Creamy Vegetable Gnocchi Soup

• Produce

  • 2 cups Baby spinach, fresh
  • 1 cup Carrots
  • 1 cup Celery
  • 1 tbsp Parsley flakes, dried
  • 2 cups Red bell pepper
  • 2 cups Sweet onion
  • 1/2 tsp Thyme, ground

• Canned Goods

  • 3 cups Chicken broth

• Pasta & Grains

  • 2 cups Gnocchi

• Baking & Spices

  • 1/2 cup Flour
  • 1/2 tsp Red peppers more or less depending on spice preferences

• Dairy

  • 1 tbsp Butter
  • 1 cup Half & half
  • 1 cup Whole milk

• Liquids

  • 1 cup Water

• Other

  • 2 Tbsp EVOO (extra virgin olive oil

Found on onebroadsjourney.com

Description

Directions

• In a large pot over medium heat, melt together butter and extra virgin olive oil.
• Add in all vegetables except spinach and sauté about 15 minutes or until tender.
• Mix flour in with cooked veggies to form a thick paste consistency.
• Add broth, water, milk, half & half, thyme, parsley, red pepper flakes, and salt and pepper to taste.
• Bring a large pot of salted water to a boil and cook gnocchi according to package directions.
• Add spinach to the soup cooking on low for about 4-6 minutes.
• Stir in gnocchi and serve it while its hot!