Creamy Tomato Gnocchi Soup
A rich and comforting one-pot tomato soup made creamy with Parmesan and tender gnocchi.
Equipment
- Large soup pot
- Wooden spoon
- Measuring cups
- Chef’s knife
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 yellow onion diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 28 oz crushed tomatoes canned
- 3 cups vegetable broth
- 1 tsp Italian seasoning
- 0.25 tsp red pepper flakes optional
- 1 tsp salt
- 0.5 tsp black pepper
Finish
- 16 oz potato gnocchi
- 0.75 cup heavy cream
- 0.5 cup Parmesan cheese grated
- 0.25 cup fresh basil chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
- Stir in garlic and tomato paste; cook 1 minute until fragrant.
- Add crushed tomatoes and broth. Stir to combine.
- Season with Italian seasoning, red pepper flakes, salt, and pepper.
- Simmer for 10 minutes to deepen the flavor.
- Add gnocchi and cook 3–4 minutes until tender.
- Reduce heat and stir in cream and Parmesan.
- Simmer 5 minutes until creamy. Garnish with basil and serve.
Notes
Add a splash of broth when reheating if soup thickens.