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–+ servings
Sun Dried Tomato Gnocchi Soup

Creamy Sun Dried Tomato Gnocchi Soup for Cozy Nights

This Sun Dried Tomato Gnocchi Soup is a creamy and comforting dish, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado oil Substitute with olive oil if needed
  • 1 medium Yellow onion Diced
  • 1 medium Red bell pepper Diced
  • 1 cup Sun-dried tomatoes Well-drained if packed in oil
  • 3 cloves Garlic Crushed
  • 2 tablespoons Tomato paste
  • 1 teaspoon Smoked paprika Regular paprika can be used
  • 1/2 teaspoon Fennel seeds Can be omitted
  • 1/4 teaspoon Red pepper flakes Optional
  • 1 cup Chickpeas Rinsed
  • 1 can Crushed tomatoes Try fire-roasted for extra flavor
  • 4 cups Vegetable broth Use chicken broth for non-vegan
  • 1/4 cup Nutritional yeast Omit for non-vegan options
  • 1 tablespoon Fresh thyme Use dried thyme if fresh is unavailable
For the Gnocchi and Greens
  • 16 ounces Shelf-stable gnocchi Choose wisely to avoid mushiness
  • 2 cups Chopped kale Spinach can be a great alternative
For the Creaminess
  • 1 cup Cashew cream or canned coconut milk Omit for a lighter soup
For Garnish
  • 2 tablespoons Fresh parsley Chopped; cilantro can be a twist

Equipment

  • large pot

Method
 

Cooking Steps
  1. Heat a large pot over medium heat, add avocado oil and let it heat until shimmering.
  2. Add diced yellow onion with a pinch of salt, sauté for about 5 minutes until translucent.
  3. Incorporate diced red bell pepper and sun-dried tomatoes, sauté for about 2 minutes.
  4. Add crushed garlic and cook for about 1 minute until fragrant.
  5. Stir in tomato paste and cook for 2-3 minutes to caramelize.
  6. Sprinkle in smoked paprika, fennel seeds, and red pepper flakes, sauté for another minute.
  7. Add rinsed chickpeas, mix well, and let heat through for about 2 minutes.
  8. Pour in crushed tomatoes and vegetable broth, mix thoroughly, add nutritional yeast and thyme, bring to simmer.
  9. Stir in cashew cream or coconut milk, followed by gnocchi and chopped kale, cook for 5-7 minutes.
  10. Taste and adjust seasoning with salt and pepper, then serve.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 800mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Ensure sun-dried tomatoes are well-drained to avoid a watery soup. Customize by swapping chickpeas for white beans if desired.

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