Simply Cooking with Courtney

1 (28-ounce) can whole tomatoes
1/4 cup + 3 tablespoons olive oil
2 cloves garlic
1 tablespoon oregano
1 teaspoon kosher salt
1 teaspoon ground cumin
1 (7-ounce) package cut fideo pasta
1 quart chicken broth or vegetable broth
1/3 cup chopped cilantro(optional )

INSTRUCTIONS
Make tomato base. Combine tomatoes, 1/4 cup of the olive oil, garlic, oregano, salt, and cumin in a blender. Blend on high until smooth.

Toast noodles. Heat remaining 3 tablespoons oil in a soup pot (at least 4 quarts) over medium heat. Add fideo and toast, stirring frequently, until golden and toasted, about 4 minutes. Simmer.

Add tomato base and fry in the oil a minute or two then add broth and bring to a boil.
Reduce heat to low, cover and simmer until pasta is cooked through, about 5 minutes.
Serve.
Stir in chopped cilantro and serve.

Notes:

For a vegan option: Substitute chicken broth with vegetable broth.
To make the soup more hearty: Add diced vegetables such as carrots, peas, green beans, zucchini, or potatoes.
Serving suggestions: Garnish the soup with a squeeze of lime juice, crumbled queso fresco, or diced avocado for added flavor.
Tomatoes: If using fresh tomatoes instead of canned, use 2 cups of chopped Roma tomatoes.
Make it spicy: Add a few splashes of hot sauce or a teaspoon of arbol chili powder to make the soup spicy.

Copycat Olive garden
Chicken gnocchi soup

Ingredients
3-4 boneless skinless chicken breasts, cooked and diced, or i use a rotisserie chicken
1 stalk of celery, chopped
½ white onion, diced
2 teaspoons minced garlic
½ cup match sticks carrots
1 tablespoon olive oil
4 cups chicken broth
salt and pepper, to taste
1 teaspoon thyme
16 ounces potato gnocchi
2 cups half and half, see note
1 cup fresh spinach, roughly chopped

Instructions
Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 3-4 minutes until onions are translucent.
Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
Stir in half and half and spinach and cook another 2-3 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.
Notes
Milk: for even more creamy richness, swap the half and half for heavy cream.