Tomato Gnocchi Soup
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.
Prep Time5 minutes mins
Cook Time18 minutes mins
Course: Soup
Cuisine: American
Keyword: Gnocchi, tomato gnocchi soup, Tomato Soup
Servings: 6 servings
Author: Silvia Dunnirvine
- 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
Seasonings
- 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.
Calories: 266kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 1393mg | Potassium: 570mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6107IU | Vitamin C: 20mg | Calcium: 123mg | Iron: 4mg