This Creamy Chicken and Gnocchi Soup will give Italian restaurants a run for their money.

Creamy Chicken and Gnocchi Soup

Heat olive oil in a large Dutch oven or heavy-bottom skillet over medium heat. Add onion, celery, carrots, garlic, thyme, and salt to Dutch oven, Saute 5 minutes, or until onions have softened.

Add in flour, stirring to evenly incorporate. Stir in chicken broth and bring mixture to a simmer, stirring occasionally until slightly thickened.

Stir in milk, and bring back to a simmer. Add gnocchi to soup; simmer 3 minutes or until gnocchi is cooked through. Add shredded chicken and spinach to soup. Heat through. Serve immediately garnished with black pepper and thyme sprigs, if desired.