Description
This Italian Chicken Gnocchi Soup is a hearty and comforting dish featuring tender shredded chicken, fresh potato gnocchi, spinach, and a rich tomato broth infused with Italian seasoning and sun-dried tomatoes. Topped with crispy bacon and fresh rosemary, it makes a perfect warming meal for any day.
Ingredients
Scale
Soup Base
- 4 slices thick-cut bacon, chopped (optional)
- 1 yellow onion, chopped
- 2 red bell peppers, chopped
- 3 tablespoons Italian seasoning
- Chili flakes, to taste
- Sea salt and pepper, to taste
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1 pound chicken breasts or thighs
Add-ins
- 4 cups chopped baby spinach
- 1/2 cup oil-packed sun-dried tomatoes
- 1 pound fresh potato gnocchi
Finishing Touches
- 1 cup whole milk or heavy cream
- 1/2 cup grated mozzarella or provolone cheese
- 1/2 cup grated Parmesan cheese
- Chopped fresh rosemary, for serving
Instructions
- Cook Bacon: In a large Dutch oven over medium heat, cook the chopped bacon until crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside. Drain all but 2 tablespoons of bacon grease from the pot.
- Sauté Vegetables and Seasoning: Add the chopped onion and red bell peppers to the bacon fat. Sprinkle in the Italian seasoning, chili flakes, sea salt, and black pepper. Cook for about 5 minutes until the vegetables are soft and the mixture is fragrant.
- Simmer Chicken and Broth: Pour in the chicken broth and crushed tomatoes, then add the whole chicken breasts or thighs. Bring the soup to a gentle simmer over medium heat and cook for 20 minutes, or until the chicken is fully cooked.
- Shred Chicken: Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup.
- Add Greens, Tomatoes, and Gnocchi: Stir in the chopped baby spinach, oil-packed sun-dried tomatoes, and fresh potato gnocchi. Add 1 cup of water to ensure enough liquid. Cook for 2 minutes more until the gnocchi floats and is tender.
- Finish with Dairy and Cheese: Stir in the whole milk or heavy cream, grated mozzarella or provolone, and grated Parmesan cheese until well combined and warmed through.
- Serve: Ladle the soup into bowls, then top each serving with the reserved crispy bacon and a sprinkle of fresh chopped rosemary. Serve with crusty bread for a complete meal.
Notes
- You can omit the bacon for a lighter vegetarian-friendly version, although it adds a nice smoky flavor.
- Use fresh potato gnocchi for the best texture; frozen gnocchi can also be used but may require extra cooking time.
- Adjust chili flakes according to your desired spice level.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- For a creamier texture, use heavy cream instead of whole milk.
