Begin by gathering and prepping all of your ingredients according to the ingredient list to have ready and organized for use.

Preheat oven to 400°, and line a baking sheet with foil.

Place the split chicken breasts on the baking sheet, and drizzle them with a little oil, and a couple of good pinches of salt and pepper.

Cut the tops off of the heads of garlic, drizzle each head with a little oil, plus a pinch of salt and pepper, and wrap each head in a small piece of foil. Place on the baking sheet next to the chicken.

Roast the chicken, along with the garlic, for 45 to 50 minutes. Then allow both to cool until they can be handled.

Once cooled, shred the chicken, and set it aside. Squeeze the roasted garlic from the papers, make the cloves into a paste, and set the paste aside.

Place a medium-large soup pot over medium to medium-high heat, and drizzle in about 2 to 3 tablespoons of the oil, plus add in the tablespoon of butter. Once melted together, add in the onion and allow to sweat for about 3 to 4 minutes, until translucent and softened.

To the onion add the roasted garlic paste, and stir to combine.

Next, add in the diced carrots, parsnips, celery and butternut squash and stir to combine. Add in the Italian seasoning, plus a pinch or two of salt and black pepper, and the red pepper flakes, and stir to incorporate.

Add in the tomato paste and stir, and allow it to cook with the vegetables for about 1 to 2 minutes.

Add in the chicken stock and stir, followed by the piece of parmesan rind, if using. Bring to vigorous simmer, then reduce the heat, cover with a lid, and gently simmer the soup on low for about 20 to 22 minutes, stirring occasionally, until the veggies are tender.

While the soup simmers, prepare your gnocchi according to package instructions (if using), then set aside and keep warm.

Once the soup has simmered, turn off the heat and remove the parmesan rind, if using. Add in the kale and stir to incorporate it, and allow it wilt into the soup for a few minutes.

Finish the soup by adding in the shredded chicken, the basil and the parsley, and check to see if any additional salt/pepper is needed.

To serve, add about ¼ cup or so of cooked gnocchi to your bowl, and ladle some of the soup over top. Garnish with some grated parmesan, if desired, and serve with warm bread.