Enjoy a hearty, creamy soup filled with veggies and heavenly bites of gnocchi.

Creamy Tomato-Basil Gnocchi Soup

Heat oil over medium heat in a 3-1/2-quart Dutch oven. Add onion; cook for 2 to 3 minutes or until softened, stirring occasionally. Add garlic and cook for 30 seconds. 

Stir in tomato-basil and passata pasta sauces and vegetable stock. Gently simmer, covered, for 5 minutes. Add gnocchi. Cover and simmer for 4 to 5 minutes or until tender, stirring occasionally. Stir in 2 cups chopped basil until wilted. Stir in half-and-half. 

Ladle soup into bowls. Garnish with Parmesan cheese and additional basil leaves, if desired. Serve with baguette slices. 