November 9, 2022| By

Tomato Gnocchi Soup

Prep Time: 10 mins
Cook Time: 40 mins
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This tomato gnocchi soup recipe is the perfect meal for a cozy day in. It's a one-pot meal loaded with veggies, fresh garlic and herbs, pillowy potato gnocchi and is cooked in a homemade tomato sauce for the ultimate comfort food. The soup is topped with buttery breadcrumbs, parmesan cheese, and fresh basil - this is the stuff dreams are made of!

For more tomato soup recipes, try this Creamy Heirloom Tomato Soup with Garlic Croutons!

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tomato gnocchi soup in a bowl with a piece of bread.
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I adore soup season. There's nothing like curling up on the couch with a big bowl of soup, a warm blanket, and a good movie. Furthermore, I think that I speak for the majority of us when I say that tomato soup always reminds me of my childhood. Every time my mom made grilled cheese and tomato soup, I literally jumped for joy!

Well, this gnocchi tomato soup is my childhood favorite reimagined. It has ground italian sausage, fresh herbs, and kale and is seasoned with italian seasoning - all cooked in a homemade tomato sauce that literally reminds me of home.

This recipe is so special to me because this tomato soup recipe was my son's first time trying tomato soup and he LOVED it. Not only did this make a delicious dinner, but so many memories were made while developing this recipe. I hope that your entire family loves it as much as we did.

Ingredients

ingredients to make tomato gnocchi soup.
  • Gnocchi: you can use any kind of gnocchi you like. I used store bought gnocchi from the pasta section at whole foods to save time but you can make homemade gnocchi, cauliflower gnocchi (I love the kind from Trader Joe), even sweet potato gnocchi for a seasonal spin.
  • Italian Sausage: you can use spicy or mild, whatever your preference is.
  • Herbs: fresh thyme and rosemary.
  • Aromatics: white onion and garlic are the foundation of the flavors of this recipe. Make sure that you finely diced them to get out all of the flavor.
  • Crushed tomatoes and tomato paste: these ingredients make for the coziest tomato gnocchi soup and really pack the flavor for the homemade tomato sauce.
  • Chicken broth: to add more flavor and form the soup base. You can also use veggie broth or beef broth, whatever your preference.
  • Kale: I used kale because of its hardiness. You can also use fresh spinach or baby spinach.
  • Seasonings: all you need for this recipe is italian seasoning, salt, and black pepper!
  • Parmesan: it's a must!
  • Breadcrumbs: for the crispy breadcrumb topping!
  • Butter: to toast the breadcrumbs.

Substitutions

  • Make this soup gluten free by using gluten-free gnocchi. Also opt for gluten free breadcrumbs for the topping.
  • For a vegan option, use vegetable broth in place of chicken broth and sub out italian sausage for your favorite vegan sausage. You can omit the parmesan entirely or use nutritional yeast instead for cheesy flavor.
  • This is already dairy free, however, it does use butter for the breadcrumb topping. If you'd like a dairy free version, use oil instead of butter instead (see recipe card for exact measurements).

Tips

  • Make this into a creamy tomato gnocchi soup by adding a little coconut milk or an addition of heavy cream.
  • The gnocchi cooks fast to be sure to add it at the very end.
  • Add red pepper flakes to add a little heat you like!

How to make Tomato Gnocchi Soup

tomato gnocchi soup in an airtight container.
  1. First step, drizzle a tablespoon of olive oil into a large pot over medium heat. Add ground italian sausage and cook for 2-3 minutes. Season with salt and pepper. Then add diced onion and cook until the sausage is fully cooked and the onions are softened - about 10 minutes.
  2. Add in diced garlic, fresh thyme, and rosemary and continue to cook for 2-3 minutes, until fragrant. Add in italian seasoning and mix together, then add tomato paste, canned tomatoes, and chicken broth and mix together. Bring to boil and then reduce the heat to low. Cover with a lid and simmer on the stove for 25 minutes.
  3. Chop kale and add it to the pot and continue to cook until the kale has softened, about 5 minutes. Then add the gnocchi and cook for another 3-5 minutes. Remove from the heat. Taste for salt and pepper and add accordingly. Add freshly grated parmesan and stir together.
  4. Make the breadcrumbs by adding oil to a skillet over medium-high heat. Reduce to medium-low heat and add garlic, diced rosemary, parsley, salt, pepper, and breadcrumbs. Toss in the pan until toasted and golden brown and season with garlic powder.
  5. Add breadcrumbs on top of the soup and garnish with additional parmesan and fresh basil.

Storing and Reheating

a hand holding a lunch box.

What I love about this dish is that it keeps well and it travels well. This meal is ideal for lunch on the go. I used my CrockpotGo™ Electric Lunch Box to pack this soup for lunch whenever I go on site for food styling events or photoshoots! It holds up to 3.5 cups of food and comes with a portable cord so that you can plug it in wherever you are! This food warmer is also perfect for sharing meals too, especially during the holidays. If you're going to a friendsgiving or holiday dinner, you can pack your dish in the CrockpotGo™ Electric Lunch Box and pop of the lid for food that's already warm and ready to share!

  • Store in the refrigerator in an airtight container for up to 5 days.
  • Freeze for up to 3 months.
  • When you're ready to reheat, pop it in the microwave until it's warm!

Recipe FAQs

Will gnocchi get soggy in soup?

If you overcook the gnocchi, it can become soggy. Be sure to add gnocchi as the very last ingredient while the soup is still cooking to prevent it from becoming soggy.

Can gnocchi soup be frozen?

Yes, gnocchi soup can be frozen for up to 3 months in an airtight freezer safe container.

More Soup Recipes

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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!

tomato gnocchi soup in a bowl with a piece of bread.

Tomato Gnocchi Soup

This tomato gnocchi soup recipe is a one-pot meal with veggies, herbs, and gnocchi cooked in tomato sauce for the ultimate comfort food.
Serving: 6
Prep Time: 10 mins
Cook Time: 40 mins
Calories: 488kcal

Equipment

  • Dutch Oven or Large Pot

Ingredients

  • 1 lb Ground Italian Sausage
  • ½ Onion (diced)
  • 3 cloves Garlic (diced)
  • 2 tbsps Fresh Thyme (diced)
  • 1 tbsp Fresh Rosemary (diced)
  • 28 oz Canned Crushed Tomatoes
  • 6 oz Tomato Paste
  • 3 cups Chicken Broth
  • 3 cups Kale (sliced)
  • 1 tbsp Italian Seasoning
  • 17.5 oz Package of Gnocchi
  • ½ cup Parmesan (grated)

Breadcrumb Topping

  • 2 tbsps Olive Oil
  • 3 cloves Garlic (diced)
  • 1 tbsp Fresh Rosemary (diced)
  • 1 tbsp Fresh Parsley (diced)
  • 1 cup Breadcrumbs
  • ½ tsp Garlic Powder
  • ½ tsp Kosher Salt (add more or less per your liking)
  • Basil (for garnish)

Directions

  • First step, drizzle a tablespoon of olive oil into a large pot over medium heat. Add ground italian sausage and cook for 2-3 minutes. Season with salt and pepper. Then add diced onion and cook until the sausage is fully cooked and the onions are softened - about 10 minutes.
  • Add in diced garlic, fresh thyme, and rosemary and continue to cook for 2-3 minutes, until fragrant. Add in italian seasoning and mix together, then add tomato paste, canned tomatoes, and chicken broth and mix together. Bring to boil and then reduce the heat to low. Cover with a lid and simmer on the stove for 25 minutes.
  • Chop kale and add it to the pot and continue to cook until the kale has softened, about 5 minutes. Then add the gnocchi and cook for another 3-5 minutes. Remove from the heat. Taste for salt and pepper and add accordingly. Add freshly grated parmesan and stir together.
  • Make the breadcrumbs by adding oil to a skillet over medium-high heat. Reduce to medium-low heat and add garlic, diced rosemary, parsley, salt, pepper, and breadcrumbs. Toss in the pan until toasted and golden brown and season with garlic powder.
  • Add breadcrumbs on top of the soup and garnish with additional parmesan and fresh basil.

Nutrition

Calories: 488kcal | Carbohydrates: 49g | Protein: 19g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 60mg | Sodium: 1686mg | Potassium: 1034mg | Fiber: 8g | Sugar: 10g | Vitamin A: 4080IU | Vitamin C: 52mg | Calcium: 193mg | Iron: 7mg
Course: Anytime, Dinner, Lunch, Soup
Cuisine: American

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Recipe Rating




  1. 5 stars
    Hi! This looks wonderful! Do you think it would work to leave out the sausage all together or would you lose too much flavor? Thanks so much!