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To make this One-Pot Tomato Basil Gnocchi Soup, you will need: - 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional for heat) - 1 package (16 oz) gnocchi (can be store-bought or homemade) - 2 cups fresh spinach, roughly chopped - Salt and pepper to taste - 1/2 cup heavy cream or coconut milk (for a vegan option) - Fresh basil leaves for garnish You can swap ingredients based on what you have. Here are some ideas: - Use chicken broth instead of vegetable broth for more flavor. - If you don’t have fresh spinach, try kale or Swiss chard. - You can replace heavy cream with Greek yogurt for a lighter option. - Store-bought gnocchi works great, but homemade gives a special touch. Fresh ingredients make a big difference. Here are some tips: - Choose firm tomatoes with rich color for the best taste. - Look for fresh basil with vibrant green leaves. Avoid yellow or wilting leaves. - When buying garlic, pick bulbs that feel firm and have dry skins. - For onions, select ones that are heavy and have dry, papery skins. Using fresh ingredients will enhance the soup's flavor and nutrition. Each bite will bring warmth and joy! Start by gathering all your ingredients. You need: - 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional for heat) - 1 package (16 oz) gnocchi - 2 cups fresh spinach, roughly chopped - Salt and pepper to taste - 1/2 cup heavy cream or coconut milk - Fresh basil leaves for garnish Chop your onion and garlic. This helps release their flavors. Next, measure out your spices and liquids. Having everything ready makes cooking easier. 1. Heat the olive oil in a large pot over medium heat. Wait until it shimmers. 2. Add the diced onion and sauté for 3-4 minutes. It should turn soft and translucent. 3. Stir in the minced garlic and cook for 1-2 minutes. The garlic should smell fragrant, but do not let it brown. 4. Pour in the crushed tomatoes and vegetable broth. Stir in the oregano, dried basil, and red pepper flakes if you want some heat. 5. Raise the heat and bring the soup to a boil. Once boiling, lower the heat and let it simmer for about 10 minutes. 6. Add the gnocchi to the pot. Cook them for about 3-5 minutes. They are done when they float to the top. 7. Stir in the chopped spinach and let it cook for a minute. It should wilt nicely. 8. Add the heavy cream or coconut milk, stirring well. This makes the soup creamy. Season with salt and pepper to your taste. To get the right soup consistency, pay attention to these tips: - Use a large pot. This helps the soup cook evenly. - Monitor the heat. Keep it low while it simmers to avoid overcooking. - If the soup is too thick, add more broth or water. Stir well if you adjust. - For a thicker soup, let it simmer longer without a lid. These steps will give you a warm, comforting bowl of soup every time. Enjoy! When making One-Pot Tomato Basil Gnocchi Soup, some common mistakes can ruin your meal. First, do not rush the sautéing step. Properly cooking the onion and garlic builds a strong base of flavor. If you skip this, your soup may taste bland. Next, avoid adding the gnocchi too soon. They need just a few minutes to cook. If you leave them in too long, they can turn mushy. Lastly, don't forget to taste and adjust seasoning. A little salt and pepper can make a big difference. To take this soup to the next level, try a few simple tricks. Adding fresh herbs like thyme or parsley can brighten the dish. You can also squeeze a bit of lemon juice for a zesty kick. If you want heat, increase the red pepper flakes. Using high-quality vegetable broth boosts the overall taste. For a richer flavor, consider a splash of balsamic vinegar. Don't shy away from experimenting with spices. A pinch of smoked paprika can add depth and warmth. Serving your soup well makes it even more enjoyable. Use rustic bowls for a cozy feel. Before serving, drizzle a bit of olive oil on top. This adds a nice shine and extra flavor. Garnish each bowl with fresh basil leaves. This not only looks pretty but also enhances the taste. If you want, sprinkle some grated cheese on top for added richness. Enjoy your delicious creation! {{image_4}} To make this soup vegan, swap heavy cream for coconut milk. Coconut milk adds richness and a hint of sweetness. You can also use plant-based broth to keep it dairy-free. The flavor won't suffer; it will still be delicious. Feel free to add more veggies. Carrots, zucchini, or bell peppers work great. You can also mix in beans for extra protein. For a bit more spice, toss in some chopped jalapeños or more red pepper flakes. Customize it to your taste! If you want a twist, try using other pasta types. Small shells or mini penne can work well. Just adjust cooking times based on the pasta you choose. Gnocchi is tasty, but variety can keep your meals exciting! To store your leftover soup, cool it first. Use a bowl with a lid or a glass jar. Put it in the fridge. It stays fresh for about 3 to 4 days. Make sure the soup is in an airtight container. This helps keep out bad smells and flavors. If you want to save the soup for later, freezing works great. Use freezer-safe bags or containers. Leave some space at the top. The soup will expand when it freezes. Label the bags with the date. You can freeze it for up to 3 months. When ready to eat, just thaw it in the fridge overnight. To reheat, pour the soup into a pot. Heat it on low to medium. Stir often to keep it from sticking. If it seems too thick, add a bit of water or broth. You can also use the microwave. Place the soup in a microwave-safe bowl. Cover it loosely and heat it in short bursts, stirring in between. Enjoy your warm, comforting meal! To make this soup gluten-free, you need to choose gluten-free gnocchi. Many stores offer gluten-free options made from rice flour or potatoes. You can also make your own gnocchi at home using gluten-free flour. Just follow your favorite gluten-free recipe. This way, you can still enjoy the rich flavors of the soup without gluten. Yes, you can use frozen gnocchi in this recipe. Frozen gnocchi cooks up just as well as fresh. When you add it to the soup, simply follow the package instructions for cooking time. Usually, this means they will take just a few minutes to cook. The frozen gnocchi will be soft and ready to enjoy in no time. This soup pairs well with many sides. Here are some ideas: - A simple green salad with lemon vinaigrette. - Crusty bread or garlic bread for dipping. - A cheese platter with fresh mozzarella or parmesan. - Grilled vegetables for a healthy touch. These options will enhance your meal and make it even more delightful. Enjoy your comforting soup! This blog post covered all the key parts of making a great Tomato Basil Gnocchi Soup. You learned about the ingredients, from what to use to how to swap them. We went through steps for prep and cooking, including tips for the best soup texture. Avoid common mistakes and enhance your soup's flavor with our tips. Plus, check out fun variations that fit your needs. Finally, I shared how to store and reheat leftovers. Feel excited to try this recipe and make it your own!

One-Pot Tomato Basil Gnocchi Soup

Warm up with this delicious One-Pot Tomato Basil Gnocchi Soup that’s quick and easy to make! Enjoy a medley of vibrant flavors with fresh ingredients, including fragrant basil and hearty gnocchi. Perfect for chilly days, this creamy soup recipe takes just 30 minutes from prep to table. Ready to impress your taste buds? Click through to discover the full recipe and start cooking your new favorite comfort dish!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional for heat)

1 package (16 oz) gnocchi (can be store-bought or homemade)

2 cups fresh spinach, roughly chopped

Salt and pepper to taste

1/2 cup heavy cream or coconut milk (for a vegan option)

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion. Sauté for 3-4 minutes until the onion turns translucent and begins to soften.

    Add the minced garlic to the pot and continue to cook for an additional 1-2 minutes, stirring often, until the garlic is fragrant but not browned.

      Carefully pour in the crushed tomatoes along with the vegetable broth. Then, sprinkle in the oregano, dried basil, and red pepper flakes (if using). Stir well to combine all the ingredients.

        Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 10 minutes to allow the flavors to blend harmoniously.

          After simmering, add the gnocchi to the pot and cook according to the package instructions—typically around 3-5 minutes—until they rise to the surface, indicating they are cooked through.

            Gently stir in the chopped spinach and let it cook for a minute or two, until the spinach wilts down and is tender.

              Carefully pour in the heavy cream or coconut milk, stirring well to incorporate, and ensure a creamy consistency. Season the soup with salt and pepper to taste, adjusting based on your preference.

                Ladle the soup hot into bowls and garnish each serving with fresh basil leaves for an aromatic touch.

                  - Presentation Tips: For an appealing presentation, consider serving the soup in rustic bowls and topping with additional leaves of fresh basil and a drizzle of olive oil for a touch of elegance.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4