Mouthwatering Sun Dried Tomato Gnocchi Soup Recipe

Introduction

This mouthwatering sun dried tomato gnocchi soup is a cozy, flavorful meal that’s perfect for busy weeknights. Packed with tender gnocchi, chickpeas, kale, and a rich tomato broth, it delivers restaurant-quality taste in under 45 minutes. Serve it with crusty bread for a comforting dinner everyone will love.

Ingredients

• 1 to 2 tsp avocado oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1/4 cup diced sun-dried tomatoes
• 6 cloves garlic, crushed
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1/2 tsp fennel seeds
• 1/4 to 1/2 tsp red pepper flakes (optional)
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (15 oz) crushed tomatoes
• 5 cups vegetable broth
• 1/4 cup nutritional yeast
• 6 sprigs fresh thyme, leaves only
• 1 package shelf-stable gnocchi (about 1 lb)
• 2 cups chopped kale
• 1 cup cashew cream or canned coconut milk
• 3 tbsp chopped fresh parsley
• Salt and pepper, to taste

Instructions

1. Step 1: Heat a large pot over medium heat and add the avocado oil. Add the diced onion and a pinch of salt, then sauté until translucent and softened, about 5 minutes.
2. Step 2: Add the diced red bell pepper and sun-dried tomatoes to the pot and sauté for 2 minutes until the pepper softens.
3. Step 3: Stir in the crushed garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook for 2-3 minutes, stirring constantly to caramelize it. Sprinkle in the smoked paprika, fennel seeds, and red pepper flakes (if using), then sauté for another minute to toast the spices.
4. Step 4: Add the chickpeas and stir to coat them in the aromatic base. Pour in the crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme leaves. Stir everything together and bring to a simmer. Cover and cook for 15 minutes to meld the flavors.
5. Step 5: Stir in the cashew cream or coconut milk, shelf-stable gnocchi, chopped kale, and parsley. Cook until the gnocchi is tender, following package instructions. Season with salt and pepper to taste, adding extra black pepper if desired.

Tips & Variations

• Use shelf-stable gnocchi to prevent mushiness; fresh gnocchi can work but watch cooking time closely.
• Substitute yellow or orange bell peppers for the red, or use diced zucchini for a different texture.
• If you lack sun-dried tomatoes, add an extra tablespoon of tomato paste plus a teaspoon of balsamic vinegar for similar tang.
• Swap chickpeas for white beans or cooked lentils for variety.
• Cashew cream offers a mild creaminess; canned coconut milk adds a subtle coconut flavor—choose based on preference.
• To deepen flavor, toast tomato paste and spices well before adding liquids.
• Add kale last and cook just until wilted to keep a pleasant texture.

Storage

Store the soup in an airtight container in the refrigerator for up to 5 days. The gnocchi will absorb some broth over time, so add a splash of vegetable broth when reheating to loosen the soup. You can freeze the soup before adding gnocchi for up to 3 months; if frozen with gnocchi, expect slight texture changes. Reheat gently on the stovetop over medium-low heat, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of gnocchi should I use for this soup?

Shelf-stable gnocchi is best because it holds up well in the broth without becoming mushy. Fresh refrigerated gnocchi can be used but cooks faster and may break down, so watch the cooking time closely. Both potato and cauliflower gnocchi work nicely.

Can I make this soup vegan?

Yes, this recipe is fully vegan when using cashew cream or canned coconut milk for the creamy base and choosing plant-based ingredients throughout.

Mouthwatering Sun Dried Tomato Gnocchi Soup Recipe

Print Recipe

★★★★★

4.8 from 138 reviews

This mouthwatering Sun Dried Tomato Gnocchi Soup is a cozy, plant-based meal that combines shelf-stable gnocchi, chickpeas, kale, and sun-dried tomatoes in a creamy, smoky tomato broth. Ready in under 45 minutes, it’s perfect for busy weeknights, offering rich flavors and a hearty texture without long prep time. The soup features a one-pot cooking method, with a vegan creamy base made from cashew cream or coconut milk, delivering a restaurant-quality taste that is both nutritious and filling.

• Author: Lena
• Prep Time: 13 minutes
• Cook Time: 27 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the stew:

• 1 to 2 tsp avocado oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1/4 cup diced sun-dried tomatoes
• 6 cloves garlic, crushed
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1/2 tsp fennel seeds
• 1/4 to 1/2 tsp red pepper flakes (optional)
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (15 oz) crushed tomatoes
• 5 cups vegetable broth
• 1/4 cup nutritional yeast
• 6 sprigs fresh thyme, leaves only
• 1 package shelf-stable gnocchi (about 1 lb)
• 2 cups chopped kale

For the vegan cream:

• 1 cup cashew cream or canned coconut milk (see note below)

For garnish and finishing:

• 3 tbsp chopped fresh parsley
• Salt and pepper, to taste

Note:

• To make cashew cream: soak 3/4 cup raw cashews in hot water for 30 minutes, discard liquid, then blend with 1/4 cup water and a pinch of salt until smooth.

Instructions

1. Sauté the Aromatics: Heat a large pot over medium heat and add 1 to 2 teaspoons of avocado oil. Add the diced yellow onion along with a pinch of salt and sauté until the onions have softened and become translucent, about 5 minutes.
2. Cook Bell Pepper and Sun-Dried Tomatoes: Add the diced red bell pepper and 1/4 cup diced sun-dried tomatoes to the pot with the onions. Continue to sauté for 2 minutes to soften the bell pepper.
3. Build the Flavor Base: Stir in 6 crushed garlic cloves and cook until fragrant, about 1 minute. Add 1 tablespoon tomato paste and cook for 2-3 minutes, stirring constantly to caramelize the paste. Sprinkle in 2 teaspoons smoked paprika, 1/2 teaspoon fennel seeds, and 1/4 to 1/2 teaspoon red pepper flakes (optional). Sauté for another minute to toast the spices and develop smoky flavors.
4. Simmer with Chickpeas and Tomatoes: Add the rinsed and drained chickpeas, 1 can (15 oz) crushed tomatoes, 5 cups vegetable broth, 1/4 cup nutritional yeast, and the leaves from 6 sprigs of fresh thyme. Stir to combine, bring the pot to a simmer, cover, and cook for 15 minutes to meld the flavors.
5. Finish with Gnocchi, Greens, and Cream: Stir in 1 cup vegan cream (cashew cream or canned coconut milk), 1 package (about 1 lb) shelf-stable gnocchi, 2 cups chopped kale, and 3 tablespoons chopped fresh parsley. Allow to cook until the gnocchi is tender, following package instructions. Taste and adjust with salt and pepper, adding extra black pepper if desired for more flavor.

Notes

• Add the gnocchi in the last 5-7 minutes of cooking to prevent mushiness and maintain shape.
• Sauté the tomato paste and spices for 1-2 minutes to deepen flavors and avoid raw tastes.
• Drain oil-packed sun-dried tomatoes well to avoid watery soup; simmer uncovered to thicken if needed.
• Add kale at the end and cook for only 2-3 minutes to keep texture and prevent sliminess.
• Store soup in an airtight container in the fridge for up to 5 days; add broth when reheating to loosen consistency.
• Freeze soup before adding gnocchi for best texture; freeze up to 3 months.

Keywords: sun dried tomato soup, gnocchi soup, vegan soup, plant-based soup, quick weeknight recipes, creamy tomato soup, one pot soup