Italian Sun-Dried Tomato Soup
This Italian Sun-Dried Tomato Soup is truly a cozy, creamy, restaurant-worthy experience that instantly transforms a simple weeknight into a special occasion. This isn't just soup; it's a hearty, satisfying meal loaded with savory Italian sausage, tender vegetables, and pillowy potato gnocchi, all nestled in a rich, deeply flavored sun-dried tomato base. The best part? The entire dish comes together in just one single pot, making the cooking process incredibly low-fuss and the cleanup even easier. That comforting, rich texture is what really sets this soup apart. We build that luxurious consistency by creating a quick, savory roux right in the pot, which thickens the broth beautifully, and then we finish it with a generous pour of heavy cream, transforming the liquid into a velvety smooth backdrop for the hearty ingredients.
The complexity of the flavor is where this soup truly shines. We start by browning the Italian sausage and then using those flavorful drippings to sauté the carrots, celery, and onion, ensuring every layer of the soup is infused with deep, savory goodness. But the star is definitely the sun-dried tomato pesto. Stirring that vibrant, oil-rich paste into the broth instantly delivers a potent burst of sweet, tangy, and deeply concentrated Italian flavor that makes the soup taste like it's been simmering all day. Paired with those delicate, soft gnocchi that float to the top when done, and a handful of fresh greens and herbs stirred in at the end, this soup is perfectly balanced, making it a guaranteed family favorite that delivers bold, cozy comfort in every single spoonful.
👇 Ingredients 👇
5 ribs celery, diced
2 medium carrots, diced
1 medium onion, diced
3 garlic cloves, minced
1 tbsp chopped fresh parsley
2 tsp fresh thyme (or 1 tsp dried)
3 tbsp unsalted butter
1 tbsp all purpose flour
32 oz unsalted chicken stock or broth
2 cups water
4 tsp chicken bouillon
1 tbsp mushroom broth powder (optional)
1 jar (6.7 oz) sundried tomato pesto
16 oz gnocchi
3/4 cup heavy cream
1 cup baby kale or spinach
1 to 2 tsp salt, to taste
1/8 tsp black pepper, or to taste
👨🍳 Instructions 👨🍳
1. Prep the vegetables.
Dice the carrots, celery, and onion. Mince the garlic. Chop the parsley and thyme.
2. Brown the sausage.
Heat a large pot over medium. Add the Italian sausage and cook, breaking it up as it browns, until fully cooked.
Use a slotted spoon to transfer the sausage to a bowl. Leave the fat in the pot for flavor.
3. Sauté the vegetables.
Add the butter to the sausage drippings. Once melted and bubbling, add the onion, celery, carrots, and garlic.
Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
4. Add the flour.
Sprinkle the flour over the vegetables. Stir and cook for 1–2 minutes.
(This cooks off the raw flour taste and helps the soup thicken later.)
5. Add the liquids.
Slowly whisk in the chicken stock until the flour fully dissolves and the mixture is smooth. Add the 2 cups of water.
6. Build the flavor base.
Stir in the cooked sausage, sundried tomato pesto, chicken bouillon, mushroom broth powder (if using), salt, and pepper.
7. Cook the gnocchi.
Bring the pot to a gentle simmer. Add the gnocchi and cook until they float to the top, about 3–5 minutes.
8. Add the greens and herbs.
Stir in the baby kale or spinach along with the parsley and thyme. Cook 1 minute, just until the greens wilt.
9. Finish with cream.
Turn off the heat. Pour in the heavy cream and stir until the soup becomes velvety and well combined.
Taste and adjust salt/pepper as needed. Serve hot.
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