Whether you are sitting in the garden or at your kitchen table, this bowlful of love is the scene of some fantastic, bowl-emptying tastes! Creamy Good Italian Soup is loaded to the brim with the authentic flavors that everyone adores. There is nothing like an expertly seasoned, creamy broth to float the delicious chicken, wilted baby spinach, and soft potato gnocchi in… it easily transports you to a different place. With or without breadsticks (preferably with), Creamy Good Italian Soup is always the only way to go when it comes to comforting soup choices. It just feels so comfy and familiar!
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 cup carrots, shredded
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups low-sodium chicken broth
- 2 cups chicken breasts, boneless and skinless, cooked and shredded
- 1 tablespoon fresh thyme leaves
- 1 (16-ounce) package potato gnocchi
- 1 (5-ounce) bag baby spinach
- 1 1/2 cups half-and-half
Directions
Step 1 –In a Dutch oven over medium heat, add the oil until it is shimmering.
Step 2 –Add the onion, the carrot, the celery, the garlic, the salt, and the pepper to the hot oil and cook, stirring occasionally, until the veggies have softened, about 5 minutes.
Step 3 –Stir the broth, the chicken, and the thyme into the veggie mixture and bring to a boil.
Step 4 –Reduce the heat and simmer the soup, about 10 minutes.
Step 5 –Add the gnocchi, the spinach, and the half-and-half to the soup and cook until the gnocchi are cooked through and the spinach is wilted, about 2-3 minutes.
Step 6 –Serve.
