This Marry Me Tuscan Chicken Gnocchi Soup is creamy, comforting, and packed with flavor! It’s made with tender chicken, fluffy gnocchi, and fresh spinach, all in a tasty broth.
You might just want to marry a pot of this soup! It warms you up and fills your belly—it’s perfect for cozy nights. I love serving it with crusty bread for dipping! 😊
Key Ingredients & Substitutions
Olive Oil: This provides a nice base flavor. You can use other oils like avocado or canola if olive oil isn’t on hand. Just stick to oils with a high smoke point for sautéing.
Chicken: I suggest using boneless, skinless chicken breasts for quick cooking, but you can substitute it with thighs for more flavor. Rotisserie chicken also works great to save time.
Sun-Dried Tomatoes: These add a rich, tangy taste. If you don’t have them, you can use fresh tomatoes or even roasted red peppers. You may need to adjust seasoning since fresh ones are milder.
Heavy Cream: For a lighter option, half-and-half or whole milk can be used, but the soup will be less creamy. You can also try coconut cream for a dairy-free alternative.
Gnoccchi: The potato gnocchi gives a comforting texture. If you can’t find gnocchi, try using small pasta shapes like orzo or even cooked rice as a substitute.
How Do I Ensure My Chicken is Perfectly Cooked?
Cooking chicken correctly is key for a beautiful soup. Start by seasoning your chicken breasts well to infuse flavor. Heat the oil in your pot until it’s shimmering but not smoking.
- Add the chicken and avoid overcrowding the pot, as this helps it brown nicely.
- Cook for about 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F).
- Let the chicken rest a couple of minutes before shredding it. This keeps it tender and juicy.
How to Make Marry Me Tuscan Chicken Gnocchi Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1/2 cup sun-dried tomatoes, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- 1 package (16 oz) potato gnocchi
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1 teaspoon dried Italian seasoning
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and around 20-25 minutes to cook, so you’ll have it ready in about 30-35 minutes! Perfect for a weeknight dinner when you want something quick yet comforting.
Step-by-Step Instructions:
1. Cook the Chicken:
In a large pot or Dutch oven, heat the olive oil over medium heat. While it’s heating, season both sides of the chicken breasts with salt and pepper. Once the oil is hot, add the chicken to the pot. Cook for about 5-6 minutes on each side until the chicken is cooked through and has a nice golden-brown color. After that, remove the chicken from the pot and set it aside.
2. Sauté Vegetables:
In the same pot, add the minced garlic and diced onion. Sauté for 2-3 minutes, stirring often, until the mixture is fragrant and the onion becomes translucent. This helps build a great flavor base for your soup!
3. Add Sundried Tomatoes:
Next, toss in the chopped sun-dried tomatoes and cook for another 1-2 minutes. The sun-dried tomatoes will add a wonderful depth of flavor to your soup.
4. Pour in Chicken Broth:
Pour in the chicken broth and bring it to a gentle simmer. Be sure to scrape up any tasty browned bits stuck to the bottom of the pot; they add extra flavor to the soup!
5. Mix in Cream and Spices:
Stir in the heavy cream, dried Italian seasoning, and red pepper flakes if you’d like a little heat. Let the soup simmer gently on low heat to combine all those yummy flavors.
6. Shred the Chicken:
Using two forks, shred the cooked chicken into bite-sized pieces. Add it back into the pot, so it can soak up all the delicious broth.
7. Cook the Gnocchi:
Now add the potato gnocchi to the soup. Cook according to the package instructions, usually about 2-3 minutes, or until the gnocchi floats to the top. It’s a sign they’re done!
8. Add Spinach:
Stir in the chopped spinach and let it cook for another minute, just until it wilts. This adds freshness and nutrition to the soup!
9. Finish with Cheese:
Take the soup off the heat and stir in the grated Parmesan cheese until it’s melted and beautifully incorporated. This adds creaminess and richness to your dish.
10. Taste and Adjust:
Give your soup a taste and adjust the seasoning with more salt and pepper if needed. Remember to do this before serving!
11. Serve and Enjoy:
Serve the soup hot, garnished with freshly chopped parsley for a lovely finishing touch. Enjoy this creamy, comforting bowl of goodness!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover chicken, such as rotisserie or grilled chicken, can be shredded and added directly to the soup, saving you time on cooking. Just make sure to adjust the cooking time slightly as the chicken is already cooked.
What If I Don’t Have Sun-Dried Tomatoes?
No problem! You can substitute with fresh diced tomatoes or jarred roasted red peppers for a similar taste. You may need to adjust the seasoning since fresh tomatoes are milder.
Can I Make This Soup Ahead of Time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. Just reheat on the stove over low heat. If you plan to freeze it, consider adding the gnocchi just before serving, as they can become mushy when frozen.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For the best texture, reheat gently on the stovetop, adding a splash of broth or water if necessary to maintain creaminess.
