This creamy spinach and gnocchi soup is full of flavor! It is loaded with veggies and makes the perfect meal on a cool day.
Start by dicing the onion, carrots, and garlic into small pieces.
In a dutch oven over medium heat, cook the the onion and carrots in olive oil. Once the onions become translucent, add in the garlic and stir for about 30 seconds, or until fragrant.
Next, we want to make a light roux to thicken the soup. To do this, add in the flour and stir for 1-2 minutes.
Pour in the chicken broth, half-and-half, thyme, and parsley. Whisk to combine the roux with the liquids and then increase the heat to bring the soup to a boil.
Once boiling, add the gnocchi and continue to boil for about 5 minutes, or until the gnocchi float to the top.
Once the gnocchi are cooked, reduce heat and simmer for at least 15 minutes. The longer you let this simmer, the more flavorful the soup with be!
The final step is to stir in the spinach and remove from heat. Season with salt and pepper and then serve in soup bowls!
- 1 cup onion diced
- 1 cup carrots diced
- 1 clove garlic
- 1 Tbsp olive oil
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups half-and-half
- 1/2 tsp thyme
- 1 tsp fresh parsley
- 16 oz gnocchi
- 6 oz fresh baby spinach
- salt
- pepper
- In a dutch oven, cook the onion and carrots in olive oil until the onions are translucent.
- Add the garlic, stir for 30 seconds until fragrant.
- Add flour to form a light roux. Stir and cook for 1-2 minutes.
- Pour in the chicken broth, half and half, thyme, and parsley; bring to a boil.
- Once boiling, add the gnocchi and continue to boil for about 5 minutes, or until the gnocchi float to the top.
- Reduce heat and simmer for 15 minutes.
- Stir in the spinach and remove from heat.
- Season with salt and pepper and then serve.