Sun Dried Tomato Gnocchi Soup

Vegan tomato gnocchi soup in white bowl with basil around the bowl.

This creamy vegan tomato gnocchi soup is packed with white beans, sun-dried tomatoes, and pillowy gnocchi for a cozy one-pot meal ready in just 20 minutes.

Course dinner, Soup

Cuisine Italian

Keyword tomato gnocchi soup, vegan gnocchi soup, vegan tomato gnocchi soup

Prep Time 2

Cook Time 18

Total Time 20

Servings

Calories 169kcal

Author Samantha Rowland

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

Notes

Top tips

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.

If you want to ensure you have a gluten free, vegan friendly gnocchi, you can find cauliflower gnocchi at Trader Joe's or these mini gluten free potato gnocchi online or in most specialty grocery stores.

Storing leftovers

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.

Reheating:

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