Creamy Tomato Gnocchi Soup is an easy, six ingredient soup that is ready from start to finish in less than 30 minutes! The addition of potato gnocchi takes tomato soup to a whole new level.
Even though we are nearing the end of soup season, I feel like tomato soup is in its own category. It’s lighter and made with summer produce, so let’s just declare tomato soup a year-round thing, shall we?
I’m glad you agree because this Creamy Tomato Gnocchi Soup deserves a spot at your table every month of the year. This isn’t just ANY tomato soup, after all. Nope. This is luxuriously creamy but crazy easy Creamy Tomato Gnocchi Soup. This tomato soup with gnocchi has only six ingredients and minimal prep work, making it perfect for a quick weeknight dinner!
There are only six ingredients in this tomato soup with gnocchi and there are two ingredients that make it extra special.
Marinara Sauce – I could’ve used tomato sauce, tomato paste, and herbs, but that would’ve been a few extra steps that we just didn’t need. A jar of marinara adds a ton of flavor for minimal work. I would definitely recommend splurging a little with a nice jar of marinara. It might be tempting to buy the $1.50 jar but spend a few extra bucks and I promise – it’ll be worth it! Since a lot of the flavor in this soup comes from the marinara, you want it to be a good jar!
Cream Cheese – This isn’t just regular tomato soup – it’s CREAMY tomato soup! I like how using cream cheese to add creaminess to a soup also doesn’t thin it out.
Potato Gnocchi – I use shelf stable potato gnocchi in this recipe. It is usually found in the pasta aisle.
Vegetable Broth – A box of vegetable broth thins out the soup and keeps this soup vegetarian.
White Onion – an onion adds a delicious flavor to this soup.
Diced Tomatoes – more tomatoes for maximum tomato flavor in this tomato soup!
If you want proof that my boys loved this creamy tomato gnocchi soup, just visit my Instagram page, where you’ll find the cutest little picture of Soren covered in it. This was his first time eating gnocchi and it’s safe to say he loved it! He ate THREE helpings of the soup, each time holding up his plate saying “mo! mo!”
This soup is super easy to make with minimal ingredients.
Saute the Onion. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add diced white onion and cook until softened, about 5 minutes.
Add the Marinara. To the onion, add the marinara, diced tomatoes, and vegetable broth and simmer for about 5 minutes.
Add the Cream Cheese. Add the cream cheese and stir it until it has melted into the soup.
Add the Gnocchi. Add the gnocchi, cooking until the gnocchi starts to float to the top, about 5 minutes.
Serve. Serve this tomato gnocchis soup topped with some fresh basil and some Parmesan cheese if you like. Enjoy!
Fresh Tomatoes. Is it the middle of summer and you want to make this soup with fresh tomatoes? Check out my Roasted Tomato Soup recipe! You can add gnocchi to that tomato soup recipe, just like you do in this one.
Omit the Cream Cheese. If you don’t have cream cheese or don’t want it to be creamy, you can definitely just omit it! You could also use 1/4 cup of heavy cream instead to get the creamy texture.
Storage. Store leftovers in an an airtight container in the fridge for 3-4 days.
Try a Different Pasta. If you don’t like gnocchi or can’t find it, you can definitely use a different type of pasta! Orzo or elbow macaroni pasta would both work well.
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