As many of you know, I'm a professed soup addict. I love soup regardless of the time of year. And that says a lot since I live in Arizona. Recently, I made a Vegan Gnocchi Soup Recipe that my family loved. So, I decided to use gnocchi as the highlight to create a tomato gnocchi soup. Not only is my gnocchi tomato soup creamy, but it is also nut and plant-milk-free. So, if you are looking for a quick and easy meal in under 20 minutes in one pot, give this tomato gnocchi soup recipe a try.
What is gnocchi?
Despite popular belief, gnocchi is not pasta. Instead, gnocchi is made of potatoes and formed into dumplings. Although generally served as an entree with various sauces, gnocchi also works wonderfully in soups and stews. In addition, most gnocchi is oil-free and vegan.
Available in the pasta section on the shelf, vacuum-sealed, refrigerated, or freezer in most grocery stores.
Even though I plan to make homemade gnocchi soon, I opted for the vacuum-sealed variety today.
WHAT INGREDIENTS ARE IN PACKAGED GNOCCHI?
For this tomato gnocchi soup recipe, I chose De Cecco Potato Gnocchi
- Mashed Potatoes 80% [Water, Dried Potato Flakes 24% (Potatoes 99%, Spices)]
- Potato Starch 15%
- Wheat Flour
- Rice Flour
- pH Control Agent: Lactic Acid, Preservative: Potassium Sorbate
But, other vegan and oil-free varieties are available for sale as well:
- Bella Terra Organic Potato Gnocchi
- Sanniti Potato Gnocchi
- Delallo Gluten-Free Gnocchi
- Bartenura Potato Gnocchi
- Tuscanini Potato Gnocchi (these a fun mini version and great for soup)
Beware of brands, however, that contain diglycerides and other hidden fat sources if you are searching for an oil-free version. As a rule, the fewer ingredients in any product, the better.
VARIETIES OF GNOCCHI FOR TOMATO GNOCCHI SOUP
- Classic potato gnocchi (some varieties contain egg, oil, and cheese, so check the label)
- Sweet potato gnocchi
- Gluten-free gnocchi
- Cauliflower Gnocchi
What is tomato gnocchi soup?
Gnocchi tomato soup is a thick and hearty soup made from vegetable broth, fire-roasted tomatoes, and a variety of vegetables. The creaminess, however, comes from nutritional yeast. So, of course, this creamy tomato gnocchi soup is filled with various vegetables and some unique ingredients.
Even though the soup is typically a side dish, this thick and hearty soup is an entree. I served this soup with crusty bread to sop up every last bit of broth in the bowl.
How to make tomato gnocchi soup
First, assemble the ingredients:
- Vegan gnocchi (or gluten-free gnocchi for a gluten-free option)
- Fresh basil
- Dry white wine such as chardonnay (or white vinegar for an alcohol-free option)
- Fire-roasted tomatoes
- Vegetable broth
- Nutritional yeast
- Italian Seasoning
- Vegan Parmesan Cheese (optional garnish)
- Basil (garnish)
Although I wasn't a fan the first time I tried fennel, I recently recognized its ability to transform flavors into soups, stews, and salads.
I don't particularly like the taste of black licorice. But when combined with other ingredients, fennel enhances the flavor of different vegetables.
What is fennel?
Fennel bulb, which looks kind of like a cross between an onion and the base of a bunch of celery, has a sweet, perfumy, anise-like flavor. Rather than making food taste like licorice, though, fennel imparts a light, bright spring-like quality to foods. Plus, fennel is good for you.
Once assembled, all you need is one big pot and under 20 minutes from start to finish.
- In a large pot on the stove, saute the garlic, onion, and shallot over medium-high heat until the onions are translucent.
- Then, add the wine, and the onions will immediately brown and caramelize.
- Now, add the mushrooms and fennel and cook until the mushrooms turn brown, stirring while the ingredients cook.
- Next, add the fire-roasted tomatoes, vegetable broth, nutritional yeast, and Italian seasoning and bring to a boil.
- Add the gnocchi pieces and stir to separate and cook according to the package instructions (2-3 minutes in the boiling mixture).
- Add spinach and basil, which will wilt upon stirring.
- Remove from heat.
- Now, serve with optional fresh basil leaves and Vegan Parmesan Cheese!
- I served with crusty bread because I wanted to eat every drop of the broth.
Other cooking options
- Add all the ingredients except for the gnocchi, spinach, basil, and optional garnishes.
- Cook covered for 4-5 hours on high.
- Reduce to low heat setting on the crockpot.
- Add gnocchi, stir, cover, and cook for 45 more minutes
- Turn off heat and add spinach and basil, and stir. They will wilt immediately.
INSTANT POT DIRECTIONS
- Set Instant Pot on Saute setting
- Add in garlic, wine, shallot, onion, fennel, and mushrooms.
- Stir in 4 cups of veggie broth and fire-roasted tomatoes, stirring frequently.
- Saute for about 5 minutes, stirring occasionally.
- Add nutritional yeast and Italian seasoning.
- Set Instant Pot to soup setting and set a timer for 15 minutes.
- Allow Instant pot to release for about 5 minutes naturally and then quick release.
- Return to Saute mode and add in the gnocchi
- Now add spinach and fresh basil
- If using frozen gnocchi, place a cover over the stove pot while it boils for 2-3 minutes.
- When using vinegar instead of wine, reduce the amount by one-half
- Creamy tomato gnocchi soup reheats well in a microwave on the reheat soup setting or in a pan.
Is gnocchi vegan?
- Most gnocchi is vegan because it is made of potatoes and very little flour. However, some varieties of gnocchi contain eggs, so make sure to check the label.
Is gnocchi healthier than pasta?
- Gnocchi is healthier than pasta since it is made mainly of potatoes with very little flour.
Where can I find gnocchi in the grocery store?
- Gnocchi is often found in the grocery aisle with pasta. But, gnocchi is also often in the freezer department near perogies and other frozen pasta items.
Do you love savory vegan soup recipes? Then, give these recipes a try!
- Vegan Gnocchi Soup Recipe
- Tortilla Soup
- Wild Rice Soup with Mushrooms
- How to Make Dairy-Free Yet Creamy Hungarian Mushroom Soup
- Vegetable Soup with Beans
- Curried Cauliflower Soup Recipe
- Vegetable Barley Soup
- Quinoa Vegetable Soup
- Chickpea Soup
- Moroccan Lentil Soup
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂