Italian Chicken Gnocchi Soup: The Ultimate Comfort Food Recipe
Introduction to Italian Chicken Gnocchi Soup
If you’re looking for a comforting bowl of goodness that warms you from the inside out, look no further than Italian Chicken Gnocchi Soup. This delightful dish combines tender gnocchi, hearty chicken, and a medley of vegetables in a creamy broth that’s perfect for chilly days. Whether you’re serving it for a family dinner or enjoying it solo, this soup is sure to satisfy your cravings.
A Personal Story Behind My Italian Chicken Gnocchi Soup Journey
My love for Italian Chicken Gnocchi Soup began during a trip to a quaint little café in Italy. The warmth of the soup, paired with the delicious flavors of freshly made gnocchi, left a lasting impression on me. Over the years, I’ve perfected my own version of this classic dish that brings back those fond memories. Cooking this soup is not just about the ingredients; it’s about sharing warmth and comfort with loved ones.
What Makes This Italian Chicken Gnocchi Soup Recipe Special?
This recipe stands out because of its rich flavor profile, thanks to the oil-packed sun-dried tomatoes and a blend of spices that add depth to every spoonful. It’s also incredibly versatile; you can easily customize it by adding your favorite vegetables or adjusting the creaminess to your liking. Plus, it’s a one-pot meal, making cleanup a breeze!
The Full Italian Chicken Gnocchi Soup Recipe
Ingredients
- 8 oz jar oil-packed sun-dried tomatoes, chopped (reserve 2 tbsp of oil)
- 1 large onion, diced
- 3 large carrots, diced
- 2 stalks celery, diced
- 5 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp pepper
- 2 tbsp tomato paste
- 1 tbsp chicken base
- 2 ½ tbsp flour
- 5 cups chicken broth
- 1 (12 oz) can evaporated milk
- 2 cups cooked chicken, shredded or chopped
- 3-4 oz baby spinach
- 1 lb shelf-stable gnocchi
- Grated parmesan cheese for serving
Instructions
- In a large pot or Dutch oven, heat the reserved 2 tbsp of sun-dried tomato oil over medium heat until hot. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften. Tip: Stir occasionally to prevent sticking.
- Stir in the chopped sun-dried tomatoes, minced garlic, Italian seasoning, smoked paprika, onion powder, kosher salt, and pepper. Sauté for an additional minute to combine the flavors.
- Add the tomato paste, chicken base, and flour to the pot. Stir until well combined and cook for 1 minute, allowing the mixture to thicken slightly.
- Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Stir until everything is well mixed.
- Bring the mixture to a simmer, then partially cover the pot with a lid. Reduce the heat to low and let it simmer for 15 minutes. Tip: This allows the flavors to meld beautifully.
- Add the shredded cooked chicken, baby spinach, evaporated milk, and gnocchi to the pot. Cook over medium-low heat for 5-10 minutes, stirring occasionally, until the gnocchi is heated through and the spinach is wilted.
- Serve immediately, topped with grated parmesan cheese for an extra burst of flavor.
Serving Suggestions and Variations for Italian Chicken Gnocchi Soup
This soup can be served as a hearty main dish or paired with a side salad for a complete meal. For added texture, consider topping it with crunchy croutons or a sprinkle of fresh herbs like basil or parsley. If you want to make it even heartier, feel free to add more vegetables like zucchini or bell peppers. If you prefer a creamier texture, you can blend a portion of the soup before adding the gnocchi.
Frequently Asked Questions About Italian Chicken Gnocchi Soup
Can I use frozen gnocchi? Yes! Frozen gnocchi works great in this recipe, just add a few extra minutes to the cooking time.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat.
Can I make this soup ahead of time? Absolutely! You can prepare the soup a day in advance and reheat it when ready to serve. Just add the gnocchi right before serving to keep it from getting too soft.
Italian Chicken Gnocchi Soup
Equipment
- Large pot or Dutch oven For cooking the soup
Ingredients
Main Ingredients
- 8 oz jar oil-packed sun-dried tomatoes, chopped reserve 2 tbsp of oil
- 1 large onion, diced
- 3 large carrots, diced
- 2 stalks celery, diced
- 5 cloves garlic, minced
- 1 tsp Italian seasoning
- 0.5 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp kosher salt
- 0.5 tsp pepper
- 2 tbsp tomato paste
- 1 tbsp chicken base
- 2.5 tbsp flour
- 5 cups chicken broth
- 1 12 oz can evaporated milk
- 2 cups cooked chicken, shredded or chopped
- 3 oz baby spinach
- 1 lb shelf-stable gnocchi
- Grated parmesan cheese for serving
Instructions
- In a large pot or Dutch oven, heat the reserved 2 tbsp of sun-dried tomato oil over medium heat until hot. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften. Tip: Stir occasionally to prevent sticking.
- Stir in the chopped sun-dried tomatoes, minced garlic, Italian seasoning, smoked paprika, onion powder, kosher salt, and pepper. Sauté for an additional minute to combine the flavors.
- Add the tomato paste, chicken base, and flour to the pot. Stir until well combined and cook for 1 minute, allowing the mixture to thicken slightly.
- Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Stir until everything is well mixed.
- Bring the mixture to a simmer, then partially cover the pot with a lid. Reduce the heat to low and let it simmer for 15 minutes. Tip: This allows the flavors to meld beautifully.
- Add the shredded cooked chicken, baby spinach, evaporated milk, and gnocchi to the pot. Cook over medium-low heat for 5-10 minutes, stirring occasionally, until the gnocchi is heated through and the spinach is wilted.
- Serve immediately, topped with grated parmesan cheese for an extra burst of flavor.