Hearty Tomato-Basil Spinach Gnocchi Soup: A Comforting Bowl of Joy
There's nothing quite like a warm, inviting soup to comfort you on a chilly day. This Hearty Tomato-Basil Spinach Gnocchi Soup is more than just a meal; it’s a comforting hug in a bowl. Perfect for both family dinners and elegant appetizers, this dish combines the well-loved flavors of garden tomatoes and fragrant basil with the soft, pillowy texture of gnocchi, creating a harmonious blend of taste and texture.
Making this soup is as rewarding as it is easy. Key to this recipe is selecting ripe, juicy tomatoes to provide a fresh, tangy backdrop. When selecting spinach, opt for vivid green baby leaves for a tender bite. The interplay of the tomato-basil soup base with a good quality vegetable broth elevates the flavor profile while the dried dill adds a surprising depth of flavor. Don’t skip the process of pureeing the soup slightly, as this offers a creamy consistency that cradles the gnocchi perfectly.
Prepping ahead is a chef’s secret: halve and deseed the tomatoes to avoid excess liquid and bitterness in the soup. Coarsely chopping the spinach ensures quick wilting, adding nutrition and color with every spoonful. Be sure to use a stick blender to control the texture, maintaining that soul-warming rustic charm while still achieving a smoother base.
Ingredients
- 4 large tomatoes – provide a fresh and tangy foundation
- 4 cups fresh baby spinach leaves (4 oz) – for nutrition and vibrant color
- 1 (18.7 oz) can tomato-basil soup – enriches the flavor with basil notes
- 1 ½ cups vegetable broth (or stock) – adds depth and smoothness
- 2 tablespoons unsalted butter – imparts richness to the soup's texture
- 1 teaspoon dried dill – enhances the dish with its unique citrus flavor
- ½ teaspoon kosher salt – to balance and bring out the natural flavors
- ¼ teaspoon pepper – adds a hint of spice
- 1 (16 oz) package gnocchi – offers a pillowy, indulgent bite
Step-by-Step Instructions
- Prepare the Tomatoes and Spinach: Begin by cutting the tomatoes in half, carefully squeezing them to remove seeds, which helps prevent a watery soup. Coarsely chop both the tomatoes and spinach for a rustic texture and set the spinach aside.
- Create the Soup Base: In a large saucepan, combine the tomato-basil soup, vegetable broth, and butter. Heat on medium-high until it reaches a boil, infusing the liquids with richness from the butter.
- Cook the Tomatoes: Add the chopped tomatoes, dried dill, kosher salt, and pepper to the pot. Stir well, then bring the mixture back to a boil. Once boiling, reduce the heat to medium and cook for 12-15 minutes, stirring occasionally until the tomatoes are soft and incorporated.
- Puree the Soup: Use a stick blender to lightly puree the soup. Aim for a balance between creamy and chunky, so you retain texture while achieving a smoother consistency overall.
- Finish with Gnocchi and Spinach: Stir in the gnocchi and the prepared spinach. Allow the soup to simmer for an additional 2-3 minutes, just until the spinach wilts and the gnocchi is tender. Serve hot, relishing the comforting flavors blended together.
Tips for Troubleshooting
- Too Thick? Add a splash of vegetable broth and stir until you reach your desired consistency.
- Too Spicy? Neutralize with a splash of cream for richness or a teaspoon of sugar for balance.
- Gnocchi Sticking Together? Add them gently and stir immediately to ensure even cooking without clumping.
- Lacking Depth of Flavor? Consider adding a pinch of sugar or a squeeze of lemon juice to brighten the flavors.
Ideas for Pairing with the Recipe
- Side Dishes: Serve with a side of crusty garlic bread or a fresh arugula salad dressed with lemon vinaigrette for a refreshing contrast.
- Drinks: Pair with a light, crisp white wine like Sauvignon Blanc or try a sparkling water with a hint of lemon.
- Desserts or Garnishes: A classic tiramisu or a simple ricotta-based dessert enhances this Italian-inspired meal.
How to Store Properly
- For Refrigeration: Store in an airtight container for up to 3 days. Reheat gently over the stove.
- For Freezing: Cool the soup completely, then transfer to freezer-safe containers. Freeze for up to a month. To reheat, thaw in the refrigerator overnight and warm on the stove, adding liquid if necessary to reach the desired consistency.
FAQs
- Can I use frozen spinach? Yes, but be sure to thaw and drain it well to maintain the soup’s consistency.
- Is chicken broth an acceptable substitute for vegetable broth? Absolutely, it will add a different but equally delicious flavor dimension.
- How can I make it completely plant-based? Replace butter with plant-based butter and ensure your gnocchi is made without animal products.
- Can I use another type of pasta instead of gnocchi? Small shapes like ditalini or small shells will work, just adjust cooking times accordingly.
