Instant Pot Creamy Tomato Gnocchi Soup

Creamy Tomato Gnocchi Soup made in the Instant Pot.

This comforting soup will be the perfect meal for the cold days ahead!

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!

tomato gnocchi soup in a black bowl garnished with basil and some spoons in the background

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Hard to believe but summer is almost over. The days are getting shorter and there’s most definitely a nip in the air.

While I always find it hard to say goodbye to summer, I also can’t deny that fall is my favorite season!

The beautiful fall colors, all warm drinks and soups makes it my absolute favorite time of the year.

As the weather gets colder, I make a lot of soups in my kitchen and I almost always use my instant pot for making them.

This creamy tomato gnocchi soup is a one-pot comforting soup which is so easy to make in the IP!

I can pretty much have this throughout the year!

This Creamy Tomato Gnocchi Soup

✓ is all made in one-pot

✓ gets done in 30 minutes!

✓ great meal for the entire family

✓ super comforting on cold days

Do you guys like gnocchi? I personally love it, especially tossed with pesto, now that’s my favorite.

There are all kinds of gnocchi available in the market these days. The traditional one is of course potato gnocchi but you can even find cauliflower gnocchi at grocery stores now!

Anyway, for this recipe I have used traditional potato gnocchi and the one that is shelf stable and found in the pasta aisle at the stores.

There’s also frozen gnocchi but I haven’t tested this recipe with the frozen one. So do use shelf stable potato gnocchi for this recipe.

Here’s the one that I used!

photo of shelf stable potato gnocchi

This gnocchi soup is creamy with the addition of heavy cream and a bit of cream cheese.

If you don’t want to add cream cheese, you can totally skip it.

I also add lot of basil and Italian seasoning to flavor it up. Again, you can adjust these ingredients to taste.

This is one of those meals which you can quickly put together in your Instant Pot on busy days.

Gnocchi cooks very fast so I did cook this soup for 1 minute on high pressure with quick release. I didn’t want it to turn all gummy.

It actually retained it’s texture pretty well. The pot does take time to come to pressure since there’s a lot of liquid and that’s more than enough to cook the gnocchi.

So, don’t cook for more than 1 minute.

pair of hands holding a bowl of tomato gnocchi soup

Can you make this gnocchi soup dairy-free? Yes you could. I would skip the cream cheese and add maybe cashew cream or coconut milk in place of heavy cream. Let me know if you guys make it dairy-free and how that turns out.

If you don’t have an Instant Pot, don’t worry. You can make this soup on stove-top as well. I have included the instructions for stove-top in the recipe card below.

This soup gets super thick as it cools down. Of course it’s not thin to begin with but leftovers will get really thick.

You will need to add some water while re-heating the soup.

Here are the products used in the recipe!

Potato Gnocchi

Fire Roasted Diced Tomatoes

Vegetable Broth

Italian Seasoning

Method

1- Press the saute button on the Instant Pot. Then press the adjust button to set saute to “less”. Once it displays hot, add the olive oil.

Then add the onion, garlic and saute for 5 to 6 minutes until onion is soft and translucent.

2- Add 2 cups of vegetable stock and de-glaze the pot making sure there are no burnt bits stuck at the bottom.

3- And 2 cans of diced tomatoes. I use fire roasted tomatoes.

4- Then add the fresh basil, salt, pepper and Italian seasoning.

step by step picture collage of making tomato gnocchi soup in the instant pot

5- Add in the potato gnocchi. Don’t stir but press slightly so that gnocchi is under water.

6- Close the lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in sealing position. Quick release the pressure.

7- Open the pot and press the saute button again (press adjust to bring saute to normal). Add the remaining 1 cup vegetable stock and then the cream cheese (if using) and heavy cream.

8- Stir and let the soup simmer for 2 minutes. The cream cheese would also melt by then. You can add extra stock here if you want to thin out the soup further.

step by step picture collage of making tomato gnocchi soup in the instant pot

Transfer soup to serving bowls. Garnish with more basil and serve.

instant pot tomato gnocchi soup in a black bowl with a spoon

More Instant Pot Soups

Mediterranean Lentil Soup

Carrot Ginger Soup

Vegan Thai Curry Soup

Minestrone Soup

Vegetarian Tortilla Soup

Thai Butternut Squash Soup

 

If you’ve tried this Instant Pot Creamy Tomato Gnocchi Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

Instant Pot Creamy Tomato Gnocchi Soup

Creamy Tomato Gnocchi Soup made in the Instant Pot! This vegetable one-pot soup makes a comforting and quick meal!

tomato gnocchi soup in a black bowl garnished with basil and some spoons in the background
Course Soup
Cuisine American
Keyword tomato gnocchi soup, gnocchi soup
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 5
Calories: 323 kcal
Author: Manali
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Ingredients

  • 1.5 tablespoons olive oil, 22 ml
  • 1 medium yellow onion, chopped
  • 5-6 large garlic cloves, chopped
  • 3 cups vegetable stock, divided
  • 2 x 14.5 oz can diced tomatoes, I used fire roasted
  • 1/3 cup chopped Italian basil
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 3/4 teaspoon Italian seasoning
  • 16 oz potato gnocchi, shelf stable, the one that you find in pasta aisle in grocery store
  • 1 oz cream cheese, optional
  • 1/2 cup heavy cream

Instructions

  1. Press the saute button on the Instant Pot. Then press the adjust button to set saute to "less". Once it displays hot, add the olive oil.

  2. Then add the onion, garlic and saute for 5 to 6 minutes until onion is soft and translucent.

  3. Add 2 cups of vegetable stock and de-glaze the pot making sure there are no burnt bits stuck at the bottom. Then add 2 cans of diced tomatoes. I use fire roasted tomatoes.

  4. Then add the fresh basil, salt, pepper and Italian seasoning.

  5. Add in the potato gnocchi. Don't stir but press slightly so that gnocchi is under water.

  6. Close the lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in sealing position. Quick release the pressure.

  7. Open the pot and press the saute button again (press adjust to bring saute to normal since we set it to less before). Add the remaining 1 cup vegetable stock and then the cream cheese (if using) and heavy cream.

  8. Stir and let the soup simmer for 2 minutes. The cream cheese would also melt by then. You can add extra stock here if you want to thin out the soup further.

  9. Transfer soup to serving bowls. Garnish with more basil and serve.

Stove-top Instructions

  1. Heat a heavy bottom pan on medium heat. Once hot, add the olive oil and then add the onion and garlic. Saute for 5 to 6 minutes until onion is soft. Then add the vegetable stock (add all 3 cups) and can of diced tomatoes.

  2. Add the basil, salt, pepper, Italian seasoning and stir. Cover the pot with a lid and let it simmer for 10 to 15 minutes.

  3. Add the cream cheese (if using), heavy cream and gnocchi. Stir and let the soup simmer for 5 minutes (uncovered). Adjust consistency of soup at this point by adding more vegetable stock if needed. Serve with more basil.

Recipe Notes

  1. To make this recipe dairy-free, omit the cream cheese and use coconut milk in place of heavy cream. You can also use cashew cream. 
  2. This soup thickens as it cools. Add water while re-heating. 
Nutrition Facts
Instant Pot Creamy Tomato Gnocchi Soup
Amount Per Serving
Calories 323 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 39mg 13%
Sodium 1375mg 57%
Potassium 246mg 7%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 5g
Protein 6g 12%
Vitamin A 18.4%
Vitamin C 14%
Calcium 8.6%
Iron 24.6%
* Percent Daily Values are based on a 2000 calorie diet.

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