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Chicken Gnocchi Soup Recipe

4.88 from 64 votes

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

Prep Time: 10

Cook Time: 35

Total Time: 45

Yield: 6 servings

Course: Dinner, Soup

Cuisine: American-Italian

Equipment

Dutch Oven or large pot

Ingredients

Slurry

3 tablespoons all purpose flour (or gluten-free flour mix)
1/4 cup half and half
1 cup cold water (divided)

Soup

7 ounces sweet Italian chicken sausage (removed from casings)
Olive oil spray
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)

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

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

Serving: 11/2 cups, Calories: 341kcal, Carbohydrates: 37g, Protein: 29.5g, Fat: 7.5g, Saturated Fat: 2.5g, Cholesterol: 86mg, Sodium: 790.5mg, Fiber: 2.5g, Sugar: 2.5g

- WW Points: 9

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