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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.

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.

Course Soup
Cuisine Italian American
Keyword tomato gnocchi soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Author Natasha Bull

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 vegetable broth
  • 2 cups water
  • 4 dashes Italian seasoning
  • 1 pound uncooked potato gnocchi
  • 1 cup heavy/whipping cream
  • Handful fresh basil torn
  • Salt & pepper to taste

Instructions

  1. Melt the oil & butter in a large pot on medium-high heat. Sauté the onion for about 5-7 minutes, or until it's lightly browned. 
  2. Stir in the garlic until fragrant (about 30 seconds).
  3. Add the crushed tomatoes, vegetable broth, water, Italian seasoning, and gnocchi. Increase the heat to high and bring the soup to a gentle boil. Cover with the lid slightly ajar and reduce the heat to medium-low. Let it simmer for 10 minutes.
  4. Add the cream and salt & pepper, to taste, increase the heat to medium, and cook it for an additional 10-15 minutes (lid off). The broth will continue to thicken up a bit from the cream and the starch that the gnocchi releases. 
  5. Add the fresh basil just before serving. Enjoy!

Recipe Notes