# What you 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 cheese
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
# Steps to follow:
01 - In a large soup pot over medium heat, warm the olive oil. Add the onion, garlic, carrots, celery, and red bell pepper. Cook, stirring frequently, until the vegetables are softened, about 6 to 8 minutes.
02 - Add the tomato paste to the pot and stir constantly for 1 minute until the paste becomes fragrant and deepens in color.
03 - Incorporate the crushed tomatoes, vegetable broth, dried oregano, basil, thyme, and red pepper flakes. Season with salt and black pepper. Bring the mixture to a boil, then lower heat and simmer uncovered for 20 minutes to meld flavors.
04 - Stir in the sweet potato gnocchi and allow the soup to simmer for 5 to 7 minutes, until the gnocchi are tender and cooked through.
05 - Fold in the chopped baby spinach and cook for about 2 minutes until wilted and vibrant.
06 - In a small mixing bowl, combine ricotta cheese with half of the Parmesan and a pinch of salt and black pepper. Mix thoroughly to blend flavors.
07 - Ladle hot soup into bowls. Top each serving with a dollop of ricotta mixture, then sprinkle with shredded mozzarella and the remaining Parmesan. Present immediately while hot.
08 - Serve with crusty bread if desired.
