- 5 mins
- 30 mins
4.7/5
(15 Votes)
Ingredients
- 4 large tomatoes
- 4 cups fresh baby spinach
- 2 tbsp parsley
- 2 tsp minced garlic
- 1 tbsp Italian seasoning herb paste
- 16 oz package gnocchi pasta
- 18.7 oz can tomato basil soup
- 14 oz can vegetable broth
- 1 tsp dired dill weed
- 1/4 cup + 2 tbsp unsalted butter
- 3/4 tsp salt
- 1/4 tsp pepper
Preparation
Step 1
Cut up tomatoes in half, squeeze to remove seeds, then chop coarsely. Chop spinach coarsely and set aside.
Combine soup, broth, and butter in large saucepan. Bring to a boil on medium-high. Stir in tomatoes, dill weed, salt, and pepper, return to a boil.
Reduce heat to medium, cook and stir 12-15 minutes or until tomatoes are softened.
Puree soup lightly using stick blender. Stir in gnocchi and spinach. Cook 203 minutes or until spinach wilts. Serve with a baguette.
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