Creamy Spinach Tomato Gnocchi Soup

This creamy soup is pretty dreamy. Our family absolutely loves soup in the winter, especially when we add gnocchi. Gnocchi makes this soup extra hearty, and is simply delicious. This soup is vegetarian, and you don’t even miss the meat. It comes together in just 15 minutes, making it a great weeknight dinner for those cold months when you need a quick and easy, yet completely tasty meal. 

Can I add meat to Creamy Spinach Tomato Gnocchi Soup?

We think this soup is perfect as is, but you can always add cooked shredded chicken to this soup. We especially love using shredded rotisserie chicken.

Spinach:

We highly recommend you 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.

Heavy Cream Substitute:

Cream is what makes this soup so thick and luxurious, but if you would like a lighter soup you can substitute it with half and half.

What is 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 can I buy 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.

Storage and Reheating Instructions: 

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through.

If you like this recipe, you may be interested in these other delicious soup recipes:

• Creamy Sausage Potato Soup
• Mom’s Chicken and Rice Soup
• Creamy Potato Soup
• Potato Leek Soup