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Crockpot Gnocchi Soup

Crockpot Gnocchi Soup Recipe

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1 lb fresh potato gnocchi
  • 1 cup half-and-half
  • 2 cups packed fresh baby spinach
  • 1/2 cup grated Parmesan cheese, plus more for serving

Method
 

  1. Place chicken thighs, onion, carrots, celery, and garlic in a 6-quart slow cooker. Sprinkle with Italian seasoning, salt, pepper, and red pepper flakes. Pour broth over top. Cover and cook on low for 6 hours.
  2. Remove chicken, shred with two forks, and return to the pot. Stir to combine.
  3. Add gnocchi and spinach to the slow cooker. Cover and cook on high for 20 to 30 minutes, until gnocchi are tender and spinach is wilted.
  4. Turn off heat. Stir in half-and-half and Parmesan until cheese melts. Cover and let sit for 10 minutes to heat through.
  5. Ladle into bowls, top with extra Parmesan and black pepper, and serve hot.

Notes

Keep the heat low after adding the dairy to avoid curdling. The gnocchi will absorb broth as the soup sits, so leftovers will be thicker. Add a splash of broth or water when reheating to bring back the original consistency.