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Tomato Gnocchi Florentine Soup
Recipes
Tomato Gnocchi Florentine Soup
6 servings
30 minutes total

Ingredients

  • 4 large tomatoes
  • 4 cups fresh baby spinach leaves (4 oz)
  • 1 (18.7 oz) can tomato-basil soup
  • 1 ½ cups vegetable broth (or stock)
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried dill
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 (16 oz) package gnocchi

Prep

    Steps

      1. Cut tomatoes in half; squeeze to remove seeds, then chop coarsely. Chop spinach coarsely; set aside.
      2. Combine soup, broth, and butter in large saucepan; bring to a boil on medium-high. Stir in tomatoes, dill, salt, and pepper; return to a boil. Reduce heat to medium; cook and stir 12–15 minutes until tomatoes are softened.
      3. Puree soup lightly using stick blender. Stir in gnocchi and spinach; cook 2–3 more minutes until spinach wilts. Serve.

    Amount per ⅙ recipe serving: Calories 220, Total Fat 5g, Sat Fat 2.5g, Trans Fat 0g, Chol 10mg, Sodium 840mg, Total Carb 41g, Fiber 4g, Sugars 9g, Protein 5g, Calc 6%, Vitamin A 50%, Vitamin C 45%, Iron 6%