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
- 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.
- 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.
- 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.
- Add the diced tomatoes, tomato puree, tomato juice, broth, and stir to combine. Season with a little more salt and pepper.
- Bring to a simmer. Once simmering, add the gnocchi, cream, and chopped kale. Stir to combine.
- 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.
- Taste and adjust the seasoning, as needed.
- 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