Tuscan Chicken Gnocchi Soup Recipe

Introduction

Tuscan Chicken Gnocchi Soup is a rich and comforting bowl full of tender chicken, pillowy gnocchi, and flavorful Tuscan herbs. This creamy soup is perfect for cozy nights and pairs wonderfully with garlic bread for a satisfying meal.

Ingredients

• 2 cups cooked and shredded organic chicken breasts
• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 (16 oz.) package potato gnocchi, homemade or store-bought
• 4 garlic cloves, minced
• 4 cups organic chicken stock
• 3 tablespoons organic all-purpose flour
• 1 ½ tablespoons Tuscan Marry Me blend
• 1 teaspoon sea salt
• 5-6 organic sundried tomatoes
• 1 tablespoon organic tomato paste
• 1 ½ cups organic heavy cream
• 3 tablespoons cooking wine (or substitute with chicken stock)
• ½ lemon, freshly squeezed
• 1 cup chopped organic kale, frozen or fresh
• 1 cup freshly grated parmesan
• 1-2 cups tomatoes, optional
• 1 Homemade Texas Toast Garlic Bread (for serving)

Instructions

1. Step 1: Shred the cooked chicken breasts using your hands or forks, then set aside.
2. Step 2: In a medium-sized Dutch oven over medium-high heat, melt the butter with olive oil. Once hot, add the minced garlic and sauté until fragrant, about 1-2 minutes.
3. Step 3: Add the sundried tomatoes and tomato paste, stirring until combined.
4. Step 4: Stir in the flour, Tuscan blend, and sea salt, whisking thoroughly to combine.
5. Step 5: Add the gnocchi and lightly sauté for 1-2 minutes until they start to sear and crisp.
6. Step 6: Lower heat to medium-low and gradually pour in the heavy cream, chicken stock, lemon juice, and white wine, stirring frequently to create a smooth mixture without lumps.
7. Step 7: Stir in the shredded chicken and chopped kale. If using fresh tomatoes, add them now.
8. Step 8: Simmer the soup for 10-12 minutes, or until gnocchi float to the top and are tender.
9. Step 9: Add the grated parmesan, stirring until melted and the soup turns creamy. Simmer another 1-2 minutes.
10. Step 10: Remove from heat and serve immediately with Texas Toast Garlic Bread or your favorite side.

Tips & Variations

• To make this soup gluten-free, use gluten-free gnocchi and ensure all ingredients are gluten-free.
• For a vegan option, substitute chicken with veggies, butter with vegan butter, heavy cream with coconut cream, and parmesan with nutritional yeast.
• Feel free to swap kale with other greens like spinach, broccolini, or bok choy for varied flavors.
• If you prefer homemade seasoning, try mixing smoked paprika, dried parsley, basil, oregano, thyme, garlic powder, rosemary, and bay leaves for an authentic Tuscan blend.
• Leftover Tuscan seasoning can be stored in a jar for later use or as a garnish.

Storage

Store leftovers in an airtight container in the refrigerator for 2-3 days to maintain freshness. This soup can also be frozen for up to 4-6 months. To reheat, thaw overnight in the fridge or at room temperature, then warm gently on the stovetop before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought chicken instead of homemade shredded chicken?

Yes, pre-cooked and shredded chicken from the store works well and saves time. Just ensure it’s plain and not heavily seasoned to maintain the soup’s flavor balance.

What are some good substitutes for the Tuscan Marry Me blend?

If you don’t have the blend, try combining smoked paprika, dried parsley, dried basil, oregano, thyme, garlic powder, rosemary, and bay leaves to achieve a similar robust flavor.

Tuscan Chicken Gnocchi Soup Recipe

Print Recipe

★★★★★

4.4 from 133 reviews

A creamy and flavorful Tuscan Chicken Gnocchi Soup loaded with tender shredded chicken, potato gnocchi, sundried tomatoes, kale, and freshly grated parmesan, simmered to perfection with a rich blend of herbs and spices for a comforting and hearty meal.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Tuscan

Ingredients

Scale 1x2x3x

CHICKEN:

• 2 cups cooked + shredded organic chicken breasts

SOUP:

• 1 tablespoon Extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 (16 oz.) package potato gnocchi, homemade or store-bought
• 4 garlic cloves, minced
• 4 cups organic chicken stock
• 3 tablespoons organic all-purpose flour
• 1 ½ tablespoons Tuscan Marry Me blend (homemade or store-bought)
• 1 teaspoon sea salt
• 5–6 organic sundried tomatoes (or roasted herb tomatoes)
• 1 tablespoon organic tomato paste
• 1 ½ cups organic heavy cream
• 3 tablespoons cooking wine (or chicken stock)
• ½ lemon, freshly squeezed
• 1 cup chopped organic kale, frozen or fresh
• 1 cup freshly-grated parmesan cheese
• 1–2 cups tomatoes, optional (roasted herb tomatoes)

SIDE DISH:

• 1 Homemade Texas Toast Garlic Bread

Instructions

1. Prepare shredded chicken: Shred your cooked chicken breasts using a fork or your preferred method. Set aside for later use in the soup.
2. Sauté aromatics: In a medium-sized Dutch oven over medium-high heat, heat the butter and olive oil together. Once melted and hot, add the minced garlic and sauté until fragrant, about 1-2 minutes.
3. Add sundried tomatoes and tomato paste: Stir in the sundried tomatoes and tomato paste until well combined with the garlic mixture.
4. Incorporate flour and seasonings: Sprinkle in the flour, Tuscan Marry Me blend, and sea salt, whisking continuously to create a fragrant roux base.
5. Cook gnocchi: Add the potato gnocchi to the pot and sauté lightly for 1-2 minutes until they start to sear and develop a slight crisp.
6. Add liquids: Reduce heat to medium-low and slowly stir in the heavy cream, chicken stock, freshly squeezed lemon juice, and cooking wine. Stir frequently until the mixture is smooth and free of lumps.
7. Incorporate chicken and kale: Add in the shredded chicken and chopped kale, stirring to combine evenly throughout the soup. At this point, add optional tomatoes if desired.
8. Simmer until cooked: Let the soup simmer gently for 10-12 minutes until the gnocchi floats to the top and is tender, ensuring all flavors meld beautifully.
9. Add parmesan: Stir in the freshly grated parmesan cheese until melted and the soup becomes creamy. Continue simmering for another 1-2 minutes.
10. Serve: Remove from heat, discard any bay leaves if used, and serve immediately. Accompany with Homemade Texas Toast Garlic Bread or a fresh salad for a complete meal. Enjoy!

Notes

• Leftover soup can be stored in an airtight container in the refrigerator for 2-3 days or frozen for 4-6 months. Thaw overnight in the fridge before reheating on the stove.
• Adjust the Tuscan seasoning blend to suit your taste if you prefer a milder flavor.
• For a gluten-free version, substitute the gnocchi, flour, chicken stock, heavy cream, and bread with validated gluten-free products.
• To make this vegan, omit chicken, use vegan butter, substitute heavy cream with coconut cream or full-fat coconut milk, use vegan gnocchi, vegetable stock instead of chicken stock, and replace parmesan with nutritional yeast or vegan cheese.
• Stored leftover Tuscan seasoning can be kept in a ziplock bag or jar for future use or as garnish.
• Feel free to substitute kale with other greens like spinach, broccolini, bok choy, collards, or asparagus for variation in flavor and texture.
• Homemade Tuscan Blend recipe: 1 tbsp smoked paprika, 2 tsp dried parsley, 2 tsp dried basil, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp garlic powder, ½ tsp dried rosemary, and 2 bay leaves.

Keywords: Tuscan Chicken Gnocchi Soup, creamy chicken soup, potato gnocchi soup, Tuscan soup, dinner soup recipe, shredded chicken soup, kale soup, Italian-inspired soup