Marry Me Chicken Gnocchi Soup
A creamy chicken and gnocchi soup with sun-dried tomatoes, Parmesan and spinach for an easy, comforting family dinner.
Print Recipe
Ingredients
- 2 medium onions diced
- 2 Tbsp reserved sun-dried tomato oil to cook the onions in
- 3-4 garlic cloves minced
- ¼ cup tomato paste
- 2 cups cooked chicken diced
- 6 cups chicken stock
- ½ cup sun-dried tomatoes diced
- ½ cup Parmesan cheese grated
- ½ cup frozen spinach
- salt and pepper to taste
- pinch dried basil
- pinch Italian seasoning
- 1½ cups cream
- 500 g packet gnocchi
Instructions
- Add the diced onions and oil to a large pot and cook over medium heat until they begin to soften.
- Add the garlic and tomato paste and cook for another few minutes, stirring regularly.
- Pour in the chicken stock, then add the cooked chicken, sun-dried tomatoes, Parmesan, dried basil and Italian seasoning.
- Bring to a gentle simmer and cook for around 10 minutes to allow the flavours to come together.
- Add the gnocchi and cook according to the packet directions, or until the gnocchi is tender and cooked through.
- Stir through the frozen spinach and cream. Gently heat until the spinach is warmed through and the soup is hot. Avoid bringing it to a rapid boil once the cream has been added.
- Taste and season with salt and pepper as needed, then serve hot.
Notes
- Use cooked chicken rather than raw chicken for this recipe.
- Homemade or store-bought chicken stock can be used.
- Taste the soup before adding extra salt as the stock, Parmesan and sun-dried tomatoes already add seasoning.
- Fresh spinach can be substituted for frozen spinach.
- Add the cream towards the end and heat gently rather than boiling.
- Leftover soup will thicken as the gnocchi absorbs some of the broth.
Servings: 6 people