Description
This Creamy Tuscan Chicken Gnocchi Soup is a comforting, flavorful dish featuring tender chicken, pillowy gnocchi, fresh baby spinach, and fragrant sun-dried tomatoes in a rich and creamy broth. Perfect for a cozy family meal, it combines Italian-inspired flavors with hearty ingredients for a satisfying soup experience.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 sticks celery, chopped
Flavorings
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes
- 1/2 teaspoon Italian seasoning
Soup Base & Protein
- 4 cups chicken broth
- 1 cup water
- 2 cups cooked chicken (rotisserie recommended)
Main Components
- 1 pound uncooked potato gnocchi
- 1 cup heavy whipping cream
- 2-3 cups packed fresh baby spinach
- 1/2 cup loosely packed fresh basil, torn or sliced
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Add the olive oil, butter, chopped onion, and celery to a large soup pot over medium-high heat. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Sun-Dried Tomatoes: Mix in the minced garlic, sun-dried tomatoes, and Italian seasoning. Cook for about one minute, stirring frequently to awaken the flavors without burning the garlic.
- Combine Liquids and Protein: Pour in the chicken broth and water, then add the cooked chicken and uncooked gnocchi. Turn the heat to high to bring the soup to a boil. Once boiling, reduce to a gentle simmer and allow to cook for 10 minutes so the gnocchi cooks through and the flavors meld.
- Add Cream and Greens: Stir in the heavy whipping cream and baby spinach. Cook for a few more minutes until the spinach wilts completely. Remove from heat, incorporate the fresh basil, and season with salt and pepper to taste. Serve warm and enjoy.
Notes
- For best flavor, use high-quality sun-dried tomatoes packed in oil or rehydrate dry ones before adding.
- Rotisserie chicken is recommended for tender, flavorful protein but any cooked chicken will work.
- You can substitute heavy cream with half-and-half or a lighter cream for a lower-fat option.
- Adjust seasoning gradually; salt and pepper can be added to taste at the end.
- This soup is best served fresh but can be refrigerated for up to 3 days; reheat gently to avoid curdling the cream.