Preparation Steps

• Gather and prep all ingredients according to the ingredient list.
• Preheat oven to 400°, and line a baking sheet with foil.
• Drizzle the chicken breasts with oil, salt, and pepper on the baking sheet.
• Cut tops off garlic heads, drizzle with oil, salt, and pepper, wrap in foil, and place on the baking sheet.
• Roast chicken and garlic for 45 to 50 minutes then allow to cool.
• Shred the cooled chicken and squeeze roasted garlic into a paste.
• Place a medium-large pot over medium heat and add oil and butter. Once melted, add onion and cook until translucent.
• Stir in the roasted garlic paste with the onions.
• Add diced carrots, parsnips, celery, and butternut squash; stir and season with Italian seasoning, salt, pepper, and red pepper flakes.
• Incorporate the tomato paste and cook for 1 to 2 minutes.
• Pour in chicken stock and add parmesan rind. Bring to a simmer, cover, and simmer for 20 to 22 minutes until veggies are tender.
• Prepare gnocchi according to package instructions (if using) and keep warm.
• Remove parmesan rind, stir in kale, and let wilt into soup.
• Add shredded chicken, basil, and parsley; adjust seasoning as needed.
• Serve by adding cooked gnocchi to a bowl, ladle soup, and garnish with grated parmesan if desired.