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–+ servings
Sun Dried Tomato Gnocchi Soup

Comforting Sun Dried Tomato Gnocchi Soup for Chilly Evenings

This Sun Dried Tomato Gnocchi Soup is a comforting, vegetarian dish that blends tender gnocchi and tangy sun-dried tomatoes in a creamy broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil substitute with olive oil for a different flavor
  • 1 large Yellow Onion
  • 1 large Red Bell Pepper can be replaced with any bell pepper or omitted
  • ½ cup Sun-Dried Tomatoes ensure they are well-drained
  • 3 cloves Garlic fresh garlic preferred
  • 2 tablespoons Tomato Paste no substitutes, adjust for intensity
  • 1 teaspoon Smoked Paprika regular paprika can be used
  • ½ teaspoon Fennel Seeds optional
  • to taste Red Pepper Flakes omit for milder soup
  • 1 can Chickpeas swap with white beans for a different taste
  • 1 can Crushed Tomatoes can be substituted with diced tomatoes
  • 4 cups Vegetable Broth chicken broth for non-vegetarians
  • 3 tablespoons Nutritional Yeast omit for non-vegan or replace with grated Parmesan
  • 1 teaspoon Fresh Thyme can be replaced with dried thyme
For the Gnocchi & Greens
  • 1 package Shelf-Stable Gnocchi or use cauliflower gnocchi for low-carb
  • 2 cups Chopped Kale or spinach as an alternative
For Creaminess
  • ½ cup Cashew Cream or Coconut Milk heavy cream for non-vegan option
For Garnish
  • to taste Fresh Parsley substitute with basil or omit

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, warm 2 tablespoons of avocado oil over medium heat until it shimmers, which takes about 1-2 minutes.
  2. Add 1 diced yellow onion along with a pinch of salt to the pot, sautéing until the onions become translucent, about 5 minutes.
  3. Stir in 1 diced red bell pepper and ½ cup of well-drained sun-dried tomatoes into the pot. Continue to sauté for 2 minutes.
  4. Mix in 3 minced garlic cloves, cooking for about 1 minute until fragrant.
  5. Add in 2 tablespoons of tomato paste and cook, stirring for 2-3 minutes.
  6. Sprinkle in 1 teaspoon of smoked paprika, ½ teaspoon of fennel seeds, and optional red pepper flakes. Sauté for an additional minute.
  7. Incorporate 1 can of drained and rinsed chickpeas into the mixture, stirring to coat them well.
  8. Pour in 1 can of crushed tomatoes, 4 cups of vegetable broth, 3 tablespoons of nutritional yeast, and 1 teaspoon of fresh thyme. Bring to a gentle simmer and cover for 15 minutes.
  9. Once simmered, mix in 1 package of shelf-stable gnocchi, 2 cups of chopped kale, and 2 tablespoons of cashew cream. Cook according to the gnocchi package instructions for 5-7 minutes.
  10. Taste your soup and season with salt and pepper to your liking.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 30mgCalcium: 70mgIron: 3mg

Notes

This soup stores well in the fridge for 5 days. For best texture, freeze before adding gnocchi.

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