Creamy Tomato Gnocchi Soup

girlheartfood.com

Larry Dean Jackson

1 small carrot, peeled and chopped

1 rib celery, chopped

1 small yellow onion, peeled and chopped

3 to 4 cloves garlic, minced

2 tablespoons olive oil

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoon tomato paste

2 (28-ounce) cans whole peeled tomatoes, or crushed tomatoes (puree the tomatoes with an immersion blender or blender before using)

1 to 2 cups vegetable broth, depending on the consistency you want

1 tablespoon sugar

1 tablespoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

½ teaspoon dried thyme

½ to 1 teaspoon crushed red pepper flakes, depending on how spicy you want your soup (plus more for garnish)

1 pound potato gnocchi

¾ cup heavy cream, also known as whipping cream

½ cup grated Parmesan cheese, plus more for garnish

2 to 3 large handfuls baby spinach

Directions at girlheartfood.com

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