Description
This Italian Chicken Gnocchi Soup is a comforting, hearty soup featuring tender chicken, fluffy gnocchi, and vibrant vegetables simmered in a flavorful tomato and chicken broth base. Enriched with sun-dried tomatoes, spinach, and a touch of creaminess from evaporated milk, it’s perfect for a cozy dinner and serves approximately 8 people.
Ingredients
Scale
Vegetables
- 1 large onion, diced
- 3 large carrots, diced
- 2 stalks celery, diced
- 5 cloves garlic, minced
- 3-4 oz baby spinach
Proteins
- 2 cups cooked chicken, shredded
Pantry & Dry Ingredients
- 8 oz jar oil-packed sun-dried tomatoes, oil reserved
- 1 lb shelf-stable gnocchi
- 1 tbsp tomato paste
- 1 tbsp chicken base
- 1 tbsp all-purpose flour
Liquids
- 5 cups chicken broth
- 1 cup evaporated milk
Garnish
- Grated Parmesan cheese, for serving
- Fresh parsley, chopped, for serving
Instructions
- Sauté vegetables: In a large pot, heat the reserved oil from the sun-dried tomatoes. Add diced onions, carrots, and celery. Sauté over medium heat until vegetables are soft and fragrant, approximately 5 minutes.
- Add tomatoes and garlic: Stir in chopped sun-dried tomatoes and minced garlic along with your choice of spices (if any). Cook everything together for about 1 minute to release the aromas.
- Create the base: Mix in tomato paste, chicken base, and flour. This will help thicken the soup. Cook while stirring for another minute to thoroughly combine and cook out the raw flour taste.
- Add broth and simmer: Slowly pour in chicken broth while scraping the bottom of the pot to lift any browned bits. Bring the mixture to a gentle simmer.
- Simmer vegetables: Partially cover the pot and let the soup simmer on low heat for about 15 minutes, allowing flavors to meld and vegetables to soften further.
- Add chicken, spinach, cream, and gnocchi: Stir in shredded cooked chicken, baby spinach, evaporated milk, and gnocchi. Continue cooking for 5-10 minutes until the gnocchi floats and is tender, and everything is heated through.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese and freshly chopped parsley for a burst of flavor and freshness.
Notes
- Use cooked chicken from leftovers or rotisserie for convenience.
- Vegetables can be finely chopped or grated for a smoother texture.
- If you prefer a thicker soup, adjust the flour quantity slightly or reduce some broth.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- For a dairy-free version, substitute evaporated milk with coconut milk or another plant-based milk.
