Tomato Gnocchi Florentine Soup
16 oz creamy tomato soup
14 oz vegetable broth
2 TBSP unsalted butter
42 oz diced tomatoes, drained
1 tsp dried dill weed
1/2 tsp salt
1/4 tsp pepper
4 oz fresh baby spinach leaves
16 oz mini gnocchi pasta (potato dumplings)
Combine soup, broth, and butter in large saucepan; bring to a boil on medium-high. Put diced tomatoes in as well. Stir in dill weed, salt, and pepper; return to a boil. Reduce heat to medium; cook 12-15 minutes, stirring occasionally, or until tomatoes are soft. Meanwhile, chop spinach coarsely. Puree soup lightly in a blender. Return to pan. Stir in gnocchi and spinach; cook 2-3 more minutes or until spinach wilts. Serves 4-6
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2 comments:
you lost me at the diced tomatoes and the spinach... bleh. poor matt- he misses out on so many good meals because i don't like them.
Really? You dont like diced tomatoes? You end up blending them so its just a fancy version of tomato soup. You can always skip the spinach.
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