Sun Dried Tomato Gnocchi Soup

A Cozy Creamy Bowl of Comfort

When the temperature drops, nothing beats a steaming bowl of Sun Dried Tomato Gnocchi Soup. This creamy, flavor-packed dish is the ultimate weeknight comfort food, combining the bold tang of sun-dried tomatoes with pillowy soft gnocchi in a velvety broth. Whether you are looking for a quick dinner idea or a cozy meal to warm you up after a long day, this recipe delivers restaurant-quality flavor in under 30 minutes. Perfect for busy families who crave something homemade but need a stress-free cooking process, this recipe is guaranteed to become a household favorite. Get ready to experience the savory goodness that will have everyone asking for seconds! 🥣

⏱️ Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 servings

📝 Ingredients List

• 1 lb potato gnocchi
• 1 cup sun-dried tomatoes, chopped (drained of oil)
• 6 strips crispy turkey bacon, chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried Italian herbs
• Salt and pepper to taste

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Wooden spoon or ladle

Step-by-Step Beginner-Friendly Instructions

1. In your large soup pot, heat olive oil over medium heat. Add the turkey bacon and cook until crispy, about 5 minutes. Remove and set aside.
2. Add the diced onion to the same pot and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for 1 minute until fragrant. 👩‍🍳
3. Pour in the chicken broth and add the sun-dried tomatoes and Italian herbs. Bring to a gentle simmer.
4. Stir in the gnocchi and cook for 3-5 minutes, or until the gnocchi float to the surface.
5. Reduce heat to low and stir in the heavy cream and Parmesan cheese. Once the sauce is slightly thick and glossy, fold in the spinach until wilted.
6. Serve hot, garnished with the crispy turkey bacon bits. Enjoy! ✨

💡 Pro Tips Section

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
• Substitutions: If you prefer a lighter base, you can use half-and-half instead of heavy cream.
• Texture: Do not overcook the gnocchi, or they may become too soft.

Variations

Add roasted chicken breast or chickpeas for extra protein. For a spicy kick, add a pinch of red pepper flakes during the sautéing step.

FAQ

Can I use frozen gnocchi? Yes! Just add 1-2 minutes to the cooking time to ensure they are tender throughout.

Is this dish gluten-free? Only if you use certified gluten-free gnocchi. Always check your labels.

Sun Dried Tomato Gnocchi Soup

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• Author: Samantha Jones
• Total Time: 30
• Yield: 4 servings 1x
• Diet: Pescatarian-Friendly (if omitting turkey bacon)

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Description

Indulge in a steaming bowl of comfort with this creamy Sun-Dried Tomato Gnocchi Soup. Combining the bold, tangy flavor of sun-dried tomatoes with pillowy soft gnocchi in a rich, velvety broth, this dish is the perfect weeknight meal. Ready in under 30 minutes, it is a restaurant-quality recipe that is both hearty and stress-free. Garnished with crispy turkey bacon and fresh spinach, this soup is sure to become a new household favorite for those cozy nights in.

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Ingredients

Scale 1x2x3x

1 lb potato gnocchi
1 cup sun-dried tomatoes, chopped (drained of oil)
6 strips crispy turkey bacon, chopped
1 small yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 cups fresh baby spinach
1/2 cup grated Parmesan cheese
1 tbsp olive oil
1 tsp dried Italian herbs
Salt and pepper to taste

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Instructions

In a large soup pot, heat olive oil over medium heat.
Add the turkey bacon and cook until crispy, about 5 minutes; remove and set aside.
Add the diced onion to the same pot and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and add the sun-dried tomatoes and Italian herbs; bring to a gentle simmer.
Stir in the gnocchi and cook for 3-5 minutes, or until the gnocchi float to the surface.
Reduce heat to low and stir in the heavy cream and Parmesan cheese.
Once the sauce is slightly thick and glossy, fold in the spinach until wilted.
Serve hot, garnished with the crispy turkey bacon bits.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove. Use half-and-half for a lighter broth. Do not overcook the gnocchi to prevent them from becoming mushy. Add chickpeas or cooked chicken for extra protein.

• Prep Time: 10
• Cook Time: 20
• Category: Recipes
• Method: Stovetop
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 6g
• Sodium: 950mg
• Fat: 22g
• Saturated Fat: 11g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 65mg