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Mouthwatering Sun Dried Tomato Gnocchi Soup

Mouthwatering Sun Dried Tomato Gnocchi Soup for Cozy Nights

This Mouthwatering Sun Dried Tomato Gnocchi Soup is a creamy, hearty dish perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp Avocado Oil Substitute with olive oil or coconut oil.
  • 1 medium Yellow Onion Contributes sweetness and aroma; no substitution necessary.
  • 1 Red Bell Pepper Can substitute with any color bell pepper.
  • 1/4 cup Sun-Dried Tomatoes Use oil-packed for more flavor but ensure they are well-drained.
  • 6 cloves Garlic Can substitute with garlic powder (1-2 tsp).
  • 1 tbsp Tomato Paste Optional to substitute with crushed tomatoes instead.
  • 2 tsp Smoked Paprika Substitute with sweet paprika for a milder flavor.
  • 1/2 tsp Fennel Seeds Omit if not available or substitute with dill.
  • 1/4 to 1/2 tsp Red Pepper Flakes Optional; omit for a milder soup.
  • 1 can (15 oz) Chickpeas Could use cannellini beans instead.
  • 1 can (15 oz) Crushed Tomatoes Base for the soup; no substitute, but fresh tomatoes can work in season.
  • 5 cups Vegetable Broth Substitute with chicken broth for a non-vegan version.
  • 1/4 cup Nutritional Yeast Omit or substitute with grated parmesan (not vegan).
  • 6 sprigs Fresh Thyme Choose mixed herbs or dried thyme (1 tsp) if fresh is unavailable.
For the Gnocchi and Greens
  • 1 lb Shelf-Stable Gnocchi Main ingredient; offers a soft, pillowy texture.
  • 2 cups Kale Substitute with spinach or Swiss chard.
For Creaminess and Garnish
  • 1 cup Cashew Cream or Canned Coconut Milk Substitute with heavy cream for a non-vegan option.
  • 3 tbsp Fresh Parsley Omit or substitute with basil.
  • Salt and Pepper To taste; essential for seasoning.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of avocado oil over medium heat. Add one diced medium yellow onion and a pinch of salt, sautéing for about 5 minutes or until the onion is softened and translucent, stirring occasionally to prevent sticking.
  2. Incorporate one diced red bell pepper and 1/4 cup of well-drained sun-dried tomatoes into the pot. Sauté the mixture for another 2 minutes.
  3. Stir in 6 cloves of minced garlic, cooking for about 1 minute until fragrant.
  4. Mix in 1 tablespoon of tomato paste and continue cooking for an additional 2-3 minutes while stirring constantly.
  5. Add 2 teaspoons of smoked paprika, 1/2 teaspoon of fennel seeds, and optional red pepper flakes (1/4 to 1/2 teaspoon) to the pot. Sauté the spice blend for about 1 minute.
  6. Stir in 1 can of drained chickpeas, then pour in 1 can of crushed tomatoes, 5 cups of vegetable broth, 1/4 cup of nutritional yeast, and 6 sprigs of fresh thyme. Bring to a medium simmer and cover the pot, cooking for 15 minutes.
  7. Incorporate 1 pound of shelf-stable gnocchi and 2 cups of chopped kale into the soup. Cook for about 5-7 minutes, until the gnocchi are tender and the kale is bright green.
  8. Stir in 1 cup of cashew cream or canned coconut milk, blending well for a creamy texture. Allow the soup to warm through for another minute.
  9. Taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with chopped fresh parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 20IUVitamin C: 90mgCalcium: 10mgIron: 15mg

Notes

Store in an airtight container for up to 5 days in the fridge. This soup freezes beautifully! For best texture, freeze before adding the gnocchi.

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