Pin it A hearty comforting soup that brings all the flavors of classic lasagne together with pillowy sweet potato gnocchi for a modern twist.
I first made this on a chilly weekend and was amazed by how the sweet potato gnocchi made every spoonful both decadent and satisfying.
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Ingredients
- Vegetables: 1 large onion finely diced 2 cloves garlic minced 2 medium carrots diced 2 celery stalks diced 1 red bell pepper diced 400 g (14 oz) baby spinach roughly chopped
- Tomato Base: 800 g (28 oz) canned crushed tomatoes 2 tbsp tomato paste 1.2 L (5 cups) vegetable broth
- Herbs & Spices: 1 tsp dried oregano 1 tsp dried basil 1/2 tsp dried thyme 1/4 tsp crushed red pepper flakes (optional) Salt and black pepper to taste
- Dairy & Cheese: 200 g (7 oz) ricotta cheese 120 g (1 cup) shredded mozzarella 40 g (1/2 cup) grated Parmesan cheese
- Sweet Potato Gnocchi: 500 g (1 lb) sweet potato gnocchi (store-bought or homemade)
- Olive Oil: 2 tbsp olive oil
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Instructions
- Prepare Vegetables:
- Heat olive oil in a large soup pot over medium heat. Add onion garlic carrots celery and bell pepper. Sauté for 6–8 minutes until softened.
- Tomato Base:
- Stir in tomato paste and cook for 1 minute.
- Simmer:
- Add crushed tomatoes vegetable broth oregano basil thyme and red pepper flakes. Season with salt and black pepper. Bring to a boil then reduce heat and simmer uncovered for 20 minutes.
- Cook Gnocchi:
- Add sweet potato gnocchi and simmer for 5–7 minutes or until tender and cooked through.
- Add Spinach:
- Stir in spinach and cook until wilted about 2 minutes.
- Prepare Ricotta Mixture:
- In a small bowl mix ricotta with half the Parmesan and a pinch of salt and pepper.
- Serve:
- Ladle soup into bowls. Top each with ricotta mixture sprinkle with mozzarella and remaining Parmesan. Serve hot optionally with crusty bread.
Pin it The first time I made this my family gathered eagerly around and everyone went for seconds with big smiles.
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Required Tools
Large soup pot wooden spoon chef’s knife cutting board ladle small mixing bowl
Allergen Information
Contains Milk/Dairy and Wheat if using regular gnocchi. Use gluten-free gnocchi if required and always check product labels for allergens.
Nutritional Information (per serving)
Calories 385 Total Fat 13 g Carbohydrates 54 g Protein 13 g
Pin it 
This soup warms up even the coldest evenings and reheats beautifully for leftovers.
Recipe FAQs
- → Can I use regular potato gnocchi instead of sweet potato?
Yes, regular potato gnocchi can be substituted for sweet potato gnocchi, but the flavor and color will differ.
- → How can I make this dish gluten-free?
Opt for gluten-free gnocchi to ensure the soup suits gluten-sensitive diets. Double-check labels for other allergens.
- → What is the best cheese topping combination?
Mix ricotta with Parmesan, then add mozzarella and extra Parmesan for a creamy, savory finish in every bowl.
- → Can I add meat for a non-vegetarian version?
Add cooked Italian sausage or ground beef after sautéing the vegetables for added heartiness and flavor.
- → Are there substitutions for spinach?
Kale is a suitable alternative to spinach, offering a different texture and earthy taste that works well.
- → What wine pairs well with this dish?
Try serving with a glass of Chianti or Barbera for an Italian-inspired pairing that complements the flavors.
