Gnocchi Spinach Tomato Soup
My Gnocchi Spinach Tomato Soup is filled with the absolute best fresh, savory and cozy flavors of the Fall soup season and only takes about 30 minutes to make!
Can you have enough soup recipes for the cool fall season? I think not, so here is one more soup recipe that’s specifically a warm, cozy, hearty and feel-good for the book!
Quick, easy and homemade soup - Yes!
Y’all know those kinds of soups that everyone gets excited for? The kind that just the name of them makes you want to curl up on the couch and spend the evening at home? The soup that warms you up through and through all of the way to your core? Y’all know it’s soups like this one!
Or better yet, the kind of soups that you can throw together quickly after work? A soup that you can maybe simmer low and slow all day in the slow cooker? The kind of soups that have you falling back in love with fall all over again? Y’all know, soups like this one!
This soup is served up quickly which makes it perfect for a simple, quick weeknight dinner. No one really needs to know how easy it is to make!
This Gnocchi Spinach Tomato Soup gives you a vibrant, flavorful, delicious and comforting soup that is wonderful for the fall season!
Saute the shallots and garlic.
Add tomatoes and seasonings; simmer.
Add basil and spinach.
- 2 tablespoons olive oil
- 2 medium-sized shallots, chopped
- 1 tablespoon minced garlic
- ¼ cup white wine
- 2 (28 oz.) cans of whole tomatoes with juices
- 5 cups chicken broth
- 1 pkg gnocchi
- 5 oz. fresh baby spinach, rinsed and patted dry
- 6 large basil leaves, chopped
- 1 tablespoon sugar
- 2 tablespoons balsamic vinegar
- Parmesan cheese, for serving
- Heat the olive oil in a large pot over medium heat.
- Add the shallots and stir until they are very soft but not browned (about 4 minutes).
- Add garlic and cook for 1 minute.
- Pour in the white wine and allow it to simmer for 2-3 minutes until it has almost completely evaporated.
- Carefully pur in the tomatoes with the juices and the broth’ using an immersion blender, puree the tomatoes. If you don’t have an immersion blender you can use a normal blender.
- Add the gnocchi and bring the soup to a boil; reduce the heat to low and simmer for about 10 minutes.
- Add the spinach and basil leaves and stir until wilted.
- Stir in sugar and vinegar.
- Serve topped with a sprinkle of Parmesan cheese.