Marry Me Chicken Gnocchi Soup

Drain the oil from the sun‑dried tomato jar into a large Dutch oven, then chop the tomatoes and set them aside.

Heat the pot over medium heat. Add the chopped shallot, garlic, Italian seasoning, tomato paste, and chili flakes; sauté, stirring frequently, until the tomato paste darkens and thickens, about 5 minutes.

Add the chicken pieces, toss to coat with the aromatics, and season with salt and pepper. Pour in 4 cups of broth, bring to a gentle simmer, and cook for 20 minutes, or until the chicken is fully cooked. Remove the chicken and shred it with two forks, then return the shredded chicken to the pot.

In a separate bowl, whisk the cream cheese until smooth. Stir the cream cheese into the soup, followed by the heavy cream (or whole milk). Add the chopped spinach, the reserved sun‑dried tomatoes, grated parmesan, and the fresh gnocchi. Cook for about 5 minutes, stirring occasionally, until the gnocchi are tender and the soup is heated through; if the soup becomes too thick, thin it with additional broth as needed.

Ladle the soup into bowls, garnish with extra grated parmesan and fresh basil or parsley, and serve hot with crusty bread.