Tuscan Creamy Chicken Gnocchi Soup Recipe
A comforting and creamy Tuscan Chicken Gnocchi Soup loaded with tender chicken, soft gnocchi, fresh spinach, and a rich blend of herbs and vegetables, perfect for a hearty weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 7 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tuscan/Italian
Ingredients
Soup Base
- 2 Tbsp. olive oil
- 2 Tbsp. salted butter
- 1 cup chopped onion
- 3 stalks celery, chopped
- 2 large carrots, shredded
- 6 cloves garlic, minced
- ¼ cup flour
- 2 cups half-and-half
- 1 (32-oz.) carton chicken stock
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried thyme
- ½ tsp. salt
- ½ tsp. ground black pepper
Main Ingredients
- 1 (16-oz.) package shelf-stable gnocchi
- 2 cups chopped cooked chicken
- 2 cups spinach, coarsely chopped
- ⅓ cup grated Parmesan cheese
Instructions
- Cook Vegetables: In a 4- to 5-quart Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion, celery, and shredded carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Add Flour and Garlic: Add the minced garlic and flour to the vegetables. Continue cooking for 1 minute, stirring constantly to prevent the garlic from burning and to combine the flour evenly for thickening.
- Incorporate Half-and-Half: Gradually whisk in the half-and-half until fully mixed. Continue cooking while stirring constantly until the mixture thickens slightly to form a creamy base.
- Add Seasonings and Broth: Stir in the chicken stock, garlic powder, onion powder, dried thyme, salt, and ground black pepper. Increase the heat and bring the mixture to a boil.
- Add Gnocchi, Chicken, and Spinach: Stir in the gnocchi, chopped cooked chicken, and coarsely chopped spinach. Simmer and cook for about 4 minutes or until the gnocchi are fully cooked and tender.
- Serve: Ladle the hot soup into bowls and top each serving with grated Parmesan cheese for added flavor and richness. Serve immediately.
Notes
- You can substitute the shelf-stable gnocchi with fresh gnocchi if you prefer, adjusting cooking time as needed.
- For a lighter version, use milk or a lower-fat cream instead of half-and-half.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling.
- Feel free to add other vegetables like mushrooms or kale for extra nutrition and flavor.
- Use low-sodium chicken stock if you want to control salt content.
