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Tomato Gnocchi Soup Recipe
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5 from 2 votes

Tomato Gnocchi Soup

Tomato gnocchi is a creamy tomato-based soup loaded with vegetables with soft pillowy gnocchi. Oil-free, nut-free, and plant-milk-free, this gnocchi tomato soup is to die for. Stovetop, crockpot, and Instant Pot directions included.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soups
Cuisine: Italian
Diet: Vegan
Servings: 6 servings
Calories: 217kcal


Tomato Gnocchi Soup

  • 1 small white onion diced
  • 2 cloves gralic minced
  • 1 small shallot diced
  • 8 ounces sliced mushrooms
  • 1 fennel bulb diced
  • ¼ cup white wine or ⅛ cup white vinegar
  • ½ cup nutritional yeast
  • 2 teaspoons Italian seasoning
  • 30 ounces fire-roasted tomatoes 2 cans
  • 4 cups vegetable broth
  • 16 ounces gnocchi dry or frozen
  • 2 handfiuls spinach
  • ½ cup fresh basil chopped

Garnishes (optional)



  • 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. 
  • Serve with vegan parmesan and fresh basil (optional)


  • 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.
  • Serve with vegan parmesan and fresh basil (optional).


  • 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 
  • Serve with veganvegan parmesan and fresh basil leaves (optional).



  • 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. 


Calories: 217kcal | Carbohydrates: 44g | Protein: 8g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1126mg | Potassium: 413mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1102IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 5mg