Description

This mouthwatering Sun Dried Tomato Gnocchi Soup is a cozy, plant-based meal that combines tangy sun-dried tomatoes, pillowy gnocchi, chickpeas, and kale in a creamy, flavorful broth. Ready in under 45 minutes, it’s perfect for busy weeknights and delivers rich, bistro-quality taste with minimal effort. The shelf-stable gnocchi soaks up the savory tomato broth, making each bite comforting and filling. Serve with crusty bread for a satisfying dinner that’s both nutritious and delicious.

Ingredients

Scale

For the Stew:

1 to 2 tsp avocado oil
1 medium yellow onion, diced
1 red bell pepper, diced
1/4 cup diced sun-dried tomatoes
6 cloves garlic, crushed
1 tbsp tomato paste
2 tsp smoked paprika
1/2 tsp fennel seeds
1/4 to 1/2 tsp red pepper flakes (optional)
1 can (15 oz) chickpeas, rinsed and drained
1 can (15 oz) crushed tomatoes
5 cups vegetable broth
1/4 cup nutritional yeast
6 sprigs fresh thyme, leaves only
1 package shelf-stable gnocchi (about 1 lb)
2 cups chopped kale

For the Vegan Cream:

1 cup cashew cream or canned coconut milk (see note below)

For Garnish and Finishing:

3 tbsp chopped fresh parsley
Salt and pepper, to taste

Note:

To make cashew cream: soak 3/4 cup raw cashews in hot water for 30 minutes, discard liquid, then blend with 1/4 cup water and a pinch of salt until smooth.

Instructions

Sauté the Aromatics: Heat a large pot over medium heat and add the avocado oil to warm through. Add the diced yellow onion along with a pinch of salt, and sauté until the onions have softened and become translucent, about 5 minutes.
Cook Bell Pepper and Sun-Dried Tomatoes: Add the diced red bell pepper and diced sun-dried tomatoes to the pot with the sautéed onions. Continue to sauté for 2 minutes to help the bell pepper soften.
Build the Flavor Base: Stir in the crushed garlic and cook until it becomes fragrant, about 1 minute. Then add the tomato paste and continue to cook for 2-3 minutes, stirring constantly to caramelize the paste. Sprinkle in the smoked paprika, fennel seeds, and red pepper flakes (if using), and sauté for another minute until the spices are nicely toasted.
Simmer with Chickpeas and Tomatoes: Add the rinsed and drained chickpeas and stir to coat them well in the aromatic base. Pour in the crushed tomatoes, vegetable broth, nutritional yeast, and fresh thyme leaves. Stir everything to combine, then bring the pot to a simmer. Cover and cook for 15 minutes to allow the flavors to meld together.
Finish with Gnocchi, Greens, and Cream: Stir in the vegan cream (either cashew cream or canned coconut milk), shelf-stable gnocchi, chopped kale, and chopped parsley. Allow to cook until the gnocchi is tender and cooked through, according to the gnocchi package instructions (about 5-7 minutes). Taste and adjust with salt and pepper as needed, adding extra black pepper for a bigger flavor kick if desired.

Notes

Add gnocchi only in the last 5-7 minutes of cooking to prevent mushiness.
Ensure sun-dried tomatoes are well-drained if oil-packed to avoid watery soup.
To thicken the soup after adding the cashew cream, simmer uncovered for a few minutes if needed.
Add kale at the end and cook just 2-3 minutes to keep a nice texture and avoid it becoming slimy.
Store in an airtight container in the fridge for up to 5 days; add broth when reheating as gnocchi absorbs liquid.
Freeze before adding gnocchi for best texture preservation; freeze portions up to 3 months.
Use neutral oils or vegetable broth as oil substitutes if desired.

Prep Time: 13 minutes
Cook Time: 27 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-inspired

Keywords: sun dried tomato, gnocchi, vegan soup, chickpeas, kale, creamy soup, quick dinner, plant-based, one-pot meal