Chicken Gnocchi Soup Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
341 kcal
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Cuisine
Italian-American Fussion
Chicken Gnocchi Soup Recipe
Description
This Chicken Gnocchi Soup Recipe uses Italian chicken sausage cooked with shallots, garlic, and tomato paste as a flavor base. Chicken breast cooks gently in chicken broth with a Parmesan rind, sun-dried tomatoes, and Italian seasoning, imparting depth and richness. The chicken is shredded and returned to the pot before adding a slurry of flour and half-and-half to thicken the broth.
Soft gnocchi are cooked directly in the soup until tender and floating, while fresh baby spinach and grated Parmesan cheese are stirred in at the end to add freshness and umami. The combination results in a creamy, satisfying soup with a tender gnocchi texture and savory sausage and chicken flavors.
Optional fresh basil garnish adds a herbal brightness to finish. Variations include using turkey sausage instead of chicken sausage and swapping shallots with red onion. The Parmesan rind enhances depth but can be omitted if unavailable.
Ingredients
- 3 tablespoons all-purpose flour or gluten-free flour mix
- 7 ounces Italian chicken sausage removed from casings, sweet
- 1/4 cup half and half
- olive oil spray form
- 1 cup water divided, cold
- 5 cups chicken broth reduced sodium
- 1 large shallot diced
- 6 garlic minced, cloves
- 2 teaspoons tomato paste
- 1 pound chicken breast boneless, skinless
- 1 Parmesan Cheese rind
- 1/3 cup sun-dried tomatoes drained and chopped, in oil
- 1/2 teaspoon Italian seasoning dried
- 16 ounce gnocchi or gluten-free gnocchi, package
- 4 cups spinach rough chopped, fresh baby leaves
- 1/4 cup Parmesan Cheese (grated)
- 2 tbsp basil optional for garnish, fresh
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.
Notes
- Turkey sausage can replace chicken sausage for a different flavor.
- Parmesan rind enriches the broth but may be skipped if not available; keep rinds frozen for future use.
- Red onion may be used instead of shallots if preferred.
- If Italian seasoning is unavailable, mix dried basil and oregano as a substitute.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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