Gnocchi Soup

This soup bridges the gap between “it is cold enough for soup” and “is it spring yet”. It comes together quickly, is easy to make and I love the fresh basil flavour.

4 cups chicken broth
2 cups cooked chicken, diced (I used a rotisserie chicken)
1 small onion, diced
2 garlic cloves, minced
796 ml canned, diced tomatoes
500 g potato gnocchi
1 cup fresh spinach leaves
1/4 cup fresh basil leaves
2 Tbsp. olive oil
salt and pepper

Heat the oil in a pan and sauté the onion and garlic until they are soft. Add the chicken broth and tomatoes. Season with salt and pepper. Bring to a boil. Add the gnocchi and chicken. Cook about 5 minutes or until the gnocchi is cooked. Remove from the heat and stir in the basil and spinach. That is it. So simple and ideal for when time is short.

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