Instructions:
In a soup pot over medium-high heat, cook the bacon until crispy, about 10 minutes.
Transfer the cooked bacon to a paper-towel-lined plate and leave about 2 tablespoons of the bacon fat in the pot.
Add the onion to the pot and sauté until softened and lightly browned, about 4-5 minutes.
Stir the garlic into the onions and cook until fragrant, about 1 minute.
Add the chicken broth, the cream, the Italian seasoning, the gnocchi, and most of the bacon (reserving the rest for garnish) to the pot and stir and scrape up any browned bits from the bottom of the pot.
Increase the heat to high and bring the soup to a boil.
Lower the heat to a gentle simmer and cover the pot with a lid slightly ajar and cook, stirring often, until thickened, about 15 minutes.
Add the chicken and the spinach to the soup and cook until warmed through.
Season with the salt and pepper as needed.
Serve immediately.
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