Go Back

Tomato Gnocchi Soup – Cozy, Comforting, and Ready Fast

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

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.

Method
 

  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.