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.
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
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.
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.