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Sun Dried Tomato Gnocchi Soup

A rich and creamy 35-minute soup featuring pillowy gnocchi, tangy sun-dried tomatoes, and a savory parmesan broth.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp sun-dried tomato oil from the jar
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 8.5 oz sun-dried tomatoes chopped
  • 1 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 4 cups vegetable broth or chicken broth
Add-ins & Finish
  • 1 lb potato gnocchi uncooked
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese grated
  • 1 cup fresh basil chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and Cutting Board

Method
 

  1. Heat the sun-dried tomato oil in a large pot over medium heat. Add diced onions and cook until soft (5 mins).
  2. Add minced garlic, chopped sun-dried tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Sauté for 2-3 minutes.
  3. Pour in the broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  4. Bring back to a simmer and add the gnocchi. Cook for 3-5 minutes until they float.
  5. Reduce heat to low. Stir in heavy cream and parmesan cheese until melted and creamy.
  6. Serve hot, garnished generously with fresh basil and extra chili flakes.

Notes

Store leftovers in the fridge for up to 3 days. Add a splash of broth when reheating as the gnocchi will absorb liquid.