Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- ¾ cup shredded carrots
- ½ cup thinly-sliced or small-diced celery
- 2 large garlic cloves, minced (2–3 teaspoons)
- ½ cup dry white wine (Pinot Grigio)
- ¼ cup all-purpose flour
- 4 cups chicken stock or broth
- 2 cups half-and-half, warmed
- 1–2 teaspoons chopped fresh thyme leaves
- ½ teaspoon dried Italian seasoning
- 1 pound potato gnocchi
- ½–¾ cup grated Parmigiano Reggiano
- 2 cups cooked chicken breast, shredded or cubed
- 2 cups baby spinach leaves, roughly torn
- ⅛ teaspoon grated nutmeg (optional)
- Diamond Crystal kosher salt and freshly-ground black pepper
Instructions
- Heat butter and olive oil in a large, heavy-bottomed pot over medium-high heat until foaming subsides. Sauté onion, carrots, and celery with 1/4 tsp salt and 1/2 tsp pepper until softened and just starting to brown. Add garlic and cook for 1 minute.
- Deglaze the pot with wine, scraping any brown bits from the bottom. Simmer until almost all liquid evaporates, 2-3 minutes. Stir in flour and cook 1-2 minutes.
- Gradually whisk in chicken stock and simmer to thicken slightly. Whisk in half-and-half, thyme, and Italian seasoning. Bring to a simmer, stirring occasionally.
- Add gnocchi and simmer 3-5 minutes until tender. Stir in parmesan, chicken, and spinach. Simmer 2-3 minutes until chicken is hot and spinach wilted.
- Season to taste with nutmeg (if using), salt, and pepper. Soup will thicken as it sits. Serve topped with additional Parmigiano Reggiano and cracked black pepper, with crusty bread for dipping.
Notes
- Adjust thyme quantity based on potency of dried Italian seasoning blends.
- Parmigiano Reggiano amount can be adjusted to taste depending on stock sodium and personal preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 525
- Sugar: 5 g
- Sodium: 716 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 90 mg