This rich, creamy Tomato Gnocchi Soup brings warm tomato flavor and pillowy gnocchi together in a bowl. It’s smooth, slightly tangy, and just creamy enough to feel indulgent without being heavy. The carrots and celery give a gentle sweetness, while pecorino and a splash of balsamic add depth. This soup is special because the gnocchi soaks up the tomato broth for comforting, bite-sized clouds.

Top reasons to make this tonight:

It’s quick enough for weeknights.
Uses mostly pantry staples and canned tomatoes.
Feeds a family or makes great leftovers for lunches.

Why You’ll Love This Recipe

Ready in about 30–40 minutes
Made with simple pantry ingredients
Comforting and filling without a lot of fuss
Easy to double for meal prep

Ingredients — For the Soup

1 tbsp avocado oil (or other cooking oil)
½ cup finely chopped yellow onion (1 small onion)
½ tsp fine sea salt
3–4 cloves garlic, minced
½ cup sliced carrots
½ cup sliced celery
2 tbsp tomato paste
2 tsp Italian seasoning
2 cans whole Roma tomatoes (2 x 28 oz cans)
4 cups vegetable broth
2 bay leaves
16 oz gnocchi
½–1 cup heavy cream
1 tsp cane sugar
1 tsp balsamic vinegar
¼ cup grated pecorino (plus more for serving)
Freshly ground black pepper to taste

Step-by-Step Instructions of Tomato Gnocchi Soup

Heat the oil in a large pot over medium heat. Add the chopped onion and ¼ tsp of the salt and sauté until the onion is soft, about 4–5 minutes.
Add the garlic, sliced carrots, and sliced celery. Cook, stirring often, until the vegetables begin to soften, about 3–4 minutes.
Stir in the tomato paste and Italian seasoning. Cook for 1 minute to toast the paste and deepen the flavor.
Add the canned whole tomatoes (including juices). Smash the tomatoes with a spoon or use a potato masher to break them up a bit.
Pour in the vegetable broth and add the bay leaves. Bring the soup to a gentle simmer, reduce heat, and cook for 10–12 minutes so the flavors meld.
Remove and discard the bay leaves. Use an immersion blender to puree the soup until mostly smooth, or blend in batches in a blender until smooth.
Return the soup to the pot over low heat. Stir in the gnocchi and simmer according to package directions, usually 2–3 minutes, until the gnocchi float and are tender.
Stir in the heavy cream (start with ½ cup and add up to 1 cup to taste), cane sugar, balsamic vinegar, and grated pecorino. Warm gently — do not boil once the cream is added.
Taste and adjust seasoning with the remaining salt and freshly ground black pepper. Serve hot with extra pecorino on top.

Tips for Success

Use whole canned tomatoes for the best fresh tomato flavor; crushed will work in a pinch.
Don’t overcook the gnocchi it only needs a few minutes and will get mushy if left too long.
Start with less cream and add more to reach your preferred richness.
If you have time, simmer the soup a bit longer for deeper flavor.

(If you like hearty soups, try a different cozy option like this broccoli cheddar lasagna soup for another easy family dinner.)

Substitutions & Variations of Tomato Gnocchi Soup

To Make It Vegan/Gluten-Free: Use a vegan cream (like canned full-fat coconut milk) or unsweetened soy creamer, replace pecorino with nutritional yeast, and use gluten-free gnocchi or potato gnocchi labeled gluten-free.
Variations:
- Stir in a handful of baby spinach at the end for extra greens.
- Add a can of white beans for protein and heartiness.
- Swirl in pesto or a pinch of red pepper flakes for a flavor twist.

Storage Instructions of Tomato Gnocchi Soup

Refrigerator: Store leftover soup in an airtight container for up to 4 days. Gnocchi will absorb liquid over time; you may need to add a splash of broth when reheating.
Freezer: This soup freezes best without the gnocchi. Freeze the base in airtight containers for up to 3 months. Thaw overnight, reheat, then cook fresh gnocchi and add before serving.
Make-Ahead: Chop the onions, carrots, and celery up to a day ahead. Cook the soup and store the base (without gnocchi) in the fridge; add gnocchi when reheating to serve.

Frequently Asked Questions (FAQ) of Tomato Gnocchi Soup

Can I use fresh tomatoes instead of canned?
Yes use about 2 pounds of ripe tomatoes, roughly chopped. You may need to simmer longer to break them down and develop flavor.

How can I make this less creamy but still rich?
Use just ¼ cup cream or replace cream with a splash of whole milk and an extra tablespoon of pecorino for a savory boost.

Can I cook the gnocchi ahead and add later?
You can, but gnocchi stored cooked will soak up broth and become denser. For best texture, cook gnocchi just before serving.

Final Toughts

Tomato Gnocchi Soup is a quick, comforting meal that fits busy weeknights and lazy weekend dinners alike. The warm tomato broth and soft gnocchi turn simple pantry items into a bowl that makes your kitchen smell like a cozy café. Try it, leave a star rating, and tell me how it turned out in the comments I’d love to hear your tweaks and serving ideas.

Tomato Gnocchi Soup

Print Recipe

A rich and creamy Tomato Gnocchi Soup that combines warm tomato flavors with pillowy gnocchi, carrots, and celery for a comforting weeknight meal.

Total Time: 35 minutes
Yield: 4 servings

Ingredients

Scale

1 tbsp avocado oil
½ cup finely chopped yellow onion
½ tsp fine sea salt
3–4 cloves garlic, minced
½ cup sliced carrots
½ cup sliced celery
2 tbsp tomato paste
2 tsp Italian seasoning
2 cans whole Roma tomatoes (28 oz each)
4 cups vegetable broth
2 bay leaves
16 oz gnocchi
½–1 cup heavy cream
1 tsp cane sugar
1 tsp balsamic vinegar
¼ cup grated pecorino (plus more for serving)
Freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat the oil in a large pot over medium heat. Add the chopped onion and ¼ tsp of the salt and sauté until the onion is soft, about 4–5 minutes.
Add the garlic, sliced carrots, and sliced celery. Cook, stirring often, until the vegetables begin to soften, about 3–4 minutes.
Stir in the tomato paste and Italian seasoning. Cook for 1 minute to toast the paste and deepen the flavor.
Add the canned whole tomatoes (including juices) and smash the tomatoes with a spoon or use a potato masher to break them up.
Pour in the vegetable broth and add the bay leaves. Bring the soup to a gentle simmer, reduce heat, and cook for 10–12 minutes.
Remove and discard the bay leaves. Use an immersion blender to puree the soup until mostly smooth.
Return the soup to the pot over low heat. Stir in the gnocchi and simmer according to package directions, usually 2–3 minutes, until the gnocchi float and are tender.
Stir in the heavy cream, cane sugar, balsamic vinegar, and grated pecorino. Warm gently; do not boil.
Taste and adjust seasoning with remaining salt and freshly ground black pepper. Serve hot with extra pecorino on top.

Notes

Use whole canned tomatoes for best flavor. Don’t overcook the gnocchi to avoid mushiness. Adjust cream to taste for richness.

Author: soukaina
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian