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Creamy Tomato Gnocchi Soup
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5 from 1 vote

Creamy Tomato Gnocchi Soup

A creamy tomato soup with potato gnocchi! It's a delicious vegetarian soup that is perfect all year-round.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: American
Servings: 4 -6 servings
Calories: 494kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 white onion diced
  • 1 24 ounce jar marinara - get a good kind!
  • 1 14 ounce can diced tomatoes
  • 4 cups vegetable broth
  • 8 ounces Cream Cheese
  • 16 ounce package gnocchi
  • fresh basil chopped, for topping
  • shredded Parmesan cheese for topping

Instructions

  • Heat olive oil in large soup pot over medium-high heat.
  • Add the diced onion and cook until softened and translucent, about 5 minutes.
  • Add marinara, diced tomatoes, and vegetable broth and stir well to combine.
  • Bring mixture to a simmer and let simmer for about 5 minutes.
  • Add the cream cheese and stir well until it has melted into the mixture.
  • Add gnocchi and stir to combine.
  • Bring to a simmer and let simmer for 5 minutes.
  • Serve topped with fresh chopped basil and Parmesan cheese.
  • Enjoy!

Notes

Fresh Tomatoes. Is it the middle of summer and you want to make this soup with fresh tomatoes? Check out my Roasted Tomato Soup recipe! You can add gnocchi to that tomato soup recipe, just like you do in this one.
Omit the Cream Cheese. If you don't have cream cheese or don't want it to be creamy, you can definitely just omit it! You could also use ¼ cup of heavy cream instead to get the creamy texture.
Storage. Store leftovers in an an airtight container in the fridge for 3-4 days.

Nutrition

Calories: 494kcal | Carbohydrates: 62g | Protein: 11g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 57mg | Sodium: 2452mg | Potassium: 807mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2115IU | Vitamin C: 23mg | Calcium: 139mg | Iron: 7mg