Description
This Creamy Tomato Gnocchi Soup with Spinach is a comforting and hearty dish perfect for any season. Featuring tender gnocchi cooked in a rich tomato and vegetable broth base, infused with fresh garlic, basil, and finished with creamy heavy cream and Parmesan cheese, this soup offers a balance of creamy and savory flavors with a touch of heat from red chili flakes. Easy to prepare in about 30 minutes, it’s an ideal meal for a cozy lunch or dinner.
Ingredients
Vegetables & Herbs
- 1 yellow onion, diced (small)
- 3 garlic cloves, crushed
- 2 cups baby spinach, packed
- 1/2 cup fresh basil, a generous handful
Pantry Items
- 1 tbsp olive oil
- 28 oz whole tomatoes (San Marzano recommended)
- 2 cups vegetable broth (or vegetable bouillon with water)
- 1 (500g) package of shelf-stable gnocchi
Dairy
- 1/4 cup heavy cream (35% cream)
- 1/4 cup freshly grated Parmesan cheese
Seasonings
- Salt and pepper, to taste
- Red chili flakes, to taste
Instructions
- Sauté Aromatics: In a large soup pot or heavy dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and sauté until soft but not browned, about 5 minutes. Then add the crushed garlic and red chili flakes, cooking for about one minute just until fragrant, careful not to burn the garlic.
- Add Tomatoes and Broth: Add the whole tomatoes to the pot, using your hands or the back of a spoon to break them up. Pour in the 2 cups of vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Let it simmer gently for about 15 minutes to develop flavors.
- Blend Soup: Stir in the 1/4 cup heavy cream. Using an immersion blender, partially blend the soup for a creamy texture while leaving some chunks for texture. Alternatively, remove about one cup of the soup, blend it in a standard blender until smooth (venting properly), then return it to the pot and mix well.
- Cook Gnocchi: Increase the heat to medium and add the gnocchi directly into the simmering soup. Cook for 4-5 minutes, or until the gnocchi float and become tender.
- Finish Soup: Remove the pot from heat. Stir in the fresh baby spinach and basil until they wilt. Season the soup with salt and pepper to taste, then add a generous amount of freshly grated Parmesan cheese. Stir well and serve hot.
Notes
- Use San Marzano tomatoes for a sweeter, richer tomato flavor.
- If you prefer a completely smooth soup, fully blend the entire soup before adding gnocchi.
- You can substitute fresh gnocchi if available, but adjust cooking time accordingly.
- Adjust red chili flakes based on your heat preference.
- For a vegan version, replace heavy cream with coconut cream and omit the Parmesan or use a vegan cheese alternative.
- The soup can be stored refrigerated for up to 3 days; reheat gently to preserve creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
