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Mouthwatering Sun Dried Tomato Gnocchi Soup

Mouthwatering Sun-Dried Tomato Gnocchi Soup for Cozy Nights

Enjoy this mouthwatering Sun-Dried Tomato Gnocchi Soup, a cozy and satisfying dish ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Avocado Oil For sautéing; substitution: Olive oil can be used for a similar flavor.
  • 1 medium Yellow Onion Adds depth and sweetness.
  • 1 medium Red Bell Pepper Provides sweetness and color.
  • ½ cup Sun-Dried Tomatoes Ensure they are well-drained if oil-packed.
  • 3 cloves Garlic For aromatic flavor.
  • 2 tablespoons Tomato Paste Enhances the tomato flavor and adds richness.
  • 1 teaspoon Smoked Paprika Adds a smoky note.
  • ½ teaspoon Fennel Seeds Contributes a subtle anise flavor.
  • ¼ teaspoon Red Pepper Flakes Optional, adds heat.
For the Soup
  • 1 can Chickpeas Drained, adds protein and heartiness.
  • 1 can Crushed Tomatoes Forms the base of the soup.
  • 4 cups Vegetable Broth For the soup's liquid base.
  • ¼ cup Nutritional Yeast Adds a cheesy flavor.
  • 1 tablespoon Fresh Thyme For herbal notes.
For the Gnocchi & Greens
  • 1 package Shelf-Stable Gnocchi Main ingredient to make the soup filling.
  • 2 cups Kale Chopped, adds texture and nutrition.
For Creaminess and Garnish
  • ½ cup Cashew Cream or Coconut Milk For creaminess.
  • 1 handful Fresh Parsley For garnish.
  • Salt and Pepper For seasoning to taste.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of avocado oil over medium heat in a large pot until shimmering. Add a diced yellow onion with a pinch of salt and sauté for about 5 minutes until translucent.
  2. Stir in one diced red bell pepper and ½ cup of well-drained sun-dried tomatoes. Sauté for about 2 minutes.
  3. Add 3 cloves of minced garlic to the pot and cook for about 1 minute until fragrant.
  4. Mix in 2 tablespoons of tomato paste and allow it to caramelize for about 2–3 minutes.
  5. Add 1 teaspoon of smoked paprika, ½ teaspoon of fennel seeds, and ¼ teaspoon of red pepper flakes. Toast for about 1 minute.
  6. Stir in one can (15 ounces) of drained chickpeas and cook for about 2 minutes.
  7. Pour in one can (28 ounces) of crushed tomatoes and 4 cups of vegetable broth, stirring to combine. Let it simmer uncovered for 15 minutes.
  8. After 15 minutes, stir in ½ cup of cashew cream, 1 package of shelf-stable gnocchi, and 2 cups of chopped kale. Cook according to the gnocchi package instructions, about 5-7 minutes.
  9. Taste and adjust the salt and pepper as needed. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 60mgIron: 3mg

Notes

Avoid mushy gnocchi by adding them during the last 5-7 minutes of cooking. Sautéing the tomato paste and spices intensifies the flavors.

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