This creamy soup is pretty dreamy. This soup is vegetarian and you won’t miss the meat. It comes together in 15 minutes which makes it a great weeknight dinner for those cold months when you are craving soup.
Tip: Use baby spinach in this recipe. Baby spinach is harvested at an earlier stage in the growth process so it is smaller, and has thinner stems. This will provide a much more pleasant result in the soup, making the spinach more bite sized.
PREP TIME: 3 MINUTES
COOK TIME: 12 MINUTES
TOTAL TIME: 15 MINUTES
INGREDIENTS:
2 tablespoons olive oil
1 white onion diced
5 cloves garlic crushed
1 28 ounce can diced tomatoes
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon salt
¼ teaspoon pepper
3 cups chicken broth
1 1 pound package gnocchi
2 cups baby spinach
1 cup heavy cream
1/4 cup grated parmesan (optional)
INSTRUCTIONS:
- In a large saucepan or pot heat olive oil over medium high heat. Add in onion and saute until soft and translucent, about 5-7 minutes. Add in garlic and cook 1 minute more.
- Add in Italian seasoning, basil, salt, pepper, diced tomatoes, and chicken broth. Bring to a boil reduce heat to medium low, and simmer 5 minutes.
- Stir in gnocchi, spinach, heavy cream and grated parmesan (if using.) The residual heat will cook the gnocchi and wilt the spinach.
Serve hot.