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- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth In this soup, olive oil starts the dish. It adds a nice flavor and helps cook the onion. You want the onion to be soft and clear. Next, the garlic gives a great aroma and taste. Crushed tomatoes add body to the soup. They also bring that rich red color we love. Vegetable broth gives it depth. This mix of flavors creates a warm hug in a bowl. - 1 (16 oz) package gnocchi - 1 cup heavy cream (or coconut cream for a vegan option) Gnocchi is the star here. You can choose store-bought or make your own if you like. Store-bought is quick and easy. If you want to try making them, it’s fun! For cream, I suggest using heavy cream for richness. If you prefer a lighter option, coconut cream works well. Both create a smooth, creamy base for the soup. - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - 1 cup fresh spinach - Fresh basil leaves for garnish Seasonings bring life to the soup. Dried basil and oregano add warmth and aroma. If you like a bit of heat, red pepper flakes are great. Fresh spinach adds color and nutrition. It wilts nicely and blends in. Finally, fresh basil leaves on top make it look pretty. They add a fresh taste that brightens the dish. Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté for about five minutes. You want the onion to be soft and clear. Next, stir in the minced garlic and cook for one more minute. This will make your kitchen smell amazing. Now, pour in the crushed tomatoes and vegetable broth. Mix in the dried basil, oregano, and red pepper flakes if you like some heat. Bring this mixture to a simmer. Now it’s time to add the gnocchi. You should add them after the soup simmers for a bit. Cook them according to the package instructions, which is usually around two to three minutes. You’ll know they are done when they float to the top. This is a good sign that your gnocchi is ready to enjoy. Once the gnocchi is cooked, reduce the heat to low. Stir in the heavy cream or coconut cream, mixing it well. This will give your soup a rich and creamy texture. Next, fold in the fresh spinach. Let it wilt for a couple of minutes. Finally, season with salt and pepper to taste. Adjust the flavors to your liking. Your creamy tomato gnocchi soup is now ready to serve! To make this soup shine, taste and adjust the seasonings. Everyone's taste is different. Start with the basic salt and pepper, then add more if you need. If you want a creamy touch, heavy cream works well. If you're vegan, use coconut cream. It gives a nice flavor and keeps it rich. Gnocchi can turn mushy if you cook them too long. Add them last, just before serving. They usually only need 2-3 minutes in the pot. For a smooth soup, blend it if you like. Use an immersion blender to mix until you reach the desired texture. This helps make every bite delightful. Toppings can make your soup even better! Fresh basil leaves add a pop of color and flavor. You can also sprinkle on cheese or croutons for crunch. To pair with the soup, serve it with crusty bread or a fresh salad. Both complement the soup nicely and make the meal feel complete. {{image_2}} To make this creamy tomato gnocchi soup vegan, you can swap heavy cream for coconut cream. Coconut cream gives a rich flavor and keeps the soup smooth. For veggies, think outside the box. You can add zucchini, bell peppers, or even mushrooms. These veggies bring color and nutrients, making your soup even better. Want to boost the protein? You can add beans or lentils. They blend well with the soup and make it heartier. If you prefer meat, chicken or sausage works great. Cook the meat separately, then stir it into the soup before serving. This adds flavor and makes the dish more filling. Adjusting the spice level can change the whole dish. If you like heat, add more red pepper flakes. For a milder soup, skip them altogether. You can also experiment with different herbs and spices. Try thyme or rosemary for a unique twist. Parsley can brighten the taste, too, giving it a fresh feel. You can keep your creamy tomato gnocchi soup in the fridge for up to 3 days. To store it, let the soup cool down. Then, pour it into an airtight container. This helps keep it fresh and tasty. When you are ready to eat, just reheat it on the stove or in the microwave. Make sure to stir well before serving. If you want to save some soup for later, freezing works great. First, let the soup cool completely. Then, put it in a freezer-safe container. It can last in the freezer for up to 3 months. When you want to eat it, take it out and let it thaw overnight in the fridge. To reheat, warm it on low heat and stir often. If it seems thick, add a splash of broth or water. You can get creative with leftover soup! Try using it as a sauce for pasta. It can also be a tasty base for a casserole. If you have leftover spinach, toss it into a salad for extra flavor. For another option, blend the soup to make a creamy pasta sauce. The possibilities are endless! Yes, you can make this soup ahead of time. Store it in an airtight container. Keep it in the fridge for up to three days. This makes meal prep easy. When you are ready to eat, reheat it on the stove. Add a splash of cream to freshen it up. If you want, you can prepare the soup without the gnocchi. Add the gnocchi right before serving. This way, they stay soft and tasty. You know the gnocchi is done when they float to the top. This usually takes about 2 to 3 minutes. Look for a light, fluffy texture. Overcooked gnocchi can become mushy. If you are unsure, taste one to check. It should be tender but not falling apart. Perfectly cooked gnocchi adds a nice bite to your soup. Yes, frozen gnocchi work great in this recipe. You do not need to thaw them first. Just add them straight into the soup. They may need an extra minute or two to cook. Check the package for specific cooking times. Frozen gnocchi can add convenience to your meal prep. They also taste delicious in this creamy tomato soup. This blog post focused on making a tasty gnocchi soup. We covered key ingredients like olive oil, tomatoes, and cream choices. I shared step-by-step cooking instructions to guide you through. You learned tips for flavor, texture, and storage options. Final thoughts: This soup is both versatile and simple. Feel free to add your personal touch. Enjoy your delicious creation!

Creamy Tomato Gnocchi Soup One Pot

Warm up your kitchen with this delicious creamy tomato gnocchi soup! In just 30 minutes, you can create a comforting dish filled with rich flavors from garlic, crushed tomatoes, and creamy goodness. Perfect for any day, this soup is topped with fresh spinach and basil for a burst of freshness. Ready to impress your family? Click through to explore the full recipe and bring this cozy meal to your table!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

1 (16 oz) package gnocchi

1 cup heavy cream (or coconut cream for a vegan option)

1 cup fresh spinach

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and cook for another minute until fragrant.

      Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, oregano, and red pepper flakes (if using). Bring the mixture to a simmer.

        Add the gnocchi to the pot and cook according to package instructions, typically around 2-3 minutes or until they float to the surface.

          Reduce the heat to low and stir in the heavy cream (or coconut cream), mixing well to create a creamy consistency.

            Fold in the fresh spinach, allowing it to wilt for a couple of minutes.

              Season with salt and pepper to taste, adjusting the flavors as needed.

                Serve hot, garnished with fresh basil leaves.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4