Ingredients

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil

1 cup diced yellow onion

3/4 cup grated carrots

1/2 cup thinly sliced or finely chopped celery

2 large garlic cloves, minced (about 2-3 teaspoons)

1/2 cup dry white wine (such as pinot grigio)

1/4 cup all-purpose flour

4 cups chicken broth or stock (use low sodium for easier salt control)

2 cups half-and-half, warmed

1-2 teaspoons fresh thyme leaves, chopped

1/2 teaspoon dried Italian herb blend

1 pound gnocchi (either refrigerated or shelf-stable)

1/2 to 3/4 cup shredded Parmigiano Reggiano

2 cups cooked rotisserie chicken breast, shredded or cubed

2 cups fresh spinach, roughly chopped

1/8 teaspoon freshly grated nutmeg (optional)

Salt and freshly ground black pepper to taste

Instructions

Step 1: In a large, heavy-bottomed pot, heat butter and olive oil until the foaming subsides. Add diced onion, grated carrots, and chopped celery with 1/4 teaspoon salt and 1/2 teaspoon pepper. Sauté the vegetables until softened and just beginning to brown. Add minced garlic and cook for 1 minute until fragrant.

Step 2: Pour in the white wine to deglaze the pan, stirring to release any browned bits from the bottom. Simmer until almost all the wine has evaporated, about 2-3 minutes. Stir in the flour and cook for 1-2 minutes, ensuring it blends well with the vegetables and wine reduction.

Step 3: Gradually whisk in the chicken broth, allowing the mixture to simmer and thicken slightly. Once thickened, whisk in the warmed half-and-half, followed by fresh thyme and the Italian herb blend. Bring to a gentle simmer, stirring continuously to combine.

Step 4: Add the gnocchi to the pot and simmer for 3-5 minutes until tender and they begin to float. Stir in the shredded Parmesan, cooked rotisserie chicken, and chopped spinach. Continue cooking for 2-3 minutes until the chicken is heated through and the spinach has wilted.

Step 5: Season the soup to taste with freshly grated nutmeg (if using), and adjust salt and pepper as desired. The soup will thicken more as it rests. Serve immediately for a thinner texture, or let it stand 5-10 minutes for a thicker consistency. Garnish with extra Parmigiano Reggiano and cracked black pepper. Enjoy with crusty Italian bread for dipping.

Tips & Variations

For a dairy-free version, substitute half-and-half with coconut milk or a non-dairy creamer and use a vegan Parmesan alternative.

Use fresh gnocchi if available; it cooks faster and has a softer texture than shelf-stable options.

Adding a pinch of red pepper flakes during the vegetable sauté can add a subtle heat.

Leftover soup can be enriched by stirring in a spoonful of cream or butter before serving.

FAQs

Can I use chicken other than rotisserie chicken?

Yes, you can use any cooked chicken such as poached, grilled, or leftover roasted chicken. Just shred or cube it before adding to the soup.

Is it possible to make this soup vegetarian?

To make a vegetarian version, replace chicken broth with vegetable broth and omit the chicken. You can also add mushrooms or beans for extra protein and texture.