This recipe is the creamiest, coziest tomato gnocchi soup you can imagine! Filled with pillowy potato gnocchi and Parmesan, it’s the stuff dreams are made of.
This Tomato Basil Gnocchi Soup recipe was created in partnership with DeLallo. All opinions are our own.
Food is all about vibe, and this recipe channels all those cozy, comforting, and warm feelings! This tomato basil gnocchi soup is tangy and bright, filled with chewy gnocchi pillows and topped with Parmesan cheese. It’s a tribute to our time in Pittsburgh at the headquarters of DeLallo, a family business that makes Italian specialty foods. And our visit was just that: cozy, comforting, and warm! Alex and I got to go behind the scenes at DeLallo and learn more about what they do: read below about our trip and what inspired this tomato basil gnocchi soup recipe!
The “stone house” where we stayed
Behind the scenes at DeLallo
What’s the one thing you want people to know about DeLallo? Alex asked. We were all sitting around the kitchen table at the “stone house”, a charming 1924 home on the property behind the original DeLallo store outside of Pittsburgh, Pennsylvania. The table was filled with this massive charcuterie board: meats, cheeses, bruschetta, artichokes, and olives, olives, olives. It was truly one of the grandest displays we’d ever seen.
Well…we’re obsessed with quality. And dialed into our passion. said Anthony, grandson of the owner George DeLallo. DeLallo is not about making the most of the most popular thing. They’re about super high quality Italian foods. George founded DeLallo back in 1950 to start importing Italian foods to the many Italian immigrants in the Pittsburgh area. Their growth as a company has been gradual and sustainable, and today they’re nationwide! Pasta, tomatoes, pesto, meats and cheeses, olives and antipasti, bruschetta, artichokes, Italian cookies—they do it all.
That passion and obsession with really good food is just what endeared us to DeLallo over the short time we were there. With a group of fantastic bloggers (Erin, Liz, Jessica, Becky, and Alexa), we got to tour their olive packing plant and meet Al, who showed us the obsessive measures they take to marinate and pack the olives for olive bars. Fun fact: Did you know DeLallo olives are in a large portion of the grocery olive bars in the US? DeLallo imports half of the Kalamata olives produced in Greece every year!
Olive bar at the original DeLallo store!
And finally, we learned to make homemade gnocchi—which is what inspired this gnocchi soup recipe! Gnocchi is homemade pasta pillows made with potatoes. These homemade gnocchi were incredible doughy pillows: we ate them in several different ways for lunch. But our favorite way was in a pureed pumpkin gnocchi soup. Keep reading for our gnocchi soup recipe!
Rolling gnocchi (with Erin from Well Plated)!
Gnocchi ready to be boiled!
How to make gnocchi soup
This tomato basil gnocchi soup is easy to make and incredibly cozy and delicious. The concept of this gnocchi soup is to boil the gnocchi in the soup in the last few minutes of simmering—you don’t have to cook the gnocchi separately! The secret to the creamy tomato basil base is after sauteing onion and garlic, deglaze the pan with white wine vinegar. The tangy vinegar brings out the brightness in the tomatoes: here we’ve used DeLallo’s canned petite diced San Marzano-style tomatoes. We’ve paired the tomatoes with fresh basil, which brings a delightful savory undertone. While it’s not in season anymore, it’s relatively easy to find fresh basil in the supermarket (and it’s readily available at our winter farmer’s markets here in Indy).
For the gnocchi in this gnocchi soup, we’ve used DeLallo’s packaged mini gnocchi, which are the perfect size for soup! However, if you can’t find mini gnocchi you can use standard gnocchi. DeLallo’s gnocchi are vegan, which makes them perfect for this vegan soup! If you’re not vegan, adding grated Parmesan is a must: but it’s not required because the flavor is that good. This comfy, cozy gnocchi soup was the perfect thing for a gray day: we hope that you love it too!
Looking for soup recipes?
This gnocchi soup is one of our new favorite soup recipes! Here are a few more popular soup recipes on A Couple Cooks:
- Moroccan Spiced Cauliflower Soup
- Creamy Red Lentil Soup
- Classic Vegetarian Chili
- Creamy Vegan Tomato Soup with Stars
- Vegan Sweet Potato Soup with Harissa
This recipe is…
This gnocchi soup recipe is vegetarian, vegan, plant based, and refined sugar free. For vegan and plant based, omit the Parmesan. For gluten free, use Gluten Free Gnocchi.
This recipe is the creamiest, coziest tomato gnocchi soup you can imagine! Filled with pillowy potato gnocchi and topped with Parmesan, it’s the stuff dreams are made of.
- 1 large yellow onion (1 1/2 cup diced)
- 4 cloves garlic
- 1/2 cup basil leaves, chopped, plus additional for garnish
- 2 tablespoons olive oil
- 1 pinch red pepper flakes
- 1/4 cup white wine vinegar
- 28-ounce can DeLallo San Marzano Style Petite Diced Tomatoes
- 1 quart vegetable broth
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 16-ounce package DeLallo Mini Potato Gnocchi (or standard gnocchi; for gluten free use DeLallo’s gluten free gnocchi)
- Parmesan cheese, to garnish (if desired, omit for vegan)
Chop the onion. Mince the garlic. Chop the basil leaves.
In a medium pot, heat the olive oil over medium heat. Add the onion and sauté for about 4 to 5 minutes, until translucent. Add the garlic and red pepper flakes; sauté 1 minute until fragrant. Add the white wine vinegar and saute until evaporated.
Add the basil, canned tomatoes and their liquid, broth, kosher salt, and black pepper. Bring to a boil, then reduce heat and simmer 15 minutes. When done, remove from the heat and use an immersion blender to puree the soup until creamy.*
Return to a simmer over medium heat. Add the gnocchi and cook for 3 to 4 minutes until they float, stirring occasionally so they don’t stick together or to the bottom.
Serve in bowls, allowing them to cool a few minutes until warm (soup tastes best warm, not pipping hot). Serve with chopped basil and Parmesan cheese (if desired; not required).
*For a creamy variation, add 1/2 cup Greek yogurt during the blending stage!
Keywords: Soup, Vegetarian Soup, Gluten Free, Vegetarian, Italian Soup, Gnocchi, Gnocchi Soup,
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.