Creamy Gnocchi Chicken Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (10 oz) package frozen gnocchi
• 2 cups cooked shredded chicken
• 2 cups fresh baby spinach
• 1/4 cup sun-dried tomatoes in oil, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, thyme, and red pepper flakes, cooking for 1 minute until fragrant.
3. Pour in chicken broth and diced tomatoes, bringing to a simmer.
4. Add cannellini beans and gnocchi, cooking for 10-12 minutes until gnocchi are tender.
5. Stir in shredded chicken, spinach, and sun-dried tomatoes, cooking until spinach is wilted.
6. Season with salt and pepper to taste.
7. Ladle into bowls and top with Parmesan cheese and fresh parsley.