Chicken Gnocchi Soup Recipe

Name: Chicken Gnocchi Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 tablespoons all purpose flour; 7 ounces sweet Italian chicken sausage; 1/4 cup half and half; Olive oil spray; 1 cup cold water; 5 cups reduced sodium chicken broth; 1 large shallot; 6 garlic cloves; 2 teaspoons tomato paste; 1 pound boneless skinless chicken breast; 1 parmesan cheese rind; 1/3 cup sundried tomatoes in oil; 1/2 teaspoon dried Italian seasoning; 16 ounce package gnocchi; 4 cups fresh baby spinach leaves; 1/4 cup Parmesan Cheese; 2 tbsp fresh basil

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4.9

186 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 servings
Calories
341 kcal
Course
Soup, Dinner
Cuisine
Italian-American Fussion

Chicken Gnocchi Soup Recipe

Iris Warren

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Creamy "Marry Me" Chicken Gnocchi Soup is made with chicken breast, sausage, spinach, sun-dried tomatoes, and pillowy soft gnocchi.

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Ingredients

Servings

3 tablespoons all purpose flour (or gluten-free flour mix)
7 ounces sweet Italian chicken sausage (removed from casings)
1/4 cup half and half
Olive oil spray
1 cup cold water (divided)
5 cups reduced sodium chicken broth
1 large shallot (diced)
6 garlic cloves (minced)
2 teaspoons tomato paste
1 pound boneless skinless chicken breast
1 parmesan cheese rind
1/3 cup sundried tomatoes in oil (drained and chopped)
1/2 teaspoon dried Italian seasoning
16 ounce package gnocchi (or gluten-free gnocchi)
4 cups fresh baby spinach leaves (rough chopped)
1/4 cup Parmesan Cheese (grated)
2 tbsp fresh basil (optional for garnish)

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Instructions

Create a slurry by combining 1/2 cup of the cold water, half and half and flour in a small bowl and whisk until well blended. Set aside.
Heat a large pot or Dutch oven over medium heat and spray with oil then add the sausage. Cook the sausage, breaking up with a wooden spoon as it cooks, until no longer pink and slightly browned.
Add the shallots and garlic and cook until soft, 3 minutes. Add the tomato paste and chicken breast.
Pour the remaining 1/2 cup water and chicken broth, parmesan rind, sundried tomatoes, Italian seasoning and bring to a boil. Partially cover and simmer on low until vegetables are soft and the chicken shreds easily, about 25 minutes.
Remove the chicken and set aside, shred with 2 forks.
Return the chicken to the pot then slowly stir in slurry, stirring well as you add and bring it back to a boil.
Add the gnocchi, spinach, parmesan cheese and basil; cook according to package directions for the gnocchi, or until they start to float to the top and soup thickens. Adjust salt and pepper to taste, discard parmesan cheese rind and serve.

Equipments used:

Notes

Variations
Sausage: Substitute chicken sausage with turkey.
Parmesan Rind: If you don’t have a parmesan rind, it’s fine to skip it. However, it adds depth you can’t get from grated parmesan. One tip for always having rinds on hand is to store them in a zip-locked bag in the freezer the next time you cut one off a block of parmesan.
Shallot: Swap the shallot with red onion.
Italian Seasoning: If you don’t have Italian seasoning, substitute dried basil and oregano.

Nutrition Information

Show Details

Serving 11/2 cups Calories 341kcal (17%) Carbohydrates 37g (12%) Protein 29.5g (59%) Fat 7.5g (12%) Saturated Fat 2.5g (13%) Cholesterol 86mg (29%) Sodium 790.5mg (33%) Fiber 2.5g (10%) Sugar 2.5g (5%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 341 kcal

% Daily Value*

Serving	11/2 cups
Calories	341kcal	17%
Carbohydrates	37g	12%
Protein	29.5g	59%
Fat	7.5g	12%
Saturated Fat	2.5g	13%
Cholesterol	86mg	29%
Sodium	790.5mg	33%
Fiber	2.5g	10%
Sugar	2.5g	5%