CREAMY TOMATO GNOCCHI SOUP
1 tbsp extra virgin olive oil 1 medium yellow onion, diced 4 cloves garlic, minced 28 oz can fire roasted tomatoes 1 1/2 cups vegetable broth 1/4 tsp salt 1 tbsp brown sugar 1/4 tsp red pepper flakes 1 cup lite coconut milk 16 oz package fresh or frozen gnocchi 1 cup fresh basil
In a large pot add your olive oil and diced onion. Cook for 3-4 minutes over medium heat, then add in your minced garlic and cook for another few minutes until fragrant. Add your fire roasted tomatoes, vegetable broth, salt, brown sugar, and red pepper flakes. Bring to boil and then turn down heat to and simmer (covered) for 10 minutes to let the flavors build. Using an immersion blender, carefully blend the soup to the desired consistency (leave in a few tomato pieces if desired). Bring back to boil and add in coconut milk, gnocchi, and basil. Cook for 3-4 minutes until gnocchi are cooked through and float to the top. Top with more basil, a drizzle of coconut milk, and fresh pepper. Enjoy with crackers, toasted bread, croutons, or another delicious side.
ITALIAN SAUSAGE AND RAVIOLI SOUP
3 links of sweet Italian sausage 1 tbsp extra virgin olive oil
1 cup of chopped onion 2-3 garlic cloves minced 64 oz beef broth 1 cup red wine 14.5 oz can diced tomatoes do not drain 8 oz can tomato sauce 1 tbsp sugar 3 shredded carrots 2 zucchini cut into small chunks 1 bell pepper diced 1 cup fresh spinach leaves stems removed 1 tsp dried basil 1/2 tsp dried oregano 1 tsp salt 1 tsp fresh ground pepper 1 container of Buitoni four-cheese ravioli fresh grated Parmesan cheese for topping
Brown sausage in a large pot. Remove sausage from pot and set aside. Add olive oil to pan and saute onion and garlic until tender but not browned. Add beef broth, wine, sugar, tomatoes, carrots, basil, oregano, salt, pepper, tomato sauce, zucchini, bell pepper and sausage. Boil then reduce to simmer (low heat) for 40 minutes. Stir in ravioli and simmer for another 10-15 minutes. Stir in spinach and cook until just wilted. Turn off heat and ladle into bowls. Top with freshly grated Parmesan cheese.
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