Add the olive oil to a large pot on the stove over medium high heat.
Add the onions, garlic and spinach. Saute for 5 minutes.
Add the Barilla Tomato Basil Sauce and vegetable broth, bring to a simmer.
Add the refrigerated gnocchi, cook 2-3 minutes.
Remove from the heat and serve topped with fresh basil.
Gnocchi: I recommend using fresh, refrigerated gnocchi in this recipe, but frozen gnocchi or dried gnocchi can also be used. If using dried or frozen gnocchi, add 1-2 minutes to the cook time in the soup. Test one piece of gnocchi after 2-3 minutes to make sure it's soft and cooked through.
Gluten free: To make this soup gluten free, use fresh, frozen or dried gluten-free gnocchi. The other ingredients in the soup are gluten free.