Creamy Tomato Gnocchi Soup Recipe for Cozy Weeknight Meals

This 20-minute tomato gnocchi soup is the ultimate comfort food. A rich, creamy tomato broth is filled with butternut squash, fresh spinach, and tender gnocchi. Finished with fresh thyme and shaved Parmesan, it’s perfect for a cool fall or winter day.

If you enjoy tomato soup, try Instant Pot Tomato Soup or, for more gnocchi inspiration, Creamy Sundried Tomato Gnocchi.

Tomato Gnocchi Soup is warm, comforting, and satisfying. A flavorful tomato base becomes rich and silky when combined with cream, vegetables, and pillowy gnocchi. It’s an easy, feel-good meal that comes together quickly.

Use fresh or frozen vegetables depending on what you have. The tomato base is forgiving—swap in crushed or canned tomatoes, a different marinara, or a simple tomato passata from the pantry.

If you don’t have gnocchi, you can substitute tortellini, ravioli, or another short pasta; no pre-cooking is necessary because the pasta cooks directly in the simmering broth.

What is gnocchi?

Gnocchi are small dumplings typically made from potatoes, flour, eggs, and salt and eaten similarly to pasta. They have a hearty, slightly chewy texture and soak up sauces beautifully, making them an ideal addition to a tomato soup. If you can’t find gnocchi, tortellini or ravioli work well as substitutes and will cook in the soup as it simmers.

Why You’ll Love This Tomato Gnocchi Soup

Hearty: Butternut squash and gnocchi make this soup filling and satisfying.

Adaptable: Swap pasta, greens, or squash varieties to tailor the soup to your pantry.

Nourishing: Packed with vegetables and a creamy broth for a wholesome meal.

Comforting: A warm bowl that’s perfect for chilly days.

Ingredients

• Olive oil – Extra virgin is preferred.
• Onion – One small white onion or a shallot, diced.
• Garlic – Two cloves, minced.
• Tomato sauce – Use pasta sauce or plain tomato sauce.
• Vegetable broth – Low-sodium broth lets you control salt.
• Gnocchi – Fresh or packaged; 12 oz works well.
• Butternut squash – Fresh or frozen, cut into cubes.
• Heavy cream – About 1/2 cup; substitute milk or coconut milk for a lighter or dairy-free option.
• Parmesan cheese – Freshly grated, optional for dairy-free versions.
• Spinach – A handful or more, added at the end to wilt.
• Salt and pepper – To taste.
• Dried spices – Oregano, onion powder, and garlic powder.
• Fresh thyme – One sprig for simmering and garnish.

How To Make Tomato Gnocchi Soup

Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and garlic and sauté until fragrant and translucent, about 2 minutes.

Step 2: Stir in oregano, onion powder, garlic powder, and season with salt and pepper.

Step 3: Pour in the tomato sauce and vegetable broth, then add gnocchi and cubed butternut squash. Place a sprig of thyme in the pot, cover, and simmer 10–12 minutes or until the squash is tender and the gnocchi are cooked.

Step 4: Remove from heat. Stir in the cream (or milk/coconut milk), grated Parmesan if using, and fresh spinach. Cover and let the spinach wilt for 2–3 minutes.

Step 5: Remove and discard the thyme sprig. Taste and adjust seasoning. Serve with extra Parmesan and freshly ground pepper.

Tips and Variations

• Use chicken or beef broth instead of vegetable broth for a different flavor.
• Omit or swap cheeses for a dairy-free version.
• Try kale, Swiss chard, or other greens in place of spinach.
• Add red pepper flakes or a dash of sriracha for heat.
• Substitute canned crushed tomatoes or diced tomatoes for the tomato sauce.
• For a thicker soup, puree a portion of it and stir back into the pot.
• Replace butternut squash with pumpkin for a pumpkin-gnocchi variation.
• Use basil instead of thyme for a tomato-basil flavor profile.

FAQs

Make Ahead and Storage

This soup stores well. Refrigerate in an airtight container for up to 4 days. Reheat gently and add extra broth if it thickens. Freeze for up to 3 months—thaw in the refrigerator before reheating.

More Soup Recipes:

For other cozy options, try a traditional Irish Potato Soup for a creamy classic, Cauliflower Fennel Soup for something lighter, or Slow Cooker Pumpkin Soup for autumn warmth. Hearty, vegetable-packed choices include Instant Pot Minestrone or Instant Pot Stuffed Peppers Soup.