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Creamy Tomato Florentine Soup with Gnocchi

Creamy Tomato Florentine Soup with Gnocchi

Cold, rainy, and busy days usually have me making a big pot of soup for dinner. Yesterday was one of those days, so I made a batch of this creamy tomato florentine soup with gnocchi. Not only does this soup take very little effort, but it also tastes amazing! My whole family thought it was wonderful and my son couldn’t get enough of the gnocchi. This soup was warm, delicious, and comforting – just what we all needed!

Creamy Tomato Florentine Soup with Gnocchi

How to Make Creamy Tomato Florentine Soup with Gnocchi

Heat the olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the onion, dried basil, dried oregano, and crushed red pepper flakes, to taste; mix well and cook, stirring occasionally, for 3-4 minutes. Add the garlic then cook, stirring constantly, for 1 minute. Slowly add the vegetable (or chicken) broth and the canned tomatoes. Stir, crushing the tomatoes with the back of your spoon, until well combined. Reduce heat to medium-low, cover with a lid, and cook, stirring occasionally, for 30-45 minutes, or until the veggies are very tender.

Puree the soup with a handheld immersion blender (or regular blender) until creamy and smooth. Add the heavy cream and gnocchi and cook for 8 minutes. Add the spinach and cook for another 3 minutes, or until the gnocchi are cooked through. Taste and season with sea salt and freshly cracked pepper, to taste.

Ladle into bowls and serve with freshly chopped basil and freshly grated Parmesan cheese. Enjoy.

Creamy Tomato Florentine Soup with Gnocchi

Creamy Tomato Florentine Soup with Gnocchi

Creamy Tomato Florentine Soup with Gnocchi

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Soup
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 1 tbsp olive oil
  • 1/2 tbsp butter
  • 1/2 medium sweet yellow onion diced
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • Pinch crushed red pepper flakes or more to taste
  • 4 cloves garlic minced
  • 1 28 oz can whole tomatoes, crushed with a spoon
  • 4 cups vegetable broth chicken broth will work fine too
  • 1 1/2 cup of half and half
  • 12 oz. uncooked potato gnocchi
  • 2 cups fresh baby spinach
  • Handful fresh basil torn
  • Salt & pepper to taste

Instructions

  • Heat the olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat.
  • Add the onion, dried basil, dried oregano, and crushed red pepper flakes, to taste.; mix well and cook, stirring occasionally, for 3-4 minutes.
  • Add the garlic then cook, stirring constantly, for 1 minute.
  • Slowly add the vegetable (or chicken) broth and the canned tomatoes.
  • Stir, crushing the tomatoes with the back of your spoon, until well combined.
  • Reduce heat to medium-low, cover with a lid, and cook, stirring occasionally, for 30-45 minutes, or until the veggies are very tender.
  • Puree the soup with a handheld immersion blender (or regular blender) until creamy and smooth.
  • Add the heavy cream and gnocchi and cook for 8 minutes.
  • Add the spinach and cook for another 3 minutes, or until the gnocchi are cooked through.
  • Taste and season with sea salt and freshly cracked pepper, to taste.
  • Ladle into bowls and serve with freshly chopped basil and freshly grated Parmesan cheese. Enjoy.
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7 Comments

  1. It’s definitely soup weather, and we can use all the recipes we can get! This looks wonderful -loaded with flavor. Neat dish — thanks.

  2. I love tomato soup, but tomato soup with gnocchi sounds like a dream come true!!

  3. Yes, please! I’ve made the Olive Garden Gnocchi soup and it is fantastic but has like a million calories per spoonful 😉

  4. This soup is so yummi and comforting. I used diced tomatoes instead of whole and I added a can of tomato sauce. I didn’t puree it because I was too lazy to transfer it to the blender, lol. It turned out to be very delicious.