Store-bought gnocchi makes thisground beefvegetable soup hearty and filling without any extra effort.
1(28-oz.)
can whole, peeled plum tomatoes, drained
2teaspoonsdried oregano
8cupslower-sodium chicken broth
1(12-oz.)
Credit: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Maggie Ruggiero
refrigerated gnocchi
1(6-oz.)
Add beef, and cook, stirring occasionally, until browned, about 8 minutes.
Add onion, celery, and garlic.
Cook, stirring often, until vegetables are softened, about 8 minutes.
Stir in tomatoes and oregano, breaking up tomatoes with a wooden spoon.
Stir in broth, and bring to a boil.
Reduce heat to medium-low, and gently boil until vegetables are tender, about 8 minutes.
Add gnocchi, and cook until just tender, about 3 minutes more.
Stir in spinach, salt, and pepper.
Sprinkle each serving with grated Parmesan.
