Ingredients
Scale
- 2 cups half-and-half (warmed to prevent curdling)
- 3 tbsp unsalted butter (Kerrygold recommended)
- 4 cups chicken broth
- 1/2 to 3/4 cup shredded Parmesan (Parmigiano Reggiano preferred)
- 1/8 tsp fresh nutmeg (optional)
- 1/2 cup dry white wine
- 1 lb gnocchi
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup sliced celery (finely chopped)
- 1 to 2 tsp fresh thyme (chopped)
- 2 large garlic cloves (minced)
- 1/2 tsp dried Italian herbs
- salt to taste
- 3/4 cup grated carrots
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 2 cups cooked rotisserie chicken (shredded or cubed)
- 1/4 cup all-purpose flour (King Arthur recommended)
- fresh ground black pepper to taste
Instructions
- Sauté the vegetables in butter and olive oil until softened. Add garlic and cook until fragrant.
- Deglaze the pan with wine, then simmer until reduced. Stir in flour and cook for 1-2 minutes.
- Whisk in chicken stock, then half-and-half. Add thyme and Italian seasoning. Simmer gently.
- Add gnocchi and cook until tender. Stir in Parmesan, chicken, and spinach. Simmer until spinach wilts.
- Season with nutmeg, salt, and pepper. Adjust consistency as needed. Serve topped with extra Parmesan and black pepper.
Notes
- For a thinner soup, serve immediately. Letting it sit will thicken it.
- Pair with crusty bread for dipping.
- Nutmeg is optional but adds warmth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg