Instant Pot tomato soup with gnocchi is a delicious homemade creamy tomato soup dotted with pillowy Italian potato dumplings. This rich soup is effortless thanks to the pressure cooker.
I love the pressure cooker so much for making soups.
It turns a recipe that would take a lot of time and effort into something I can prep in 5 short minutes.
This Instant Pot tomato soup with gnocchi is an easy recipe that comes together with that short prep.
That means I can get a homemade, hearty meal on the table even on my busiest days.
Ingredients
To make this you’ll need:
- Butter– To saute the onion in
- Onion– A sweet onion peeled and diced
- Garlic– Minced
- Broth– The recipe calls for chicken broth but you could use vegetable broth instead
- Canned tomatoes– The stewed kind. Give them a quick chop.
- Tomato sauce– Your favorite kind
- Seasoning– Italian seasoning, chopped basil, oregano, brown sugar, garlic salt, and seasoned pepper
- Heavy cream– Don’t substitute a lower fat dairy!
- Gnocchi– The kind you find with the fresh pasta near the deli items not the kind from the pasta aisle or frozen foods.
- Parmesan cheese– For serving
How to Make
This Instant Pot tomato soup with gnocchi is easy to make!
To do it, turn the Instant Pot on saute mode and melt the butter in the inner liner of the pot.
When it melts, saute the onion in the melted butter until it is golden brown.
Turn off the saute setting, and stir the minced garlic into the hot pot with the onion.
Let it sit for 5 minutes.
The garlic will cook as the Instant Pot cools.
Add the chicken broth to the pot and let the onion and garlic sit for a couple of minutes in the broth.
Stir the pot, and scrape the bottom of the pot with a sturdy spoon to loosen any bits stuck on the bottom of the pot.
Then stir in the chopped stewed tomatoes, tomato sauce, Italian seasoning, basil, oregano, brown sugar, garlic salt, and seasoned pepper.
Secure the lid on the Instant Pot, and make sure the pressure valve is set to ‘SEALING’.
Press the soup button, and let the Instant Pot cook the soup.
When the Pot beeps and turns off, do a quick release and carefully, turn the pressure valve from ‘SEALING’ to ‘VENTING.’
Carefully open the lid to the Instant pot.
Stir in the heavy cream and gnocchi.
Let it cook for 2-3 minutes.
Ladle the hot soup into bowls, and sprinkle generously with Parmesan cheese.
Serve with your favorite croutons, bread or crackers.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave until warm.
Tips and Tricks
- Make sure you use the fresh gnocchi and not the dried or frozen gnocchi. The quality isn’t as good.
- Don’t add the cheese or cream while the Pot is on. You really shouldn’t pressure cook it in this recipe as the cream will separate.
- Give the soup a taste before serving and add any extra seasoning as needed.
Other Instant Pot Soup Recipes
Instant Pot tomato soup with gnocchi is a cozy favorite. Make it and enjoy!
Looking for other Instant Pot soup recipes?
Try these:
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Instant Pot Tomato Soup With Gnocchi
Ingredients
- 2 Tablespoons butter
- 1 large sweet onion peeled & diced
- 2 Tablespoons minced garlic
- 4 cups Chicken broth
- 1 28 oz can stewed tomatoes chopped
- 6 ounces tomato sauce
- 1 Tablespoon Italian seasoning
- 1 Tablespoon chopped basil
- 1 teaspoon oregano
- 1/4 cup brown sugar
- 1 teaspoon garlic salt
- 1 teaspoon seasoned pepper
- 1/3 cup heavy cream
- refrigerated store made gnocchi
- fresh Parmesan cheese for serving
Instructions
- Press the Saute button on the Instant pot, and add the butter. When it melts, add the onion, and saute until the onion is golden brown, or caramelized.2 Tablespoons butter, 1 large sweet onion
- Turn off the saute setting, and add the minced garlic to the hot pot. Stir the garlic into the onion, and let it sit for 5 minutes. The garlic will cook as the Instant Pot cools and it will release a wonderful aroma, and a sweet flavor.2 Tablespoons minced garlic
- Add the Chicken broth, and let the onion and garlic sit for a couple of minutes in the broth. With a large spoon, stir the pot, and scrape the bottom of the pot, de - glazing it, or loosening the stuck bits on the bottom. Add the chopped Stewed tomatoes, and stir well.4 cups Chicken broth, 1 28 oz can stewed tomatoes
- Add the tomato sauce, Italian seasoning, basil, oregano, brown sugar, garlic salt, and seasoned pepper, and stir well to blend.6 ounces tomato sauce, 1 Tablespoon Italian seasoning, 1 Tablespoon chopped basil, 1 teaspoon oregano, 1/4 cup brown sugar, 1 teaspoon garlic salt, 1 teaspoon seasoned pepper
- Place the lid on the Instant Pot, and make sure the pressure valve is set to 'SEALING'. Turn the lid until it beeps and locks.
- Press the soup button, and let the Instant Pot cook the soup.
- When the Pot is done, it will beep and go to 'OFF'. Do a quick release - With a pot holder, and carefully, turn the pressure valve from 'SEALING' to 'VENTING', and release the pressure from the pot - this may take a couple of minutes.
- Carefully open the lid to the Instant pot. Add the 1/3 cup of heavy cream, and stir. Add the Gnocchi, and stir into the soup. Let it cook for 2-3 minutes.1/3 cup heavy cream, refrigerated store made gnocchi
- Ladle the hot soup into bowls, and sprinkle generously with Parmesan cheese. Serve with your favorite croutons, bread or crackers. Enjoy!fresh Parmesan cheese
Notes
- Make sure you use the fresh gnocchi and not the dried or frozen gnocchi. The quality isn't as good.
- Don't add the cheese or cream while the Pot is on. You really shouldn't pressure cook it in this recipe as the cream will separate.
- Give the soup a taste before serving and add any extra seasoning as needed.
Nutrition
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