Hamburger Gnocchi Soup Recipes Coupon

• Heat oil in a large saucepan over high. Add beef, and cook, stirring occasionally, until browned, about 8 minutes. Add onion, celery, and garlic. Cook, stirring often, until vegetables are softened, about 8 minutes.
• Stir in tomatoes and oregano, breaking up tomatoes with a wooden spoon. Stir in broth, and bring to a boil. Reduce heat to medium-low, and gently boil until vegetables are tender, about 8 minutes. Add gnocchi, and cook until just tender, about 3 minutes more. Remove from heat. Stir in spinach, salt, and pepper. Sprinkle each serving with grated Parmesan.

• Brown the ground beef and onion in a skillet over medium-high heat for 7-10 minutes. If there's lots of excess fat, spoon most of it out.
• Add the diced tomatoes, chicken broth, cream, and gnocchi to the pan, and give it a good stir. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes.
• Uncover the pan, stir it, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.

• Pat the roast dry with paper towels. Remove all visible fat and any silver skin. Cut into 1-inch pieces and season with salt and pepper. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy bottom soup pot until shimmering. Brown half the beef, about 10 minutes, and transfer to a bowl using a slotted spoon; cover to keep warm. Brown the remaining beef cubes and remove to the bowl along with any beef juices.
• Add the remaining tablespoon of oil to the now empty Dutch oven. Add the onions, carrots, and celery and cook until vegetables are softened and the onions start to brown and caramelize, about 8 minutes. Add the garlic, thyme leaves, paprika and tomato paste to the vegetables. Sauté for about 30 second or until the garlic is fragrant. Stir in the wine and deglaze the bottom of the pot to remove any browned bits.
• Add the cooked beef to the pot along with the beef broth. Add the bay leaf to the soup, cover and reduce the heat to medium/medium-low. Simmer the soup, stirring occasionally, until the beef and vegetables are tender, about 1 ½ to 2 hours.
• Mix the cornstarch and the water until dissolved. Slowly stir the slurry into the soup. Add the soy sauce, red pepper flakes and gnocchi. Cook for 3-5 minutes or until the gnocchi is cooked through (check package directions for cooking time). The gnocchi will float to the top once cooked. Remove the bay leaf, stir in the peas and parsley and check the seasoning. Serve with crusty bread for sopping up the broth.

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