Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped medium yellow onion and sauté for 5-7 minutes until soft and translucent.
- Stir in 2 minced garlic cloves and cook for another minute until fragrant.
- Pour in 4 cups of vegetable broth and add 1 can of undrained diced tomatoes, 1 teaspoon of dried oregano, ½ teaspoon of dried basil, ¼ teaspoon of red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Bring to a gentle simmer, cover, and simmer for 15 minutes.
- Stir in 2 cups of gnocchi and cook according to package directions, until tender and floating.
- Remove from heat and stir in 2 cups of shredded sharp cheddar cheese until melted. Optionally, stir in ½ cup of heavy cream.
- Taste and adjust seasoning. Ladle into bowls and garnish with freshly chopped parsley.
Nutrition
Notes
This soup can be served with a crusty bread roll or a side salad for a complete meal. Cool the soup completely before storing leftovers in airtight containers.