Creamy Chicken Gnocchi Soup

To dial up the cozy factor of any soup, add dumplings! In this case, that means pillowy gnocchi — often categorized as pasta, but actually little potato dumplings — added to a vegetable-forward chicken soup, with a touch of cream and Parmesan for a mellow richness. All of the ingredients, including a generous heap of baby spinach and juicy shredded chicken, fit nicely in the Le Creuset 6.5 Qt  Deep Round Dutch Oven, which allows plenty of space for family-sized recipes.

2 tablespoons olive oil

1 yellow onion, chopped

3 celery stalks, chopped

5 carrots, chopped

3 cloves garlic, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

1 pound boneless skinless chicken breasts or thighs

2 teaspoons dried oregano

2 teaspoons dried thyme leaves

1 teaspoon paprika

1 teaspoon dried sage

1 pinch red pepper flakes

Kosher salt and black pepper, to taste

4-6 cups low-sodium chicken broth

1/2 cup sun-dried tomatoes, chopped

4-6 cups baby spinach

1 1/2 cups heavy cream or whole milk

1/2 cup grated Parmesan cheese, plus extra for serving

1 pound fresh potato gnocchi

In Le Creuset 6.5 Qt  Deep Round Dutch Oven over medium heat, add olive oil, onion, carrots, celery and garlic. Cook until onion is softened and fragrant, about 5 minutes.

Add butter and stir until melted. Stir in flour, cook for 1 minute. Add the chicken and spices and a pinch each of chili flakes, salt, and pepper. Toss chicken in spices to coat. Add 4 cups broth and bring to a simmer. Reduce heat and cook, covered, until the chicken is cooked through, about 20 minutes. Remove chicken from broth and shred using two forks.

Add spinach, sun-dried tomatoes, cream or milk, Parmesan, and gnocchi. Return shredded chicken to pot. Add additional broth, if necessary. Cook until heated throughout, about 5 minutes.

Serve soup warm with additional Parmesan for topping.