Italian Chicken Gnocchi Soup Recipe

Introduction

This Italian Chicken Gnocchi Soup is a comforting, hearty dish perfect for cool evenings. Creamy and flavorful, it combines tender chicken, soft gnocchi, and vibrant sun-dried tomatoes in a savory broth.

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 heaping cooked chicken, shredded or chopped
• 3-4 oz baby spinach
• 1 pound shelf stable gnocchi
• Grated parmesan cheese, for serving

Instructions

1. Step 1: In a large pot or Dutch oven over medium heat, heat 2 tablespoons of the reserved sun dried tomato oil until hot. Add the diced onion, carrots, and celery, and sauté until the vegetables begin to soften, about 5 minutes.
2. Step 2: Add the chopped sun dried tomatoes, minced garlic, Italian seasoning, smoked paprika, onion powder, salt, and pepper. Sauté for an additional minute to blend the flavors.
3. Step 3: Stir in the tomato paste, chicken base, and flour until well combined. Cook while stirring continuously for 1 minute to eliminate the raw flour taste.
4. Step 4: Pour in the chicken broth, scraping the browned bits from the bottom of the pot. Stir until everything is fully combined.
5. Step 5: Bring the soup to a simmer, then partially cover the pot with a lid. Reduce heat to low and let it simmer gently for 15 minutes to deepen the flavors.
6. Step 6: Add the shredded chicken, baby spinach, evaporated milk, and gnocchi. Cook over medium-low heat for 5 to 10 minutes, or until the gnocchi is tender and the spinach is wilted.
7. Step 7: Serve the soup immediately, topped with grated parmesan cheese to add a savory finish.

Tips & Variations

• Use fresh spinach instead of baby spinach if preferred, adding it slightly earlier to ensure it wilts thoroughly.
• For a dairy-free version, substitute evaporated milk with coconut milk or almond milk, though this will alter the flavor slightly.
• Leftover rotisserie chicken works well to save time and adds extra flavor.
• Adjust seasoning to taste, especially the salt, depending on the saltiness of your chicken broth and chicken base.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the gnocchi from sticking or becoming mushy. Avoid freezing, as the texture of the gnocchi and spinach may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh gnocchi instead of shelf stable gnocchi?

Yes, fresh gnocchi can be used. Since fresh gnocchi cooks faster, add it towards the end of the cooking process and watch closely to avoid overcooking.

What can I substitute for evaporated milk?

If you don’t have evaporated milk, you can use half-and-half or whole milk for a similar creamy texture. For a dairy-free option, coconut milk or almond milk can work, though the flavor will be slightly different.

Italian Chicken Gnocchi Soup Recipe

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★★★★★

4.6 from 191 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This comforting Italian Chicken Gnocchi Soup combines tender vegetables, flavorful sun-dried tomatoes, shredded chicken, and soft gnocchi in a creamy broth enriched with evaporated milk and parmesan cheese. A hearty and easy-to-make soup perfect for cozy dinners.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

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

Seasonings and Sauces

• 8 oz jar oil-packed sun-dried tomatoes, chopped (reserve 2 Tbsp. of oil)
• 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

Liquids and Dairy

• 5 cups chicken broth
• 1 – 12 oz can evaporated milk

Protein and Pasta

• 2 cups heaping cooked chicken, shredded or chopped
• 1 pound shelf stable gnocchi

Garnish

• Grated parmesan cheese for serving

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Instructions

1. Sauté Vegetables: In a large pot or Dutch oven over medium heat, heat 2 tablespoons of the reserved sun-dried tomato oil until hot. Add the diced onion, carrots, and celery, and sauté until the vegetables begin to soften, about 5 minutes.
2. Add Sun-Dried Tomatoes and Seasonings: Stir in the chopped sun-dried tomatoes, minced garlic, Italian seasoning, smoked paprika, onion powder, salt, and pepper. Continue sautéing for another minute to develop flavors.
3. Create the Base: Mix in the tomato paste, chicken base, and flour until fully combined. Cook while stirring for 1 minute to remove the raw flour taste.
4. Add Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot to incorporate full flavor. Stir everything well.
5. Simmer: Bring the soup to a simmer. Partially cover the pot with a lid, reduce heat to low, and simmer gently for 15 minutes to allow flavors to meld.
6. Finish Soup: Add the shredded cooked chicken, baby spinach, evaporated milk, and shelf-stable gnocchi. Cook over medium-low heat for 5 to 10 minutes, or until the gnocchi are tender and the spinach is wilted.
7. Serve: Ladle the soup into bowls and top with grated parmesan cheese. Serve immediately for best flavor and texture.

Notes

• Reserve the oil from the sun-dried tomatoes as it adds great flavor when sautéing the vegetables.
• Using shelf-stable gnocchi makes this recipe quick and convenient without needing fresh gnocchi.
• Evaporated milk provides a creamy texture without the heaviness of cream.
• Adjust seasoning to taste, especially salt and pepper, depending on your chicken broth’s salt content.
• This soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the gnocchi.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Italian soup, chicken gnocchi soup, creamy chicken soup, gnocchi recipe, sun-dried tomato soup