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A close-up of a rustic bowl filled with Creamy Tuscan Gnocchi, featuring spinach, sun-dried tomatoes, and fresh basil.

Dairy-Free Sun Dried Tomato Gnocchi Soup

A comforting and hearty soup featuring tender potato gnocchi, bright sun-dried tomatoes, and fresh spinach in a rich, creamy dairy-free broth. This cozy recipe is quick to prepare and perfect for a weeknight meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 medium Yellow Onion diced
  • 4 cloves Garlic minced
  • 1/2 cup Sun-Dried Tomatoes (oil-packed) drained and chopped
  • 6 cups Vegetable Broth
  • 1 14.5 oz can Canned Diced Tomatoes undrained
  • 1 tsp Italian Seasoning
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 1 17.6 oz package Shelf-Stable Potato Gnocchi
  • 1 13.5 oz can Full-Fat Coconut Milk unsweetened
  • 5 oz Fresh Spinach about 5-6 cups packed
  • 1/4 cup Fresh Basil chopped, for garnish
  • Optional Dairy-Free Parmesan for serving

Equipment

  • Large Pot or Dutch Oven
  • Cutting board
  • Sharp knife

Method
 

Prepare the Aromatics
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5-7 minutes, or until softened and translucent.
  2. Add minced garlic and chopped sun-dried tomatoes to the pot. Sauté for another 1-2 minutes until fragrant.
Simmer the Soup Base
  1. Pour in the vegetable broth and the undrained can of diced tomatoes. Stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 10 minutes to allow the flavors to meld.
Add Gnocchi and Creaminess
  1. Add the potato gnocchi to the simmering soup. Cook according to package directions (usually 2-4 minutes) until the gnocchi float to the surface and are tender.
  2. Stir in the full-fat coconut milk and fresh spinach. Continue to simmer for 2-3 minutes, or until the spinach has wilted.
Finish and Serve
  1. Remove the pot from the heat. Stir in the chopped fresh basil. Taste and adjust seasoning if necessary.
  2. Ladle the Dairy-Free Sun Dried Tomato Gnocchi Soup into bowls and serve hot. Optionally, garnish with a sprinkle of dairy-free parmesan.

Notes

For a thicker soup, you can mash a few of the cooked gnocchi against the side of the pot before adding the coconut milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The gnocchi will continue to absorb liquid, so you may need to add a splash of vegetable broth when reheating.