We just finished eating dinner and I decided I should share this recipe right away because 1) it's pretty darn good and 2) it's perfect for the rainy weekend we've got ahead of us here in Southern California.
(PS -- if you're keeping track, I'm really, really behind on my Trader Joe's-inspired cooking. Note to self: future post needs to be done on how I procrastinate a lot and have a commitment problem. Maybe. I don't know that I'll get around to it....)
Creamy Tomato and Roasted Red Pepper Soup with Pesto Gnocchi
1 (32-oz.) container Trader Joe's Tomato and Roasted Red Pepper Soup
4 oz. mascarpone
1/3 (6.17-oz) package of potato gnocchi
roughly 4 Tblsp. Trader Giotto's Pesto alla Genovese
salt and pepper
I'm going to use that word again -- easy. This recipe really is a piece of cake. And because you'll have some left over ingredients, you can make the soup again at the end of the week (so buy 2 containers of the tomato soup).
Heat the soup, then stir in the mascarpone. While the soup heats, bring a small pot of water to a boil. Add the gnocchi and boil just until they bob to the surface, 3-4 minutes. Scoop them out and set aside. Season the soup to taste with salt and pepper, ladle into bowls, and add a few gnocchi to each serving. Drizzle a little pesto into each serving (I love pesto so I drizzled more than a little).
I don't have a picture because I was too hungry to grab my camera. We ate the soup with grilled cheese sandwiches and a salad. Yum.