Creamy Gnoochi Soup
The best combo of spicy + creamy
Ingredients
2 tablespoons extra virgin olive oil
1 sweet onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 tablespoons salted butter
2 tablespoons all-purpose flour
2 boneless skinless chicken breasts
2-4 cloves garlic, chopped
1 tablespoon Italian seasoning
1 teaspoon paprika
2 tablespoons fresh thyme leaves
1 pinch chili flakes
1 pinch each kosher salt and black pepper
4-6 cups vegetable broth
1/2 cup chopped sun-dried tomatoes
4 cups baby spinach
1 ½ cups heavy cream
½ cup grated parmesan
1 parmesan rind
1 pound fresh potato gnocchi
Instructions
In a large soup pot set over medium heat, combine the olive oil and onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.
Stir in the butter and flour, cook for 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat in spices. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through.
Pull the chicken out and shred using 2 forks. Add back to the soup.
Stir in the spinach, sun-dried tomatoes, cream/milk, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.
Serve the soup topped with parmesan. Enjoy warm, preferably with a crusty piece of bread.
