Get ready to warm up with a bowl of Tomato Basil Gnocchi Soup! This one-pot recipe is quick, easy, and bursting with flavor. Picture soft gnocchi swimming in a rich, creamy broth filled with fresh spinach and the bright taste of tomatoes and basil. Perfect for busy nights or cold days, you’ll love how simple it is to make! Let me show you how to create this tasty dish step by step.
Ingredients
Essential Ingredients for Tomato Basil Gnocchi Soup
To make this soup, gather these key ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 garlic cloves, minced
– 4 cups vegetable broth
– 1 can (14 oz) crushed tomatoes
– 2 cups fresh spinach, chopped
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 1 package (16 oz) potato gnocchi
– 1 cup heavy cream or coconut cream
Each ingredient plays a big part in the flavor. Olive oil adds richness, while onion and garlic give a sweet base. The vegetable broth brings warmth, and crushed tomatoes add a tangy depth. Fresh spinach adds color and nutrition, making the soup feel fresh and light. The dried oregano and basil enhance the Italian flavors we crave. Gnocchi adds a tender bite, and cream gives a smooth finish.
Optional Toppings and Garnishes
You can enhance your soup with these toppings:
– Fresh basil leaves
– Grated Parmesan cheese
Fresh basil leaves add a bright note and a lovely aroma. Grated Parmesan cheese offers a salty, nutty flavor that pairs well with the soup. These simple touches can make a big difference in your dish. They add flavor and visual appeal, making each bowl look and taste gourmet.
Step-by-Step Instructions
Preparing the Base
To start, I heat the olive oil in a large pot over medium heat. Once hot, I add the diced onion. I sauté it for about 3-4 minutes until it becomes soft and clear. Next, I stir in the minced garlic and cook it for one more minute. This step adds a nice, fragrant touch.
After the onion and garlic are ready, I pour in the vegetable broth and crushed tomatoes. I mix them well to combine. This base sets the stage for the soup’s rich flavor.
Cooking the Soup
Now, I add the chopped spinach, dried oregano, and dried basil to the pot. I sprinkle in some salt and pepper, too. I bring this mixture to a gentle boil. Once it’s boiling, I add the potato gnocchi. I reduce the heat to a simmer and let it cook for 2-3 minutes. I watch for the gnocchi to float to the top. When they do, it means they are cooked.
Finishing Touches
Once the gnocchi are ready, I stir in the heavy cream. For a dairy-free option, I use coconut cream instead. This makes the soup nice and thick. I then taste the soup and adjust the seasoning. A little more salt or pepper can really make a difference.
Finally, I remove the pot from the heat and let it sit for 5 minutes. This waiting time helps all the flavors mix perfectly. When ready to serve, I garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.
Tips & Tricks
Perfecting Your Soup
To get the best texture in your soup, use fresh ingredients. Fresh spinach adds a nice crunch. Cook your gnocchi just right. When they float, they are ready. This means they cooked enough and are soft. Don’t let them cook too long; they can turn mushy.
For seasoning, taste as you go. Start with salt and pepper. Add a little at a time, so you don’t overdo it. The crushed tomatoes give a great base. You can also add more dried oregano or basil for a richer flavor. Fresh basil at the end boosts the taste too.
Quick Cooking Suggestions
When you’re short on time, prep ahead. Chop your onion and garlic the night before. Store them in the fridge. You can also measure your broth and tomatoes in advance. This saves time when you cook.
For busy weeknights, this soup is a lifesaver. It cooks fast, in just 25 minutes. You can make it in one pot, which means less cleanup. If you need more protein, add cooked chicken or beans. They heat up fast and make the soup even heartier.
Variations
Dietary Adaptations
Dairy-free options
For a creamy, dairy-free soup, use coconut cream instead of heavy cream. This gives the soup a rich texture and a hint of sweetness. Coconut cream adds great flavor and works well with the tomatoes. You still get that comforting feel without dairy.
Gluten-free adjustments
To make this soup gluten-free, choose gluten-free potato gnocchi. Many brands offer gluten-free options made with rice or corn flour. This way, everyone can enjoy a warm bowl of soup without worry. Just check the packaging to ensure it fits your needs.
Flavor Enhancements
Adding protein
Want to make your soup heartier? You can add cooked chicken or shrimp. Simply sauté them before adding to the soup. Chicken adds a nice texture, while shrimp cooks quickly and gives a seafood twist. You can also use cooked sausage for a spicy kick!
Spice it up with red pepper flakes
If you like heat, sprinkle in some red pepper flakes. Just a pinch can make a big difference! It adds warmth and depth to the soup. Adjust the amount based on your spice level preference. This small step makes the soup even more delightful!
Storage Info
Storing Leftovers
To keep your Tomato Basil Gnocchi Soup fresh, store it in the fridge. Use an airtight container. This keeps the flavors locked in. The soup stays good for about 3 to 4 days.
For longer storage, you can freeze the soup. However, do not add the cream before freezing. Cream can separate when frozen. Instead, freeze the soup base, and add cream when you reheat. Use freezer-safe containers and leave some space for expansion. The soup can last up to 3 months in the freezer.
Reheating Instructions
When you are ready to enjoy your leftovers, reheat slowly on the stove. Use medium heat and stir often. This helps the soup warm evenly.
To avoid separation of the cream, add it towards the end of reheating. Heat the soup until it’s hot but not boiling. If you see any bits of cream separating, stir gently to combine. This keeps your soup smooth and creamy. Enjoy your delightful soup just like the first time!
FAQs
Can I use different types of gnocchi?
Yes, you can use different types of gnocchi. If you want a twist, try butternut squash or spinach gnocchi. These add a new flavor and color to your soup. If you can’t find gnocchi, you can use small pasta like orecchiette or mini shells. These options work well too and will soak up the soup’s taste.
How long can I store this soup?
You can store this soup in the fridge for about three days. Make sure to put it in an airtight container. If you want to keep it longer, freeze it. In the freezer, this soup can last for up to three months. Just remember to thaw it in the fridge before reheating.
Can I make this soup in advance?
Yes, you can make this soup in advance. It tastes even better after the flavors meld together. To meal prep, cook the soup and let it cool. Then, store it in the fridge or freezer. Just keep the gnocchi separate if you plan to freeze it. Add the gnocchi just before serving to keep it soft and fluffy.
To sum up, this post covered how to make a tasty Tomato Basil Gnocchi Soup. We talked about the key ingredients like olive oil, onions, and gnocchi. I shared step-by-step instructions to kill any confusion. You learned tips to perfect your soup and variations for special diets.
In the end, this soup is easy to make and enjoyable. Keep it in your recipe box for cold days or busy nights. Happy cooking!
