Tomato Gnocchi Soup

5 from 12 votes

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

Cook Time10

Total Time20

Course: Soups

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 217kcal

Author: Kathy Carmichael

Ingredients

Tomato Gnocchi Soup

1 small white onion diced
2 cloves garlic 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 15-ounce cans
4 cups vegetable broth
16 ounces gnocchi dry or frozen
2 handfiuls spinach
½ cup fresh basil chopped

Garnishes (optional)

Basil leaves
Sprinkle with vegan parmesan

Instructions

Stovetop Directions

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 cheese and garnish with basil.

Slow Cooker/Crockpot Directions

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 cheese and fresh basil.

Instant Pot Directions

Set Instant Pot on Saute setting.
Add in the 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 vegan parmesan cheese and garnish with basil.

Video

Notes

This tomato gnocchi soup recipe all cooks in one pot in under 20 minutes.
If using frozen gnocchi, place a cover over the stove pot while it boils for 2-3 minutes.
When using gluten-free gnocchi, I suggest cooking the gnocchi separately and adding it to the soup pot at the end.
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.

Nutrition