There’s something timeless about a bowl of creamy tomato soup. It’s warm, nostalgic, and endlessly comforting. But when you add tender, pillowy gnocchi into the mix? You transform a simple classic into a hearty, soul-satisfying meal that feels like a hug in a bowl. This Creamy Tomato Gnocchi Soup is rich, velvety, and packed with flavor — perfect for chilly evenings, busy weeknights, or anytime you crave cozy comfort without a lot of effort.

Unlike traditional tomato soup that’s often served with grilled cheese on the side, this version turns the soup itself into the main event. The gnocchi adds texture and substance, while cream and aromatics elevate the flavor into something restaurant-worthy — yet it’s still made in one pot and ready in under an hour.

Whether you’re feeding a family, meal-prepping for the week, or just cooking for yourself, this easy tomato gnocchi soup is about to become a staple in your kitchen.

Why You’ll Love This Creamy Tomato Gnocchi Soup

This recipe checks all the right boxes:

• Comforting & cozy – rich tomato flavor with creamy smoothness
• Hearty & filling – gnocchi makes it a full meal
• One-pot recipe – minimal cleanup
• Ready fast – perfect for weeknights
• Customizable – add veggies, protein, or spice

If you love classic tomato soup but want something more substantial, this is your upgrade.

Ingredients for Creamy Tomato Gnocchi Soup

Use simple, pantry-friendly ingredients that come together beautifully:

Olive oil
Yellow onion, finely diced
Garlic cloves, minced
Tomato paste
Crushed tomatoes (canned)
Vegetable broth or chicken broth
Italian seasoning
Red pepper flakes (optional)
Salt
Black pepper
Potato gnocchi (shelf-stable or refrigerated)
Heavy cream
Parmesan cheese, grated
Fresh basil, chopped

Instructions

Heat olive oil in a large pot over medium heat.
Add diced onion and sauté for 4–5 minutes until soft and translucent.
Stir in garlic and tomato paste; cook for 1 minute until fragrant.
Pour in crushed tomatoes and broth. Stir well to combine.
Add Italian seasoning, salt, pepper, and red pepper flakes.
Bring to a gentle simmer and cook for 10 minutes to deepen flavor.
Add gnocchi and simmer for 3–4 minutes until they float and become tender.
Reduce heat to low and stir in heavy cream and Parmesan cheese.
Simmer gently for another 5 minutes until thick and creamy.
Taste and adjust seasoning. Garnish with basil and serve hot.

Pro Tips for Perfect Tomato Gnocchi Soup

• Use good tomatoes – High-quality canned crushed tomatoes make a big difference.
• Don’t boil after adding cream – Keep it at a gentle simmer so it stays smooth.
• Add gnocchi last – Overcooking makes them mushy.
• Fresh basil at the end – Keeps the flavor bright and aromatic.

Variations & Add-Ins

Make this soup your own with easy swaps:

Add Protein:
• Cooked chicken, Italian sausage, or white beans

Add Veggies:
• Spinach, kale, zucchini, or mushrooms

Make It Spicy:
• Extra red pepper flakes or a dash of hot sauce

Make It Vegan:
• Use coconut cream and vegan Parmesan

Serving Suggestions

This soup is amazing on its own, but even better with:

• Crusty bread or garlic toast
• Simple green salad
• Grilled cheese or pesto toast
• Roasted vegetables

A Little Tomato Soup History

Tomato soup dates back to the 19th century and became wildly popular in America thanks to canned food innovations. Adding pasta or dumplings like gnocchi is a European-inspired twist — combining Italian comfort with classic American nostalgia. It’s the best of both worlds in one pot.

Storage & Reheating

Refrigerate: Store in an airtight container up to 3 days.
Reheat: Gently on the stovetop over low heat. Add a splash of broth or cream if thickened.
Freeze: Best frozen without gnocchi, then add fresh gnocchi when reheating.

Final Thoughts

This Creamy Tomato Gnocchi Soup is rich, comforting, and deeply satisfying — the kind of recipe that becomes a repeat favorite. It’s cozy without being heavy, simple without being boring, and special without being complicated.

If you love creamy soups, tomato flavor, and soft, pillowy gnocchi, this one’s for you.