Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion (chopped)
  • 2 sticks celery (chopped finely)
  • 1 tablespoon flour
  • 3 cloves garlic (minced)
  • 16 ounces cremini mushrooms (sliced or chopped)
  • 4 cups chicken or veggie broth
  • 2 dashes Italian seasoning
  • 1 pound potato gnocchi
  • 1 cup heavy/whipping cream
  • 2 cups (packed) fresh baby spinach
  • 1 cup freshly grated parmesan cheese
  • Salt & pepper (to taste)

Instruction

  • Prep your onion and celery and melt the oil & butter in a soup pot over medium-high heat.
  • Add the onion and celery to the pot and sauté for 5 minutes (it's ok if the onions brown a bit). I like to cut up the mushrooms while it's cooking to save time.
  • Stir in the flour and cook for about 30 seconds.
  • Add in the garlic and mushrooms and cook for 5 minutes or so. Once the mushrooms start to release water, give it a good stir to scrape up any brown bits from the bottom of the pot. 
  • Add the chicken broth, Italian seasoning, and gnocchi to the pot. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat so it's gently simmering for 5 minutes.
  • Stir in the cream, spinach, and parmesan cheese. Increase the heat to medium and cook for another 5 minutes or until the spinach is tender and wilted, the cheese melts into the broth, and the broth has thickened up a bit. 
  • Season with salt & pepper as needed. Serve immediately. If you wish, you can grate some extra parmesan cheese on top of the bowls.