A creamy and comforting Tuscan chicken gnocchi soup with sun-dried tomatoes and spinach. This easy recipe is perfect for a cozy weeknight meal or a special dinner.
Author:purejoyalex
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes (optional)
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup sun-dried tomatoes, drained and chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 (16 ounce) package potato gnocchi
3 cups fresh spinach
Salt and freshly ground black pepper to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Stir in garlic, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
Pour in chicken broth, diced tomatoes, and chopped sun-dried tomatoes. Bring to a simmer.
Return the chicken to the pot. Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
Stir in heavy cream and Parmesan cheese.
Add the gnocchi to the pot and cook according to package directions, usually about 3-5 minutes, until they float to the surface.
Stir in the spinach and cook until wilted, about 1-2 minutes.
Season with salt and pepper to taste. Serve hot.
Notes
For a richer flavor, you can use chicken breast instead of thighs.
Adjust red pepper flakes to your spice preference.
If you don’t have gnocchi, you can substitute with pasta.
This soup pairs well with crusty bread for dipping.