Mouthwatering Sun Dried Tomato Gnocchi

This vibrant sun dried tomato gnocchi soup has become my answer to those evenings when I crave something deeply comforting yet surprisingly quick to pull together. The combination of pillowy gnocchi swimming in a rich tomato broth studded with tender chickpeas creates a bowl that feels both indulgent and nourishing. I stumbled upon this recipe during a particularly busy winter when I needed meals that could satisfy my whole family without keeping me in the kitchen for hours.

I originally created this soup on a whim using ingredients I had lingering in my pantry, and it turned into one of those happy accidents that my family now requests at least twice a month. My kids especially love hunting for the little gnocchi pillows in their bowls, and I love that they're getting greens and protein without any complaints.

Gather Your Ingredients

• Avocado oil: Provides a neutral high heat cooking base that won't overpower the other flavors. You can substitute with olive oil though I find avocado oil handles the initial sauté better without any bitter notes.
• Yellow onion: Forms the aromatic foundation of the soup. Choose onions that feel heavy for their size with tight dry skins for the best flavor and longest storage life.
• Red bell pepper: Adds natural sweetness and a pop of color. Look for peppers with firm glossy skin and no soft spots. The red variety is sweeter than green and complements the tomatoes perfectly.
• Sun dried tomatoes: These are the flavor powerhouse of the dish bringing intense umami and slight sweetness. Opt for the kind packed in oil if available as they're already tender and add richness to the broth.
• Garlic cloves: Six cloves might seem generous but they mellow beautifully as they cook and create layers of savory depth. Fresh garlic is essential here as pre-minced won't give you the same aromatic punch.
• Tomato paste: Concentrated tomato flavor that thickens the broth slightly and adds body. Look for tubes rather than cans so you can use exactly what you need and store the rest easily.
• Smoked paprika: Brings a subtle smokiness that makes the soup taste like it's been simmering for hours. Spanish smoked paprika is worth seeking out for its superior flavor.
• Fennel seeds: These tiny seeds add a gentle anise note that pairs beautifully with tomatoes. Crushing them lightly before adding releases even more flavor.
• Red pepper flakes: Optional but recommended if you enjoy a gentle background heat. Start with the smaller amount and add more to taste.
• Chickpeas: Provide hearty protein and a creamy texture when some break down during cooking. Rinse them well to remove excess sodium and any tinny taste from the can.
• Crushed tomatoes: Forms the base of your broth. San Marzano tomatoes are ideal if you can find them as they're naturally sweeter and less acidic.
• Vegetable broth: Choose a quality broth as it makes up the bulk of your soup base. I prefer low sodium versions so I can control the salt level myself.
• Nutritional yeast: Adds a subtle cheesy nutty flavor and boosts the nutrition profile. Keep it in your fridge after opening to maintain freshness.
• Fresh thyme: The earthy herbal notes complement the tomatoes perfectly. Strip the leaves by running your fingers down the stem from top to bottom.
• Shelf stable gnocchi: Look for packages in the pasta aisle rather than refrigerated section. They hold their shape better in soup and you can stock up without worrying about expiration dates.
• Kale: Adds nutrition and color. Lacinato kale is my preference for soup as it's more tender than curly varieties. Remove the tough center ribs before chopping.

How to Make It

Prepare Your Aromatics:

Begin by heating one to two teaspoons of avocado oil in a large heavy bottomed pot or Dutch oven over medium heat. Give the oil about one minute to warm until it shimmers slightly when you tilt the pan. Add your diced yellow onion and red bell pepper to the pot. Let these vegetables cook for about five to seven minutes stirring occasionally. You want the onion to turn translucent and both vegetables to soften at the edges. This initial cooking sweetens the vegetables and creates the flavor foundation for your entire soup. Don't rush this step by turning up the heat too high or the vegetables will brown before they soften properly.

Build the Flavor Base:

Add the sun dried tomatoes and crushed garlic to your softened vegetables. Stir everything together and cook for another two minutes. You'll know it's ready when you can smell the garlic becoming fragrant throughout your kitchen. The sun dried tomatoes will start to release their oils and the garlic should just barely begin to turn golden at the edges. Push the vegetables to the sides of your pot creating a clear space in the center. Add the tomato paste to this empty spot and let it cook undisturbed for about one minute. This technique called blooming caramelizes the tomato paste slightly and removes any raw tinny flavor while concentrating its natural sweetness.

Toast the Spices:

Sprinkle the smoked paprika, fennel seeds, and red pepper flakes if using directly onto the tomato paste in the center of your pot. Stir just the spices and tomato paste together for about thirty seconds. You'll notice the mixture will darken slightly and become incredibly aromatic. This step wakes up the dormant oils in your dried spices and intensifies their flavors exponentially. Now stir everything in the pot together coating all your vegetables with the spiced tomato paste mixture.

Create the Soup Base:

Pour in your rinsed chickpeas, crushed tomatoes, and vegetable broth. Stir everything together making sure to scrape up any browned bits stuck to the bottom of the pot as these add tremendous flavor. Add the nutritional yeast and fresh thyme leaves. Bring the mixture to a boil over medium high heat then immediately reduce the heat to maintain a gentle simmer. Let the soup simmer uncovered for about fifteen minutes stirring occasionally. This simmering time allows all the flavors to meld together and the broth to reduce slightly creating a richer more concentrated taste.

Add the Gnocchi:

After your soup has simmered for fifteen minutes, add the entire package of shelf stable gnocchi directly to the pot. Stir gently to submerge all the gnocchi pieces in the liquid. Continue simmering for five to seven minutes until the gnocchi float to the surface and become tender when you bite into one. The gnocchi will also release some of their starch into the broth which naturally thickens the soup and gives it a lovely silky texture. Be careful not to overcook them as they can become mushy and fall apart.

Finish with Greens:

Add your chopped kale to the pot and stir it in. The kale will seem like a lot at first but it wilts down dramatically within two to three minutes. Keep stirring gently until all the kale is wilted and tender. Taste your soup now and adjust the seasoning with salt and pepper as needed. Remember that the broth and nutritional yeast already contain some sodium so start conservatively. I usually add about half a teaspoon of salt and several grinds of black pepper but this is entirely personal preference.

Garnish and Serve:

Ladle the hot soup into bowls and top each serving with a generous sprinkle of chopped fresh parsley. The parsley adds a bright fresh note that cuts through the richness of the soup. If you've made the cashew cream, drizzle a spoonful over each bowl and swirl it in slightly for a gorgeous presentation and added creaminess.

Sun dried tomatoes are my secret weapon in this recipe and honestly in my entire cooking repertoire. I discovered years ago that keeping a jar of oil packed sun dried tomatoes in my pantry meant I was never more than thirty minutes away from a meal that tasted like I'd been cooking all day. There's something magical about how their concentrated sweetness and umami depth transform a simple vegetable broth into something that tastes rich and complex. My neighbor once asked if I'd been simmering the soup for hours when she stopped by, and I had to laugh because it had been on the stove for less than thirty minutes total.

Flavor Boosters

This recipe is wonderfully flexible: swap the kale for spinach, use white beans instead of chickpeas, or add extra herbs and a dash of red pepper flakes for more zing. Blooming tomato paste and toasting spices before adding liquids is what makes the flavors pop! For special occasions, stir in homemade cashew cream, or top with fresh basil or nutritional yeast for extra richness and complexity.

Serving Suggestions

Serve this soup as a satisfying dinner on its own or pair with warm crusty bread, garlic bread, or focaccia. For extra restaurant-style flair, drizzle with homemade or store-bought cashew cream, add a big handful of fresh greens, or top each bowl with Italian sausage or plant based sausage for extra protein. A crisp arugula salad alongside completes the meal beautifully.

Creative Twists

Try making this soup with fresh tomatoes in summer, adding asparagus and spring peas in spring, or butternut squash and sage in fall. Swap kale for spinach, collards, or chard, and use small pasta shapes instead of gnocchi for a new texture. The recipe also adapts well as a freezer meal kit – prep your veggies and spices ahead so dinner comes together fast on busy nights.

This soup brings together comfort and convenience in one bright bowl. With its deeply layered flavors and nourishing ingredients, it just might become your new weeknight favorite.

Common Questions About This Recipe

→ Can I substitute another green for kale?

Yes, you can use spinach, Swiss chard, or collard greens instead of kale for a slightly different flavor and texture.

→ What’s the best way to make the soup creamy?

Blending soaked cashews with water creates a rich cashew cream to swirl in, adding a velvety texture to the soup.

→ Do I need to cook the gnocchi separately?

No, the gnocchi can be simmered directly in the soup, absorbing flavors while becoming soft and tender.

→ Can I make this soup ahead of time?

Yes, the soup stores well in the fridge for up to three days. Add fresh greens and reheat gently before serving.

→ Which herbs complement the tomato flavor?

Fresh thyme, parsley, and even basil pair beautifully with sun dried tomatoes and bring vibrancy to the dish.