Ingredients
The following ingredients have 4 Servings
- 1.5 tablespoons olive oil (22 ml)
- 1 medium yellow onion (chopped)
- 5-6 large garlic cloves (chopped)
- 3 cups vegetable broth (divided)
- 2 x 14.5 oz can diced tomatoes (I used fire roasted)
- 1/3 cup chopped Italian basil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 3/4 teaspoon Italian seasoning
- 16 oz potato gnocchi, shelf stable (the one that you find in pasta aisle in grocery store)
- 1 oz cream cheese (optional)
- 1/2 cup heavy cream
Instruction
- Press the saute button on the Instant Pot. Then press the adjust button to set saute to "less". Once it displays hot, add the olive oil.
- Then add the onion, garlic and saute for 5 to 6 minutes until onion is soft and translucent.
- Add 2 cups of vegetable broth and de-glaze the pot making sure there are no burnt bits stuck at the bottom. Then add 2 cans of diced tomatoes. I use fire roasted tomatoes.
- Then add the fresh basil, salt, pepper and Italian seasoning.
- Add in the potato gnocchi. Don't stir but press slightly so that gnocchi is under water.
- Close the lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in sealing position. Quick release the pressure.
- Open the pot and press the saute button again (press adjust to bring saute to normal since we set it to less before). Add the remaining 1 cup vegetable broth and then the cream cheese (if using) and heavy cream.
- Stir and let the soup simmer for 2 minutes. The cream cheese would also melt by then. You can add extra stock here if you want to thin out the soup further.
- Transfer soup to serving bowls. Garnish with more basil and serve.
