Tomato Gnocchi Soup – 20 Minute Meal
If you’ve been craving a cozy, comforting soup that’s ready fast, you’re in the right place. This tomato gnocchi soup is rich, hearty, and full of flavor, with pillowy gnocchi, creamy white beans, and bursts of sun-dried tomato in every bite. It’s the perfect quick weeknight meal, made in just one pot and ready in about 20 minutes.
This is one of my favorite simple soup recipes because it’s filling without being heavy, and even better the next day for lunch. After years of developing quick and nourishing recipes for busy home cooks, I can say this one is a must-try; especially if you love cozy flavors and minimal cleanup.
Soup is such a great way to get a comforting meal on the table quickly! Be sure to check out my other quick and easy soup recipes, especially my Mediterranean Vegetable Soup or Tuscan White Bean Soup with Kale.
Ingredient spotlight
This is not the entire ingredient list, but a highlight of some of the key ingredients that build flavor.
- Vegetable broth – helps to make the soup taste like it was cooking all day. Chicken broth or bone broth could also be used.
- Balsamic vinegar – the helps to remove the canned flavor from the tomatoes, this is what makes this recipe taste like it’s from a restaurant.
- Sundried tomatoes in olive oil – I highly recommend adding a little bit of the olive oil from the sundried tomatoes to the soup as it adds so much flavor.
- Gnocchi – I used frozen cauliflower gnocchi in this recipe but you could also use shelf stable potato gnocchi (this cooks even quicker).
How to make tomato gnocchi soup
Chop onions and garlic, spray avocado oil then sauté onions for 3-4 minutes over medium heat, then add garlic and cook 1-2 minutes. Add about ½ -1 cup of the vegetable broth and scrape the bottom of the pot, getting all the brown bits off the bottom (these are full of flavor). Add the rest of the vegetable broth, the diced tomatoes, spices and sundried tomatoes. Cook over high heat until boiling. Rinse and drain the white beans, add beans and gnocchi to boiling soup and cook 8 minutes. After 8 minutes, add the spinach and turn off the heat. Stir the soup allowing the spinach to wilt. Allow to cool slightly before serving.
Sun Dried Tomato Gnocchi Soup
Ingredients
- 1 medium onion, chopped
- 2 medium garlic cloves, finely chopped
- 3 cups vegetable broth
- 1 can diced tomatoes (15 oz can)
- 1 tablespoon balsamic vinegar
- 2 tablespoona sundried tomatoes in oil
- 2 teaspoons italian seasoning
- ½ teaspoon garlic powder
- ¾ teaspoon sea salt
- 1 can white beans (15 oz can)
- 1 package gnocchi - I used frozen cauliflower gnocchi from Trader Joe's
- 2 cups baby spinach
Instructions
- Chop the onions and finely chop the garlic.1 medium onion, chopped, 2 medium garlic cloves, finely chopped
- Preheat a large pot over medium heat. When the pot is hot, spray with olive oil and add chopped onions. Cook 2-3 minutes.1 medium onion, chopped
- Once the onions start to become translucent, add the garlic and cook 1-2 minutes.2 medium garlic cloves, finely chopped
- Add about 1/2 – 1 cup of vegetable broth and scrape the bottom of the pot, getting off all the brown bits from sauting the onions and garlic.3 cups vegetable broth
- Add the rest of the vegetable broth, diced tomatoes, balsamic vinegar, spices and sundried tomatoes. Turn the heat up to high and allow this to come to a boil.3 cups vegetable broth, 1 can diced tomatoes (15 oz can), 1 tablespoon balsamic vinegar, 2 tablespoona sundried tomatoes in oil, 2 teaspoons italian seasoning, ½ teaspoon garlic powder, ¾ teaspoon sea salt
- Rinse and drain the white beans.1 can white beans (15 oz can)
- Once boiling, add the gnocchi and white beans. Cook for 8 minutes (only 2 minutes for shelf-stable gnocchi). Note: If you are using a shelf stable gnocchi, only boil for 2 minutes before turning off the heat.1 package gnocchi, 1 can white beans (15 oz can)
- After 8 minutes, add the baby spinach and stir well. Turn off the heat and continue to stir until the spinach is fully wilted.2 cups baby spinach
Recipe Notes
- If you are using a shelf stable gnocchi (not frozen), it will only take 2 minutes of cooking in boiling water.
- The cooking time for you gnocchi may differ based on what kind of gnocchi and what brand you are using.
- If you want a slightly brothier soup, add an additional cup of broth and a pinch of salt
- If you are using frozen gnocchi, there is no need to thaw the gnocchi before adding to the soup.
- Fridge: Store in an airtight container in the fridge for up to 4 days.
- Freezer: You can store this soup in the freezer for up to 2 months.
- Stove: Reheat on the stove, covered over medium low heat. Be sure to add extra vegetable broth or water and taste for seasoning before serving. You can reheat the same from frozen, it will just take longer.
- Microwave: Cook on high in a microwave safe bowl for 1-2 minutes. If frozen, you may want to defrost the soup before cooking in the microwave.
Nutrition Information
Other additions
This soup is perfect just as it is, but if you want to switch things up or make it even heartier, here are a few simple add-ins that work beautifully:
Extra Veggies
- Zucchini – dice and cook with the onions at the start.
- Carrots or celery – diced and sautéed with the onions for extra flavor.
- Artichoke hearts – chopped and stirred in with the gnocchi.
- Kalamata olives – sliced for a briny, Mediterranean flavor.
- Kale – use instead of baby spinach. Remove the thick stems and finely chop. Add near the end to wilt.
Spice It Up
- Crushed red pepper flakes – for a little kick.
- Cayenne pepper – for a spicier, smoky heat.
- Smoked paprika – adds depth and a hint of smokiness.
Make It Creamy
- Cashew cream – blend 1/3 cup soaked cashews + 1/4 cup water for a dairy-free cream.
- Blended white beans – blend 1 can of white beans + 1 cup broth or water for extra protein and body.
- Coconut milk or coconut cream – stir in for a rich, slightly sweet finish.
What to serve with vegan gnocchi soup
This soup is hearty enough to serve on its own, but it also pairs perfectly with a light side. Try it with:
- A simple green salad with lemon tahini dressing or balsamic basil vinaigrette.
- Crusty bread or garlic toast for dipping.
- Crackers or flatbread if you want something quick and easy.
If you’re serving this for company, you can also add a small antipasto plate with olives, roasted red peppers, and marinated artichokes for a cozy Italian-inspired meal.
Common Questions
Is all gnocchi vegan?
No, many times, gnocchi is held together with a base of eggs, so it’s important that you check the ingredients.
Is all gnocchi gluten free?
No. Look for packaging that specifies gluten free, as it’s typically made with wheat flour.
If you want to ensure you have a gluten free gnocchi, you can find frozen cauliflower gnocchi at Trader Joe’s or these mini gluten free potato gnocchi online or in most specialty grocery stores.
Can I make this in advance?
Yes, but keep in mind that the gnocchi will continue to soften as it sits in the broth. It’s still great for meal prep, but if you’re serving this to guests, it’s best to wait to add the gnocchi until right before serving.
If you want to get ahead, cook the soup up to the step before adding the gnocchi. When you’re ready to serve, bring the soup back to a boil, then add the gnocchi and white beans and cook for about 8 minutes. Stir in the spinach just before serving so it stays fresh and vibrant.
I WILL BE MAKING THIS SOUP THIS WEEKEND.
ALSO BELATED HAPPY VALENTINES DAY. PAT
Happy belated Valentines to you too Pat, hope you enjoyed the soup this weekend!
Very easy to make and very flavorful! Will make again!
One of my favorite soups! So glad you loved it too! Thank you for taking time to leave a review!!