Beef Vegetable Soup with Gnocchi

southernliving.com

Corinne Carr

2 teaspoons olive oil

1 pound ground chuck

1 large yellow onion, chopped (about 3 cups)

4 celery stalks, thinly sliced (about 2 cups)

3 garlic cloves, finely chopped (about 4 tsp.)

1 (28-oz.) can whole, peeled plum tomatoes, drained

2 teaspoons dried oregano

8 cups lower-sodium chicken broth

1 (12-oz.) pkg. refrigerated gnocchi

1 (6-oz.) pkg. fresh spinach

3 teaspoons kosher salt

⅛ teaspoon black pepper

Grated Parmesan cheese, for serving

Directions at southernliving.com

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