Name: Tomato Soup Gnocchi — Creamy, One-Pot, 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil; 1 tbsp butter; 1 medium yellow onion, finely diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 (28-oz) can crushed tomatoes (San Marzano if possible); 3 cups low-sodium vegetable broth; 1 cup heavy cream (or half-and-half for lighter); 1 tsp Italian seasoning; 1 tsp sugar (optional); 1 lb shelf-stable potato gnocchi; ½ tsp kosher salt, plus more to taste; Freshly ground black pepper; ½ cup finely grated parmesan, plus extra for serving; ½ cup loosely packed fresh basil leaves, torn

Description

Tomato Soup becomes a full meal when pillowy gnocchi simmer in a creamy, garlicky tomato-basil broth. Bright tomato acidity meets silky cream, sweet sautéed onion, and the soft chew of gnocchi—comforting, weeknight-easy, and family-friendly.

Ingredients

2 tbsp olive oil
1 tbsp butter
1 medium yellow onion, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 (28-oz) can crushed tomatoes (San Marzano if possible)
3 cups low-sodium vegetable broth
1 cup heavy cream (or half-and-half for lighter)
1 tsp Italian seasoning
1 tsp sugar (optional)
1 lb shelf-stable potato gnocchi
½ tsp kosher salt, plus more to taste
Freshly ground black pepper
½ cup finely grated parmesan, plus extra for serving
½ cup loosely packed fresh basil leaves, torn

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Instructions

Warm olive oil and butter in a Dutch oven over medium heat. Add onion + pinch of salt; cook 5–7 min, until translucent and lightly golden. Stir in garlic for 30 sec.
Add tomato paste; cook 1–2 min, stirring, until deep brick red and caramelized.
Stir in crushed tomatoes and broth; whisk to dissolve paste. Add Italian seasoning and sugar. Bring to a gentle simmer.
Reduce to medium-low; stir in cream. Season with ½ tsp kosher salt and several grinds of pepper. Taste and adjust acidity/salt.
Add gnocchi; simmer 5–6 min, stirring occasionally, until tender and slightly puffed.
Stir in parmesan to melt. Off heat, fold in basil.
Taste and adjust: more salt for focus, pepper for warmth, or a squeeze of lemon if rich. Rest 2 min so starch settles. Serve with extra parmesan.

Notes

Make-ahead: Cook the base through adding cream; chill up to 2 days. Add gnocchi when reheating.
Storage: 3–4 days in the fridge (it thickens as it sits).
Freeze: Best to freeze the base without cream/gnocchi; add both after thawing.
Reheat: Gently over low heat with a splash of broth/water to loosen; finish with fresh basil.
Swaps: White beans for protein; spinach or zucchini for veg; short pasta instead of gnocchi (simmer to al dente).
Dairy-free: Use cashew cream or coconut milk; skip parmesan.
Pro tip: Use low-sodium broth so you can season perfectly at the end.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: soup recipes
Method: One-pot stovetop
Cuisine: Italian-American