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–+ servings
Sun Dried Tomato Gnocchi Soup

Sun Dried Tomato Gnocchi Soup for Heartwarming Dinners

A cozy Sun Dried Tomato Gnocchi Soup that's perfect for chilly evenings and quick weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons avocado oil Substitute with olive oil if desired.
  • 1 medium yellow onion, diced Red onion can be used for a sharper taste.
  • 1 red bell pepper, diced Any sweet pepper can be substituted.
  • 1/4 cup sun-dried tomatoes, diced Ensure they are well-drained if oil-packed.
  • 6 cloves garlic, crushed Garlic powder (1 tsp) can be used in a pinch.
  • 1 tablespoon tomato paste Can be replaced with an equal amount of canned diced tomatoes.
  • 2 teaspoons smoked paprika Regular paprika can be a substitute.
  • 1/2 teaspoon fennel seeds Omit if not available.
  • 1/4 to 1/2 teaspoon red pepper flakes Adjust according to personal preference.
  • 1 can chickpeas, rinsed and drained 15 oz; cannellini beans can be used instead.
  • 1 can crushed tomatoes 15 oz; diced tomatoes work as a substitute.
  • 5 cups vegetable broth Chicken broth can be substituted.
  • 1/4 cup nutritional yeast Omit if unavailable.
  • 6 sprigs fresh thyme leaves Dried thyme (1 tsp) can be used as a substitute.
For the Gnocchi and Greens
  • 1 pound shelf-stable gnocchi Fresh gnocchi can be used but adjust cooking time.
  • 2 cups chopped kale Spinach can be a lighter alternative.
  • 1 cup cashew cream or canned coconut milk Regular cream can be used.
  • 3 tablespoons chopped fresh parsley For garnish.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of avocado oil over medium heat until shimmering, about 2 minutes.
  2. Add the diced medium yellow onion and a pinch of salt. Sauté for about 5 minutes until translucent and fragrant.
  3. Stir in the diced red bell pepper and sun-dried tomatoes. Sauté for another 2 minutes.
  4. Add the 6 crushed garlic cloves, stirring quickly. Cook for about 1 minute until fragrant.
  5. Incorporate the 1 tablespoon of tomato paste, stirring continuously for 2-3 minutes.
  6. Mix in the 2 teaspoons of smoked paprika, 1/2 teaspoon of fennel seeds, and optional red pepper flakes. Toast for 1 minute.
  7. Introduce the rinsed chickpeas, stirring well for about 1 minute.
  8. Pour in the crushed tomatoes, 5 cups of vegetable broth, 1/4 cup of nutritional yeast, and fresh thyme leaves. Bring to a gentle simmer.
  9. Cover and let the soup simmer for 15 minutes.
  10. Uncover and stir in the 1 pound of gnocchi, chopped kale, and 1 cup of cashew cream or coconut milk. Cook for 5-7 minutes.
  11. Taste and adjust the seasoning with salt and pepper as desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 700IUVitamin C: 35mgCalcium: 100mgIron: 4mg

Notes

For the best texture, freeze the soup in portions before adding gnocchi. Consume within 1-2 months if gnocchi are included.

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