Ingredients

The following ingredients have 4 Servings
  • 1/2 tablespoon olive oil
  • 1 cup chopped onion
  • 1 teaspoon Italian seasoning
  • 4 cups chicken stock
  • 2 (14.5 oz ea) cans Hunt’s Diced Tomatoes
  • 1 15 oz can Hunt’s Tomato Sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 oz cream cheese, cut into squares
  • 1 16 oz package gnocchi, uncooked
  • basil, for serving

Instruction

  • Heat the olive oil in a skillet over medium heat.  Add the onion and cook until translucent, about 5 minutes.  Stir in the Italian seasoning.
  • Pour the onions into a slow cooker.  Stir in the chicken broth.  Add the diced tomatoes and the tomato sauce.  Stir in the salt and pepper, then  cover and cook on low for 3-4 hours, until completely heated through and the flavors have had some time to meld.
  • Add the cream cheese and the gnocchi to the slow cooker. Turn the heat to high and cook until the cream cheese is melted, 30-45 minutes.  Stir the cream cheese into the soup with a whisk, if necessary.
  • Serve hot.