Creamy Slow Cooker Tomato Soup with Gnocchi

This Creamy Slow Cooker Tomato Soup with Gnocchi only takes minutes to prepare and is perfect for a cold night. Keep this recipe on hand for busy nights when you only have a few minutes to prep dinner.

Course Main Dish

Cuisine Italian

Prep Time 5

Cook Time 4 30

Total Time 4 35

Servings servings

Calories 578kcal

Author Deborah Harroun

Ingredients

1/2 tablespoon olive oil
1 cup chopped onion
1 teaspoon Italian seasoning
4 cups chicken stock
2 (14.5 oz) each cans diced tomatoes
1 (15 oz) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz cream cheese cut into squares
1 (16 oz) package gnocchi uncooked
basil for serving

Instructions

Heat the olive oil in a skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the Italian seasoning.
1/2 tablespoon olive oil, 1 cup chopped onion, 1 teaspoon Italian seasoning
Pour the onions into a slow cooker. Stir in the chicken broth. Add the diced tomatoes and the tomato sauce. Stir in the salt and pepper, then cover and cook on low for 3-4 hours, until completely heated through and the flavors have had some time to meld.
4 cups chicken stock, 2 (14.5 oz) each cans diced tomatoes, 1 (15 oz) can tomato sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper
Add the cream cheese and the gnocchi to the slow cooker. Turn the heat to high and cook until the cream cheese is melted, 30-45 minutes. Stir the cream cheese into the soup with a whisk, if necessary.
8 oz cream cheese, 1 (16 oz) package gnocchi
Serve hot. Top with basil, if desired.
basil

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition