A hearty, one-pot vegetarian soup where Tomato Bliss carries the full flavor load—onion work, reduction, and herb layering already done. Gnocchi cooks directly in the simmering base while fresh spinach wilts in at the finish. A touch of spice balances the deep tomato sweetness, cream rounds out the texture.

• Step 1

  Heat 4 oz olive oil in skillet or heavy pot to medium-high. Add crushed red pepper and cumin. Bloom 60–90 seconds. Add 64 oz Tomato Bliss and 40 oz vegetable stock. Bring to a full rolling simmer for 4–5 minutes. 

  
  

• Step 2

  Add 6 lb shelf-stable gnocchi directly to the simmering base. Cook 3–4 minutes until gnocchi floats and firms.

• Step 3

  Add 4 lb spinach in handfuls, folding each through until wilted before the next. Pull pot completely off heat. Add 16 oz cream. Fold until integrated.

  Add 2 oz olive oil and salt to taste.