Tomato Gnocchi Soup

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This Tomato Gnocchi Soup is creamy, flavorful and filled with soft pillowy gnocchi that will melt in your mouth. Made in less than 30 minutes and makes a quick and cozy dinner any night of the week that the entire family will love!

PIN this creamy Tomato Gnocchi Soup recipe to try later!

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Tomato Gnocchi Soup

This Tomato Gnocchi Soup is so creamy, cozy, and can be made in 30 minutes so it’s the perfect soup to add to your dinner rotation. Soup season is any time of year round for us in our home because they are so easy to make and is the ultimate comfort food. 

Made with simple ingredients and is similar to a classic tomato soup except this Tomato Gnocchi Soup is slightly thicker and has more flavor. The soft and fluffy pillowy potato gnocchi helps thicken the soup and make this extra hearty.

The gnocchi is my favorite part because it make this soup extra satisfying so you won’t feel hungry afterwards. You can add in your favorite veggies and even swap the gnocchi for tortellini if you prefer. 

If you love recipes with gnocchi, try my Chicken Gnocchi Soup and Gnocchi Bake!

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key ingredients

• Pasta sauce: Use your favorite homemade or store-bought jar of marinara sauce. Pasta sauce has more flavor than a regular can of crushed tomatoes or tomato sauce so it adds tons of flavor to this soup.
• Chicken Broth: Make your own chicken broth or use store-bought. You can also use vegetable broth instead. 
• Milk: Whole or reduced-fat milk will work as it adds richness to the soup. You could also use heavy cream or half and half for a richer flavor.
• Onion: Use a white onion or yellow onion.
• Garlic: Fresh garlic is best as opposed to using the jarred garlic.
• Seasonings: Salt, black pepper, and Italian seasoning.
• Fresh basil: This adds a sweet flavor, fresh is best as apposed to dried basil.
• Cornstarch: Helps thicken the soup.
• Parmesan cheese: Freshly grated parmesan cheese is always best to add a salty flavor. You could also use mozzarella cheese.
• Gnocchi: A package of potato gnocchi from the grocery store or homemade gnocchi will cook quickly in this soup. Most well-stocked grocery stores should have gnocchi in the rice and pasta aisle. You can also use mini gnocchi or any kind of tortellini instead. 

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how to make tomato gnocchi soup

Sauté onion: Heat a large pot or dutch oven to medium heat. Add olive oil, butter, and onion. Sauté for a few minutes until the onion is translucent.

Add garlic: Add garlic and sauté for a few more minutes until fragrant.

Add base of soup: Add pasta sauce, broth, milk or cream, and seasonings. Stir and let soup simmer for 3 minutes.

Thicken soup: In the meantime, whisk together 1/4 cup of water and cornstarch until combined. Slowly add it to the pot and let simmer for 5 more minutes.

Cook gnocchi and enjoy: Add gnocchi, parmesan cheese and fresh basil. Give the soup a good stir and cook for 10-15 more minutes or until gnocchi is cooked and soup is creamy. Serve and enjoy!

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what is gnocchi?

Gnocchi is an Italian dumpling that’s usually made with potato, eggs, and flour. They are soft, pillow-like, slightly chewy, and take minutes to make. They are rolled into bite sized pieces then pressed against a fork to create ridges which helps hold sauce.

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recipe tips & variations

• Vegan and Dairy-free: Make a dairy-free and vegan soup by using a plant-based milk such as unsweetened soy, cashew, coconut milk, or almond milk instead of regular milk.
• For extra creaminess: Use heavy cream or half and half instead of milk. 
• For gluten-free soup: Use a gluten-free gnocchi or pasta.
• Serve with crusty bread, breadsticks, grilled cheese, biscuits, or garlic bread, and a green salad for a delicious meal.
• Add spice: Add in a red pepper flakes if you want this soup on the spicy side.
• Blended soup: If you wanted your soup extra creamy and smooth, I recommend using an immersion blender or adding half of the soup to a regular blender.
• Add-ins: Peas, corn, carrots, zucchini, fresh tomatoes, kale, fresh baby spinach, bell peppers, bacon, and shredded chicken are all great options.

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leftovers & storage

To store: Leftover soup is always a great idea, especially when it’s cold out. Store leftovers in an air-tight container for up to 5-6 days in the refrigerator.

To freeze: You can freeze this soup for up to 2-3 months. When ready to enjoy, simply thaw and reheat over the stove or microwave. The best way to serve this soup is when it’s warm so be sure to heat it up.

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