Go Back
–+ servings
Mouthwatering Sun Dried Tomato Gnocchi Soup

Mouthwatering Sun Dried Tomato Gnocchi Soup for Quick Comfort

This Mouthwatering Sun Dried Tomato Gnocchi Soup is a quick, hearty vegan dish perfect for busy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Avocado Oil Can substitute with olive oil
  • 1 medium Yellow Onion, diced Shallots can work in a pinch
  • 1 Red Bell Pepper, diced Any bell pepper variety can substitute
  • 1/4 cup Sun-Dried Tomatoes, diced Use oil-packed or rehydrate dry tomatoes
  • 6 cloves Garlic, crushed Fresh garlic is preferred
  • 1 tablespoon Tomato Paste No direct alternatives
  • 2 teaspoons Smoked Paprika Regular paprika can be a milder substitute
  • 1/2 teaspoon Fennel Seeds Consider dill if you’re out
  • 1/4 to 1/2 teaspoon Red Pepper Flakes Optional, adjust based on taste
  • 1 can (15 oz) Chickpeas, rinsed and drained Can substitute with any bean
  • 1 can (15 oz) Crushed Tomatoes Diced can replace but alters consistency
  • 5 cups Vegetable Broth Chicken broth for non-vegetarian versions
  • 1/4 cup Nutritional Yeast Omit or substitute with grated parmesan
  • 6 sprigs Fresh Thyme, leaves only Dried thyme can work in smaller amounts
For the Gnocchi and Greens
  • 1 lb Shelf-Stable Gnocchi Fresh gnocchi requires careful cooking
  • 2 cups Kale, chopped Spinach or Swiss chard are great alternatives
For Creaminess and Garnish
  • 1 cup Cashew Cream or Canned Coconut Milk Any non-dairy milk can work
  • 3 tablespoons Fresh Parsley, chopped Basil or chives can substitute

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat a large pot over medium heat. Add a splash of avocado oil and allow it to shimmer.
  2. Add the diced yellow onion and a pinch of salt. Sauté for about 5 minutes until translucent.
  3. Toss in the diced red bell pepper and sun-dried tomatoes. Sauté for an additional 2 minutes.
  4. Stir in the crushed garlic and cook until fragrant, about 1 minute.
  5. Mix in the tomato paste and let it cook for 2-3 minutes while stirring constantly.
  6. Sprinkle in the smoked paprika, fennel seeds, and red pepper flakes, sauté for another minute.
  7. Add the rinsed and drained chickpeas, coating them well and heat through for 2 minutes.
  8. Pour in the crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme. Stir well and bring to a gentle simmer.
  9. Cover the pot and let it cook for 15 minutes, allowing flavors to develop fully.
  10. Stir in the coconut milk (or cashew cream), gnocchi, chopped kale, and parsley. Cook for 5-7 minutes until the gnocchi is tender.
  11. Adjust seasoning with salt and pepper as desired before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 3000IUVitamin C: 100mgCalcium: 80mgIron: 4mg

Notes

Perfect timing for adding gnocchi is during the last 5-7 minutes to keep it tender. Always taste before serving to balance flavors.

Tried this recipe?

Let us know how it was!