Creamy Tomato Soup with Gnocchi Recipe

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This creamy tomato soup with gnocchi recipe is a simple and comforting recipe, ready in 30 minutes, and vegetarian & meat free! An easy mid-week lunch or dinner or meal the whole family will love.

Serve with a side salad and oven baked garlic bread for a hearty and flavorful dinner.  This is a fantastic vegetarian dinner, made with totally plant based ingredients.

If you’re a tomato soup fan like myself, this creamy soup with gnocchi pasta is a delicious comfort food you’ll make on repeat!  It’s creamy, luxurious, flavorful and easy to make with pantry staple ingredients.

I made a simple tomato soup and add in pasta – and the sauce to noodle ratio is totally perfect. You get a little pasta, a lot of soup, and a whole bunch of flavor in this easy recipe. Each bite is perfecto!

This Creamy Tomato Soup with Gnocchi Recipe Is:

• Bright
• Flavorful
• Velvety
• Saucy
• Comforting
• Satisfying
• Vegetarian and SO good!

Trendy Gnocchi Recipes You’ll Love

This creamy tomato gnocchi pasta is a fantastic pasta recipe that is trending hot right now. And with good reason too – it’s absolutely delicious, and easy to make!

Pasta is fantastic year-round – it’s versatile to enjoy with a variety of sauces, proteins, and seasonal produce. Browse all our trendy pasta recipes here to find your next favorite.

What’s In This Creamy Gnocchi Tomato Soup Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Gnocchi – I love a classic potato gnocchi which is super light, super tender, and so good in this sauce.
• Garlic, Onions, Parsley
• Olive Oil
• Crushed Tomatoes
• Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. It makes this dish super rich and creamy without any dairy.
• Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out some fantastic low sodium recipes!

How Do I Make Tomato Soup with Gnocchi?

1. Bring a large pot of water to a boil. Cook gnocchi according to package directions, drain and set aside.
2. In another pot, add the olive oil and sauté the garlic over low heat, for about 6 to 7 minutes until it begins to shimmer. Add the diced tomatoes, vegetable stock, Italian seasoning, salt, and pepper and bring to a boil. Reduce to a simmer, and cook covered for 10 minutes. 
3. Once sauce is finished cooking, add in the coconut milk and stir well until you have a thick and creamy sauce.
4. Add in the cooked gnocchi and serve hot. Garnish with fresh chopped basil and black pepper, and enjoy.

Modern Dinners You’ll Love

While this gnocchi tomato soup may be a classic Italian recipe, it’s a great one to bring into our modern kitchen. It’s filling, made with whole ingredients, and is easy to recreate.

It’s cozy, comforting, and easy to make. Browse all our dinner recipes here to find your next family favorite!

More Easy Trending Pasta Recipes You’ll Love

• Hot Honey Noodles
• Chicken Pasta with Vodka Sauce Recipe
• Creamy Celery Pasta
• Gnocchi Pasta Salad Recipe
• Low Sodium Goat Cheese Pasta

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Creamy Tomato Soup with Gnocchi

By: Kelly Jensen

This creamy tomato soup with gnocchi recipe is a simple and comforting recipe, ready in 30 minutes, and vegetarian & meat free! An easy mid-week lunch or dinner or meal the whole family will love.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Pasta, Soup

Cuisine American, Italian

Servings 4 servings

Calories 423 kcal

Equipment

• Large Pot

Ingredients

  

1x2x3x

• 16 ounces gnocchi
• 2 tablespoons olive oil
• 4 cloves garlic
• 28 ounces Crushed Tomatoes
• 1 cup fresh basil sliced, plus extra for garnish
• 2 cups No-Salt-Added Vegetable Stock
• 1 teaspoon Italian seasoning
• 1/2 teaspoon Himalayan sea salt
• 1/2 teaspoon freshly ground Tellicherry Black Pepper

Instructions

 

• Bring a large pot of water to a boil. Cook gnocchi according to package directions, drain and set aside.
• In another pot, add the olive oil and sauté the garlic over low heat, for about 6 to 7 minutes until it begins to shimmer. Add the crushed tomatoes, vegetable stock, Italian seasoning, salt, and pepper and bring to a boil. Reduce to a simmer, and cook covered for 10 minutes.
• Once sauce is finished cooking, add in the coconut milk and stir well.
• Add in the cooked gnocchi and serve hot. Garnish with fresh chopped basil and black pepper, and enjoy.

Nutrition

Calories: 423kcalCarbohydrates: 81gProtein: 14gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2714mgPotassium: 2056mgFiber: 11gSugar: 25gVitamin A: 3605IUVitamin C: 45mgCalcium: 121mgIron: 11mg

Did you make this recipe?Let us know how it was!

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