Holla at Me Chicken Soup with Sweet Potato Gnocchi

• total time: 10 minutes

Ingredients

½ cup (85 g) drained julienne sun-dried tomatoes + 1 Tbsp (15 ml) oil

2 cups (284 g) chopped yellow onion

4 garlic cloves, minced (4 tsp / 12 g)

3 Tbsp (45 g) tomato paste

2 (32 oz / 1.9 L) cartons chicken broth

1 cup (240 ml) heavy cream

4 tsp (8 g) fresh basil + more to garnish

2 tsp (10 g) kosher salt

1½ tsp (3 g) Italian seasoning

1 tsp (3 g) garlic powder

¼ tsp (1 g) crushed red pepper + more to garnish

1 (10.5 oz / 298 g) bag sweet potato gnocchi

5 oz (142 g) baby spinach, chopped

1¼ lb (570 g) rotisserie chicken, shredded

8 oz (227 g) mascarpone, room temp

6 oz (165 g) Parmesan, shredded + more to garnish

Directions

Heat the sun-dried tomato oil in a Dutch oven over medium heat. Sauté onion and garlic for 3–4 minutes.

Stir in tomato paste and sun-dried tomatoes. Cook 2 minutes.

Add broth, cream, basil, salt, Italian seasoning, garlic powder and crushed red pepper. Bring to a boil, then reduce heat to low.

Stir in spinach, chicken, mascarpone, Parmesan and sweet potato gnocchi. Cook about 5 minutes until the gnocchi is tender and the soup is creamy and heated through.

Finish with extra Parmesan, fresh basil and crushed red pepper.

Save this Holla at Me Chicken Soup for the first cozy day because soup season is COMING. 🥣🍂