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–+ servings
Sun Dried Tomato Gnocchi Soup

Creamy Sun Dried Tomato Gnocchi Soup for Cozy Nights

A comforting Sun Dried Tomato Gnocchi Soup perfect for cozy nights, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil Substitute with olive oil if preferred.
  • 1 Yellow Onion Diced, provides aromatic base and sweetness; use shallots for a milder flavor.
  • 1 Red Bell Pepper Diced, adds color and sweetness; can substitute with green bell pepper.
  • 0.5 cup Sun-Dried Tomatoes Ensure they are well-drained if oil-packed.
  • 3 cloves Garlic Minced, essential for flavor; fresh is preferred.
  • 2 tablespoons Tomato Paste Can use double-concentrated for a richer taste.
  • 1 teaspoon Smoked Paprika Substitute with regular paprika if smoke flavor is not desired.
  • 1 teaspoon Fennel Seeds Adds aromatic flavor; omit if not available.
  • Red Pepper Flakes Optional for heat; adjust to taste.
  • 1 can Chickpeas Drained, offers protein and heartiness; can swap with white beans.
  • 28 ounces Crushed Tomatoes Base of the soup; use fresh tomatoes in season.
  • 4 cups Vegetable Broth Can use chicken broth for non-vegetarian options.
  • 2 tablespoons Nutritional Yeast Adds cheesy flavor; optional for a dairy-free option.
For the Gnocchi
  • 1 package Shelf-Stable Gnocchi Main ingredient that provides heartiness; fresh gnocchi may cook faster.
  • 2 cups Chopped Kale Adds greens and nutrition; spinach can be used as an alternative.
  • 1 cup Cashew Cream or Canned Coconut Milk Provides creaminess; use any non-dairy milk for a lighter option.
  • 1 tablespoon Fresh Thyme Fresh herbal notes; substitute with dried thyme (1/3 amount).
  • Fresh Parsley For garnish and freshness; can substitute with basil or cilantro.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, warm the avocado oil until it shimmers.
  2. Add the diced yellow onion and a pinch of salt. Sauté for about 5 minutes, until the onion is translucent.
  3. Incorporate the diced red bell pepper and half a cup of drained sun-dried tomatoes. Continue to sauté for another 2 minutes.
  4. Add the minced garlic to the pot and cook for about 1 minute, stirring frequently.
  5. Add the tomato paste and allow it to caramelize for 2-3 minutes.
  6. Sprinkle in the smoked paprika, fennel seeds, and a pinch of red pepper flakes. Sauté for 1 minute.
  7. Mix in the drained chickpeas, stirring to coat them.
  8. Pour in the crushed tomatoes and vegetable broth, adding the nutritional yeast and fresh thyme. Bring to a gentle simmer.
  9. Cover the pot and reduce the heat to low, letting the soup simmer for 15 minutes.
  10. Carefully stir in cashew cream, shelf-stable gnocchi, chopped kale, and parsley. Cook for an additional 5-7 minutes.
  11. Taste the soup and adjust seasoning with salt and pepper before serving warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 2000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

For best flavor, add gnocchi last and sauté tomato paste thoroughly to develop rich flavor. Always drain sun-dried tomatoes well to prevent watery soup.

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