Creamy Tuscan Chicken Gnocchi Soup
This creamy Tuscan chicken gnocchi soup recipe has all your favorite Italian-inspired flavors in a cozy and warming soup! The pillowy gnocchi is hard to resist.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 2 sticks celery chopped
- 4 cloves garlic minced
- 1/2 cup sun-dried tomatoes see note
- 1/2 teaspoon Italian seasoning
- 4 cups chicken broth
- 1 cup water
- 2 cups cooked chicken I used rotisserie
- 1 pound uncooked potato gnocchi
- 1 cup heavy/whipping cream
- 2-3 cups (packed) fresh baby spinach
- 1/2 cup (loosely packed) fresh basil torn/sliced
- Salt & pepper to taste
Instructions
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Add the oil, butter, onion, and celery to a large soup pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
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Add the garlic, sun-dried tomatoes, and Italian seasoning to the pot and cook for about a minute.
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Stir in the chicken broth, water, chicken, and gnocchi. Increase the heat to high and bring the soup to a boil, then reduce the heat and simmer gently for 10 minutes.
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Stir in the cream and spinach. Cook for a few more minutes until the spinach wilts. Add in the basil, season with salt & pepper as needed, and serve.
Notes
- I drain the oil from the sun-dried tomatoes and loosely pack them in the measuring cup. If they’re not already chopped, it’s a good idea to chop them into small pieces.
- The longer you cook/leave the soup to sit, the more it’ll thicken up as the gnocchi releases its starch.
- Serves 4-6 depending on portion size/what else you serve it with.
