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Creamy Tomato Gnocchi Soup

Published / Updated / 36 Comments

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This creamy tomato gnocchi soup is easy, comforting, and comes together fast. The pillowy gnocchi make this the best tomato soup ever.

close-up of creamy tomato gnocchi soup in a teal bowl

I'm going to put it out there that this creamy gnocchi soup is one of the best recipes I've ever put on my blog. I'm that excited about it.

I LOVE tomato soup to begin with, but make it a creamy tomato soup and put gnocchi in it, and it's even better and more satisfying. 

You may also like my Easy Tomato Soup Recipe.

bowl of creamy tomato gnocchi soup with a spoon

The potato gnocchi cook right in the soup so there's no messing around with multiple pots. The gnocchi release starch, which thickens up the broth, and along with the cream, it's definitely a recipe I'm now going to have on repeat in my house.

bowl of creamy gnocchi tomato soup on a marble surface

This easy gnocchi soup was an interesting one to photograph. For some reason, I expected the gnocchi to float. That wasn't so.

I had a heck of a time arranging the bowl, and the photos you're seeing are my second attempt. I'm glad the soup tasted so good, or else I may have abandoned the recipe in frustration. 😛

Recipe notes & tips:

  • I use the dry gnocchi that's found in the pasta aisle of most grocery stores. Refrigerated or frozen potato gnocchi will work too. I don't recommend using homemade gnocchi because I've received reader feedback that it's delicate and falls apart easily.
  • I don't recommend subbing the heavy cream for half-and-half or milk. The acidity of the tomatoes will curdle it and you'll have a gritty texture. 
  • I sometimes add about a tablespoon or so of sugar to tomato soup if the tomatoes taste a bit too acidic/sour (they can vary from brand to brand).
  • This soup reheats will. It continues to thicken up the longer you leave it, so after a few days in the fridge, it's really rich and luxurious. With that said, if you ever need to thin it out, add some more broth to it.
  • I tweaked the recipe on May 14, 2020 to simplify the cooking process. 

More easy gnocchi recipes:

close-up of creamy tomato gnocchi soup with a spoon

I really hope you give this creamy tomato basil soup with gnocchi a try... I know I will be making it again soon!

Questions? Ask me in the comments below!

This creamy tomato gnocchi soup is easy, comforting, and comes together fast. The pillowy gnocchi make this the best tomato soup ever.

Creamy Tomato Gnocchi Soup

This creamy tomato gnocchi soup is easy, comforting, and comes together fast. The pillowy gnocchi make this the best tomato soup ever.
4.82 from 11 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Soup
Cuisine Italian American
Servings 6
Calories 354 kcal

Ingredients
 

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion chopped finely
  • 4 cloves garlic minced
  • 1 (28 fluid ounce) can crushed tomatoes with juices
  • 4 cups chicken or vegetable broth
  • 1 cup water
  • 1 cup heavy/whipping cream
  • 1/4 teaspoon Italian seasoning
  • 1 pound uncooked potato gnocchi
  • Salt & pepper to taste
  • Handful fresh basil torn (optional)

Instructions
 

  • Melt the oil & butter in a large pot over medium-high heat. Sauté the onion for about 5-7 minutes, or until it's lightly browned. 
  • Stir in the garlic until fragrant (about 30 seconds).
  • Add the crushed tomatoes, broth, water, cream, Italian seasoning, and gnocchi. Increase the heat to high and bring the soup to a gentle boil. Reduce the heat and simmer, uncovered, for 15-20 minutes, stirring it occasionally. The broth will continue to thicken up the longer it cooks from the starch that the gnocchi releases. 
  • Season with salt & pepper as needed and add the fresh basil just before serving. Enjoy!

Notes

  • Serves 4-6. 
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 354kcalCarbohydrates: 40gProtein: 7gFat: 20gSaturated Fat: 11gCholesterol: 59mgSodium: 1039mgPotassium: 564mgFiber: 4gSugar: 6gVitamin A: 926IUVitamin C: 25mgCalcium: 101mgIron: 5mg
Keyword tomato gnocchi soup
Author Natasha Bull

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  1. Cinderella says

    I made this and OMG it is so good and I think we could eat it 7 days a week! I made it using your recipe but in place of tomatoes I used a 5 cheese Marinara sauce and I’m making it again this weekend. Love, love, love it!

    Reply

  2. Valeigh says

    5 stars
    This soup was sooooo good! Yes, it's annoying when people say they modified it and say is was sooo good, but this soup as written is perfection! My modifcations are just my own preference. I sauted the onion with ground sausage, drained it and then added the garlic. I added about 2 TBS of tomato paste and 1 TBS of brown sugar to take that tin-like taste that comes with canned tomatoes. For the gnocchi I used a frozen bag of Trader Joe's Cauliflower Gnocchi AND a bag of their frozen Kale Gnocchi- I threw the frozen pieces in a collander and ran warm water over it to thaw, then I pan fried them with a little oil to kind of 'brown' them.

    Reply

  3. Cecily says

    5 stars
    I made this soup last night and made it vegan by substituting vegan butter and coconut cream instead of heavy cream. I also blended the soup (minus the coconut cream) so it made it extra creamy! This was so so yummy and can’t wait to eat the leftovers for lunch today!

    Reply

  4. Amanda says

    3 stars
    The soup has great potential! I made fresh gnocchi and they practically melted into the soup. I think next time I'd only add one cup of water, and would wait to add the gnocchi with the cream. Worth trying again with some adjustments.

    Reply

    • Natasha says

      Hmm sorry that happened with the fresh gnocchi! I've only tested it with the store-bought kind. Glad you're giving the soup another try, though 🙂

      Reply

  7. Jocelyn says

    I made this before & it is super yummy! I want to make it again, but I could only find frozen gnocchis. How do you think I should cook them? Cook separately or still just throw in the soup frozen? Or thaw beforehand? Thank you!

    Reply

  8. Naomi says

    5 stars
    Hands down, BEST tomato soup! I added bacon in mine and it was even better. I will be making this over and over again!!

    Reply

  11. RP says

    5 stars
    Very yummy soup! Like an above poster, I used chicken broth and (because I was afraid of not having quite enough tomato) a can of petite diced tomatoes. Superb! My husband didn't even whine about lack of meat.

    Reply

  12. Kara Jane Henry says

    I made this tonight and wow it was amazing! I halved the recipe because I was only cooking for two. I also used diced tomatoes and used a hand blender for a few seconds bevauae I like my soups chunky! I also used half and half instead of heavy cream. It was delicious thank you!

    Reply

  13. Pia says

    Hi Natasha,

    came across a picture of your soup on Tumblr. The photos are so delicious to look at. I'm happy there was a link to your blog too, so here I am and will give it a try the next days. Can't wait to taste it!

    Thanks for sharing.

    Greetings from Germany,

    Pia

    Reply

  14. Jacquelyn says

    Made this with fire roasted petit tomatoes and beef broth. Pander with grilled turkey pepper jack sandwiches. Great Sunday Cold Sunday afternoon dinner. Wonderful soup.

    Reply

  15. Sophie says

    5 stars
    Really enjoyed this soup! My whole family (including the picky eaters) gobbled it up. I added some crumbed goat cheese on top. Yum!

    Reply

  16. Melanie says

    5 stars
    This soup was delicious. I added a can of petite diced tomatoes and used chicken broth in place of vegetable broth. So good!!

    Reply