This creamy spinach and gnocchi soup is full of flavor! It is loaded with veggies and makes the perfect meal on a cool day.<\/p>\n

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Start by\u00a0dicing\u00a0the onion, carrots, and garlic into small pieces.<\/p>\n

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In a dutch oven over medium heat, cook the the onion and carrots in olive oil.\u00a0\u00a0Once the onions become translucent, add in the garlic and stir for about 30 seconds, or until fragrant.<\/p>\n

Next, we want to make a light roux to thicken the soup. \u00a0To do this, add in the \u00a0flour and stir for 1-2 minutes.<\/p>\n

Pour in the chicken broth, half-and-half, thyme, and parsley. \u00a0Whisk to combine the roux with the liquids and then increase the heat to bring the soup to a boil.<\/p>\n

Once boiling, add the gnocchi and continue to boil for about 5 minutes, or until the gnocchi float to the top.<\/p>\n

Once the gnocchi are cooked, reduce heat and simmer for at least\u00a015 minutes. The longer you let this simmer, the more flavorful the soup with be!<\/p>\n

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The final\u00a0step is to stir in the spinach and remove from heat. \u00a0Season with salt and pepper and then serve in soup bowls!
\n<\/p>\n","protected":false},"excerpt":{"rendered":"

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