Tomato Gnocchi Soup

creamy tomato gnocci soup with olive oil drizzle
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This creamy tomato gnocchi soup is ready in 15 minutes, vegan and top 9 free and kid approved- you’re welcome!

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I’ve been working on developing weeknight friendly meals that the kids will (and can!) eat because life is just too crazy these days. This creamy tomato gnocchi soup is currently my favorite creation. What makes this so easy is starting off with a tomato soup base… finding a tomato soup that isn’t condensed and is top-9 free was challenging- but I believe that I hit the jackpot. I discovered the Rao’s tomato basil soup and it is the perfect base to make this recipe come together in a breeze. I know, homemade is always better, but sometimes you need to cheat a little to get through the day-’em I right!? I will come back with a 100% from scratch recipe, but for now, this is a quick 15 minute meal. NOTE: the Rao’s soup does contain celery, if that is your allergen.

The next critical ingredient is the gnocchi itself. Yes, even though it is mostly made out of potatoes, gnocchi typically contains wheat flour. Lucky for you DeLallo makes a fantastic gluten free gnocchi!

The secret to making this a dairy free and creamy soup is a bit of sour cream (dairy free, of course). There are a couple of different options- Kite Hill is my favorite for it’s flavor and consistency. Even my picky eaters can’t tell the difference. However, it does contain some major allergens. This dish is also absolutely delicious without any of the sour cream if you don’t have any on hand or can’t find a top 9 free option that meets your needs. As always, see the recipe modifications section for details.

In a medium dutch oven or pot, bring the soup to a low simmer. Stir in the gnocchi and cook for 7 minutes, or until almost done. Add in the spinach and cook until wilted. Remove from heat and stir in the sour cream until well blended. The secret to taking this soup to the next level is what comes next. Serve the soup and garnish each bowl with a drizzle of olive oil, dash of crushed red pepper, a pinch of dairy free Parmesan cheese and a few basil leaves. Voila, a filing, health meal in 15 minutes. Bon Appetit!

Disclosure: This post contains affiliate links

Yield: 6 servings

Cook time: 15 minutes

Tomato Gnocchi Soup Ingredients

  • 32 ounces of top 9 free prepared tomato, vegetable and basil soup, like Raos
  • 1 16 ounce package of shelf stable gluten free gnocci, like DeLallo
  • 2 cups fresh spinach
  • 1-2 tablespoon extra virgin olive oil
  • 3/4 cup dairy free sour cream
  • 1/4 cup fresh basil leaves, packed and chopped
  • crushed red pepper for garnish
  • dairy free parmesan cheese for garnish, optional

Tomato Gnocchi Soup Instructions

  1. In a medium pot or dutch oven, bring the soup to a simmer.
  2. Add in the gnocchi, stirring to combine. Simmer for 7 minutes, or until nearly al dente.
  3. Stir in the spinach and continue to simmer until it has wilted. Remove from heat.
  4. Stir in the dairy free sour cream, if using (see recipe modifications below for options).
  5. Ladle soup into bowls and top each bowl with a drizzle (~1/2 teaspoon) olive oil, dash of crushed red pepper, chopped basil and cheese, if using.
  6. Serve with gluten free bread on the side.

Recipe modifications

  • There are a number of dairy free sour cream options, though many contain top 8 allergens and/or legumes. If this does not work for you, you can easily enjoy without any sour cream- it’s still delicious. My middle daughter actually prefers it this way. Coconut milk would be another delicious option if it is not an allergy concern for you.
  • If you have conflicting allergies in your home, as I do, the simplest way to prepare the soup is to omit the sour cream in the dutch oven. Instead, when garnishing, top the soup with a dollop of the appropriate sour cream. For instance, my son gets a dollop of kite hill sour cream, and my daughter who is allergic to nuts and legumes, gets a dollop of dairy sour cream. Stir to combine and then top with olive oil and basil.

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