Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1½ tsp Kosher salt, divided
- 1 tsp dried oregano
- ¼ tsp freshly ground black pepper
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 1 medium sweet onion, diced
- 2 sticks celery, finely chopped
- ½ cup sun-dried tomatoes, finely chopped
- 4 cloves garlic, finely chopped
- 2 Tbsp tomato paste
- 4 cups low-sodium chicken broth
- 2 Tbsp pesto, store-bought or homemade
- 1 Parmesan rind, optional
- 16 oz (1 lb) dried potato gnocchi (or small pasta, such as orecchiette)
- ½ – 1 cup heavy cream
- 5 oz fresh baby spinach, half of a large bag
- ½ cup Parmesan, grated
Instructions
- Season the chicken with salt, oregano, and black pepper.
- Brown the chicken in olive oil and butter, then set aside.
- Sauté onion, celery, sun-dried tomatoes, garlic, and tomato paste.
- Add chicken broth, pesto, and Parmesan rind. Simmer for 10-15 minutes.
- Return chicken to the pot and add gnocchi. Cook until gnocchi floats.
- Stir in heavy cream, spinach, and grated Parmesan. Adjust seasoning and serve.
Notes
- Use more spinach if desired.
- Parmesan rind adds depth but is optional.
- Adjust cream for desired richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg