Description
This comforting Chicken Gnocchi Soup recipe combines savory sweet Italian chicken sausage, tender shredded chicken breast, tender gnocchi, and fresh spinach in a creamy tomato-infused broth. Enhanced with parmesan rind and sundried tomatoes, this hearty soup is perfect for a cozy meal and easy to prepare on the stovetop.
Ingredients
Scale
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
- Prepare the slurry: In a small bowl, whisk together 1/2 cup of the cold water, half and half, and flour until smooth and well blended. Set aside for later use.
- Cook the sausage: Heat a large pot or Dutch oven over medium heat and spray with olive oil. Add the sweet Italian chicken sausage, breaking it up with a wooden spoon. Cook until no longer pink and slightly browned.
- Sauté aromatics and add chicken: Add diced shallots and minced garlic to the pot, cooking until softened, about 3 minutes. Stir in tomato paste, then add the whole boneless chicken breast.
- Add liquids and simmer: Pour in the remaining 1/2 cup water and the chicken broth. Add the parmesan rind, chopped sundried tomatoes, and dried Italian seasoning. Bring the mixture to a boil, then partially cover and reduce heat to low. Simmer until the vegetables are soft and the chicken shreds easily, about 25 minutes.
- Shred the chicken: Remove the chicken breast from the pot and shred it with two forks. Return the shredded chicken to the soup pot.
- Thicken the soup: Slowly stir in the prepared slurry, mixing well as you add it. Bring the soup back to a boil, allowing it to thicken slightly.
- Add gnocchi and greens: Add the gnocchi, chopped spinach, grated parmesan cheese, and fresh basil if using. Cook according to the gnocchi package directions or until the gnocchi floats to the top and the soup is thickened.
- Final seasoning and serve: Taste and adjust salt and pepper as needed. Remove and discard the parmesan cheese rind. Serve hot garnished with additional fresh basil if desired.
Notes
- Variations: Substitute sweet Italian chicken sausage with turkey sausage for a different flavor.
- Parmesan rind: Adds depth to the soup but can be skipped if unavailable. To always have rinds handy, freeze them in a zip-locked bag after cutting off from a block of parmesan.
- Shallot substitution: Red onion can be used instead of shallots.
- Italian seasoning alternative: If unavailable, substitute with a mixture of dried basil and oregano.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
