# Components:
→ Vegetables
01 - 1 large onion, finely diced
02 - 2 cloves garlic, minced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 1 red bell pepper, diced
06 - 14 ounces baby spinach, roughly chopped
→ Tomato Base
07 - 28 ounces canned crushed tomatoes
08 - 2 tablespoons tomato paste
09 - 5 cups vegetable broth
→ Herbs & Spices
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon crushed red pepper flakes, optional
14 - Salt and black pepper, to taste
→ Dairy & Cheese
15 - 7 ounces ricotta cheese
16 - 1 cup shredded mozzarella
17 - 1/2 cup grated Parmesan cheese
→ Sweet Potato Gnocchi
18 - 1 pound sweet potato gnocchi, store-bought or homemade
→ Olive Oil
19 - 2 tablespoons olive oil
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add finely diced onion, minced garlic, carrots, celery, and diced red bell pepper. Sauté for 6 to 8 minutes until vegetables are softened.
02 - Incorporate tomato paste and cook for 1 minute, stirring to combine.
03 - Pour in canned crushed tomatoes and vegetable broth. Add dried oregano, dried basil, dried thyme, and crushed red pepper flakes if using. Season with salt and black pepper. Bring mixture to a boil, then reduce to a gentle simmer. Cook uncovered for 20 minutes.
04 - Add sweet potato gnocchi to the simmering soup and cook for 5 to 7 minutes, until gnocchi are tender and cooked through.
05 - Add chopped baby spinach and stir until wilted, about 2 minutes.
06 - In a small bowl, combine ricotta with half the Parmesan cheese and season with a pinch of salt and black pepper. Mix until smooth.
07 - Ladle hot soup into bowls. Top each serving with a dollop of ricotta mixture, sprinkle with shredded mozzarella, and finish with remaining Parmesan cheese.
08 - Serve immediately, accompanied by crusty bread if desired.
