Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 tablespoon regular olive oil
- 1 cup chopped yellow onion
- ¾ cup shredded carrots (or julienned/matchstick cut)
- ½ cup thinly-sliced or small-diced celery
- 2 large garlic cloves, minced (2–3 teaspoons)
- ½ cup dry white wine (such as Pinot Grigio)
- ¼ cup all-purpose flour
- 4 cups chicken stock or broth (low sodium)
- 2 cups half-and-half, warmed
- 1 to 2 teaspoons chopped fresh thyme leaves
- ½ teaspoon dried Italian seasoning
- 1 pound potato gnocchi (refrigerated or shelf-stable)
- ½ to ¾ cup grated Parmigiano Reggiano
- 2 cups cooked chicken breast (rotisserie), shredded or cubed
- 2 cups baby spinach leaves, roughly torn
- â…› teaspoon grated nutmeg (optional)
- Kosher salt and freshly-ground black pepper
Instructions
- Heat butter and olive oil in a large 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 lightly browned. Add garlic and cook for 1 minute.
- Deglaze the pot with wine, scraping brown bits. Simmer 2–3 minutes until mostly evaporated. Stir in flour and cook 1–2 minutes.
- Gradually whisk in chicken stock and simmer to thicken. Whisk in half-and-half, thyme, and Italian seasoning. Bring to a gentle simmer.
- Add gnocchi and cook 3–5 minutes until tender and floating. Stir in parmesan, chicken, and spinach. Simmer 2–3 minutes until heated through and spinach is wilted.
- Season with nutmeg (if using), salt, and pepper. Serve with more parmesan and crusty bread.
Notes
- Adjust thyme quantity depending on your Italian seasoning blend.
- Parmigiano Reggiano amount may vary depending on your broth’s saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American