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.
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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
