Ingredients
Scale
- 4 slices bacon, diced
- 3 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 carrots, peeled and sliced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ¼ cup all-purpose flour
- ⅓ cup dry white wine
- 4 cups chicken stock
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 3 cups leftover shredded rotisserie chicken
- 1 (9-ounce) package gnocchi
- 3 cups chopped baby spinach
- ¼ cup heavy cream
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat a large stockpot or Dutch oven over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 1 tablespoon in the stockpot, and set aside.
- Reduce heat to medium; add butter to the stockpot, stirring until butter has melted, about 1-2 minutes. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and Italian seasoning until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
- Stir in chicken and gnocchi, and cook until gnocchi is tender, about 5 minutes.
- Stir in spinach, heavy cream, vinegar, and parsley until the spinach has wilted, about 2-3 minutes; season with salt and pepper, to taste.
- Serve immediately, garnished with bacon.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid overcooking the gnocchi.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg