Ingredients

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

6 carrots, chopped

4 celery stalks, chopped

2 tablespoons salted butter

2 tablespoons all-purpose flour

3/4 pound boneless skinless chicken breasts or thighs

2-4 cloves garlic, chopped

1 tablespoon Italian seasoning

1 teaspoon paprika or smoked paprika

2 tablespoons fresh thyme leaves (or 2 teaspoons dried)

1 pinch chili flakes

1 pinch kosher salt

1 pinch black pepper

4-6 cups low sodium vegetable broth

1/2 cup chopped sun-dried tomatoes

4-6 cups baby spinach

1 1/2 cups canned coconut milk, heavy cream, or whole milk

1/2 cup grated parmesan

1 pound fresh potato gnocchi

Instructions

Step 1: In a large soup pot set over medium heat, combine the olive oil and chopped onion. Cook for 5 minutes, until fragrant. Add the chopped carrots and celery and cook for another 3 minutes.

Step 2: Stir in the butter and flour, cooking for 1 minute to form a roux. Add the chicken pieces, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss everything to coat the chicken in the spices.

Step 3: Pour in 4 cups of the vegetable broth and bring to a simmer over medium heat. Cook for 20 minutes, or until the chicken is cooked through.

Step 4: Remove the chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Stir in the baby spinach, sun-dried tomatoes, cream or milk, grated parmesan, and gnocchi. Cook for about 5 minutes, until the gnocchi are tender and everything is heated through. Add additional broth if the soup is too thick.

Step 6: Serve the soup warm, topped with extra parmesan if desired. It pairs wonderfully with crusty bread.

Tips & Variations

For a dairy-free option, use coconut milk and nutritional yeast instead of parmesan.

Swap fresh thyme with dried herbs if fresh is unavailable; just reduce quantity slightly.

Add a squeeze of lemon juice before serving for a bright, fresh finish.

If you prefer a thicker soup, add extra gnocchi or reduce the amount of broth.

FAQs

Can I use frozen gnocchi instead of fresh?

Yes, frozen gnocchi can be used. Just add an extra minute or two to the cooking time until they float and are tender.

Is it possible to make this soup ahead of time?

Absolutely. Prepare the soup up to the point before adding the gnocchi and spinach, then refrigerate. When ready to serve, reheat and add the gnocchi and spinach last so they stay fresh and tender.