Mouthwatering Sun Dried Tomato Gnocchi Soup

I’ve always thought gnocchi was fancy restaurant food until I realized you can buy it at the grocery store. Now I toss those little potato pillows into everything, especially soup. There’s something about gnocchi that makes a regular soup feel like a warm hug on a cold day.

This sun dried tomato gnocchi soup is one of those recipes I make when I want something cozy but don’t have all afternoon to stand over the stove. The sun dried tomatoes add a nice tang without much effort, and the gnocchi makes it filling enough to be dinner. I serve it with crusty bread for dipping, and everyone’s happy.

The best part? It comes together in about 30 minutes. You can make it on a weeknight and still have time to help with homework or catch up on your favorite show.

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What Kind of Gnocchi Should I Use?

For this soup, shelf-stable gnocchi is your best bet since it holds up better in the broth without getting mushy or falling apart. You’ll find it in the pasta aisle at most grocery stores, usually near the dried pasta rather than in the refrigerated section. Fresh gnocchi from the refrigerated case can work too, but it tends to be more delicate and might break down faster in the soup, so keep an eye on your cooking time if you go that route. Whether you choose potato gnocchi or a cauliflower variety, both will soak up all those amazing flavors from the sun-dried tomatoes and spices.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Avocado oil: Any neutral cooking oil works here – olive oil, grapeseed oil, or even a splash of vegetable broth if you want to keep it oil-free.
• Red bell pepper: Yellow or orange bell peppers are great alternatives, or you can use zucchini for a different texture. Just dice it to about the same size.
• Sun-dried tomatoes: If you don’t have sun-dried tomatoes, add an extra tablespoon of tomato paste and a teaspoon of balsamic vinegar to get that concentrated tomato flavor.
• Chickpeas: White beans like cannellini or great northern beans work perfectly here. You could also use cooked lentils for a different protein option.
• Cashew cream or coconut milk: These aren’t interchangeable with each other – cashew cream is milder while coconut milk adds a subtle coconut flavor. If you don’t have either, try blending silken tofu with a bit of water and lemon juice for creaminess.
• Gnocchi: This is the star of the soup, so I’d recommend keeping it. However, if you’re in a bind, small pasta shapes like ditalini or orecchiette can work – just adjust the cooking time according to package directions.
• Kale: Spinach, Swiss chard, or even chopped escarole are good alternatives. If using spinach, add it at the very end since it wilts quickly.
• Nutritional yeast: This adds a cheesy, savory flavor, but if you don’t have it, you can skip it or add a tablespoon of miso paste for umami depth.

Watch Out for These Mistakes While Cooking

The biggest mistake with this soup is adding the gnocchi too early, which causes them to become mushy and fall apart – always add them during the last 5-7 minutes of cooking so they stay tender but hold their shape.

Another common error is not sautéing the tomato paste and spices long enough with the aromatics, as cooking them for 1-2 minutes helps develop deeper flavors and prevents that raw, metallic taste.

To avoid a watery soup, make sure your sun-dried tomatoes are well-drained if they’re oil-packed, and if your soup seems thin after adding the cashew cream, let it simmer uncovered for a few extra minutes to thicken up.

Finally, add the kale at the very end and let it wilt for just 2-3 minutes – overcooking turns it dark and slimy instead of keeping that nice texture.

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What to Serve With Sun Dried Tomato Gnocchi Soup?

This soup is pretty hearty on its own since it’s packed with gnocchi, chickpeas, and kale, but a warm piece of crusty bread or focaccia is perfect for soaking up all that creamy, tomato-y broth. I love serving it with a simple side salad tossed with olive oil and lemon juice to balance out the richness of the soup. If you want to make it even more filling, you could add some roasted vegetables on the side like zucchini or Brussels sprouts, or even serve it with a few slices of garlic toast. A sprinkle of extra nutritional yeast or some fresh basil on top right before serving adds a nice finishing touch too.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 5 days in an airtight container. Just know that the gnocchi will soak up some of the broth as it sits, so you might want to add a splash of vegetable broth when reheating to loosen it up again.

Freeze: You can freeze this soup, but I’d recommend doing it before adding the gnocchi if possible, since gnocchi can get a bit mushy after freezing. If you’ve already added them, it’ll still taste good but the texture won’t be quite the same. Freeze in portions for up to 3 months.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally and adding extra broth if needed. You can also microwave individual portions, but I find the stovetop method works better for keeping everything nice and creamy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 45-55 g
• Fat: 55-65 g
• Carbohydrates: 270-300 g

Ingredients

For the stew:

• 1 to 2 tsp avocado oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1/4 cup diced sun-dried tomatoes
• 6 cloves garlic, crushed
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1/2 tsp fennel seeds
• 1/4 to 1/2 tsp red pepper flakes (optional)
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (15 oz) crushed tomatoes
• 5 cups vegetable broth
• 1/4 cup nutritional yeast
• 6 sprigs fresh thyme, leaves only
• 1 package shelf-stable gnocchi (about 1 lb)
• 2 cups chopped kale

For the vegan cream:

• 1 cup cashew cream or canned coconut milk (see note below)

For garnish and finishing:

• 3 tbsp chopped fresh parsley
• Salt and pepper, to taste

Note:

• To make cashew cream: soak 3/4 cup raw cashews in hot water for 30 minutes, discard liquid, then blend with 1/4 cup water and a pinch of salt until smooth.

Step 1: Sauté the Aromatics

• 1 to 2 tsp avocado oil
• 1 medium yellow onion, diced
• salt and pepper, to taste

Heat a large pot over medium heat and add the avocado oil to warm through.

Add the diced yellow onion along with a pinch of salt, and sauté until the onions have softened and become translucent, about 5 minutes.

Step 2: Cook Bell Pepper and Sun-Dried Tomatoes

• 1 red bell pepper, diced
• 1/4 cup diced sun-dried tomatoes

Add the diced red bell pepper and diced sun-dried tomatoes to the pot with the sautéed onions.

Continue to sauté for 2 minutes to help the bell pepper soften.

Step 3: Build the Flavor Base

• 6 cloves garlic, crushed
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1/2 tsp fennel seeds
• 1/4 to 1/2 tsp red pepper flakes (optional)

Stir in the crushed garlic and cook until it becomes fragrant, about 1 minute.

Then add the tomato paste and continue to cook for 2-3 minutes, stirring constantly to caramelize the paste.

Sprinkle in the smoked paprika, fennel seeds, and red pepper flakes (if using), and sauté for another minute until the spices are nicely toasted.

I like to toast the spices to really bring out their smoky flavors.

Step 4: Simmer with Chickpeas and Tomatoes

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (15 oz) crushed tomatoes
• 5 cups vegetable broth
• 1/4 cup nutritional yeast
• 6 sprigs fresh thyme, leaves only

Add the rinsed and drained chickpeas and stir to coat them well in the aromatic base.

Pour in the crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme leaves.

Stir everything to combine, then bring the pot to a simmer.

Cover and cook for 15 minutes to allow the flavors to meld together.

Step 5: Finish with Gnocchi, Greens, and Cream

• 1 cup cashew cream or canned coconut milk (see note below)
• 1 package shelf-stable gnocchi (about 1 lb)
• 2 cups chopped kale
• 3 tbsp chopped fresh parsley
• salt and pepper, to taste

Stir in the vegan cream (either cashew cream or canned coconut milk), shelf-stable gnocchi, chopped kale, and chopped parsley.

Allow to cook until the gnocchi is tender and cooked through, according to the gnocchi package instructions.

Taste and adjust with salt and pepper as needed.

I like to add a little extra black pepper here for a bigger flavor kick.

Mouthwatering Sun Dried Tomato Gnocchi Soup

Delicious Mouthwatering Sun Dried Tomato Gnocchi Soup recipe with step-by-step instructions.

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Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 1900 kcal

Ingredients

  

For the stew:

• 1 to 2 tsp avocado oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1/4 cup diced sun-dried tomatoes
• 6 cloves garlic, crushed
• 1 tbsp tomato paste
• 2 tsp smoked paprika
• 1/2 tsp fennel seeds
• 1/4 to 1/2 tsp red pepper flakes (optional)
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (15 oz) crushed tomatoes
• 5 cups vegetable broth
• 1/4 cup nutritional yeast
• 6 sprigs fresh thyme, leaves only
• 1 package shelf-stable gnocchi (about 1 lb)
• 2 cups chopped kale

For the vegan cream:

• 1 cup cashew cream or canned coconut milk (see note below)

For garnish and finishing:

• 3 tbsp chopped fresh parsley
• salt and pepper, to taste

Note:

• To make cashew cream: Soak 3/4 cup raw cashews in hot water for 30 minutes, discard liquid, then blend with 1/4 cup water and a pinch of salt until smooth.

Instructions

 

• Heat a large pot over medium heat and add the avocado oil to warm through. Add the diced yellow onion along with a pinch of salt, and sauté until the onions have softened and become translucent, about 5 minutes.
• Add the diced red bell pepper and diced sun-dried tomatoes to the pot with the sautéed onions. Continue to sauté for 2 minutes to help the bell pepper soften.
• Stir in the crushed garlic and cook until it becomes fragrant, about 1 minute. Then add the tomato paste and continue to cook for 2-3 minutes, stirring constantly to caramelize the paste. Sprinkle in the smoked paprika, fennel seeds, and red pepper flakes (if using), and sauté for another minute until the spices are nicely toasted. I like to toast the spices to really bring out their smoky flavors.
• Add the rinsed and drained chickpeas and stir to coat them well in the aromatic base. Pour in the crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme leaves. Stir everything to combine, then bring the pot to a simmer. Cover and cook for 15 minutes to allow the flavors to meld together.
• Stir in the vegan cream (either cashew cream or canned coconut milk), shelf-stable gnocchi, chopped kale, and chopped parsley. Allow to cook until the gnocchi is tender and cooked through, according to the gnocchi package instructions. Taste and adjust with salt and pepper as needed. I like to add a little extra black pepper here for a bigger flavor kick.