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In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the carrots and celery. Stir and cook for another 3–5 minutes.
Add the garlic, Italian seasoning, smoked paprika, nutritional yeast, salt, and pepper. Stir to coat the vegetables for about 10 seconds.
Pour in the water and add the bouillon cubes. Cover the pot and bring to a boil.
While the soup is heating, blend the tofu with the juice of half a lemon and half the can of diced tomatoes until completely smooth and creamy.
Once the soup comes to a boil, stir in the tofu mixture and the remaining diced tomatoes.
Add the gnocchi and reduce the heat to a simmer. Cook for about 5 minutes or until the gnocchi is soft and tender.
Turn off the heat and stir in the baby spinach. Cover the pot for about 5 minutes, or until the spinach is wilted.
Taste and adjust the lemon juice, salt, and pepper as needed.
Garnish with fresh basil before serving.