Gnocchi Cacciatore Soup

This is my sister's soup recipe and I love it. I'll make a big pot and eat it all week long! It can be as spicy as you like and is delish. Tastes even better the next day after the flavors have had time to hang out.

• Preparation Time: 25 mins
• Cooking Time: 27 mins
• Total Time: 52 mins
• Calories: 303 Calories

Ingredients

• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (28 ounce) can diced tomatoes
• ½ small onion, chopped
• 2 tablespoons grated Parmesan cheese, or to taste
• 1 teaspoon red pepper flakes, or to taste
• 1 (16 ounce) package potato gnocchi
• 2 Cubanelle peppers, chopped
• 1 (32 fluid ounce) container vegetable broth
• 6 leaves fresh basil, chopped, or to taste

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.

Step 2

Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Stir in green bell pepper, red bell pepper, and Cubanelle peppers; cook for 2 minutes. Pour in vegetable broth and tomatoes. Bring soup to a boil; simmer until peppers are tender, about 5 minutes.

Step 3

Stir basil and red pepper flakes into the soup; season with salt and pepper. Add gnocchi and simmer until heated through, 3 to 5 minutes. Ladle soup into bowls and sprinkle Parmesan cheese on top.