Italian Gnocchi Soup

Ingredients

• 1 package Cappello's Gnocchi
• 2 tablespoons oil
• 1 cup onion, diced
• 3 garlic cloves, minced
• 1 zucchini, quartered and sliced
• 1 yellow zucchini, quartered and sliced
• 2 teaspoons salt
• 3 teaspoons Italian seasoning
• pepper to taste
• 4 cups chicken broth
• 1 (15 ounce) can diced tomatoes
• 3 tablespoons tomato paste

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat and add in garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Then add in both zucchinis, salt, Italian seasoning and pepper (to taste) and continue to cook for about 5 minutes.
• Gradually whisk in chicken broth, diced tomatoes and tomato paste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
• Stir in gnocchi; cover and cook about 3-4 minutes.
• Season with salt and pepper to taste.
• Serve immediately and enjoy!