Fennel Tomato Gnocchi Soup
Cozy, hearty, and full of flavor—this Fennel Tomato Gnocchi Soup is the perfect comfort food. With tender gnocchi, a rich tomato base, and plenty of veggies, it comes together easily in one pot and makes any evening feel just a little more special!
Why We Love This Fennel Tomato Gnocchi Soup Recipe
This fennel tomato gnocchi soup is a beautiful blend of bold flavors and textures. The fennel adds a subtle sweetness and a gentle hint of anise, pairing perfectly with the acidity of the tomatoes. The tender gnocchi makes it perfectly filling, while kale adds a fresh, earthy bite for added nutrition. Plus, it’s a one-pot recipe, so cleanup is a total breeze!
Whether you’re making it as a simple vegetarian dinner or a cozy starter, it’s a crowd-pleaser that tastes even better the next day.
Ingredients You Need
- Fennel Bulb: Adds a slight sweetness and subtle anise flavor that makes this soup unique.
- Onion: Brings savory depth and sweetness when sautéed.
- Garlic: For a deep, savory flavor.
- Canned Whole Tomatoes: The base of the soup that makes it rich, tangy, and perfect for blending.
- Olive Oil: For sautéing the vegetables and adding a layer of richness.
- Salt & Pepper: To taste.
- Red Pepper Flakes: For just a touch of spice!
- Fresh Basil: Infuses the soup with fresh, herbal notes.
- Gnocchi: Soft, pillowy, and cooks right in the soup! I used mini potato gnocchi, but regular will work as well. You can use frozen gnocchi, if you have that on hand!
- Kale: For a boost of greens and texture.
- Parmesan Cheese: For serving!
How to Make Fennel Tomato Gnocchi Soup
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add sliced fennel and onion, cooking for about 5–7 minutes until softened. Stir in the sliced garlic and cook for another 30 seconds until fragrant.
- Add Tomatoes & Season: Pour in the canned whole plum tomatoes, breaking them apart with a spoon. Rinse the tomato can with 1/2 cup water and add it to the pot to get all the tomato flavor. Season with salt, black pepper, and chili flakes. Add the basil sprig and bring the soup to a simmer. Cover and let cook for 15 minutes, stirring occasionally.
- Blend: Use an immersion blender to lightly blend the soup.
- Add Gnocchi: Add the gnocchi directly to the simmering soup and cook according to package instructions (typically 2–3 minutes, until they float).
- Stir in Kale: Stir in the chopped kale and cook for another 2 minutes until wilted.
- Serve & Enjoy: Remove the basil sprig and ladle the soup into bowls. Top with grated Parmesan cheese and extra olive oil if desired.
Tips for Success
- Slice the fennel thinly. Thinner slices will soften faster and blend seamlessly into the soup, enhancing the flavor without being overpowering.
- Use an immersion blender sparingly. You just want to partially blend the soup to retain some texture—don’t overdo it or you’ll lose any texture from the fennel and onion!
- Don’t overcook the gnocchi. Gnocchi only needs a few minutes to cook. Once it floats, it’s done—any longer and it can get mushy.
Serving Suggestions
Serve this easy fennel soup with a thick slice of crusty bread or garlic toast for dipping. A fresh green salad with lemon vinaigrette on the side makes it a light but complete meal. For a heartier option, add a fried or poached egg on top of each bowl, or stir in some cooked Italian sausage!
Frequently Asked Questions
If you don’t have fennel, try using celery for a similar crunch, though the flavor will be milder. A touch of ground fennel seed can also mimic the taste.
Yes! Let the soup cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. The gnocchi may be extra soft after thawing and reheating, but it will still be delicious!
Absolutely! Stir in baby spinach at the end and cook just until wilted, which will take about 30 seconds.
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much.
More Recipes to Try
- Creamy Barilotti with Bacon and Peas
- Chicken Orzo Yogurt Soup
- Mushroom Soup with Acini di Pepe
- Gnocchi Au Poivre
- Creamy Pancetta Cauliflower Pasta
Fennel Tomato Gnocchi Soup Recipe
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add sliced fennel and onion, cooking for about 5–7 minutes until softened. Stir in the sliced garlic and cook for another 30 seconds until fragrant.
- Pour in the canned whole plum tomatoes, breaking them apart with a spoon. Rinse the tomato can with 1/2 cup water and add it to the pot to get all the tomato flavor. Season with salt, black pepper, and chili flakes. Add the basil sprig and bring the soup to a simmer. Cover and let cook for 15 minutes, stirring occasionally.
- Use an immersion blender to lightly blend the soup.
- Add the gnocchi directly to the simmering soup and cook according to package instructions (typically 2–3 minutes, until they float).
- Stir in the chopped kale and cook for another 2 minutes until wilted.
- Remove the basil sprig and ladle the soup into bowls.
- Top with grated Parmesan cheese and extra olive oil if desired.