chunky if you prefer rustic texture.
• Add the cream: Lower the heat and stir in 1/2 to 3/4 cup cream or half-and-half. Warm gently—don’t boil—so the dairy stays silky.
• Cook the gnocchi: Add the gnocchi directly to the soup. Simmer 2–3 minutes, or until they float and are tender.
• Finish with greens and basil: Stir in baby spinach until wilted, about 30 seconds. Add chopped basil and taste again for seasoning. A squeeze of lemon can brighten it right up.
• Serve and garnish: Ladle into bowls and top with grated Parmesan, a drizzle of olive oil, and extra basil. Add more red pepper flakes if you like heat.

What Makes This Special

• Fast and flavorful: You’ll get deep, simmered flavor in under 40 minutes, without babysitting a pot all night.
• Comfort in a bowl: Gnocchi gives it a hearty, almost dumpling-like feel—like tomato soup’s more grown-up cousin.
• One pot, minimal mess: Everything cooks in a single pot, including the gnocchi.
• Easy to customize: Swap in spinach, sausage, or mushrooms, and adjust heat and creaminess to your taste.
• Great for leftovers: It reheats well and tastes even better the next day.

What You’ll Need

• Olive oil: For sautéing and adding richness.
• Unsalted butter (optional): A tablespoon adds silkiness and depth.
• Yellow onion: A small onion, finely chopped, for a sweet base.
• Garlic: 3–4 cloves, minced. Garlic makes everything better here.
• Tomato paste: Concentrated flavor and color.
• Crushed tomatoes: One 28-ounce can, or high-quality passata.
• Chicken or vegetable broth: To thin and round out the soup.
• Heavy cream or half-and-half: For a creamy finish (coconut milk works for dairy-free).
• Potato gnocchi: Shelf-stable, refrigerated, or homemade—about 16–18 ounces.
• Parmesan rind (optional): Adds savory depth while simmering.
• Fresh basil: A handful, chopped, for brightness.
• Red pepper flakes: A pinch for gentle heat.
• Salt and black pepper: Season boldly.
• Parmesan cheese: Freshly grated, for finishing.
• Baby spinach (optional): A few handfuls, stirred in at the end.
• Lemon zest or a squeeze of lemon (optional): To lift the flavors.

Step-by-Step Instructions

1. Warm the pot: Set a large pot or Dutch oven over medium heat.

   Add a drizzle of olive oil and the butter. When the butter melts and foams, you’re ready.

2. Sauté the aromatics: Add the chopped onion with a pinch of salt. Cook 4–5 minutes until translucent.

   Stir in the garlic and cook 30 seconds, just until fragrant.

3. Toast the tomato paste: Add 2–3 tablespoons of tomato paste. Stir and cook for 2 minutes to deepen the flavor and remove raw acidity.
4. Build the base: Pour in the crushed tomatoes and 3–4 cups of broth. Add the Parmesan rind if using, a pinch of red pepper flakes, and a few grinds of black pepper.

   Stir and bring to a gentle simmer.

5. Simmer for flavor: Let it bubble softly for 10–12 minutes. Taste and adjust salt. If it’s too thick, add a splash more broth.
6. Blend (optional): For a smoother soup, use an immersion blender right in the pot.

   Leave it chunky if you prefer rustic texture.

7. Add the cream: Lower the heat and stir in 1/2 to 3/4 cup cream or half-and-half. Warm gently—don’t boil—so the dairy stays silky.
8. Cook the gnocchi: Add the gnocchi directly to the soup. Simmer 2–3 minutes, or until they float and are tender.
9. Finish with greens and basil: Stir in baby spinach until wilted, about 30 seconds.

   Add chopped basil and taste again for seasoning. A squeeze of lemon can brighten it right up.

10. Serve and garnish: Ladle into bowls and top with grated Parmesan, a drizzle of olive oil, and extra basil. Add more red pepper flakes if you like heat.

Keeping It Fresh

• Storage: Refrigerate leftovers in an airtight container for 3–4 days.

  The gnocchi will absorb some liquid, so the soup thickens over time.

• Reheating: Warm gently on the stove over low heat, adding a splash of broth or water to loosen. Avoid boiling to keep the texture nice.
• Freezing tips: If you plan to freeze, freeze the soup without gnocchi. Add fresh gnocchi when reheating so they don’t turn mushy.
• Make-ahead: The base (through step 6) can be made 2 days ahead.

  Reheat, then add cream and gnocchi just before serving.

Why This is Good for You

• Lycopene-rich tomatoes: Tomatoes are packed with antioxidants that support heart health. Cooking them with a bit of fat helps your body absorb more of the good stuff.
• Balanced comfort: You get carbs for energy, protein from Parmesan and broth, and fiber from tomatoes and spinach.
• Customizable dairy: Choose cream for indulgence or lighten it up with half-and-half or a dairy-free option.
• Portion-friendly: It’s satisfying without being heavy, especially if you add extra veggies like mushrooms or zucchini.

What Not to Do

• Don’t boil after adding dairy: High heat can cause the cream to split. Keep it to a gentle simmer.
• Don’t overcook the gnocchi: They only need a couple of minutes.

  Overcooking makes them gummy.

• Don’t skip the tomato paste step: Toasting the paste is key for deep, rounded flavor.
• Don’t forget to salt in layers: Season the onions, the simmering soup, and the finish. Salting once at the end won’t taste as balanced.
• Don’t use watery tomatoes: Low-quality tomatoes can make the soup thin and acidic. Choose a reputable brand of crushed tomatoes or passata.

Variations You Can Try

• Spicy sausage: Brown Italian sausage after the onions for a meaty, spicy twist.

  Drain excess fat before adding tomatoes.

• Mushroom umami: Sauté sliced cremini with the onions for earthy depth. Add a splash of soy sauce for extra savoriness.
• Roasted red pepper: Blend in a jar of roasted red peppers for a sweeter, smokier profile.
• Pesto finish: Swirl in a spoonful of basil pesto right before serving for fresh, herby punch.
• Dairy-free: Use coconut milk or cashew cream and skip the Parmesan rind. Finish with nutritional yeast.
• Extra greens: Add kale or Swiss chard.

  Simmer a few minutes longer to soften sturdy greens before adding gnocchi.

• Herb swap: Try thyme or oregano in place of basil. A bay leaf during the simmer adds warmth.

FAQ

Can I use homemade gnocchi?

Yes, but add them gently and cook a minute less than you would boil them. Homemade gnocchi are more delicate, so keep the soup to a slow simmer.

What if my soup tastes too acidic?

A small pinch of sugar, a knob of butter, or a splash of cream can balance acidity.

Also check your salt—proper seasoning often rounds out sharp edges.

How can I make it thicker?

Let it simmer uncovered a few extra minutes or blend part of the soup. You can also stir in a spoonful of mascarpone or more tomato paste.

Is there a gluten-free option?

Yes—use gluten-free gnocchi and verify your broth and tomato products are certified gluten-free.

Can I make it without cream?

Absolutely. Use a bit more olive oil and blend some of the soup for body.

Coconut milk or cashew cream adds richness without dairy.

What should I serve with it?

Crusty bread, garlic toast, or a simple green salad work great. A sprinkle of extra Parmesan and cracked pepper on top is always welcome.

Can I add protein?

Yes—try cooked chicken, turkey meatballs, or white beans. Add them with the gnocchi to warm through.

Wrapping Up

Tomato Gnocchi Soup brings together everything we love about a cozy meal: a rich tomato base, tender gnocchi, and fresh herbs, all in one pot.

It’s simple enough for a busy night but special enough to serve guests. Keep the method easy, season as you go, and finish with good Parmesan and basil. Once you make it, you’ll keep it in your regular rotation—comfort on demand.