Heat the olive oil in a large heavy bottomed soup pot or Dutch oven over medium heat.

Add the onion, dried basil, dried oregano, and crushed red pepper flakes, to taste.; mix well and cook, stirring occasionally, for 3-4 minutes.

Add the garlic then cook, stirring constantly, for 1 minute.

Slowly add the vegetable (or chicken) broth and the canned tomatoes.

Stir, crushing the tomatoes with the back of your spoon, until well combined.

Reduce heat to medium low, cover with a lid and cook, stirring occasionally, for 30-45 minutes, or until the veggies are very tender.

Puree the soup with a handheld immersion blender (or regular blender) until creamy and smooth.

Add the heavy creamy and gnocchi and cook for 8 minutes.

Add the spinach and cook for another 3 minutes, or until the gnocchi are cooked through.

Taste and season with sea salt and freshly cracked pepper, to taste.

Ladle into bowls and serve with freshly chopped basil and freshly grated Parmesan cheese. Enjoy.