Easy Gnocchi Soup

I make this gnocchi soup recipe once  a month or so; but definitely in the Fall and Winter. It’s super easy and tastes delicious! If you cook  the vegetarian  variation in a slow cooker, it should be ready in 30 minutes if you put it on high. This, like most of my recipes, this can be frozen and reheated.

 Ingredients

• (1) 22 oz and (1) 10.5 oz cream of mushroom soup
• 1/2 can of carrots (no juice)
• 1 tbs garlic powder (or more to taste)
• 1 tbs salt   (or more to taste)
• 1/4 cup spinach
• 17 oz package of pre made gnocchi
• 1/4 cup mozzarella cheese (optional)
• 1 chicken breast cubed   (optional)

                  * You can substitute a small can of cream of chicken for small cream of mushroom
* add other seasoning and ingredients to taste; I add salt and pepper

​ You will begin by pouring the cream of mushroom soup into the slow cooker. Then, fill the large soup can  with water and pour it into the slow cooker twice. Stir the soup until it is consistent.  Now, stir in the remaining ingredients.   If you want this meal quickly, put the slow cooker on high; otherwise put it on low and let it simmer for hours. (If you use raw chicken , it will take several hours to cook.)
 After the soup is cooked, I remove all except what I plan to eat that day from the baking dish and I let it cool in a bowl to prepare it for bagging. Bag the food in a freezer bag the sized bags needed to feed your household. Be sure to label the bag before you fill it with what it is and the date you are bagging it.
Enjoy!
​