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–+ servings
Mouthwatering Sun Dried Tomato Gnocchi Soup

Mouthwatering Sun Dried Tomato Gnocchi Soup in 30 Minutes

This mouthwatering sun-dried tomato gnocchi soup combines rich flavors and comforting textures, perfect for quick, satisfying dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil Olive oil can be substituted.
  • 1 medium Yellow Onion Diced.
  • 1 medium Red Bell Pepper Diced.
  • ½ cup Sun-Dried Tomatoes Well-drained.
  • 3 cloves Garlic Minced.
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Smoked Paprika Regular paprika can be a substitute.
  • 1 teaspoon Fennel Seeds Optional.
  • 1 pinch Red Pepper Flakes Optional, adjust to taste.
  • 1 can Chickpeas Drained and rinsed.
  • 1 can Crushed Tomatoes
  • 4 cups Vegetable Broth Chicken broth can be used.
  • 2 tablespoons Nutritional Yeast
  • 1 tablespoon Fresh Thyme Dried thyme can be a substitute.
For the Gnocchi & Greens
  • 1 package Gnocchi (Shelf-Stable) Fresh gnocchi can be used but may cook faster.
  • 2 cups Kale Chopped.
For Creaminess and Garnish
  • 1 cup Cashew Cream or Coconut Milk
  • ¼ cup Fresh Parsley For garnish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat the Oil: In a large pot, heat 2 tablespoons of avocado oil over medium heat until it shimmers.
  2. Sauté the Onions: Add 1 diced yellow onion with a pinch of salt. Sauté for about 5 minutes until softened.
  3. Add the Bell Pepper and Tomatoes: Stir in 1 diced red bell pepper and ½ cup of sun-dried tomatoes. Sauté for another 2 minutes.
  4. Incorporate Garlic: Add 3 cloves of minced garlic, stirring for about 1 minute until fragrant.
  5. Mix in Tomato Paste: Stir in 2 tablespoons of tomato paste, cooking for 2-3 minutes until darkened.
  6. Spice it Up: Add 1 teaspoon each of smoked paprika and fennel seeds, plus red pepper flakes. Sauté for 1 minute.
  7. Introduce Chickpeas and Tomatoes: Mix in 1 can of chickpeas and 1 can of crushed tomatoes, along with 4 cups of vegetable broth.
  8. Simmer the Base: Bring to a simmer, cover, and cook for about 15 minutes.
  9. Add Creaminess and Gnocchi: Stir in 1 cup of cashew cream and 1 package of gnocchi, followed by 2 cups of chopped kale. Cook until gnocchi is tender.
  10. Final Touches: Taste and adjust seasoning with salt and pepper as needed.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 3000IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

This soup is a delightful vegetarian option that’s quick to prepare, making it perfect for cozy dinners. Store leftovers in an airtight container for up to 5 days. Freeze before adding gnocchi for best texture.

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