Instant Pot Creamy Tomato Gnocchi Soup
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My family has a soft spot for potato gnocchi, so I’m always on the lookout for new and exciting ways to incorporate it into our meals. My latest find is this Instant Pot Creamy Tomato Gnocchi Soup, and it’s quickly become a household favorite. The soup has a rich, velvety tomato base with tender bits of tomato and sautéed onion, complemented by pillowy gnocchi. Fresh basil adds a delightful herby note that elevates the overall flavor, making every spoonful a comforting and satisfying experience.
What makes this recipe even better is how quick and easy it is to prepare. The initial step of sautéing onion and garlic is straightforward and takes just 5 minutes. Once that’s done, the magic of the Instant Pot does the rest—cooking the soup in just 1 minute under pressure. After that, you simply stir in cream cheese, letting it melt into the broth for a luscious, creamy finish. In less time than it takes to decide what to order for takeout, you can have this flavorful soup ready to serve.
This creamy tomato soup recipe is perfect for busy weeknights when you need something warm and homemade but don’t want to spend hours in the kitchen. It’s fast, it’s flavorful, and it’s a wonderful way to enjoy the deliciousness of gnocchi in a new way. Whether you’re a longtime gnocchi lover or looking to try something new, this soup is sure to impress.
Ingredients for Instant Pot Creamy Tomato Gnocchi Soup
- OLIVE OIL
- ONION
- GARLIC CLOVES
- CHICKEN BROTH (OR VEGETABLE BROTH)
- DICED TOMATOES
- BASIL
- SALT
- PEPPER
- ITALIAN SEASONING
- POTATO GNOCCHI
- CREAM CHEESE
- HEAVY CREAM
Instructions for Instant Pot Creamy Tomato Gnocchi Soup
To make this cozy and flavorful soup, start by turning your Instant Pot to sauté mode. Once it displays ‘hot,’ add a drizzle of olive oil. Toss in the diced onion and sauté for 5–6 minutes until it becomes soft and translucent. Add the minced garlic and cook for about 30 seconds until fragrant.
Next, pour in 2 cups of chicken broth (or veggie broth) and deglaze the bottom of the pot, ensuring you scrape up any browned bits stuck to the bottom. This step enhances the flavor while preventing the dreaded burn warning. Stir in the diced tomatoes, fresh basil, salt, pepper, and a dash of Italian seasoning for that perfect savory aroma. Add the potato gnocchi, but resist the urge to stir—simply press the gnocchi down gently so it’s submerged in the liquid.
Secure the lid and set the Instant Pot to cook on high pressure for 1 minute, ensuring the pressure valve is in the sealing position. Once the timer goes off, perform a quick release to release the pressure. Carefully open the lid and switch back to sauté mode.
Pour in the remaining 1 cup of chicken broth, along with the cream cheese and heavy cream. Stir gently as the soup simmers for about 2 minutes, allowing the cream cheese to fully melt and create a rich, velvety texture. Once ready, ladle the soup into serving bowls and garnish with fresh basil or parmesan cheese for a final touch. This recipe serves 5 and is sure to warm hearts and stomachs alike.
Frequently Asked Questions
What if I don’t have fresh basil?
No problem! You can use dried basil instead—just reduce the amount to about 1 teaspoon since dried herbs are more concentrated.
Can I add vegetables to this soup?
Definitely! Spinach, kale, or even diced zucchini would make great additions. Add them during the sauté step at the end for a quick cook.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.
Can I make this soup ahead of time?
Yes, this soup can be made ahead. The flavors deepen as it sits, but the gnocchi may absorb some liquid. Add a bit of extra broth when reheating to adjust the consistency.
Can I freeze this soup?
While you can freeze it, the texture of the gnocchi and cream may change slightly upon thawing. If you plan to freeze, consider adding the cream cheese, cream, and gnocchi after reheating.
What can I serve with this soup?
A side of crusty bread or a fresh green salad pairs wonderfully with this hearty soup.
For more recipes like this, try:
- Ground Beef Gnocchi
- Creamy Sun-dried Tomato Basil Gnocchi
- Crock Pot Chicken and Gnocchi Soup
- Instant Pot Creamy Tomato Basil Soup
Instant Pot Creamy Tomato Gnocchi Soup
Real Mom Kitchen
Equipment
Ingredients
- 1½ Tbsp olive oil
- 1 small onion chopped
- 5-6 large garlic cloves chopped
- 3 cups chicken broth divided
- 29 oz diced tomatoes two 14.5 oz cans
- ⅓ cup chopped fresh basil
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp sugar
- ¾ tsp Italian seasoning
- 16 oz potato gnocchi on the pasta aisle in grocery store
- 2 oz cream cheese
- ½ cup heavy cream
Instructions
- Turn the Instant Pot on to saute mode. Once it displays hot, add the olive oil.
- Add the onion and saute for 5 to 6 minutes until onion is translucent. Add in the garlic and saute for 30 seconds.
- Add in 2 cups of the broth and de-glaze the pot making sure there are no burnt bits stuck at the bottom. Then add in the diced tomatoes, fresh basil, salt, pepper and Italian seasoning.
- Add in the potato gnocchi. Don’t stir but press the gnocchi down so it is under water.
- Secure lid. Cook on high pressure for 1 minute, making sure the pressure valve in sealing position. Once done use the quick release the pressure.
- Open the pot and turn on the saute mode. Add the remaining 1 cup of broth, cream cheese, and heavy cream.
- Stir and let the soup simmer for 2 minutes. The cream cheese should melt by then.
- Transfer soup to serving bowls. Garnish with more basil and serve. Serves 5.
Nutrition
This recipe is adapted from Cook with Manali.
