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Creamy Tomato Gnocchi Soup

  • Author: Molly
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


This Creamy Tomato Gnocchi Soup is a cozy bowl of comfort. Creamy, slightly spicy tomato soup with pillowy gnocchi, lacinato kale, and lots of parmesan cheese. A hearty and delicious meal your whole family will love!


  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 large onion, diced
  • 5 garlic cloves, minced (roughly 2 tablespoons minced garlic)
  • 1 teaspoon dried Italian seasoning (or a mix of herbs of your choosing)
  • Pinch of red pepper flakes
  • 1 tablespoon sugar (or to taste)
  • 1 tablespoon tomato paste
  • 1/2 cup dry sherry or white wine
  • 1 (28-oz) can pureed tomatoes
  • 1 (28-oz) can diced tomatoes
  • 2 cups low-sodium tomato juice
  • 2 cups low-sodium vegetable broth
  • 1 (17.5-oz) package shelf-stable gnocchi (in the dried pasta aisle)
  • 1 cup heavy cream
  • 3 cups lacinato kale, stemmed and coarsely chopped
  • Salt and pepper, to taste
  • Parmesan cheese, for serving
  • Fresh basil or parsley, for serving


  1. Heat the oil and butter in a large pot over medium heat. Add the onions, along with a generous pinch of salt, and cook for about 5 minutes, or until they are beginning to soften and turn translucent.
  2. Add the garlic, dried herbs, and red pepper flakes and sauté for another 1-2 minutes. Stir in the sugar, some more salt, and pepper, and allow to cook for a few minutes.
  3. Add in the tomato paste and stir to combine. Stir in the sherry (or wine) and cook until the sherry has completely reduced, about 2 minutes.
  4. Add the diced tomatoes, tomato puree, tomato juice, broth, and stir to combine. Season with a little more salt and pepper.
  5. Bring to a simmer. Once simmering, add the gnocchi, cream, and chopped kale. Stir to combine.
  6. Reduce the heat to medium-low and cook the soup at a low simmer for about 15-20 minutes or until the gnocchi and kale are tender. 
  7. Taste and adjust the seasoning, as needed.
  8. Serve while hot and garnished with lots of grated parmesan cheese and fresh herbs sprinkled over top.


  • I sometimes add a touch of sugar, as noted in this recipe, to tomato recipes because certain canned tomato products can be more acidic than others. The sugar does not make the soup sweet; rather, it balances that natural acidity. It’s totally optional.
  • The starch from the gnocchi will naturally thicken this soup as it simmers and then even more as it cools and sits. For reheating purposes, I recommend adding a splash of broth if the soup has thickened too much for your liking.
  • I have not tested this recipe with fresh gnocchi, so I cannot state whether or not it would work well. My initial guess is that fresh/homemade gnocchi would be too delicate for this recipe. Dried/shelf-stable gnocchi is my recommendation here.
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: soup

Keywords: creamy tomato gnocchi soup, tomato gnocchi soup, creamy tomato soup with gnocchi, tomato bisque with gnocchi