Vegan Tomato Gnocchi Soup
This creamy tomato gnocchi soup is packed with fresh spinach & basil for a cozy dairy-free soup ready in just 30 minutes!
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Servings: 4 large bowls
Ingredients
- 2 Tablespoons olive oil
- 2 shallots diced
- 5 cloves garlic minced
- 28 oz canned diced tomatoes
- 1 teaspoon dried parsley or dried basil
- salt & pepper to taste I use at least ½ teaspoon salt & ¼ teaspoon pepper
- 2 cups vegetable broth
- 1 cup oat milk
- 16 oz vegan gnocchi
- 3 packed cups spinach
- 1 cup chopped fresh basil
Instructions
- Start by adding the oil to a large soup pot or dutch oven. Once the oil is hot, add in the minced garlic and diced shallots and sauté over medium heat for 3-5 minutes until translucent.
- Then, add in the diced tomatoes, salt, pepper, and dried parsley and mix together.
- Once mixed, add in the vegetable broth and oat milk. Mix together and bring to a boil.
- Once boiling, add in the gnocchi, fresh spinach, and fresh basil. Mix together and cook everything for another 3-5 minutes until the gnocchi is soft and the spinach has wilted.
- Remove from the heat and serve while hot!
Notes
- If using frozen cooked gnocchi vs dried packaged gnocchi, add a few minutes of extra cooking time once the gnocchi is added.
- If using freshly cooked homemade gnocchi like my vegan gnocchi, add it in once the soup is removed from the heat as it is already fully cooked.
- Leftovers can be stored in a closed container for 3-4 days in the fridge and up to 1 month in the freezer.
Nutrition
Serving: 1g | Calories: 333kcal | Carbohydrates: 59g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1170mg | Potassium: 482mg | Fiber: 6g | Sugar: 11g | Vitamin A: 994IU | Vitamin C: 22mg | Calcium: 194mg | Iron: 7mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!