It’s hard to find a food more representative of the category “comfort food” than tomato soup. Pair it with some sourdough bread, maybe some sour cream, or a grilled cheese sandwich… the combinations are endless.
Chances are, though, you’re here because you’re looking for a very easy, healthy, tasty, and nourishing dinner option to cook when you’re low on energy. This soup is simple, reheats well, and can be made gluten- or whey-free depending on the soup and gnocchi you choose.
So, in the interest of letting you get straight to the cooking, here it is. A photo gallery with (mostly) step-by-step pictures is at the bottom.
Tomato Soup with Gnocchi and Spinach
- Medium pot (~1gal)
- 1 32oz carton Trader Joe's Organic Creamy Tomato Soup
- 1 16oz package Trader Joe's frozen Outside-In Stuffed Gnocchi
- 1 lb fresh or frozen spinach
- Pour soup into sauce pan and start heating on medium-low heat, about 1/3 power on an electric stove. Stir occasionally to prevent burning onto the bottom of the pan.
- Prep fresh spinach by rinsing thoroughly in a colander and pinching off any stems or wilted bits.
- Prep frozen spinach by placing in a microwave-safe bowl and microwaving for 1-2 minutes or until thawed. Line colander with a paper towel or stain-okay kitchen towel, put the colander in the sink, and press the water out of the spinach.
- Once the soup is warmed, add the gnocchi and cook until tender, 8 to 10 minutes. Once the gnocchi is thawed and warmed, stir in the spinach and stir until wilted.
- Serve hot.