Preparation Steps

• Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
• Add minced garlic and cook for 1 minute more until fragrant.
• Add the chicken pieces and cook until no longer pink, about 5-7 minutes.
• Pour in the chicken broth and bring to a simmer. Reduce heat and let it cook for 10 minutes to allow flavors to meld.
• Stir in the heavy cream and bring the soup back to a gentle simmer. Do not boil.
• Add the gnocchi and cook according to package directions, usually 3-5 minutes, until they float to the surface.
• Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
• Season with salt and pepper to taste.
• Serve hot.