Tomato Gnocchi Soup

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 Loaded Baked Potato Soup Recipe and Heirloom Tomato Soup!

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

• 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. Sausage adds a ton of flavor, I also love using it in my Tuscan Soup with Tortellini.
• 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

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

What I love about this dish is that it keeps well and it travels well. This meal is ideal for lunch on the go.

• 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

More Soup Recipes

• Spicy Chicken Tortilla Soup
• Roasted Red Pepper and Gouda Soup
• Jalapeno Corn Chowder
• Roasted Red Pepper and Pumpkin Soup
• Roasted Garlic Carrot Soup with Maple Ginger Walnuts
• Creamy Chicken and Orzo Soup
• Creamy Chicken and Wild Rice Soup

This blog post and recipe were made in partnership with CrockPot! I received compensation in exchange for this work. My opinions on their products are genuine. Thanks for your continued support!