Description
Creamy, comforting, and packed with Tuscan flavor, this one-pot chicken soup features gnocchi, sun-dried tomatoes, spinach, and Parmesan for a satisfying meal.
Ingredients
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1½ tsp Kosher salt, divided
1 tsp dried oregano
¼ tsp black pepper
2 Tbsp extra virgin olive oil
2 Tbsp unsalted butter
1 medium sweet onion, chopped
2 celery stalks, finely diced
½ cup sun-dried tomatoes, chopped
4 garlic cloves, minced
2 Tbsp tomato paste
4 cups low-sodium chicken broth
2 Tbsp basil pesto
1 Parmesan rind (optional)
16 oz dried potato gnocchi
½ to 1 cup heavy cream
5 oz baby spinach
½ cup grated Parmesan cheese
Instructions
1. Season chicken with salt, pepper, and oregano. Toss to coat.
2. Heat olive oil and butter in a soup pot. Add chicken and sear until golden. Remove and set aside.
3. Add onion and celery. Cook until soft, then stir in sun-dried tomatoes, garlic, and tomato paste.
4. Pour in broth. Add pesto and Parmesan rind. Simmer for 10–15 minutes.
5. Return chicken to pot. Stir in gnocchi. Cook until they float, about 3–5 minutes.
6. Reduce heat. Add cream, spinach, and Parmesan. Stir until spinach wilts and cheese melts.
7. Adjust seasoning if needed. Serve hot with extra Parmesan if desired.
Notes
Use rotisserie chicken for faster prep.
For a dairy-free version, substitute coconut cream and skip Parmesan.
Kale or arugula can replace spinach if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 549
- Sugar: 5
- Sodium: 1267
- Fat: 32
- Saturated Fat: 15
- Unsaturated Fat: 12
- Trans Fat: 0.2
- Carbohydrates: 40
- Fiber: 4
- Protein: 29
- Cholesterol: 109