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Italian Chicken Gnocchi Soup Recipe

Italian Chicken Gnocchi Soup Recipe
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★★★★★

4.8 from 7 reviews

This Italian Chicken Gnocchi Soup is a comforting and flavorful dish featuring tender chicken, soft gnocchi, and vibrant sun-dried tomatoes in a creamy broth. Infused with Italian seasonings and fresh spinach, this hearty soup is perfect for a cozy meal any time of the year.

Ingredients

Scale

Vegetables and Aromatics

  • 1 Large onion – diced
  • 3 Large carrots – diced
  • 2 stalks celery – diced
  • 5 cloves garlic – minced
  • 3–4 oz. baby spinach

Meats and Dairy

  • 2 cups heaping cooked chicken – shredded or chopped
  • 1 – 12 oz can evaporated milk
  • Grated parmesan cheese for serving

Pantry Staples and Seasonings

  • 8 oz jar oil-packed sun dried tomatoes – chopped, reserve 2 Tbsp. of oil
  • 1 tsp. Italian seasoning
  • ½ tsp. smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons tomato paste
  • 1 Tbsp. chicken base
  • 2 ½ tablespoons flour
  • 5 cups chicken broth
  • 1 pound shelf stable gnocchi

Instructions

  1. Sauté the Vegetables: In a large pot or Dutch oven over medium heat, heat 2 tablespoons of reserved sun-dried tomato oil until hot. Add the diced onion, carrots, and celery. Sauté until the vegetables start to soften, approximately 5 minutes.
  2. Add Sun-Dried Tomatoes and Seasonings: Stir in the chopped sun-dried tomatoes, minced garlic, Italian seasoning, smoked paprika, onion powder, kosher salt, and pepper. Continue to sauté for an additional minute to allow the flavors to meld.
  3. Create the Base: Stir in the tomato paste, chicken base, and flour until fully combined. Cook while stirring continuously for about 1 minute to eliminate the raw flour taste.
  4. Add Chicken Broth: Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Stir until combined.
  5. Simmer the Soup: Bring the mixture to a simmer, then partially cover the pot with a lid. Reduce the heat to low and let it simmer gently for 15 minutes to develop the flavors.
  6. Incorporate Chicken, Spinach, Milk, and Gnocchi: Add the shredded cooked chicken, baby spinach, evaporated milk, and gnocchi to the pot. Cook over medium-low heat for 5-10 minutes until the gnocchi are tender and the soup is heated through.
  7. Serve: Ladle the soup into bowls and top with grated parmesan cheese. Serve immediately for best flavor and texture.

Notes

  • Use rotisserie chicken or poached chicken as a time-saving shortcut.
  • Be sure to reserve oil from the sun-dried tomatoes to add depth of flavor when sautéing.
  • Stir the soup continuously after adding flour to avoid lumps.
  • For a richer flavor, use freshly grated parmesan cheese.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.

Nutrition

Keywords: Italian Chicken Gnocchi Soup, creamy chicken soup, gnocchi soup, sun-dried tomato soup, easy Italian soup, comforting soup recipe

Find it online: https://ellaeatsdaily.com/italian-chicken-gnocchi-soup-recipe/