Sauté the aromatics

• Heat the olive oil in a large pot over medium heat.
• Sauté the onion and garlic until softened and fragrant.

Build the tomato base

• Add the sun-dried tomatoes, tomato paste and tomato pesto.
• Stir and cook until the mixture is fragrant and slightly caramelized.

Add gnocchi, chicken and spinach

• Add the gnocchi, shredded chicken and spinach.
• Mix everything together until the spinach begins to wilt.

Add broth, cream and parmesan

• Pour in the chicken broth and heavy cream.
• Stir in the parmesan and season with salt and pepper.

Simmer the soup

• Bring to a gentle simmer and cook until the gnocchi are tender and the soup has thickened slightly.
• Stir occasionally so nothing sticks to the bottom.

Serve

• Ladle the soup into bowls and top with extra parmesan if desired.