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Creamy Tomato Florentine Soup with Gnocchi

Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Soup
Servings: 4
Author: Pam - For the Love of Cooking


  • 1 tbsp olive oil
  • 1/2 tbsp butter
  • 1/2 medium sweet yellow onion diced
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • Pinch crushed red pepper flakes or more to taste
  • 4 cloves garlic minced
  • 1 28 oz can whole tomatoes, crushed with spoon
  • 4 cups vegetable broth chicken broth will work fine too
  • 1 1/2 cup of half and half
  • 12 oz. uncooked potato gnocchi
  • 2 cups fresh baby spinach
  • Handful fresh basil torn
  • Salt & pepper to taste


  • Heat the olive oil in a large heavy bottomed soup pot or Dutch oven over medium heat.
  • Add the onion, dried basil, dried oregano, and crushed red pepper flakes, to taste.; mix well and cook, stirring occasionally, for 3-4 minutes.
  • Add the garlic then cook, stirring constantly, for 1 minute.
  • Slowly add the vegetable (or chicken) broth and the canned tomatoes.
  • Stir, crushing the tomatoes with the back of your spoon, until well combined.
  • Reduce heat to medium low, cover with a lid and cook, stirring occasionally, for 30-45 minutes, or until the veggies are very tender.
  • Puree the soup with a handheld immersion blender (or regular blender) until creamy and smooth.
  • Add the heavy creamy and gnocchi and cook for 8 minutes.
  • Add the spinach and cook for another 3 minutes, or until the gnocchi are cooked through.
  • Taste and season with sea salt and freshly cracked pepper, to taste.
  • Ladle into bowls and serve with freshly chopped basil and freshly grated Parmesan cheese. Enjoy.