This 20-minute tomato gnocchi soup is the ultimate comfort food. A rich creamy tomato broth is loaded with butternut squash, fresh spinach, and gnocchi. Garnished with fresh thyme and shaved parmesan cheese, this soup is just what you need on a cool fall day.
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This Tomato Gnocchi Soup is the ultimate comforting and heart warming soup. You really can’t go wrong with a rich flavored tomato base loaded with veggies, gnocchi, cream and seasonings. Pure comfort in a bowl!
Feel free to use fresh or frozen vegetables in this soup and play around with the tomato base based on what you’ve got in the pantry.
You can even switch out the gnocchi if you’ve got tortellini or another type of stuffed pasta. Really, anything goes in this comforting fall soup.
What is gnocchi?
If you’ve never cooked with gnocchi before it is made with a combination of potatoes, eggs, flour and salt and eaten as you would eat pasta. It’s hearty and chewy and tastes great with pretty much any kind of pasta sauce and really makes this tomato soup rich and filling. If you can’t find gnocchi at the grocery store you can easily substitute tortellini or ravioli. No need to cook any of the pasta beforehand as they will cook up in the broth.
Why You’ll Love This Tomato Gnocchi Soup
Hearty: Thick chunks of butternut squash and potato gnocchi make this soup hearty and filling.
Adaptable: Change up the pasta, add different greens, use sweet potato instead of squash. Make it yours!
Nourishing: Chock full of veggie goodness, this gnocchi tomato soup is wholesome and nourishing.
Comforting: Nothing is better than a warm bowl of soup on a cool fall or cold winter day.
- Olive oil – Extra virgin olive oil is best but any kind will work.
- Onion – A small white onion or shallot, diced, adds flavor.
- Garlic – Fresh minced garlic is best but jarred would be ok.
- Tomato sauce – Tomato sauce or pasta sauce will both give the soup its tomato flavor.
- Vegetable broth – Choose a low sodium vegetable broth so you can adjust the amount of salt.
- Gnocchi – Gnocchi makes this soup hearty and chunky but you can use any kind of pasta.
- Butternut squash– Fresh or frozen, cubed squash adds more texture and taste to the soup.
- Heavy cream – Heavy cream gives this soup a nice creamy flavor. You can also use milk or for a dairy free soup use coconut milk.
- Parmesan cheese – Freshly grated parmesan adds a nice salty flavor but you could use any cheese you have on hand.
- Spinach – Add a little or a lot depending on your preference.
- Salt and pepper – Add salt and pepper to taste.
- Dried spices – Oregano, onion powder, and garlic powder round out the taste of this soup.
- Fresh spices – Fresh thyme for garnish and more flavor.
How To Make Tomato Gnocchi Soup
Step 1: Start by sautéing the onion and garlic until softened and translucent.
Step 2: Add the spices and seasonings along with salt and pepper.
Step 3: Add the tomato sauce, broth, gnocchi and butternut squash. Mix in the thyme and allow the soup to simmer for a few minutes. If you want to add different vegetables such as as broccoli, peas or green beans, this is the time to do so. Fresh leafy greens are best added at the end of the cooking process.
Step 4: Remove from heat and stir in the heavy cream or milk or the non dairy option of your choice. Stir in the spinach, cover and allow it to wilt.
Step 5: Remove the thyme, stir in the grated parmesan cheese and serve.
Tips and Variations
- Use a different flavor of broth. Chicken or beef will both work.
- Change up the cheese or omit the cheese altogether.
- Try kale, swiss chard or any of your favorite greens instead of spinach.
- For a touch of spice sprinkle in some red chili flakes or a touch of sriracha.
- Substitute canned tomatoes or crushed tomatoes for the tomato or marinara sauce.
- For an even thicker soup, puree a small portion of the broth and then return it to the pot.
- Use chopped pumpkin and make pumpkin gnocchi soup.
- Instead of thyme use basil for a tomato basil gnocchi soup.
No, you don’t have to cook the gnocchi beforehand. Gnocchi cooks up very quickly so it will cook up in the soup.
Adding vegetables, cream and pureeing a portion of the soup will help make it thick.
Make Ahead and Storage
You can easily make this soup ahead of time and store it in the fridge for a few days. if it gets too thick you can add more broth. This tomato soup will keep for up to 4 days in the fridge or 3 months in the freezer.
More Soup Recipes:
- Cauliflower Fennel Soup
- Slow Cooker Pumpkin Soup
- Instant Pot Minestrone Soup
- Instant Pot Stuffed Peppers Soup
If you make this tomato gnocchi soup be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don’t forget to tag me on Instagram! Thanks a bunch!
Tomato Gnocchi Soup
- 1 tbsp olive oil
- 1 small white onion or shallot, diced
- 2 cloves garlic, minced
- 25 oz tomato sauce (pasta sauce)
- 28 oz vegetable broth
- 12 oz gnocchi
- 2 cups frozen butternut squash, cubed
- 1/2 cup heavy cream or milk, (coconut milk for dairy-free)
- 1/3 cup grated parmesan cheese, (optional if dairy-free)
- fresh spinach, a little or a lot
- 1 pinch salt and pepper, to taste
- 1 tsp each, oregano, onion powder, garlic powder
- 1 sprig fresh thyme
- In a large soup pot heat oil and add in onion and garlic. Sauté for about 2 minutes until fragrant and onions are translucent. Add in spices (oregano, onion and garlic powder) and season with salt and pepper to taste.
- Add tomato sauce, vegetable broth, gnocchi and butternut squash. Give it a quick stir and top with a sprig of fresh thyme. Cover and simmer for 10-12 minutes or until the butternut squash has softened.
- Turn heat off and add in cream/ milk, parmesan cheese and fresh spinach. Stir to combine. Cover and allow the spinach to wilt before serving (2-3 minutes).
- Remove thyme sprig and serve with fresh ground pepper and parmesan cheese.
Nutrition information is automatically calculated, so should only be used as an approximation.