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–+ servings
tomato gnocchi soup in a bowl with a piece of bread.
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5 from 4 votes

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.
Prep Time10 minutes
Cook Time40 minutes
Course: Anytime, Dinner, Lunch, Soup
Cuisine: American
Servings: 6
Calories: 488kcal
Author: Britney

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)

Instructions

  • 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