Description
A comforting, creamy weeknight soup featuring tender gnocchi, chicken, spinach, and sun-dried tomatoes in a rich parmesan cream sauce. Ready in under 30 minutes.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 pound shelf-stable potato gnocchi
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, diced (rotisserie or fresh)
- ½ cup sun-dried tomatoes, drained and chopped
- 3 cups fresh baby spinach
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
Instructions
- Prep ingredients: Chop onion, mince garlic, and grate Parmesan. If using raw chicken, season with salt and pepper.
- Sear chicken: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden. Remove and rest for 5 minutes, then dice. (Skip if using leftover rotisserie chicken).
- Sauté aromatics: In the same pot, reduce heat to medium and melt butter. Add onion and cook for 2-3 minutes until soft. Add garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Build base: Pour in chicken broth, scraping up browned bits. Add Italian seasoning and sun-dried tomatoes (plus a spoonful of their oil). Simmer for 2 minutes.
- Cook gnocchi: Bring soup to a gentle boil and add gnocchi. Cook for 2-4 minutes or until they float to the top. Do not overcook.
- Add cream and veggies: Reduce heat to low. Stir in heavy cream and add spinach, cooking for 1-2 minutes until wilted. Stir in diced chicken.
- Finish: Remove pot from heat. Gradually stir in Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper. Serve immediately with extra Parmesan and black pepper.
Notes
Gnocchi cooks very quickly and can become mushy if overcooked; remove as soon as they float. Always add cheese off the heat to prevent graininess. For meal prep, store the soup base without gnocchi and cook fresh gnocchi when serving. This soup does not freeze well due to the dairy and gnocchi texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5
- Sodium: 850
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 42
- Fiber: 3
- Protein: 28
Keywords: Tuscan soup, gnocchi soup, creamy chicken soup, weeknight dinner, easy soup, comfort food, one pot meal