Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 1 cup sun-dried tomatoes, chopped
- 4 cups vegetable broth
- 12 ounces gnocchi
- 2 cups fresh spinach
Instructions
- Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Step 2: Stir in the minced garlic and cook for an additional minute until fragrant.
- Step 3: Add the canned diced tomatoes (with their juices) and chopped sun-dried tomatoes to the pot. Stir well and let simmer for about 5 minutes.
- Step 4: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, add the gnocchi and cook according to package instructions, usually about 3-5 minutes.
- Step 5: In the last minute of cooking, stir in the fresh spinach until wilted. Season with salt and pepper to taste before serving. Enjoy your soup!
Notes
- For optimal freshness, store any leftover soup in an airtight container in the refrigerator for up to 3 days, but be aware that the gnocchi may absorb some of the broth over time.
- When reheating, add a splash of vegetable broth or water to the soup to restore its original creamy consistency and heat gently on the stove until warmed through.
- Serve your Sun Dried Tomato Gnocchi Soup with a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil on top for an extra layer of flavor, alongside crusty bread for dipping.
- For a richer taste, consider sautéing some chopped sun-dried tomatoes in the olive oil along with the onions to enhance their sweetness and deepen the soup's flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American