This creamy Tuscan chicken gnocchi soup is a true delight! Packed with tender chicken, fluffy gnocchi, and yummy spinach in a rich, flavorful broth, it’s comfort in a bowl.
I can’t help but smile when I have this soup. It warms my heart and belly! Perfect for cozy nights, and honestly, one bowl might just win you over! 😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs work great here. Feel free to swap with turkey or even use shredded rotisserie chicken for speed. Just make sure to adjust cooking time since pre-cooked chicken needs less heat.
Sun-Dried Tomatoes: These add a punch of flavor. If you can’t find them packed in oil, you can use dried ones but soak them in hot water for 15 minutes first. Fresh tomatoes won’t work as well in this recipe.
Heavy Cream: This gives the soup its rich, creamy texture. You can swap in half-and-half or a plant-based cream if you’re looking for lighter options or dairy-free alternatives.
Gnocchi: Potato gnocchi is traditional, but you can try gluten-free gnocchi if needed. Alternatively, pasta like small shells or ditalini could work well, just adjust cooking times based on the package instructions.
Parmesan Cheese: Freshly grated cheese melts beautifully into the soup. If you’re out, Pecorino Romano is a tasty substitute, or nutritional yeast can work for a vegan option.
How Do I Perfectly Sauté Aromatics?
Sautéing the onions and garlic is crucial for building flavor in your soup. Start with medium heat; you want the onions to become translucent, not brown. Here’s how to do it right:
- Heat your pot and add olive oil before the onions go in.
- Once oil is shimmer, add the chopped onions and let them soften for about 3-4 minutes, stirring occasionally.
- Then, add minced garlic and stir for about 30 seconds until fragrant. Keep an eye on it to avoid burning!
This process creates a flavorful base that makes the soup delicious. Happy cooking!
How to Make Marry Me Tuscan Chicken Gnocchi Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 cup sun-dried tomatoes, chopped (preferably packed in oil)
- 4 cups (1 liter) chicken broth
- 2 cups heavy cream
- 1 package (16 oz / 450g) potato gnocchi
- 4 cups fresh baby spinach
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- Fresh thyme or parsley for garnish
- 1/2 cup grated Parmesan cheese, plus extra for serving
How Much Time Will You Need?
This delicious soup will take about 30 minutes to prepare from start to finish. You’ll spend about 10 minutes prepping the ingredients and cooking the chicken, and then the rest is all about bringing those amazing flavors together while the soup simmers!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Season your chicken with a bit of salt and pepper to taste. Add the chicken breasts or thighs to the pot, cooking until they’re golden brown and cooked through—this should take about 6-7 minutes on each side. Once cooked, remove the chicken from the pot and set it aside for now.
2. Sauté Aromatics:
In the same pot (don’t clean it! Those bits of chicken will add flavor), add the chopped onions. Sauté them until they’re translucent—this should take about 3-4 minutes. Next, toss in the minced garlic and stir for another 30 seconds until you smell that wonderful aroma.
3. Add Tomatoes and Broth:
Now it’s time to deepen the flavor! Stir in the chopped sun-dried tomatoes and sprinkle in the dried Italian seasoning. Carefully pour in the chicken broth and bring the whole mixture to a boil.
4. Cook Gnocchi:
Once the broth is boiling, add the gnocchi to the pot. Cook them according to the package instructions, which usually takes about 2-3 minutes or until they float to the surface—this means they’re done!
5. Shred Chicken:
While your gnocchi are cooking, grab the cooked chicken and shred it into bite-sized pieces. You can use two forks or your hands, just be careful as it might still be warm!
6. Add Chicken and Spinach:
Return the shredded chicken to the pot. Now, stir in the fresh spinach and heavy cream. Allow the soup to simmer for about 5 minutes, just enough time for the spinach to wilt and everything to heat through beautifully.
7. Season and Finish:
To finish it off, stir in the grated Parmesan cheese and add the red pepper flakes if you like a little heat. Taste your soup and add extra salt and pepper as needed to get it just right!
8. Serve:
Now it’s time to enjoy your soup! Ladle it into bowls and garnish with fresh thyme or parsley, along with a sprinkle of extra Parmesan cheese. Serve hot, and get ready for everyone to love this creamy, comforting dish!
Dig in and enjoy the delightful flavors of Tuscan cooking in every bite!
Can I Use Different Types of Chicken?
Absolutely! While boneless, skinless chicken breasts or thighs are recommended for this recipe, you can also use shredded rotisserie chicken for convenience. Just remember to adjust the cooking time since pre-cooked chicken needs less heat!
Can I Substitute Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or even coconut milk for a dairy-free twist. Just keep in mind that the texture will be slightly different, but it’ll still taste great!
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or cream to revive the creamy consistency.
How Can I Adjust the Spice Level?
If you prefer a milder soup, simply omit the red pepper flakes. For more heat, consider adding diced jalapeños or extra crushed red pepper to taste. Always start with a little, and adjust as you go!
