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 – 12 oz can evaporated milk
- 2 cups heaping cooked chicken (shredded or chopped)
- 3-4 oz baby spinach
- 1 pound shelf-stable gnocchi
- Grated parmesan cheese for serving
Instructions
- In a large pot over medium heat, heat reserved sun-dried tomato oil and sauté onions, carrots, and celery for about 5 minutes until softened.
- Add sun-dried tomatoes, garlic, Italian seasoning, smoked paprika, onion powder, salt, and pepper. Sauté for another minute.
- Incorporate tomato paste and flour; cook while stirring for about a minute.
- Gradually pour in chicken broth, scraping any browned bits from the pot.
- Bring to a simmer; cover partially and reduce heat to low for approximately 15 minutes.
- Stir in cooked chicken, spinach, evaporated milk, and gnocchi; cook on medium-low for another 5–10 minutes until heated through.
- Serve immediately topped with grated parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg