Go Back
–+ servings
Sun Dried Tomato Gnocchi Soup

Hearty Sun Dried Tomato Gnocchi Soup for Cozy Nights

A cozy Sun Dried Tomato Gnocchi Soup perfect for chilly evenings, ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Avocado Oil Substitute with olive oil if needed.
  • 1 medium Yellow Onion Diced.
  • 1 medium Red Bell Pepper Diced.
  • 1/2 cup Sun-Dried Tomatoes Chopped, well-drained if oil-packed.
  • 3 cloves Garlic Minced.
  • 2 tablespoons Tomato Paste Opt for double-concentrated for bolder flavor.
  • 1 teaspoon Smoked Paprika Regular paprika can be used for less smokiness.
  • 1/2 teaspoon Fennel Seeds Optional.
  • to taste Red Pepper Flakes Optional heat.
For the Protein
  • 1 can Chickpeas Well-drained, can substitute with white beans.
For the Broth
  • 1 can Crushed Tomatoes 28 ounces, enhances acidity.
  • 4 cups Vegetable Broth Chicken broth can be used for non-vegetarian option.
  • 1/4 cup Nutritional Yeast Gives a cheesy flavor without dairy.
  • 1 tablespoon Fresh Thyme Substitute with dried thyme if necessary.
For the Finish
  • 1 package Gnocchi Shelf-stable preferred.
  • 2 cups Kale Chopped, can substitute with spinach.
  • 1/2 cup Cashew Cream or Coconut Milk Choose based on dietary preferences.
  • to taste Fresh Parsley For garnish.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat the Base: In a large pot, heat 2 tablespoons of avocado oil over medium heat until shimmering. Add in a diced yellow onion and a pinch of salt, stirring occasionally. Sauté for about 5 minutes until the onion is translucent and fragrant.
  2. Add Vegetables: Once the onion is softened, add in one diced red bell pepper and 1/2 cup of chopped sun-dried tomatoes to the pot. Stir and sauté for an additional 2 minutes.
  3. Sauté Garlic: Introduce 3 cloves of minced garlic to the pot, stirring constantly for about 1 minute until fragrant.
  4. Incorporate Tomato Paste: Stir in 2 tablespoons of tomato paste and cook for 2-3 minutes, stirring regularly.
  5. Spice it Up: Mix in 1 teaspoon of smoked paprika, 1/2 teaspoon of fennel seeds, and a pinch of red pepper flakes. Sauté for an additional minute.
  6. Add Chickpeas: Add 1 can of well-drained chickpeas to the pot, stirring to coat.
  7. Create the Soup Base: Pour in 1 can of crushed tomatoes, 4 cups of vegetable broth, 1/4 cup of nutritional yeast, and a tablespoon of fresh thyme. Stir together and bring to simmer.
  8. Add the Gnocchi: After 15 minutes, stir in the gnocchi and 2 cups of chopped kale. Cook for about 5-7 minutes.
  9. Finish with Creaminess: In the last step, pour in 1/2 cup of cashew cream or coconut milk, stirring gently.
  10. Adjust Seasoning: Finally, taste and adjust seasoning with salt and pepper.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 720mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 60IUVitamin C: 80mgCalcium: 10mgIron: 15mg

Notes

This soup is customizable; feel free to experiment with different beans or greens based on your pantry or preferences.

Tried this recipe?

Let us know how it was!