Description
This Tomato Gnocchi Soup is a comforting and flavorful soup, perfect for a chilly evening. It’s easy to make and ready in under an hour!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 pound potato gnocchi
- Fresh basil leaves, for garnish (optional)
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more, until fragrant.
- Pour in the vegetable broth, crushed tomatoes, and diced tomatoes. Stir in the basil, oregano, salt, and pepper. Bring to a simmer.
- Add the gnocchi to the soup. Cook according to the package directions, usually about 3-5 minutes, or until the gnocchi float to the top and are tender.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh basil leaves and grated Parmesan cheese, if desired.
Notes
- For a creamier soup, stir in 1/2 cup of heavy cream or half-and-half at the end of cooking.
- You can use fresh herbs instead of dried herbs, but you’ll need to use more. Use about 1 tablespoon of chopped fresh basil and 1 tablespoon of chopped fresh oregano.
- If you prefer a smoother soup, you can use an immersion blender to blend some of the soup before adding the gnocchi.
- Gnocchi can vary in cooking time, so check the package instructions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 8g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
