You don’t need any sides because this dish tastes so rich and looks like it took hours to prepare. It is calamari in a white wine sauce with pasta and a creamy, spicy sauce. A meal for two that could easily be multiplied. With the remaining wine, serve!
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups chicken broth
- 2 cloves garlic, minced
- 1 ½ tablespoons unsalted butter
- ¾ teaspoon white sugar
- 1 carrot, thinly sliced
- 1 stalk celery, thinly sliced
- 1 cup potato gnocchi
- 4 ounces frozen peas
- 4 ounces frozen corn
- 1 cup shredded cooked chicken
- 2 ounces baby spinach
- salt and freshly ground black pepper to taste
- ½ cup grated Parmesan cheese, or to taste
Instructions
- Combine chicken broth, garlic, butter, and sugar in a large saucepan; bring to a simmer and cook until garlic is tender, about 2 minutes. Stir carrot and celery into simmering broth; cook until vegetables are almost tender, about 2 minutes more.
- Bring broth mixture to a boil and stir gnocchi into the saucepan; cook until gnocchi rise to the top and are tender yet firm to the bite, 2 to 3 minutes. Add peas and corn to broth mixture; simmer until heated through, about 30 seconds.
- Stir chicken and spinach into broth mixture; remove from heat and season soup with salt and black pepper. Ladle soup into bowls and top with Parmesan cheese.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 7 g |
| Sodium | 313 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! I used 24 oz of canned chicken and a full package of refrigerated gnocchi and some fresh corn I had on hand. It was such a light, but hearty soup and tasted even better the next day.
definitely will make again
I made this soup for the first time last night and really enjoyed it. As far as soups go, this was filling without being heavy. I will definitely make it again. *A small adjustment was made to use mini potato gnocchi as that was what was in my pantry*
Easy and fantastic! Better than eating out!
This is a very simple but satisfying soup. It can be tinkered with based on what you have in your pantry/freezer. The herbs used can be fresh or dried. Instead of gnocchi, noodles, rice, or even tortellini can be subbed in. I also added a can of canellini beans, a chopped scallion instead of onion and some rosemary. I omitted the corn. Served with some crusty bread and butter and it’s a wrap!
I thought it was a little heavy on the garlic. I left out the spinach to make it a little more attractive to the youngest kid. we enjoyed it
This soup is delicious!!!…I added a quarter of a chopped onion. I melted the butter in the pan and while it was melting I sauteed the onion and garlic in it until the onion was translucent. Then I added the chicken stock. I used pecorino cheese gnocchi and the soup turned out to be a keeper!!!… I’m working on a second batch as I had two packages of gnocchi.