Creamy Spinach Tomato Gnocchi Soup comes together in just 15 minutes for an easy soup recipe that is pure comfort food.
This creamy soup is pretty dreamy. My family absolutely loves gnocchi and I love adding it to soup as a hearty component. This soup is vegetarian and you won’t miss the meat. It comes together in 15 minutes which makes it a great weeknight dinner for those cold months when you are craving soup.
Pro Tip: Use baby spinach in this recipe. Baby spinach is harvested at an earlier stage in the growth process so it is smaller, and has thinner stems. This will provide a much more pleasant result in the soup, making the spinach more bite sized.
What is in gnocchi?
Traditional Italian gnocchi is made with just four ingredients: potato, all-purpose flour, salt, and egg.
Gnocchi making is much like pasta making and is almost an art form. Pre-packaged gnocchi is becoming much more widely available.
Where do you buy packaged gnocchi?
Packaged gnocchi is sold in many grocery stores in the pasta or Italian section of your supermarket. Sometimes it is found in the same general shelf space as dried pasta, while other times it is found in a specialty Italian section where you see higher end or imported products.
What should I serve this with? Serve this soup up with my Rapid Rise Skillet Yeast Rolls for a bit of extra homemade deliciousness.
Watch the video below where I walk you through every step of this recipe.
Creamy Spinach Tomato Gnocchi Soup
- 2 tablespoons olive oil
- 1 white onion, diced
- 5 cloves garlic, crushed
- 1 (28 ounce) can diced tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon dired basil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 cups chicken broth
- 1 (1 pound) package gnocchi
- 2 cups baby spinach
- 1 cup heavy cream
- ¼ cup grated parmesan (optional)
- In a large saucepan or pot heat olive oil over medium high heat. Add in onion and saute until soft and translucent, about 5-7 minutes. Add in garlic and cook 1 minute more.
- Add in Italian seasoning, salt, pepper, diced tomatoes, and chicken broth. Bring to a boil reduce heat to medium low, and simmer 5 minutes.
- Stir in gnocchi, spinach, heavy cream and grated parmesan (if using.) The residual heat will cook the gnocchi and wilt the spinach.
- Serve hot.