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Italian Chicken Gnocchi Soup

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A comforting and hearty soup combining chicken, creamy broth, and fluffy gnocchi, perfect for chilly evenings.

Ingredients

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  • 1 jar (8 oz) oil-packed sun-dried tomatoes, chopped
  • 1 large onion, diced
  • 3 large carrots, diced
  • 2 stalks celery, diced
  • 5 cloves garlic, minced
  • 2 ½ Tbsp flour
  • 5 cups chicken broth
  • 1 can (12 oz) evaporated milk
  • 2 cups cooked chicken, shredded or chopped
  • 34 oz baby spinach
  • 1 pound shelf-stable gnocchi

Instructions

  1. Warm the sun-dried tomato oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery; sauté for about 5 minutes until softened.
  3. Stir in the chopped sun-dried tomatoes, minced garlic, and spices; sauté for another minute until fragrant.
  4. Mix in the tomato paste and flour; cook for about 1 minute to form a thick base.
  5. Gradually pour in the chicken broth while scraping the browned bits from the pot; stir well.
  6. Bring to a simmer and partially cover with a lid; cook for 15 minutes to meld the flavors.
  7. Add shredded chicken, spinach, evaporated milk, and gnocchi; cook for an additional 5-10 minutes until heated through.
  8. Serve topped with grated parmesan cheese.

Notes

Pairs beautifully with crusty bread or a side salad. Consider serving with a glass of white wine.

Nutrition

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