Description
This hearty Italian Chicken Gnocchi Soup is a comforting blend of tender chicken, fresh potato gnocchi, vibrant vegetables, and creamy cheese in a flavorful tomato broth. Enhanced with crispy bacon and aromatic herbs, this soup pairs perfectly with crusty bread for a satisfying meal.
Ingredients
Scale
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, to taste
- Black pepper, to taste
Soup
- 1 can (28 ounce) crushed tomatoes
- 4 cups broth (chicken or vegetable)
- 1 pound chicken breasts or thighs
- 4 cups chopped baby spinach
- 1/2 cup oil-packed sun-dried tomatoes
- 1 pound fresh potato gnocchi
- 1 cup whole milk or heavy cream
Cheese and Garnish
- 1/2 cup grated mozzarella or provolone cheese
- 1/2 cup grated parmesan cheese
- Chopped rosemary, for serving
Instructions
- Cook the Bacon: In a large Dutch oven over medium heat, cook the chopped bacon until crisp, about 5 minutes. Remove the bacon pieces and set aside. If there is excess bacon grease, drain off all but 2 tablespoons to use for sautéing the vegetables.
- Sauté the Vegetables and Seasonings: Add the chopped yellow onion, red bell peppers, Italian seasoning, chili flakes, sea salt, and black pepper to the Dutch oven. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Broth, Tomatoes, and Chicken: Pour in the broth and crushed tomatoes. Add the whole chicken breasts or thighs and bring the mixture to a simmer over medium heat. Let it cook gently for 20 minutes, or until the chicken is fully cooked through.
- Shred the Chicken: Remove the cooked chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.
- Add Spinach, Sun-Dried Tomatoes, and Gnocchi: Stir in the chopped baby spinach, sun-dried tomatoes, and fresh potato gnocchi. Add 1 cup of water to the soup and cook for about 2 minutes, or until the gnocchi float to the surface, indicating they are cooked through.
- Finish with Milk and Cheese: Lower the heat and stir in the whole milk or heavy cream along with the grated mozzarella or provolone and parmesan cheeses until melted and the soup is creamy and well combined.
- Serve the Soup: Ladle the soup into bowls, top with the reserved crispy bacon and a sprinkle of chopped rosemary. Serve hot, ideally with a crusty piece of bread for dipping and added comfort.
Notes
- Bacon is optional and can be omitted for a lighter version or to make the recipe gluten-free and halal.
- Use fresh gnocchi for the best texture, but frozen gnocchi can be substituted; just adjust cooking time accordingly.
- Feel free to swap chicken breasts for thighs for juicier meat and richer flavor.
- Adjust chili flakes according to preferred spice level.
- For a dairy-free version, substitute the milk and cheeses with plant-based alternatives.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
