Pillowy potato gnocchi, tender chicken, and fresh spinach swim in a creamy garlic-parmesan broth in this one-pot cozy classic. It tastes like the restaurant version but comes together on a weeknight with zero fuss.
1Heat the olive oil and butter in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery; sauté 5-6 minutes until softened and fragrant.
2Stir in the garlic and cook 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
3Slowly pour in the chicken broth, whisking as you go to prevent lumps. Add the Italian seasoning, salt, and pepper; bring to a gentle simmer.
4Add the shredded chicken to the pot and simmer 8-10 minutes, letting the vegetables turn fully tender.
5Stir in the gnocchi and simmer 3-4 minutes, until they float to the surface — that's how you know they're done.
6Reduce heat to low and stir in the spinach, heavy cream, and parmesan until the spinach wilts and the cheese melts into the broth, about 2 minutes. Taste and adjust salt and pepper.
7Ladle into bowls and top with extra parmesan and a sprinkle of fresh thyme or parsley. Serve warm — the soup thickens as it sits, so enjoy it fresh.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.