Description
This creamy Marry Me Chicken Gnocchi Soup is loaded with tender chicken, pillowy gnocchi, pasta, spinach, and rich parmesan flavor. Sun-dried tomatoes and basil give this comforting soup a bold Italian-inspired finish.
Ingredients
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1/2 cup sun-dried tomatoes packed in oil plus 2 tbsp oil from jar
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup fresh basil, chopped
- 2 tsp Italian seasoning
- 1 tsp red pepper flake
- 1 tsp salt
- 1/2 tsp pepper
- 3 large chicken breasts, uncooked
- 8 cups chicken broth
- 8 oz cream cheese, softened and broken into chunks
- 1 cup whole milk
- 2 tbsp red wine vinegar
- 1 cup freshly grated parmesan cheese
- 1 lb gnocchi
- 1 cup small uncooked pasta noodles, such as ditalini or elbow macaroni
- 4 oz fresh spinach
- Fresh basil and parmesan cheese for topping
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and cook for 5 minutes. Roughly chop the sun-dried tomatoes and add them with their oil. Cook for 2 to 3 minutes, then stir in the garlic and cook for 1 minute.
- Stir in the tomato paste, fresh basil, Italian seasoning, red pepper flakes, salt, and pepper.
- Place the chicken breasts into the pot and pour in the chicken broth. Bring to a boil and cook for about 12 minutes or until the chicken reaches 160°F internally. Remove the chicken and set aside.
- Add the cream cheese, whole milk, red wine vinegar, and parmesan cheese to the soup. Whisk until the cream cheese melts completely and the broth becomes smooth and creamy. Simmer for a few minutes.
- Shred or dice the cooked chicken into bite-sized pieces.
- Return the chicken to the soup. Add the gnocchi and pasta noodles, then bring to a boil. Cook for 12 minutes, stirring often. Stir in the spinach and reduce heat to medium-low. Simmer for 20 minutes, stirring occasionally.
- Ladle the soup into bowls and top with additional fresh basil and parmesan cheese before serving.
Notes
- Rotisserie chicken can be used to save time; simply stir it in before adding the gnocchi and pasta.
- If the soup thickens too much while standing, add additional broth or milk to loosen it.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For a milder soup, reduce or omit the red pepper flakes.
- Freshly grated parmesan melts more smoothly than pre-shredded cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
