Preparation Steps

• Create a slurry by combining 0.5 cup of the cold water, half and half, and flour in a small bowl and whisk until well blended. Set aside.
• Heat a large pot or Dutch oven over medium heat and spray with oil then add the sausage. Cook until no longer pink and slightly browned, breaking it apart with a spoon.
• Add the shallots and garlic, cooking until soft, about 3 minutes. Incorporate the tomato paste and chicken breast.
• Pour the remaining 0.5 cup water and chicken broth, add the parmesan rind, sundried tomatoes, and Italian seasoning. Bring to a boil, then reduce heat, cover partially, and simmer for about 25 minutes.
• Remove the chicken, shred with two forks, and return to the pot.
• Slowly stir in the slurry, stirring well, and bring to a boil again.
• Add gnocchi, spinach, Parmesan cheese, and basil. Cook until gnocchi float and soup thickens, about 5 minutes. Adjust salt and pepper, discard the Parmesan rind, and serve.