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Creamy Tomato Florentine Soup with Gnocchi
5 from 3 votes

Creamy Tomato Florentine Soup with Gnocchi

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 4
Course: Soup

Ingredients

  • 1 tbsp olive oil
  • ½ tbsp butter
  • ½ onion diced, medium, sweet, yellow
  • ½ tsp basil dried
  • ¼ tsp oregano dried
  • Pinch red pepper flakes or more to taste, crushed
  • 4 cloves garlic minced
  • 1 whole tomatoes 28 oz can, crushed with spoon
  • 4 cups vegetable broth chicken broth will work fine too
  • 1 ½ cup half and half
  • 12 oz. potato gnocchi uncooked
  • 2 cups spinach fresh baby
  • basil torn, handful, fresh
  • salt to taste
  • black pepper to taste

Instructions

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