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–+ servings
Amanda Patel

Tomato Soup with Gnocchi

This cozy weeknight tomato soup simmers fluffy gnocchi in a creamy, herb-bright tomato-basil broth. Ready in 30 minutes, it's rich, velvety, and satisfying—ideal for quick lunches, fall dinners, or budget-friendly meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: Comfort Food, Italian-inspired
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1.5 tbsp tomato paste
  • 1 28-oz can fire-roasted crushed tomatoes
  • 3–3.5 cups low-sodium vegetable broth, as needed
  • 1 cup heavy cream (or ¾ cup half-and-half)
  • 1 tsp Italian seasoning
  • 0.5 tsp sugar (optional)
  • 1 lb potato gnocchi
  • 0.5 tsp kosher salt, plus more to taste
  • black pepper, to taste
  • 0.5 cup grated parmesan
  • 0.5 cup torn fresh basil

Equipment

  • 5–6 quart heavy-bottomed pot
  • silicone spatula
  • whisk
  • ladle or measuring cup
  • immersion blender (optional) For smooth soup base before adding gnocchi

Method
 

  1. Heat olive oil and butter in a large pot over medium heat. Add chopped onion and a pinch of salt; cook for 6 minutes until translucent and slightly golden. Add minced garlic and sauté for 30 seconds.
  2. Stir in tomato paste and cook for 1–2 minutes until it darkens and becomes aromatic.
  3. Add the crushed tomatoes and 3 cups of broth. Whisk to combine. Stir in Italian seasoning and sugar if using. Bring to a light simmer.
  4. Stir in cream. Season with salt and pepper. Taste and adjust salt—it should be slightly saltier to balance gnocchi.
  5. Add gnocchi and simmer gently for 5 minutes, stirring occasionally. If the soup thickens too much, add up to ½ cup more broth.
  6. Remove from heat. Stir in grated parmesan until melted, then add fresh basil. Let soup rest for 2–3 minutes to thicken slightly.

Nutrition

Calories: 420kcalCarbohydrates: 48gProtein: 9gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 810mgPotassium: 550mgFiber: 3gSugar: 8gVitamin A: 1150IUVitamin C: 14mgCalcium: 220mgIron: 2.1mg

Notes

Use low-sodium broth to control seasoning. Add spinach or kale in the last 2 minutes for extra greens. Freeze the tomato base (no cream/gnocchi) up to 3 months. Reheat gently with broth to loosen before serving.

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