Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • salt to taste
  • black pepper to taste
  • 1 package (16 oz) potato gnocchi
  • 2 cups fresh baby spinach, chopped
  • 1/2 cup heavy cream

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and carrots, stirring occasionally for about 5 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the dried oregano and red pepper flakes.
  4. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  5. Increase the heat slightly and stir in the uncooked gnocchi. Cook for 3 to 5 minutes, stirring occasionally, until the gnocchi float to the surface and are tender.
  6. Stir in the heavy cream and spinach. Cook for 2 more minutes until the spinach is wilted and the soup is velvety.
  7. Remove from heat and season with salt and pepper.