This creamy tomato gnocchi soup relies on the convenience of shelf-stable gnocchi, plus a handful of staples you probably have in your pantry right now.
Shelf-stable gnocchi are a fabulous item to keep in your kitchen. Much like tube polenta, they’re ready in no time and can be turned into so many things. Or you can just toss ’em with some veg and marinara/pesto, and dinner’s ready.
I recently realized the chewy potato dumplings are also an awesome addition to soup. They add texture and heft, and best of all, require zero prep work.
This creamy tomato soup with gnocchi, kale, and white beans is ideal for low-energy weeknights. The creamy broth and silky greens complement the chewy dumplings perfectly. This hearty vegan soup combines carbs, protein, and vegetables in a cozy and convenient one-pot meal.
Key Ingredients + Substitutions
- Onion, Carrot + Garlic: Create the foundational flavor of the soup.
- Store-Bought Gnocchi: Be sure to use the shelf-stable gnocchi (like DeCecco) that are sold in the pasta aisle; do not use fresh gnocchi from the refrigerated section as they are too soft and will fall apart in the soup.
- Crushed Tomatoes: Can be substituted with canned tomato sauce.
- Coconut Milk: Makes this dairy-free soup rich and creamy. Be sure to use full-fat unsweetened Thai-style coconut milk, not Goya.
- Curly Kale: Can be subbed with spinach.
- White Beans: Use canned or home-cooked beans. Feel free to sub with chickpeas.
How to Make Gnocchi Tomato Soup (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Sauté the Base Vegetables
In a soup pot or Dutch oven, cook the onions and carrots until they’re soft, and the onions are translucent. Then add the garlic, oregano, and chili flakes, and cook for 30 seconds more.
Step 2: Add the Liquids
Next, add the broth, tomatoes, and coconut milk. Bring to a boil, then reduce the heat to low, and simmer for 5 minutes.
Step 3: Finish the Soup
Lastly, add the kale, beans, and gnocchi. Cook until everything is warmed through and the gnocchi are ready, about 5 more minutes.
Notes on Leftovers
Store leftovers in an airtight container in the fridge and eat within 4 days.
More Cozy Easy Soups to Try
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Gnocchi Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegan
Description
This easy gnocchi tomato soup relies on vegan pantry staples and is ready in just 40 minutes.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion, finely diced
- 2 small carrots, peeled and finely diced
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 3 medium garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (optional)
- One 32-ounce carton vegetable broth
- One 15-ounce can crushed tomatoes* (see note below)
- One 13-ounce can full-fat coconut milk
- One 16-ounce pack shelf-stable gnocchi
- 5 large curly kale leaves, stemmed and finely chopped*
- One 15-ounce can white beans (cannellini or great northern), drained and rinsed
Instructions
- Heat the oil in a soup pot or Dutch oven over medium heat. Add the onions, carrots, salt, and pepper. Cook until the onions are translucent, 6 to 8 minutes.
- Stir in the garlic, oregano, and chili flakes, and cook for 30 seconds more.
- Add the broth, tomatoes, and coconut milk. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer gently for 5 minutes.
- Meanwhile, open the gnocchi package and separate the gnocchi (they tend to stick together).
- Add the gnocchi to the pot, along with the kale and rinsed beans. Simmer until the gnocchi are cooked through, about 5 minutes; be careful not to overcook them. Taste the soup and adjust the seasonings before serving.
- (Store leftovers in the fridge and eat within 4 days.)
Notes
- Crushed tomatoes can be substituted with tomato sauce.
- Kale can be subbed with spinach.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 305
- Sodium: 754 mg
- Fat: 8.6 g
- Carbohydrates: 46 g
- Fiber: 6.2 g
- Protein: 9.2 g
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