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–+ servings
Sun Dried Tomato Gnocchi Soup

Cozy Up with Sun Dried Tomato Gnocchi Soup in 30 Minutes

This Sun Dried Tomato Gnocchi Soup is a perfect vegetarian dish, warming and comforting for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Best Recipe Ideas
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Avocado Oil Substitute with olive oil if desired.
  • 1 medium Yellow Onion Diced; shallots can be used for a milder taste.
  • 1 medium Red Bell Pepper Diced; green bell pepper or other colored peppers work too.
  • 1/2 cup Sun-Dried Tomatoes Ensure they're well-drained.
  • 4 cloves Garlic Minced; fresh garlic is preferred over garlic powder.
  • 2 tablespoons Tomato Paste Can substitute with a small amount of crushed tomatoes.
  • 1 teaspoon Smoked Paprika Regular paprika can substitute for a milder taste.
  • 1/2 teaspoon Fennel Seeds Omit if unavailable.
  • to taste Red Pepper Flakes Omit for a milder soup.
  • 1 can Chickpeas Drained; lentils or white beans make excellent alternatives.
  • 1 can Crushed Tomatoes Use diced tomatoes if preferred.
  • 4 cups Vegetable Broth Homemade broth or water can be a substitute.
  • 1/4 cup Nutritional Yeast Omit if unavailable.
  • 1 tablespoon Fresh Thyme Substitute with dried thyme or Italian herbs for convenience.
For the Gnocchi and Greens
  • 1 package Shelf-Stable Gnocchi Fresh gnocchi is an option but requires careful cooking.
  • 2 cups Kale Chopped; spinach or Swiss chard are great substitutions.
  • 1 cup Cashew Cream/Coconut Milk Use almond milk for a lighter option.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Sun Dried Tomato Gnocchi Soup
  1. Heat the oil in a large pot over medium heat until shimmering, about 1-2 minutes.
  2. Add the diced yellow onion and a pinch of salt, sauté for about 5 minutes until translucent.
  3. Toss in the diced red bell pepper and sun-dried tomatoes, sauté for an additional 2 minutes.
  4. Stir in the minced garlic and cook for about 1 minute until fragrant.
  5. Add the tomato paste and stir continuously for 2-3 minutes until it caramelizes slightly.
  6. Sprinkle in the smoked paprika, fennel seeds, and red pepper flakes, sauté for another minute.
  7. Fold in the drained chickpeas, cooking for about 1 minute to absorb the spices.
  8. Pour in the crushed tomatoes, vegetable broth, and nutritional yeast. Stir and bring to a simmer.
  9. Cover and reduce heat to low, simmer for 15 minutes to meld flavors.
  10. Stir in the cashew cream, gnocchi, and chopped kale, cooking as per gnocchi package instructions.
  11. Taste and adjust seasoning with salt and pepper as needed.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 700mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 30IUVitamin C: 45mgCalcium: 10mgIron: 15mg

Notes

Add gnocchi in the last 5-7 minutes to prevent them from becoming mushy. Sauté spices to develop flavors and avoid a raw taste. Adjust thickness by simmering uncovered if necessary.

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