A cozy and comforting weeknight meal. This soup is ready in about 30 minutes.
Course: Soup, Weeknight Dinner
Keyword: gnocchi, spinach
Author: Trish | The In Fine Balance Food Blog
1yellow oniondiced, small
28ozwhole tomatoesSan Marzano are my favourite
2cupsvegetable brothor vegetable boulion with water
¼cupheavy cream35% cream
1(500g) package of shelf-stable gnocchi
2cups baby spinachpacked
½cupfresh basila generous handful
¼cupfreshly grated parmesan
salt and pepper to taste
red chili flakesto taste
In a large soup pot or heavy dutch oven, heat olive oil over medium heat. Add onion and saute until soft. Do not brown. About 5 minutes. Add garlic and red pepper flakes and saute for just a minute. You want the garlic to become fragrant but not burn. Add the tomatoes, breaking them up with clean hands or the back of your spoon. Add the broth and bring to a boil. Then reduce to a simmer. Simmer for about 15 minutes.
At this point, stir in the heavy cream. You can blend the soup with an emersion blender or leave it as is. I like to blend a little bit, still leaving some texture. Alternatively, you can remove a cup or so of the soup and blend just that portion in a standard blender, careful to vent properly so you don't burn yourself!. Blend until smooth and creamy and return the blended portion to the soup pot with the rest of the soup.
Increase heat to medium and add gnocchi. Simmer on medium heat for 4-5 minutes or until gnocchi is tender. Remove from heat. Stir in spinach and basil until wilted. Season with salt and pepper and a good dose of parmesan cheese. Serve.
Cooking the gnocchi in directly in the soup helps thicken the soup and saves you from getting another pot dirty.Heavy cream makes for a luscious soup. Use half-half or table cream for a lighter but still creamy soup.To make this soup vegan skip the cream and use unsweetened, plain almond or cashew milk and a good vegan parmesan.