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Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.

Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for an additional 1 minute until fragrant.

Pour in the chicken broth and water. Add the cubed ham and bay leaf. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.

Increase the heat to medium-low. Carefully add the frozen dumplings to the simmering soup. Cook according to package directions, usually 5 to 8 minutes, or until the dumplings are cooked through and float to the surface.

Remove the bay leaf. Stir in the fresh spinach and cook for 1 to 2 minutes, or until the spinach has wilted.

Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately with hot sauce on the side for those who prefer extra spice.


Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.

Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for an additional 1 minute until fragrant.

Pour in the chicken broth and water. Add the cubed ham and bay leaf. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.

Increase the heat to medium-low. Carefully add the frozen dumplings to the simmering soup. Cook according to package directions, usually 5 to 8 minutes, or until the dumplings are cooked through and float to the surface.

Remove the bay leaf. Stir in the fresh spinach and cook for 1 to 2 minutes, or until the spinach has wilted.

Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately with hot sauce on the side for those who prefer extra spice.
