Tomato Basil Gnocchi Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 8 ounces potato gnocchi
• 1/4 cup fresh basil leaves, torn
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add crushed tomatoes, vegetable broth, dried basil, oregano, and sugar. Bring to a simmer.
4. 4 Once simmering, gently drop in gnocchi and cook according to package instructions, usually about 3-4 minutes.
5. 5 Stir in torn fresh basil leaves and season with salt and pepper to taste.
6. 6 Serve hot with a sprinkle of grated Parmesan cheese.

Equipment

• Large pot

Variations

• Add cooked chicken or shrimp for a heartier meal.
• Stir in a handful of spinach leaves for extra greens.

Substitutions

• Substitute potato gnocchi with whole wheat or gluten-free options if needed.
• Use fresh basil in place of dried if available.

Pairings

• Garlic bread
• Spinach salad

Nutrition

Tips

• For extra flavor, sauté the gnocchi in a little olive oil before adding to the soup.
• Add a splash of cream for a richer soup if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with garlic bread or a simple green salad for a complete meal.

FAQ