Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pound (450g) boneless, skinless chicken breasts, cooked and shredded
  • 1 (17.6 oz) package (500g) potato gnocchi
  • 5 ounces (140g) fresh spinach, roughly chopped
  • 1 cup (240ml) heavy cream
  • ¼ cup (60ml) grated Parmesan cheese, plus more for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Pour in chicken broth. Stir in Italian seasoning, salt, and pepper. Bring to a simmer.
  3. Add shredded chicken and gnocchi to the pot. Simmer until gnocchi are tender and float to the surface, about 5-7 minutes.
  4. Stir in fresh spinach and cook until wilted, about 1-2 minutes.
  5. Stir in heavy cream and Parmesan cheese. Heat through, but do not boil.
  6. Ladle into bowls and garnish with extra Parmesan cheese, if desired.