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–+ servings
Fennel tomato gnocchi soup with kale in a bowl with a spoon.

Fennel Tomato Gnocchi Soup Recipe

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!
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 fennel bulb sliced
  • 1 yellow onion sliced
  • 2 cloves of garlic sliced
  • 1 can 28 oz whole plum tomatoes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Pinch of chili flakes
  • Spring fresh basil
  • 1 16 oz package gnocchi
  • 2 cups of kale chopped
  • Parmesan cheese for serving

Method
 

  1. 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.
  2. 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.
  3. Use an immersion blender to lightly blend the soup.
  4. Add the gnocchi directly to the simmering soup and cook according to package instructions (typically 2–3 minutes, until they float).
  5. Stir in the chopped kale and cook for another 2 minutes until wilted.
  6. Remove the basil sprig and ladle the soup into bowls.
  7. Top with grated Parmesan cheese and extra olive oil if desired.

Notes

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.

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