Ingredients:

  • 4 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, julienned
  • 1 tsp dried rosemary
  • 1/2 tsp red pepper flakes
  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • 6 cups low-sodium chicken broth
  • 16 oz potato gnocchi
  • 2 cups fresh baby spinach
  • 4 oz full-fat cream cheese, softened and whipped
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • salt to taste
  • black pepper to taste

Instructions:

  1. In a large Dutch oven over medium heat, sauté the diced bacon until crisp and mahogany-colored. Use a slotted spoon to remove the bacon bits, leaving the rendered fat in the pot.
  2. Add the diced onion to the bacon fat and cook until translucent, about 4 minutes. Stir in the minced garlic, sun-dried tomatoes, rosemary, and red pepper flakes; cook for another 2 minutes until fragrant.
  3. Add the chicken pieces to the pot, searing for 3-4 minutes until no longer pink on the outside. Pour in the chicken broth and bring to a gentle boil.
  4. Stir in the potato gnocchi. Reduce heat to a simmer and cook for 5-7 minutes, or until the gnocchi float to the surface.
  5. In a small bowl, whisk the softened cream cheese and heavy cream together until smooth. Slowly stir this mixture into the soup along with the Parmesan cheese and baby spinach until melted and wilted.
  6. Stir the reserved crispy bacon back into the pot. Season with salt and black pepper to taste before serving.