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- Olive oil and aromatic vegetables - 1 tablespoon of olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - Key components: tomatoes and broth - 2 cans (14 ounces each) diced tomatoes, including their juices - 4 cups vegetable broth - Flavor enhancers: herbs and spices - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional for heat) - Creamy base and gnocchi details - 1 cup heavy cream (or coconut milk for a dairy-free version) - 1 bag (16 ounces) frozen gnocchi - Fresh additions and garnishes - 2 cups fresh spinach, roughly chopped - Salt and pepper to taste - Fresh basil leaves for garnish When you gather these ingredients, you set the stage for a warm and cozy meal. The olive oil and vegetables form the base of the soup, giving it flavor right from the start. The tomatoes and broth create a rich, hearty texture. Herbs like basil and oregano add that classic Italian taste. If you want a bit of heat, the red pepper flakes give a nice kick. The cream or coconut milk makes the soup creamy and comforting. Don’t forget the frozen gnocchi. They cook perfectly in the soup and add a chewy texture. Fresh spinach brightens the dish with color and nutrients. Finally, topping it with fresh basil elevates the dish and makes it look appealing. Enjoy cooking this delicious soup! First, heat the olive oil in a skillet over medium heat. Once hot, add the finely diced onion. Sauté the onion until it becomes soft and clear. This takes about five minutes. Next, stir in the minced garlic and cook for one more minute. This step brings out the lovely garlic aroma. After that, transfer the onion and garlic mix to your slow cooker. Now, add the two cans of diced tomatoes to the slow cooker. Do not forget to include the juices from the cans. Then pour in the vegetable broth. Add the dried basil and oregano for extra flavor. If you like spice, toss in the red pepper flakes. It is key to mix everything well. This ensures every spoonful is full of flavor. Cover the slow cooker with its lid. Cook on low heat for four hours or on high heat for two hours. This time allows the flavors to blend perfectly. After the cooking time, check the taste. Adjust the flavors as needed. It should smell amazing! Once the soup is ready, add the heavy cream or coconut milk. Then, mix in the frozen gnocchi. Stir gently to spread the gnocchi throughout the soup. Cover the slow cooker again and cook for another 30 minutes on low heat. This step makes the gnocchi tender. Finally, add the fresh spinach, stirring it in well. Season with salt and pepper to your liking. Let the soup rest for a few minutes. This helps the spinach wilt just right. Serve the soup hot with fresh basil on top for a nice touch. To make this soup your own, adjust the spices. You can add more dried basil or oregano. If you like heat, add more red pepper flakes. Always taste the soup as it cooks. This way, you can find the right balance of flavors. Remember, great seasoning makes all the difference. Set your slow cooker to low for at least four hours. If you're in a hurry, high heat will work in two hours. Check the soup's consistency as it cooks. If it seems too thick, add a little more broth. If it's too thin, it will thicken as the gnocchi cooks. Always aim for a creamy texture. Garnish your soup for a beautiful finish. Add fresh basil leaves on top for color and flavor. You can also sprinkle extra oregano for an aromatic twist. This soup pairs well with warm, crusty bread. A slice of bread is perfect for dipping in the soup. Enjoy every bite! {{image_4}} For those who need dairy-free options, you can use coconut milk instead of heavy cream. This change keeps the soup creamy while adding a hint of sweetness. If you follow a vegetarian diet, this soup is naturally vegetarian-friendly. Just stick to vegetable broth and avoid any meat-based toppings. You still get a rich, hearty soup without meat. You can easily add protein to this soup. Chicken, sausage, or even beans work well. Cooked chicken adds a nice texture, while sausage gives a savory kick. If you want a meatless option, beans are a great choice. They add protein and fiber. You can also include more veggies, like carrots or bell peppers, to boost nutrition and flavor. Each addition makes the soup even more delicious and filling. You have options for gnocchi too. You can make homemade gnocchi if you're feeling adventurous. Fresh gnocchi cooks quickly and adds a special touch. If you prefer an easier route, store-bought gnocchi works perfectly. It saves time and still tastes great. You can also swap in other pasta types, like small shells or orzo. This gives you variety and fits your pantry staples. Store your leftover soup in an airtight container. This keeps it fresh and tasty. Make sure it cools down first before sealing. The soup will stay good in the fridge for about 3 to 4 days. When you are ready to eat, heat it gently on the stove. You can also use the microwave. Stir it well to make sure it heats evenly. You can freeze the soup to save for later. Let it cool completely before pouring it into freezer bags or containers. Leave some space at the top for expansion. When you want to enjoy it again, thaw it in the fridge overnight. For a quick method, place the bag in cold water. Reheat it on the stove, stirring often. In the fridge, your soup lasts about 3 to 4 days. In the freezer, it can stay good for about 2 to 3 months. Always check for signs of spoilage. If it looks off or smells strange, it’s best to toss it. Look for any mold or discoloration. Your health is important, so don’t take any chances! Yes, you can use fresh gnocchi. Fresh gnocchi cooks faster than frozen. Add it in the last 10 minutes of cooking. This keeps it soft and tender. You can use coconut milk for a dairy-free option. It adds a nice flavor and creaminess. Other options include milk or a mix of milk and butter. To add spice, increase the red pepper flakes. You could also add hot sauce or a dash of cayenne pepper. Start with a little, and taste as you go. Absolutely! Chopped carrots, zucchini, or bell peppers work well in this soup. Just chop them small so they cook evenly. Add them at the start with the other ingredients. Yes, you can make this soup on the stovetop. Just bring it to a boil, then simmer for about 30 minutes. Stir often to prevent sticking. To thicken the soup, you can add a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it in and let it cook for a few more minutes. This soup combines rich flavors, fresh ingredients, and easy steps for a tasty meal. You learned about the base with tomatoes, herbs, and gnocchi. I shared tips for flavor and cooking, plus variations for dietary needs. Remember, making this soup can be fun and flexible. Experiment with spices, keep it fresh, and enjoy it your way. With simple storage tips, savor every bite even later. Dive into this cooking adventure and make this soup a family favorite!

Slow Cooker Tomato Gnocchi Soup

Warm up with a comforting bowl of hearty slow cooker tomato gnocchi soup! This easy recipe combines the rich flavors of diced tomatoes, aromatic herbs, and creamy goodness, all simmered to perfection. Perfect for chilly nights, this soup is not just delicious but also super simple to make. Ready to dive into a bowl of happiness? Click through to explore the full recipe and bring this cozy favorite to your table!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

3 cloves garlic, minced

2 cans (14 ounces each) diced tomatoes, including their juices

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

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

1 cup heavy cream (or substitute with coconut milk for a dairy-free version)

1 bag (16 ounces) frozen gnocchi

2 cups fresh spinach, roughly chopped

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a medium skillet, heat the olive oil over medium heat. Once heated, add the diced onion and sauté until it becomes translucent and tender, about 5 minutes.

    Stir in the minced garlic and cook for an additional minute, allowing it to release its fragrant aroma.

      Transfer the sautéed onion and garlic mixture to your slow cooker. Add in the canned diced tomatoes (making sure to include the juices), vegetable broth, dried basil, dried oregano, and red pepper flakes if you'd like an extra kick. Stir the mixture well until all ingredients are combined.

        Cover your slow cooker with its lid and let it cook on low heat for 4 hours, or on high heat for 2 hours, until the flavors meld beautifully.

          Once the cooking time is completed, add in the heavy cream (or coconut milk) along with the frozen gnocchi. Gently stir to ensure that the gnocchi is evenly distributed throughout the soup.

            Cover the slow cooker again and let it cook for an additional 30 minutes on low heat, allowing the gnocchi to become tender and absorb the flavors.

              After the final cooking time, stir in the chopped fresh spinach. Season the soup with salt and pepper according to your taste preferences. Allow the soup to rest for a few minutes so the heat wilts the spinach just right.

                Serve the soup hot, beautifully garnished with fresh basil leaves on top for a lovely touch.

                  Prep Time: 15 minutes | Total Time: 4 hours 30 minutes | Servings: 6

                    - Presentation Tips: For an added touch, serve the soup in rustic bowls and sprinkle a little extra oregano or fresh basil on top for color. Consider pairing with a warm, crusty bread on the side for a complete meal experience.