Creamy Tomato Basil Gnocchi Soup Recipe
Prep Time: 10 mins Cook Time: 20 mins Servings: 4
Ingredients
• The Base:
• 2 tbsp Olive oil (or butter)
• 1 small Yellow onion, finely diced
• 3-4 cloves Garlic, minced
• The Liquid:
• 1 can (28 oz) Crushed tomatoes (San Marzano is best for flavor)
• 2 cups Chicken or Vegetable broth
• The Stars:
• 1 package (16 oz) Potato Gnocchi (shelf-stable or frozen)
• ½ cup Heavy cream (use half-and-half for a lighter version)
• 2 large handfuls Fresh Spinach (optional, for color and nutrition)
• Seasoning:
• 1 tsp Dried Basil (or Italian seasoning)
• ½ tsp Red pepper flakes (optional, for a tiny kick)
• Salt and black pepper to taste
• Fresh Basil and Grated Parmesan for serving
Instructions
1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5–7 minutes until soft and translucent. Add the minced garlic and red pepper flakes; cook for just 1 minute until fragrant (don't let the garlic burn!).
2. Simmer the Soup: Pour in the crushed tomatoes, broth, dried basil, salt, and pepper. Stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 10 minutes to let the flavors meld.
3. Cook the Gnocchi: Bring the soup back to a gentle rolling boil. Add the gnocchi directly into the pot. Cook for about 3–5 minutes. You will know they are done when they float to the top and are pillowy soft.
4. Make it Creamy: Reduce heat to low. Stir in the heavy cream and the fresh spinach (if using). Stir gently until the spinach is wilted (about 1–2 minutes).
5. Serve: Ladle into bowls and top generously with fresh basil strips and grated Parmesan cheese.
Substitutions
• Broth: You can substitute the 2 cups of broth with 2 teaspoons of Chicken Bouillon (paste or cubes) dissolved in 2 cups of hot water. Note: Bouillon is salty, so taste before adding extra salt.