Tuscan Chicken Gnocchi Soup Recipe

This velvety, rich Creamy Tuscan Chicken Gnocchi Soup is made with tender chicken, pillowy gnocchi, and sun-dried tomatoes, ready in just 30 minutes. The broth thickens naturally as the parmesan cheese melts into the simmering cream, creating a luxurious texture without a roux. I love making this on busy weeknights because it delivers deep, slow-simmered flavor in a fraction of the time.

Restaurant-Quality At Home

I used to order a version of this soup at popular chain restaurants, but I often found the broth inconsistent or overly salty. Making it at home allows me to control the richness by using real heavy cream and freshly grated parmesan, resulting in a much smoother finish.

My biggest surprise was discovering how much flavor the oil from the sun-dried tomatoes adds to the base. Instead of using plain olive oil, I now use a teaspoon of the jarred oil to sauté the aromatics, which infuses the entire dish with a savory depth.

Creamy Tuscan Chicken Gnocchi Soup Ingredients

• 1 lb boneless skinless chicken breasts, diced into 1-inch pieces
• 1 tablespoon olive oil (or oil from sun-dried tomatoes)
• 1/2 cup yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1/2 cup sun-dried tomatoes, julienned
• 1 lb potato gnocchi (shelf-stable or fresh)
• 1 teaspoon Italian seasoning
• 1 cup heavy cream
• 2 cups fresh spinach, packed
• 1/2 cup parmesan cheese, freshly grated
• Salt and black pepper to taste

How To Make Creamy Tuscan Chicken Gnocchi Soup

1. Sear the Chicken: Heat the oil in a large Dutch oven or soup pot over medium-high heat, add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through; remove to a plate.
2. Sauté Aromatics: In the same pot, add the diced onion and cook for 3-4 minutes until softened, then stir in the garlic and sun-dried tomatoes, cooking for another minute until fragrant.
3. Simmer the Broth: Pour in the chicken broth and Italian seasoning, scraping up any browned bits from the bottom of the pan, and bring the liquid to a gentle boil.
4. Cook the Gnocchi: Add the gnocchi to the boiling broth and cook for about 3 minutes, or until they float to the surface and are tender.
5. Finish the Soup: Reduce the heat to low, stir in the heavy cream, cooked chicken, fresh spinach, and parmesan cheese, simmering gently until the spinach wilts and the soup is heated through.

Recipe Tips

• Avoid Overcooking Gnocchi: Potato dumplings cook very quickly and can turn into a mushy paste if left in boiling liquid too long, so add them only when you are ready to finish the soup.
• Grate Your Own Cheese: Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting smoothly, which can leave your soup with a gritty texture.
• Control the Thickness: The starch from the gnocchi will naturally thicken the soup, but if you prefer a chowder-like consistency, let it simmer uncovered for a few extra minutes after adding the cream.

What To Serve With This Soup

A crusty loaf of garlic bread or warm focaccia is perfect for dipping into the rich, creamy broth. You can also serve a crisp green salad with a sharp balsamic vinaigrette to cut through the heaviness of the cream and cheese.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the gnocchi have absorbed too much liquid. Freezing is not recommended because the dairy base may separate and the gnocchi texture can deteriorate.

FAQs

• Can I use rotisserie chicken? Yes, using shredded rotisserie chicken saves time; simply skip the searing step and add the cooked chicken back into the pot with the cream and spinach.
• Can I make this dairy-free? You can substitute the heavy cream with full-fat coconut milk or a cashew cream blend, though the flavor profile will change slightly.
• Is this soup spicy? No, it is savory and creamy, but you can add a pinch of red pepper flakes during the sauté step if you want a bit of heat.

Nutrition

• Calories: 485 kcal
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 115mg
• Sodium: 980mg
• Total Carbohydrate: 38g
• Protein: 32g

Creamy Tuscan Chicken Gnocchi Soup

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy Tuscan Chicken Gnocchi Soup features velvety broth, pillowy gnocchi, and sun-dried tomatoes ready in just 30 minutes. This easy weeknight dinner delivers rich comfort food flavor with minimal cleanup.

Ingredients

• 1 lb boneless skinless chicken breasts, diced into 1-inch pieces

• 1 tablespoon olive oil (or oil from sun-dried tomatoes)

• 1/2 cup yellow onion, diced

• 3 cloves garlic, minced

• 4 cups low-sodium chicken broth

• 1/2 cup sun-dried tomatoes, julienned

• 1 lb potato gnocchi (shelf-stable or fresh)

• 1 teaspoon Italian seasoning

• 1 cup heavy cream

• 2 cups fresh spinach, packed

• 1/2 cup parmesan cheese, freshly grated

• Salt and black pepper to taste

Directions

• Sear the Chicken: Heat the oil in a large Dutch oven or soup pot over medium-high heat, add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through; remove to a plate.
• Sauté Aromatics: In the same pot, add the diced onion and cook for 3-4 minutes until softened, then stir in the garlic and sun-dried tomatoes, cooking for another minute until fragrant.
• Simmer the Broth: Pour in the chicken broth and Italian seasoning, scraping up any browned bits from the bottom of the pan, and bring the liquid to a gentle boil.
• Cook the Gnocchi: Add the gnocchi to the boiling broth and cook for about 3 minutes, or until they float to the surface and are tender.
• Finish the Soup: Reduce the heat to low, stir in the heavy cream, cooked chicken, fresh spinach, and parmesan cheese, simmering gently until the spinach wilts and the soup is heated through.