Alright, so it’s been one of those days where you’ve stared into the fridge for a solid five minutes hoping something magical would appear? And now you’re craving something warm, comforting, and slightly fancy-sounding but actually super easy? Say hello to your new best friend: Tomato Soup with Gnocchi. It’s like regular tomato soup but with little potato cloud pillows that make you feel like you’ve got your life together (even if you definitely don’t).
Why This Recipe is Awesome
Let me count the ways this recipe rocks: First, it combines two comfort food champions—tomato soup and gnocchi—into one bowl of pure happiness. Second, it takes like 20 minutes tops, which means less time cooking and more time watching whatever show you’re currently binging. Third, it’s basically fool-proof cooking. Unless you can burn water (and if you can, respect), you can make this. And finally, it sounds fancy enough that if someone asks what you’re having for dinner, you can smugly reply, “Oh, just a tomato soup with hand-rolled potato gnocchi,” and they’ll think you’re some kind of culinary wizard.
Ingredients You’ll Need
- 2 tablespoons olive oil (the cheap stuff is fine—save your fancy EVOO for when your in-laws visit)
- 1 medium onion, diced (tears are part of the process, embrace them)
- 3 cloves garlic, minced (or more if you’re not planning on kissing anyone)
- 1 can (28 oz) crushed tomatoes (San Marzano if you’re fancy, whatever was on sale if you’re normal)
- 3 cups vegetable or chicken broth (from a box, no judgment here)
- 1 package store-bought gnocchi (about 16 oz—life’s too short to make your own)
- 1/2 cup heavy cream (because we deserve nice things)
- 1 teaspoon dried basil (or a handful of fresh if you miraculously haven’t killed your herb plant)
- Salt and pepper to taste (be generous, nobody likes bland soup)
- Grated parmesan for topping (the kind in the green can works if that’s your situation)
Step-by-Step Instructions
- Prep your base. Heat olive oil in a large pot over medium heat. Toss in your diced onion and sauté until it’s translucent and slightly golden (about 5 minutes). This is the perfect time to doom-scroll through social media while occasionally stirring.
- Add the flavor bombs. Throw in the minced garlic and cook for about 30 seconds until fragrant. Don’t burn it or you’ll have to start over and possibly question all your life choices.
- Get saucy. Pour in your crushed tomatoes and broth. Bring the mixture to a gentle simmer and add your dried basil, salt, and pepper. Let it bubble away for about 10 minutes, stirring occasionally.
- Blend it up (optional but recommended). If you want a smooth soup, use an immersion blender to puree it right in the pot. No immersion blender? Transfer batches carefully to a regular blender. Warning: hot soup + regular blender = potential kitchen ceiling redecoration project.
- Gnocchi time! Add your store-bought gnocchi directly into the simmering soup. These little potato dumplings cook fast—usually 2-3 minutes or until they float to the top.
- Make it creamy. Reduce heat to low and stir in the heavy cream. Let it warm through for a minute or two, but don’t let it boil again or things could get weird and curdled.
- Serve it up. Ladle into bowls, sprinkle generously with parmesan, and maybe add some fresh basil if you’re feeling fancy. Take a picture for Instagram before you devour it—we all know it didn’t happen otherwise.
Common Mistakes to Avoid
Boiling after adding cream. This isn’t a science experiment—keep the heat low after adding cream unless you’re trying to make tomato cottage cheese soup.
Overcooking the gnocchi. These little guys cook FAST. Once they float, they’re done. Overcook them and they’ll turn into sad, mushy potato blobs.
Under-seasoning. Tomatoes need salt to shine. Be brave with your seasoning—your taste buds will thank you.
Rushing the onion-cooking process. Those 5 minutes of sautéing build flavor. Skipping this is like skipping the foreplay of cooking—technically you can, but why would you?
Alternatives & Substitutions
Dairy-free? Swap the heavy cream for full-fat coconut milk. It adds a slight tropical vibe that somehow works.
No gnocchi on hand? Tortellini, ravioli, or even plain old pasta shapes work great too. Just adjust cooking time accordingly.
Want more protein? Toss in some shredded rotisserie chicken or white beans. Your muscles will thank you later.
Spice it up: Add a pinch of red pepper flakes if you’re feeling dangerous. Or a splash of vodka before the broth if you’re feeling, well, vodka-y (let it cook off a bit first, obviously).
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
You can make the soup base ahead, but add the gnocchi and cream when reheating. Otherwise, you’ll end up with soup that ate your gnocchi. Not cute.
Will this freeze well?
The base freezes great! But again, leave out the gnocchi and cream until serving day. Nobody wants freezer-burnt cream or gummy gnocchi in their life.
Can I use shelf-stable gnocchi?
Absolutely! That’s actually the preferred choice here. The refrigerated ones are more delicate and might dissolve into your soup like some kind of potato rapture.
Is this soup really better than canned?
Is watching the movie better than reading the Wikipedia summary? Yes. Yes, it is. And so is this soup compared to the canned stuff. Trust me on this one.
How do I know if my gnocchi is cooked?
They’ll float to the top like little potato angels ascending to heaven. That’s your signal they’re done!
Can I make this in a slow cooker?
You can make the base in a slow cooker (4-6 hours on low), but still add the gnocchi and cream in the last 30 minutes. FYI, slow cookers don’t make this recipe any easier—they just delay the satisfaction.
Final Thoughts
There you have it—a tomato soup that’s elevated from “sad lunch” to “I have my life together” dinner with minimal effort. The beauty of this dish is that it’s simple enough for a weeknight but impressive enough to serve to friends who think you can’t cook. It’s the culinary equivalent of putting on real pants when you work from home—a small effort with maximum impact.
So go forth and make this soup your own! Customize it, love it, post it on social media with dramatic lighting. You’ve just leveled up from “can make toast” to “creates gourmet Italian-inspired cuisine” with about 20 minutes of actual effort. If that’s not winning at life, I don’t know what is.
