Steps
- Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a soup pot over medium-high heat.
- Add ½ medium chopped onion, 2 chopped celery stalks, and 3 medium sliced carrots. Cook, lid ajar, for 8-10 minutes, stirring occasionally, until softened.
- Add 2 minced garlic cloves and 200g of sliced cremini mushrooms. Cook until the mushrooms start to soften.
- Add 4 cups of chicken broth, 1 cup of water, ¼ teaspoon of Italian seasoning, 2 cups of chopped cooked chicken, and 450g of shelf-stable potato gnocchi. Bring to a boil.
- Simmer gently for 10 minutes, until the gnocchi is tender. Add 1 cup of heavy cream and 2 packed cups of baby spinach. Cook until wilted and hot; season with salt and pepper.