Tomato Gnocchi Soup Recipe

This is the creamiest, coziest tomato gnocchi soup recipe you can imagine! Filled with pillowy potato gnocchi and Parmesan, it’s the stuff dreams are made of.

Food is all about vibe, and this recipe channels all those cozy, warm feelings: tomato gnocchi soup! It’s tangy and bright, filled with doughy pillows and topped with Parmesan cheese.

I am a huge fan of gnocchi, those puffy Italian dumplings that can be eaten in a pasta sauce or in soup form. This recipe is one of my favorite ways to enjoy them!

5 Star Reader Review

“I have been making this recipe for years and tweaking it here and there…always turns out amazing! Thank you so much for sharing this simple recipe. My whole family loves it!” -Dakmama

Ingredients You’ll Need

Here’s what you’ll need for this soup:

• Canned tomatoes: I like using San Marzano-style petite diced tomatoes or fire roasted crushed tomatoes, like in my tomato basil soup.
• White wine vinegar: This is the secret. that makes it taste tangy and bright.
• Onion, garlic, and olive oil: The standard characters in a tomato soup.
• Fresh basil: This adds just the right herby, aromatic flavor.
• Vegetable broth: Use purchased or my homemade vegetable broth.
• Gnocchi. Mini gnocchi are ideal because they’re spoon-sized, but anything works!
• Salt, red pepper flakes, and Parmesan: For the final flavoring.

How To Make Tomato Gnocchi Soup

This tomato basil gnocchi soup recipe is easy to make and incredibly cozy and delicious. The concept of this gnocchi soup is to boil the gnocchi in the soup in the last few minutes of simmering: you don’t have to cook the gnocchi separately!

The secret to the creamy tomato basil base is after sauteing onion and garlic, deglaze the pan with white wine vinegar. The tangy vinegar brings out the brightness in the tomatoes. Adding fresh basil, which brings a delightful savory undertone.

You’ll simmer the soup for about 15 minutes, then add the gnocchi and cook 3 to 4 minutes more until they float.

Tips for the Gnocchi

For the gnocchi in this gnocchi soup recipe, I like to use mini gnocchi, which are the perfect size for soup! However, if you can’t find mini gnocchi you can use standard gnocchi.

Some brands of gnocchi are vegan (like Delallo’s), which makes them perfect for this vegan soup! If you’re not vegan, adding grated Parmesan is a must: but it’s not required because the flavor is that good. This comfy, cozy gnocchi soup recipe was the perfect thing for a gray day: I hope that you love it too!

What To Serve With Gnocchi Soup

Bread is a great side here, try my favorite garlic bread, a slab of focaccia, or half a grilled cheese for dunking. A simple arugula salad, massaged kale salad, or a spinach apple salad cuts the richness. Here are more cozy sides for soup.

How To Store And Reheat Leftovers

Refrigerate leftovers of this tomato gnocchi soup in an airtight container up to 3 days. The gnocchi may soak up a lot of the liquid in the soup over time, so if desired add a splash of water or broth and a bit of salt when reheating over medium low heat.

Dietary Notes

This gnocchi soup recipe is vegetarian, vegan, plant based, and refined sugar free. For vegan and plant based, omit the Parmesan or use Vegan Parmesan Cheese. For gluten free, use Gluten Free Gnocchi.

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Tomato Gnocchi Soup Recipe

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This recipe is the creamiest, coziest tomato gnocchi soup you can imagine! Filled with pillowy potato gnocchi and topped with Parmesan, it’s the stuff dreams are made of.

• Author: Sonja
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

• 1 large yellow onion (1 ½ cup diced)
• 4 cloves garlic
• ½ cup basil leaves, chopped, plus additional for garnish
• 2 tablespoons olive oil
• 1 pinch red pepper flakes
• ¼ cup white wine vinegar
• 28-ounce can DeLallo San Marzano Style Petite Diced Tomatoes
• 1 quart vegetable broth
• 1 teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 1 16-ounce package DeLallo Mini Potato Gnocchi (or standard gnocchi; for gluten free use DeLallo’s gluten free gnocchi)
• Parmesan cheese, to garnish (if desired, omit for vegan or use Vegan Parmesan Cheese)

Instructions

1. Chop the onion. Mince the garlic. Chop the basil leaves.
2. In a medium pot, heat the olive oil over medium heat. Add the onion and sauté for about 4 to 5 minutes, until translucent. Add the garlic and red pepper flakes; sauté 1 minute until fragrant. Add the white wine vinegar and saute until evaporated.
3. Add the basil, canned tomatoes and their liquid, broth, kosher salt, and black pepper. Bring to a boil, then reduce heat and simmer 15 minutes. When done, remove from the heat and use an immersion blender to puree the soup until creamy.*
4. Return to a simmer over medium heat. Add the gnocchi and cook for 3 to 4 minutes until they float, stirring occasionally so they don’t stick together or to the bottom.
5. Serve in bowls, allowing them to cool a few minutes until warm (soup tastes best warm, not pipping hot). Serve with chopped basil and Parmesan cheese (if desired; not required).

Notes

*For a creamy variation, add ½ cup Greek yogurt during the blending stage!

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