Ingredients
Equipment
Method
Sauté the aromatics
- Melt the butter in a large pot over medium heat, then sauté the onion for 4 minutes until softened. Add the garlic and Italian seasoning and cook for 2 minutes, stirring, until fragrant.
Build the creamy broth
- Add the chicken broth and bring it to a simmer, stirring the pot to loosen any browned bits. Stir in the heavy cream until smooth.
Cook the gnocchi
- Add the potato gnocchi and cook for 3–4 minutes until they float and are cooked through. Keep the soup at a gentle simmer so the gnocchi don’t break.
Finish with chicken and spinach
- Stir in the shredded chicken and baby spinach, then cook for 2 minutes until the spinach wilts.
Season and serve
- Stir in the parmesan and nutmeg, then season with salt and pepper to taste. Serve with extra parmesan and fresh basil.
Notes
Pro tip: keep the soup at a gentle simmer after adding the cream to prevent graininess. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop, adding a splash of broth if needed. Freezing is not recommended because the cream can separate. For a lighter option, use half-and-half in place of heavy cream and warm gently (don’t boil).