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Tomato Gnocchi Soup

Tomato Gnocchi Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 4 cups vegetable broth
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup heavy cream
  • 1 lb shelf-stable potato gnocchi
  • 3 cups baby spinach
  • Freshly grated Parmesan and basil leaves, for serving

Method
 

  1. 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.
  2. Add the tomato paste and cook 1 minute. Pour in the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a simmer.
  3. Add the gnocchi and cook, uncovered, until they float and are tender, about 3 to 4 minutes.
  4. Reduce heat to low. Stir in the heavy cream, then add the spinach and cook until wilted, about 1 minute.
  5. Ladle into bowls, top with Parmesan and basil, and serve hot.

Notes

The soup is best right after cooking because the gnocchi continue to soak up liquid. If reheating leftovers, add a splash of broth and warm gently on the stove.