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It's my favorite season: Soup season! Not that I don't eat soup year round, because let's be real... I do. But there's just something so great about sitting over a hot bowl of soup when the



Total time

30 minutes






  • ¼ cup . olive oil (plus 2 Tbsp divided)
  • 1 medium yellow onion (diced)
  • 3 stalks celery (diced)
  • 2 medium carrots (diced)
  • 1 lb boneless skinless chicken breasts or thighs (diced)
  • 8 oz bag fresh baby spinach
  • 2 cloves garlic (minced)
  • 1½ tbsp Italian seasoning
  • 2 tsp poultry seasoning
  • 1½ tsp coarse salt
  • ½ tsp ground black pepper
  • 1 pinch cayenne pepper
  • ¼ cup all-purpose flour
  • 4 cups unsalted chicken stock
  • 12 oz can evaporated milk
  • 1 lb package whole wheat gnocchi
  • 1 tsp Worcestershire sauce
  • ½ cup shaved Parmesan cheese (divided)


  1. Heat ¼ cup olive oil in a Dutch oven or stock pot to medium heat. Add onion, celery and carrots and saute 3-4 minutes, until starting to soften. Add chicken and saute 3-4 minutes, until browned.

    Stir in spinach and garlic and saute 1-2 minutes, until wilted. Stir in Italian seasoning, poultry seasoning, salt, black pepper and cayenne. Add additional 2 tablespoons of oil and turn heat to medium-high.

    Stir in flour and allow to cook 1-2 minutes, stirring constantly. Stir in chicken stock and evaporated milk and bring to a low boil. Add gnocchi and cook on a simmer 4-5 minutes, until gnocchi is tender.

    Remove pot from heat and stir in Worcestershire sauce and ¼ cup Parmesan cheese. Taste and adjust seasoning, if necessary. Serve with remaining shaved Parmesan.
  2. View the recipe instructions at The Gourmet RD

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