30-Minute One-Pot Tomato Gnocchi Soup
This tomato gnocchi soup is a one-pot weeknight dinner that comes together in about 30 minutes, with tender potato gnocchi swimming in a creamy tomato broth.
It’s cozy enough for a cold night but fast enough for when you’re staring down an empty fridge and a hungry family.
Why This Soup Works
I keep this soup in my regular rotation because it’s the kind of dinner that feels like it took hours but only dirties one pot. The gnocchi cook right in the tomato broth, so they soak up flavor and release a little starch, making the soup velvety without a roux.
The basil and a touch of cream keep it bright and rich, not heavy. It’s a bowl you actually look forward to eating, not just something you throw together.
Ingredients
- 2 tbsp olive oil: for sautéing
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste: deepens the tomato flavor
- 1 (28 oz) can crushed tomatoes: fire-roasted adds a smoky note
- 4 cups vegetable broth: chicken broth works too
- 1 tsp Italian seasoning
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ½ cup heavy cream: full-fat for the silkiest texture
- 1 lb shelf-stable potato gnocchi: no need to boil separately
- 3 cups baby spinach
- Freshly grated Parmesan and basil leaves, for serving
Variations / Substitutions
- Swap the protein: Brown ½ lb Italian sausage in the pot first, then remove and set aside before sautéing the onion. Stir it back in with the broth.
- Make it dairy-free: Use canned full-fat coconut milk instead of heavy cream and skip the Parmesan, or use a plant-based alternative.
- Add a kick: Stir in ¼ tsp red pepper flakes with the garlic.
- Herb swap: Fresh thyme or oregano works instead of Italian seasoning, add a sprig while the broth simmers.
For a meatier option, try our Italian Sausage and Kale Soup.
How to Make 30-Minute One-Pot Tomato Gnocchi Soup
Step 1: Sauté the Aromatics
Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
The onion will turn translucent and start to brown slightly at the edges, which builds a savory base. Keep the heat medium so the garlic doesn’t burn.
Step 2: Build the Tomato Broth
Add the 2 tbsp tomato paste and stir it into the onion mixture, letting it darken for 1 minute to concentrate the flavor. Pour in the crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring to a simmer.
The broth will look like a thin tomato soup at first, with a deep red color. Scrape up any browned bits from the bottom of the pot for extra flavor.
Step 3: Cook the Gnocchi
Once the broth is gently bubbling, add the gnocchi straight from the package. Stir gently and let them cook, uncovered, until they float to the surface and are tender, about 3 to 4 minutes.
The gnocchi will swell slightly and soak up the tomato flavor as they cook. Taste one to make sure it’s soft all the way through, then turn the heat down.
Step 4: Finish with Cream and Spinach
Reduce the heat to low. Pour in the heavy cream and stir until the soup turns a creamy orange. Add the baby spinach and cook just until wilted, about 1 minute.
The spinach wilts quickly and will fleck the soup with green. Avoid boiling after adding cream to keep the texture smooth.
Step 5: Ladle and Serve
Ladle the soup into bowls and top with freshly grated Parmesan and a few basil leaves. Serve hot.
The Parmesan melts into creamy swirls, and the basil adds a fresh pop.
Tips for the Best Tomato Gnocchi Soup
- Use shelf-stable gnocchi, not fresh refrigerated ones, as they hold their shape better in a simmering soup.
- Stir the gnocchi gently after adding them to prevent them from sticking together.
- If the soup thickens too much after sitting, thin it with a splash of broth or water when reheating.
- For a chunky texture, keep the crushed tomatoes as is; for a smoother broth, blend half of the soup before adding the gnocchi.
Adjust the recipe for more or fewer bowls:
| Servings | Gnocchi | Broth | Cream |
|---|---|---|---|
| 2 | ½ lb | 2 cups | ¼ cup |
| 4 | 1 lb | 4 cups | ½ cup |
| 6 | 1 ½ lb | 6 cups | ¾ cup |
Storing Leftovers
Store in an airtight container in the fridge for up to 3 days. The gnocchi will absorb some liquid, so the soup will thicken. Gently reheat on the stovetop with a splash of broth or water to loosen it up. Avoid boiling to keep the cream from separating.
What to Serve With Tomato Gnocchi Soup
This soup is filling on its own, but a side of garlic bread or a crusty baguette is perfect for dipping. A simple arugula salad with lemon vinaigrette cuts through the richness. For a heartier meal, serve it alongside grilled chicken or Italian sausage.
Frequently Asked Questions
Can I use gluten-free gnocchi?
Yes, most brands work well. Check the package instructions, some gluten-free gnocchi need a slightly shorter cook time.
Can I freeze this soup?
Freezing is not recommended because the gnocchi turn mushy when thawed. You can freeze the tomato broth base separately and add fresh gnocchi when you reheat.
What’s the best gnocchi to use?
Shelf-stable potato gnocchi hold up best. Fresh or frozen gnocchi tend to fall apart in the simmering liquid.
Can I use diced tomatoes instead of crushed?
Yes, a 28 oz can of diced tomatoes works. Add a pinch of sugar if they taste too sharp, and break them up with a spoon as they cook.
Tomato Gnocchi Soup Recipe
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened, then stir in the garlic for 30 seconds.
- Add the tomato paste and cook 1 minute. Pour in the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Add the gnocchi and cook, uncovered, until they float and are tender, about 3 to 4 minutes.
- Reduce heat to low. Stir in the heavy cream, then add the spinach and cook until wilted, about 1 minute.
- Ladle into bowls, top with Parmesan and basil, and serve hot.
