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Sun-Dried Tomato Gnocchi Soup

A warm, comforting soup featuring tangy sun-dried tomatoes, tender gnocchi, and a creamy, flavorful broth enriched with spices, chickpeas, kale, and a dairy-free cream finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegan, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1-2 tsp avocado oil
  • 1 medium yellow onion diced
  • 1 medium red bell pepper diced
  • 1/4 cup sun-dried tomatoes
  • 6 cloves garlic crushed
  • 1 tbsp tomato paste
  • 2 tsp smoked paprika
  • 1/2 tsp fennel seeds
  • 1/4-1/2 tsp red pepper flakes optional
  • 1 can chickpeas drained
  • 15 oz crushed tomatoes canned
  • 5 cups vegetable broth
  • 1/4 cup nutritional yeast
  • 6 sprigs fresh thyme leaves only
  • 1 cup cashew cream or canned coconut milk
  • 1 package shelf-stable gnocchi about 1 lb
  • 2 cups kale chopped
  • 3 tbsp fresh parsley chopped
  • salt and pepper to taste

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Wooden Spoon or Spatula

Method
 

  1. Step 1: Heat 1 to 2 teaspoons avocado oil in a large pot over medium heat. Add diced yellow onion and a pinch of salt. Cook until translucent and soft, about 5 minutes.
  2. Step 2: Add diced red bell pepper and 1/4 cup sun-dried tomatoes. Sauté for about 2 minutes until bell pepper softens slightly and tomatoes release flavor.
  3. Step 3: Stir in 6 crushed garlic cloves and cook until fragrant, about 1 minute. Add 1 tablespoon tomato paste and cook for 2 to 3 minutes, stirring constantly.
  4. Step 4: Sprinkle in 2 teaspoons smoked paprika, 1/2 teaspoon fennel seeds, and 1/4 to 1/2 teaspoon red pepper flakes if using. Sauté for about 1 minute to toast spices.
  5. Step 5: Add drained chickpeas, 15-ounce can crushed tomatoes, 5 cups vegetable broth, 1/4 cup nutritional yeast, and fresh thyme leaves. Stir to combine, bring to a gentle simmer, cover, and cook for 15 minutes.
  6. Step 6: Stir in 1 cup cashew cream or canned coconut milk, gnocchi, chopped kale, and chopped fresh parsley. Cook until gnocchi are tender, about 3 to 5 minutes.
  7. Step 7: Taste and season with salt and pepper as needed. Serve hot and enjoy.

Notes

This soup is vegan and dairy-free. Swap avocado oil with olive oil if needed. Substitute kale with spinach or Swiss chard. Add cooked shredded chicken or sausage for a non-vegetarian version. Freeze before adding gnocchi to avoid mushiness. Store leftovers in an airtight container in the fridge for up to 4 days or freeze up to 3 months.