Publix Simple Meals

Tomato Gnocchi Florentine Soup With Herbed Baguette

Tomato Gnocchi Florentine Soup With Herbed Baguette
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence

-- Preheat oven

-- Prepare soup through step 2; prepare bread and begin to bake - 15 minutes

-- Complete soup and bread; serve - 15 minutes

Tomato Gnocchi Florentine Soup


4 large tomatoes

4 cups fresh baby spinach leaves (4 oz)

1 (18.7-oz) can tomato basil soup

1 (14-oz) can vegetable broth

2 tablespoons unsalted butter

1 teaspoon dried dill weed

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 (16-oz) package gnocchi pasta


-- Cut tomatoes in half; squeeze to remove seeds, then chop coarsely.

-- Chop spinach coarsely; set aside.


1. Combine soup, broth, and butter in large saucepan; bring to a boil on medium-high. Stir in tomatoes, dill weed, salt, and pepper; return to a boil.

2. Reduce heat to medium; cook and stir 12-15 minutes or until tomatoes are softened.

3. Puree soup lightly using stick blender. Stir in gnocchi and spinach; cook 2-3 more minutes or until spinach wilts. Serve.

Herbed Baguette


1/4 cup unsalted butter (1/2 stick)

1 Bakery baguette (8 oz)

2 tablespoons fresh Italian parsley, finely chopped

2 teaspoons minced garlic

1 tablespoon Italian seasoning herb paste

1/4 teaspoon kosher salt

1/8 teaspoon pepper


-- Preheat oven to 400°F. Cut butter into small pieces; place in bowl to soften.

-- Cut baguette in half lengthwise.

-- Chop parsley.


1. Stir parsley, garlic, herb paste, salt, and pepper into butter until blended.

2. Spread herb mixture evenly over bread; reassemble loaf and place on baking sheet. Bake 8-10 minutes or until butter melts and bread begins to crisp. Slice and serve.

Aprons Advice

-- Complete your meal with a fresh salad blend and fresh strawberries with pound cake for dessert.

-- Gnocchi, an Italian-style potato dumpling, is a great stir-in to update this classic Florentine soup.

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Tomato Gnocchi Florentine Soup With Herbed Baguette

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Tomato Gnocchi Florentine Soup

CALORIES (per 1/6 recipe) 210kcal; FAT 4g; CHOL 10mg; SODIUM 840mg; CARB 41g; FIBER 3g; PROTEIN 5g; VIT A 50%; VIT C 45%; ALC 4%; IRON 10%

Herbed Baguette

CALORIES (per 1/6 recipe) 180kcal; FAT 8g; CHOL 20mg; SODIUM 320mg; CARB 21g; FIBER 1g; PROTEIN 3g; VIT A 6%; VIT C 20%; CALC 0%; IRON 8%

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