Ingredients:

  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 cups vegetable broth
  • 1 lb potato gnocchi
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place the diced onion, carrots, celery, minced garlic, thyme, oregano, salt, and pepper into the slow cooker. Pour in the vegetable broth and stir until the aromatics are evenly distributed.
  2. Cover the slow cooker with the lid. Set to Low for 6 hours or High for 3 hours to allow the vegetables to soften.
  3. Approximately 30 minutes before serving, stir in the potato gnocchi, heavy cream, and Parmesan cheese. Cover and cook on High for the final 20-30 minutes.
  4. Just before turning off the heat, stir in the baby spinach and lemon juice until the spinach is wilted.