Tomato Gnocchi Soup
Servings: 6 servings
Ingredients
- 1 tbsp olive oil
- 1 small white onion or shallot, diced
- 2 cloves garlic, minced
- 25 oz tomato sauce (pasta sauce)
- 28 oz vegetable broth
- 12 oz gnocchi
- 2 cups frozen butternut squash, cubed
- 1/2 cup heavy cream or milk, (coconut milk for dairy-free)
- 1/3 cup grated parmesan cheese, (optional if dairy-free)
- fresh spinach, a little or a lot
Seasonings
- 1 pinch salt and pepper, to taste
- 1 tsp each, oregano, onion powder, garlic powder
- 1 sprig fresh thyme
Instructions
- In a large soup pot heat oil and add in onion and garlic. Sauté for about 2 minutes until fragrant and onions are translucent. Add in spices (oregano, onion and garlic powder) and season with salt and pepper to taste.
- Add tomato sauce, vegetable broth, gnocchi and butternut squash. Give it a quick stir and top with a sprig of fresh thyme. Cover and simmer for 10-12 minutes or until the butternut squash has softened.
- Turn heat off and add in cream/ milk, parmesan cheese and fresh spinach. Stir to combine. Cover and allow the spinach to wilt before serving (2-3 minutes).
- Remove thyme sprig and serve with fresh ground pepper and parmesan cheese.