Tomato Gnocchi Soup Recipes
CREAMY TOMATO GNOCCHI SOUP
This creamy tomato gnocchi soup is easy, comforting, and comes together fast. The pillowy gnocchi make this the best tomato soup ever.
Provided by Natasha Bull
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- Melt the oil & butter in a large pot over medium-high heat. Sauté the onion for about 5-7 minutes, or until it's lightly browned.
- Stir in the garlic until fragrant (about 30 seconds).
- Add the crushed tomatoes, broth, water, cream, Italian seasoning, and gnocchi. Increase the heat to high and bring the soup to a gentle boil. Reduce the heat and simmer, uncovered, for 15-20 minutes, stirring it occasionally. The broth will continue to thicken up the longer it cooks from the starch that the gnocchi releases.
- Season with salt & pepper as needed and add the fresh basil just before serving. Enjoy!
Nutrition Facts : Carbohydrate 40 g, Protein 7 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 59 mg, Sodium 1039 mg, Fiber 4 g, Sugar 6 g, Calories 354 kcal, ServingSize 1 serving
TOMATO GNOCCHI SOUP
Steps:
- In a large soup pot heat oil and add in onion and garlic. Sauté for about 2 minutes until fragrant and onions are translucent. Add in spices (oregano, onion and garlic powder) and season with salt and pepper to taste.
- Add tomato sauce, vegetable broth, gnocchi and butternut squash. Give it a quick stir and top with a sprig of fresh thyme. Cover and simmer for 10-12 minutes or until the butternut squash has softened.
- Turn heat off and add in cream/ milk, parmesan cheese and fresh spinach. Stir to combine. Cover and allow the spinach to wilt before serving (2-3 minutes).
- Remove thyme sprig and serve with fresh ground pepper and parmesan cheese.
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- 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.
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