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+ servings

Tomato Gnocchi Soup

Prep Time5 mins
Cook Time18 mins
Course: Soup
Cuisine: American
Keyword: Gnocchi, Soup, Tomato Soup
Servings: 6 servings
Author: Silvia Ribas


  • 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.