Creamy Tomato Gnocchi Soup
This creamy tomato gnocchi soup is a comforting and hearty dish perfect for cooler days. The fluffy gnocchi combined with a rich tomato base and creamy finish makes for a satisfying meal that can be enjoyed any time.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
- 1 ladle
- 4 serving bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes 1 can
- 3 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt and pepper
- 16 ounces gnocchi 1 package
- 1 cup heavy cream
- 1 cup spinach fresh or frozen
- for serving Grated Parmesan cheese
- optional Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, dried oregano, salt, and pepper. Bring the mixture to a simmer.
- Once simmering, add the gnocchi and cook for 3-5 minutes, until they float to the top and are cooked through.
- Reduce the heat to low and stir in the heavy cream and spinach. Cook for another 2-3 minutes until the spinach has wilted and the soup is heated through.
- Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese and fresh basil if desired.
Notes
For a lighter version, you can substitute heavy cream with half-and-half or a dairy-free alternative.
This soup can be stored in the refrigerator for up to 3 days; however, gnocchi may become softer over time. Reheat gently over low heat.
Feel free to add vegetables like carrots or bell peppers for extra nutrition and flavor. Enjoy!