Slow Cooker Tomato Gnocchi Soup
Warm up with this hearty tomato gnocchi soup, a comforting one-pot meal packed with vibrant vegetables, fragrant herbs, and soft potato gnocchi, all simmered in a rich homemade tomato broth. Finished with crispy buttery breadcrumbs, parmesan, and fresh basil, this soup is the ultimate cozy dish for chilly days.
Slow Cooker Tomato Gnocchi Soup
3
servings10
minutes4
hours255
kcalIngredients
For the Soup
1 lb ground Italian sausage
½ onion, diced
3 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
28 oz canned crushed tomatoes
6 oz tomato paste
3 cups chicken broth
3 cups kale, chopped
1 tablespoon Italian seasoning
17.5 oz package potato gnocchi
½ cup grated parmesan cheese
For the Breadcrumb Topping
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1 cup breadcrumbs
½ teaspoon garlic powder
½ teaspoon kosher salt (adjust to taste)
Fresh basil, for garnish
Directions
- In a skillet over medium heat, drizzle 1 tablespoon olive oil and cook the ground Italian sausage for 2–3 minutes. Season with salt and pepper. Add diced onion and cook until the sausage is browned and onions are soft, about 8–10 minutes.
- Transfer the sausage and onion mixture to a slow cooker. Stir in minced garlic, fresh thyme, rosemary, and Italian seasoning. Cook for 1–2 minutes until fragrant.
- Add tomato paste, crushed tomatoes, and chicken broth to the slow cooker. Stir well, cover, and cook on LOW for 4 hours.
- Add chopped kale to the slow cooker and cook for an additional 20 minutes until softened. Stir in the gnocchi and cook for another 10–15 minutes until tender. Remove from heat, stir in grated parmesan, and adjust seasoning with salt and pepper to taste.
- For the breadcrumb topping, heat 2 tablespoons olive oil in a skillet over medium-high heat. Reduce to medium-low, add minced garlic, rosemary, parsley, breadcrumbs, salt, and pepper. Toss until breadcrumbs are golden and toasted, then season with garlic powder.
- Serve the soup topped with toasted breadcrumbs, extra parmesan, and fresh basil.
Recipe Notes
- For a vegetarian version, substitute Italian sausage with plant-based sausage or extra vegetables like zucchini or mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the gnocchi.
- The breadcrumb topping can be prepared in advance and stored in an airtight container for up to a week.
Cuisine: American
Category: Lunch, Dinner
Method: Slow Cooker
Main Ingredient: Tomatoes
This slow cooker tomato gnocchi soup is a soul-warming dish that’s perfect for cozy nights or casual gatherings with loved ones!
