Description
This Italian Chicken Gnocchi Soup is a hearty and comforting dish featuring tender chicken, tender gnocchi, and fresh baby spinach in a flavorful tomato-infused broth enhanced with sun-dried tomatoes and aromatic vegetables. Perfect for a cozy meal, it balances creamy and savory elements for a delicious taste of Italy.
Ingredients
Scale
Vegetables & Aromatics
- 1 large onion, diced
- 3 large carrots, diced
- 2 stalks celery, diced
- 5 cloves garlic, minced
- 3-4 oz baby spinach
- 8 oz jar oil-packed sun-dried tomatoes, drained and chopped (reserve oil)
- Fresh parsley, chopped (for garnish)
Broth & Liquids
- 5 cups chicken broth
- 1 can (about 12 oz) evaporated milk
- Sun-dried tomato oil (from the jar), for sautéing
Proteins & Carbs
- 2 cups cooked chicken, shredded
- 1 lb shelf-stable gnocchi
Other Ingredients
- Tomato paste (about 2 tablespoons)
- Chicken base (about 1 tablespoon)
- All-purpose flour (about 1 tablespoon)
- Grated Parmesan cheese (for serving)
- Salt and black pepper, to taste
Instructions
- Sauté Vegetables: In a large pot, heat the reserved sun-dried tomato oil over medium heat. Add diced onions, carrots, and celery, sautéing until the vegetables are soft and fragrant, about 5 minutes.
- Add Tomatoes and Garlic: Stir in the chopped sun-dried tomatoes and minced garlic along with your preferred spices (such as salt and pepper). Cook for another minute to release their flavors.
- Create Base: Add tomato paste, chicken base, and all-purpose flour to the pot, stirring constantly. Cook for an additional minute to combine and slightly thicken the mixture.
- Add Broth: Slowly pour in the chicken broth while scraping the bottom of the pot to deglaze and incorporate any browned bits, then bring the soup to a simmer.
- Simmer Soup: Partially cover the pot and let the soup simmer gently on low heat for about 15 minutes to develop flavors.
- Add Chicken, Spinach, Dairy, and Gnocchi: Stir in the shredded cooked chicken, baby spinach leaves, evaporated milk, and gnocchi. Continue cooking until the spinach wilts and the gnocchi are heated through, about 5-10 minutes.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh chopped parsley for an authentic Italian finish.
Notes
- For best results, use fully cooked chicken such as rotisserie or leftover roasted chicken.
- If you prefer a thicker soup, increase the amount of flour slightly or reduce the amount of broth.
- Shelf-stable gnocchi cooks quickly and adds comforting texture; fresh gnocchi can be substituted but adjust cooking time accordingly.
- This soup can be refrigerated for up to 3 days; reheat gently to avoid overcooking the gnocchi.
- Adjust seasoning with salt and pepper at the end according to taste.
