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
- 5 cups chicken broth
- 1 lb shelf-stable gnocchi
- 2 cups cooked chicken, shredded or chopped
- 3–4 oz baby spinach
- 1 can (12 oz) evaporated milk
Instructions
- Heat reserved sun-dried tomato oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened (about 5 minutes).
- Add sun-dried tomatoes, garlic, Italian seasoning, smoked paprika, onion powder, salt, and pepper; sauté for another minute.
- Stir in tomato paste, chicken base, and flour; cook for about 1 minute.
- Pour in the chicken broth while scraping the browned bits from the pot. Mix until well combined.
- Bring to a simmer and partially cover the pot; reduce heat to low for about 15 minutes.
- Add shredded chicken, spinach, evaporated milk, and gnocchi; cook on medium-low for an additional 5-10 minutes until heated through.
- Serve hot topped with grated parmesan cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 340
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg