# What You’ll Need:
→ 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
# Step-by-Step Guide:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, celery, and red bell pepper. Sauté for 6–8 minutes until vegetables are softened.
02 - Stir in tomato paste and cook for 1 minute to enhance its depth.
03 - Add crushed tomatoes, vegetable broth, oregano, basil, thyme, and crushed red pepper flakes. Season with salt and black pepper. Bring mixture to a boil, then reduce heat and simmer uncovered for 20 minutes.
04 - Add sweet potato gnocchi to the soup and simmer for 5–7 minutes, until gnocchi are tender and cooked through.
05 - Stir in chopped spinach and cook for about 2 minutes, just until wilted.
06 - In a small mixing bowl, combine ricotta cheese with half the Parmesan cheese and a pinch of salt and pepper.
07 - Ladle soup into serving bowls. Top each with a dollop of ricotta mixture and sprinkle with mozzarella and remaining Parmesan. Serve hot, optionally accompanied by crusty bread.
