Ingredients
Scale
- 8 oz jar oil-packed sun-dried tomatoes (chopped)
- 1 large onion (diced)
- 3 large carrots (diced)
- 2 stalks celery (diced)
- 5 cloves garlic (minced)
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp pepper
- 2 Tbsp tomato paste
- 1 Tbsp chicken base
- 2 ½ Tbsp flour
- 5 cups chicken broth
- 1 can evaporated milk
- 2 cups heaping cooked chicken (shredded or chopped)
- 3-4 oz baby spinach
- 1 pound shelf-stable gnocchi
Instructions
- In a large pot over medium heat, heat reserved sun-dried tomato oil. Add onion, carrots, and celery; sauté until softened (about 5 minutes).
- Stir in chopped sun-dried tomatoes, garlic, Italian seasoning, smoked paprika, onion powder, salt, and pepper; sauté for another minute.
- Mix in tomato paste and flour until well combined; cook for about 1 minute.
- Pour in chicken broth while scraping the bottom of the pot; stir to combine.
- Bring the mixture to a simmer, cover partially with a lid, and reduce heat to low. Simmer for approximately 15 minutes.
- Add shredded chicken, baby spinach, evaporated milk, and gnocchi; cook over medium-low for an additional 5-10 minutes until heated through.
- Serve immediately topped with grated parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg