Creamy Chicken Soup with Gnocchi and Spinach

Sam loves soup. Sometimes we go to the Olive Garden just for the soup and salad (and dessert). They have a creamy gnocchi soup that both boys like. Last weekend, I was making some homemade stock with the remains of a chicken Jim had roasted and, with urging from Jim and Sam, decided to make my own version. Of course, it is considerably better than the Olive Garden's version. I am sure it is considerably more homemade than theirs, too. I had actually planned to make the gnocchi from scratch but was seduced by the frozen ones at the supermarket.

Rich and chicken-y. A creamy broth with chunks of chicken, little potato gnocchi, and swirls of spinach. Very satisfying on a cold winter night. Balance it out with some delicious bread and a salad.

This is roughly what I did. I never do think to write things down as I go.

1 medium onion, chopped

3 stalks of celery, sliced

2 large carrots, diced

1 Tbs. olive oil

Salt and pepper

1/2 cup Marsala wine

6-8 cups homemade chicken stock, fat skimmed

1/4 cup basil pesto

2 cups chopped chicken

1 lb. frozen gnocchi

1 1/4 cups heavy cream

1 bag fresh baby spinach, roughly chopped

2-3 Tbs. chopped fresh parsley

Sauté onion, celery, and carrots in soup pot. Sprinkle with salt and pepper. Cook over med-high heat until it begins to brown a little. Add Marsala to deglaze pan and cook until nearly evaporated. Add stock and pesto. Bring to a boil; simmer for 20 minutes or so until everything is very tender. Puree the mixture.

Add cream and chicken and bring to simmer. Add gnocchi and cook 5-10 minutes until tender, stirring occasionally. Add spinach and parsley. Cook for another minute or two until spinach is wilted. Taste and add more salt and pepper as needed.