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
- 2 Tbsp tomato paste
- 5 cups chicken broth
- 1 – 12 oz can evaporated milk
- 1 pound shelf-stable gnocchi
- Grated parmesan cheese for serving
Instructions
- Heat reserved sun-dried tomato oil in a large pot over medium heat. Sauté diced onion, carrots, and celery until softened (about 5 minutes).
- Add chopped sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper; sauté until fragrant.
- Stir in tomato paste and flour; cook while stirring for about one minute.
- Pour in chicken broth, scraping up browned bits from the pot; stir to combine.
- Bring to a simmer and let it cook partially covered on low heat for about 15 minutes.
- Add shredded chicken, baby spinach, evaporated milk, and gnocchi; cook on medium-low for 5-10 minutes until heated through.
- Serve immediately topped with grated parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 7g
- Sodium: 860mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg