Ingredients
Scale
- 8 oz jar oil-packed sun-dried tomatoes (chopped)
- 1 large onion (diced)
- 3 large carrots (diced)
- 2 stalks celery (diced)
- 5 cloves garlic (minced)
- 1 tsp Italian seasoning
- 5 cups chicken broth
- 2 cups cooked chicken (shredded or chopped)
- 1 pound shelf-stable gnocchi
- 3–4 oz baby spinach
- 1 can evaporated milk
Instructions
- In a large pot over medium heat, warm sun-dried tomato oil. Sauté onion, carrots, and celery for about 5 minutes until softened.
- Add sun-dried tomatoes, garlic, seasonings, and sauté for another minute.
- Stir in tomato paste, chicken base, and flour; cook for 1 minute.
- Pour in chicken broth while scraping the pot's bottom to incorporate flavors.
- Bring to a simmer; partially cover and let cook for about 15 minutes.
- Add cooked chicken, spinach, evaporated milk, and gnocchi. Cook on medium-low for an additional 5-10 minutes until heated through.
- Serve topped with grated parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 6g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg