The original recipe calls for turkey sausage, but I omitted this completely. It didn't need it, in my opinion, but you could certainly add it in or use something else. Beans would probably be really good in this soup!
Also, in the original recipe, it calls for broken lasagna noodles, but I had some leftover cauliflower/potato mash so I made gnocchi instead.
To make the gnocchi, you need:
1/2 cup leftover mashed potato/veggies (any combination should work fine)
1 egg
1-1/2 cup whole wheat flour (you need just enough to make a soft dough)
Combine all ingredients in a small bowl and mix to form a dough. Turn out on a floured surface and knead till it comes together in a nice cohesive ball.
Roll out to about 1/4" thick (can roll it thinner if you prefer) and cut into 1/2" squares. Set aside while you make the soup.
For the soup, you will need:
1 tbsp olive oil
1 small onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
4 cups vegetable stock (any stock is fine)
28 oz can diced tomatoes, drained (original calls for 14.5 oz)
15 oz tomato sauce (use the "no salt added" kind)
1/2 tsp salt
1/2 cup fresh basil, chopped
1 recipe gnocchi (see above; if you want, you can use a small pasta)
mozzarella and parmesan for garnish
In a soup pot, heat the oil over medium-low heat and add the onion and pepper. Cook 8-10 minutes or until the veggies are starting to get tender. Add garlic and cook 1-2 minutes longer.
Add the stock...
... and the tomatoes, sauce, salt, and basil.
Bring to a simmer and cook 20 minutes. Add gnocchi or pasta and cook an additional 15 minutes.
Here is the finished soup before the cheese is added...
... and after.
It didn't take long for the cheese to melt into the soup. It was so incredibly yummy and my house smelled so good while it was cooking!
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