Italian Chicken Gnocchi Soup
A comforting bowl of Italian Chicken Gnocchi Soup filled with tender gnocchi, succulent chicken, and vibrant vegetables in a creamy broth.
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.
Notes
For a heartier soup, 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.