Marry Me Chicken Gnocchi Soup with Frozen Spinach

Instructions

1. 1

   Heat olive oil in a skillet over medium heat. Sauté the onion 3 to 4 minutes, then add the garlic and cook 1 minute.

2. 2

   Stir in the tomato paste and 1 cup of the broth to deglaze, cooking 2 minutes and scraping up any browned bits.

3. 3

   Transfer to the slow cooker. Add the chicken, sun-dried tomatoes, remaining broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper, and stir to combine.

4. 4

   Cover and cook on low for 4 to 5 hours, or high for 2 to 3 hours, until the chicken is tender.

5. 5

   Stir in the gnocchi and frozen spinach. Cover and cook on high for 20 to 25 minutes, until the gnocchi is cooked (if using fresh spinach instead, stir it in at the very end).

6. 6

   Remove the chicken, shred, and return to the soup. Stir well, adjust seasoning, and serve hot.