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1
Into your slow cooker, add yellow onion, garlic, tomatoes, tomato sauce, basil, granulated sugar, salt, pepper, half-and-half and chicken stock.
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2
Stir to combine.
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3
Cook on high for 3-4 hours or low for 6-8 hours, stirring every hour or so.
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4
Once cooked, transfer the soup to a blender (do it in small batches and dont over fill the canister) and blend until completely smooth.
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5
Be careful, as the soup will be hot.
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6
Cover the blender with a towel and hold it as you blend.
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7
Transfer the soup back into the slow cooker.
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8
Keep the heat set on low.
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9
Prepare a roux by melting the butter in a small saucepan over low heat.
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10
Sprinkle in the flour and whisk until golden brown, about 2-3 minutes.
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11
Whisk in the milk and continue to whisk until no lumps of flour remain and the mixture is thick.
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12
Add the roux into the slow cooker, and whisk until fully incorporated.
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13
Add the grated Parmesan cheese and cover.
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14
Cook for an additional 10-15 minutes, or until the cheese has melted.
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15
Add the cooked gnocchi and chicken and stir to combine.
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16
Serve immediately with shaved Parmesan and chopped basil.
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17
Note: If you plan on reheating the soup, I suggest serving the gnocchi individually by placing a small amount in each bowl and then pouring the soup over top.
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18
The gnocchi tends to get gummy if it sits in the soup and will not reheat as well.
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19
You may still add the chicken to the entire pot of soup.
