If cozy bowls of soup could hug you back, this Tuscan Chicken Gnocchi Soup is pure warmth in a bowl. It’s like wrapping yourself in a soft blanket of creamy goodness, where tender shredded chicken and pillowy gnocchi gently float among a rainbow of sautéed vegetables. Every spoonful feels like a little celebration—crisp carrots, celery, and onion mingling with garlic-infused broth, brightened by fresh spinach and finished with a kiss of parmesan. Whether you’re craving a cozy lunch or a satisfying dinner, this beginner-friendly recipe delivers maximum comfort with minimal fuss. With just 15 minutes of prep and about half an hour of cooking, you’ll have a hearty meal ready to chase away chilly evenings or power you through a busy afternoon.
I still remember the first time I whipped this up on a rainy Tuesday; the kitchen filled with the gentle sizzle of vegetables hitting warm olive oil, and by the time the gnocchi slipped into the pot, I knew I was onto something special. It’s versatile, too—feel free to swap in a store-bought rotisserie chicken for time savings, or crank up the heat with a pinch of red pepper flakes if you love a little zing. At around 450 calories per serving, it’s a balanced choice that feels indulgent without tipping the scales. Whether you’re feeding a family of four or plotting leftovers for tomorrow’s lunch, this Tuscan Chicken Gnocchi Soup is the kind of recipe that earns its place in your dinner rotation—and maybe even becomes the reason you look forward to rainy days.
KEY INGREDIENTS IN TUSCAN CHICKEN GNOCCHI SOUP
Before you fire up the stove, let’s meet the flavor-packed ingredients that make this soup shine. Each component plays a special role, from building layers of savory depth to adding that signature creamy finish. Pull these from your pantry and fridge, and you’re halfway to a heartwarming bowl of Italian-inspired comfort.
- Chicken breast: Tender, shredded protein that lends a satisfying bite and soaks up savory broth flavors.
- Olive oil: A fruity foundation for sautéing vegetables, adding richness and a hint of Mediterranean flair.
- Onion: Sweet and aromatic, it forms the classic soffritto base that lends depth to the soup.
- Garlic: Minced to release its pungent aroma, it infuses the broth with bold, savory notes.
- Carrots: Diced and sweet, they bring color, natural sweetness, and extra vitamins.
- Celery: Crisp and slightly peppery, it rounds out the soffritto with a refreshing crunch.
- Chicken broth: The savory backbone of the soup, offering a warm, umami-rich base.
- Italian seasoning: A fragrant blend of herbs—basil, oregano, thyme—that transports you straight to Tuscany.
- Salt: Enhances every flavor, balancing sweetness and herbs for a well-rounded taste.
- Black pepper: Adds a gentle heat and complexity without overpowering the delicate flavors.
- Half-and-half cream: Creamy richness that smooths out the broth and lends a luscious mouthfeel.
- Fresh spinach: Vibrant green leaves that wilt into the soup, adding color, nutrients, and a mild, earthy flavor.
- Parmesan cheese: Grated to melt seamlessly, it brings a nutty, salty undertone and helps slightly thicken the broth.
- Gnocchi: Soft, pillowy dumplings made from potatoes and flour, giving the soup its signature tender bite.
- Corn starch mixture: An optional thickener that delivers a velvety consistency when you want an extra-thick finish.
HOW TO MAKE TUSCAN CHICKEN GNOCCHI SOUP
This straightforward, step-by-step method will guide you through building layers of flavor and achieving that perfect balance of creaminess and texture. Lace up your apron and let’s get cooking!
1. Heat olive oil in a large pot over medium heat. Add the chopped onions, diced carrots, and celery. Sauté the vegetables for about 5 minutes, stirring occasionally, until they become tender and the onion turns translucent.
2. Add the minced garlic and continue cooking for another 1 minute, stirring constantly until the kitchen fills with a fragrant garlic aroma. Be careful not to let the garlic brown too much.
3. Pour in the chicken broth, then sprinkle in the Italian seasoning, salt, and black pepper. Increase the heat to bring the soup to a rolling boil, stirring occasionally to ensure the seasoning distributes evenly.
4. Stir in the shredded chicken, then reduce the heat so the soup gently simmers. Cover partially and let it cook for about 10 minutes, allowing the chicken to absorb flavors and the broth to deepen.
5. Meanwhile, prepare the gnocchi according to package instructions. In a separate pot of boiling salted water, cook the dumplings until they float to the surface. Drain and set aside.
6. Lower the heat and pour in the half-and-half cream, then add the chopped spinach. Stir until the spinach wilts completely, turning a vibrant green and melding beautifully into the broth.
7. Mix in the grated parmesan cheese, stirring constantly until it’s fully incorporated and you achieve a silky, cohesive texture.
8. If you prefer a thicker consistency, stir in the cornstarch and water mixture while gently simmering until the soup thickens slightly.
9. Add the cooked gnocchi to the pot and let everything heat through for another 5 minutes. This ensures the dumplings soak up some of the broth’s flavor.
10. Ladle the hot soup into bowls and garnish with extra parmesan cheese if desired. Serve immediately and enjoy!
SERVING SUGGESTIONS FOR TUSCAN CHICKEN GNOCCHI SOUP
Once your soup is sizzling hot and fragrant, it’s time to think about the finishing touches that will take it from delicious to unforgettable. Whether you’re hosting a casual family meal or serving up a comforting solo dinner, these serving ideas will elevate each bowl and turn it into a full-on culinary experience. Experiment with textures, contrasts, and little flavor boosts to make every spoonful a delight.
- Crusty bread companion
Serve with warm, butter-brushed slices of baguette or sourdough. Tear or dip the bread to soak up the creamy broth, creating a perfect harmony of soft soup and crunchy crust.
- Herb-and-oil drizzle
Whisk together extra virgin olive oil, minced fresh parsley, and a pinch of salt. Finish each bowl with a light drizzle to add a fresh, herbal brightness that cuts through the creaminess.
- Simple side salad
Pair the soup with a crisp green salad dressed in a zesty lemon vinaigrette. The acidity of the dressing and the crunch of lettuce or arugula make a refreshing contrast to the rich soup.
- Flavor-boost toppings
Offer a small platter of additional garnishes—red pepper flakes, cracked black pepper, fresh basil, or extra grated parmesan. This lets everyone customize their bowl and discover new flavor layers.
HOW TO STORE TUSCAN CHICKEN GNOCCHI SOUP
After enjoying a few bowls, you’ll want to save those delicious leftovers without losing any creaminess or texture. Proper storage ensures your soup tastes just as good the next day (or even weeks later), so follow these tips to keep it fresh and flavorful.
- Refrigerate in an airtight container
Allow the soup to cool slightly at room temperature, then transfer it to a sealed container. Store in the fridge for up to 3–4 days. When you’re ready to enjoy, reheat gently on the stove over low heat, stirring occasionally to prevent scorching.
- Freeze for long-term enjoyment
Portion the cooled soup into freezer-safe containers, leaving a little headspace for expansion. Label with the date and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the best texture.
- Stovetop reheating technique
For the creamiest result, reheat on low heat rather than in the microwave. Stir gently and slowly bring the mixture to a warm simmer—this helps the dairy stay smooth and avoids curdling.
- Store gnocchi separately (optional)
If you want to avoid any softening of the dumplings over time, freeze or refrigerate the gnocchi portion separately. Add freshly cooked or thawed gnocchi to each bowl right before serving to keep them delightfully pillowy.
CONCLUSION
We’ve journeyed through every delicious detail of this Tuscan Chicken Gnocchi Soup, from the first sizzle of onions in hot olive oil to the last comforting spoonful topped with melting parmesan. You now know how to bring together tender shredded chicken, fluffy gnocchi, vibrant veggies, and a luxuriously creamy broth in under an hour. As a beginner-friendly recipe, it’s perfect for anyone looking to add a little Italian-inspired warmth to lunch or dinner. Feel free to swap in rotisserie chicken, experiment with kale instead of spinach, or kick things up with red pepper flakes—the versatility here is endless.
Don’t forget that you can easily print this article and save it for later, tucking it into your recipe binder or pinning it on the fridge. You’ll also find a handy FAQ section below to answer any leftover questions on substitutions, storage, or cooking tips. If you try this recipe, I’d love to hear how it turned out—drop a comment, share your tips, or ask anything if you need a hand. Your feedback and culinary adventures always inspire new ideas, so let me know what you think and happy cooking!
Tuscan Chicken Gnocchi Soup
Description
This Tuscan Chicken Gnocchi Soup is a delightful blend of tender chicken, gnocchi, and sautéed vegetables in a creamy broth, bringing warmth and comfort to your table.
Ingredients
Instructions
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Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Sauté for about 5 minutes or until vegetables soften.
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Add minced garlic and cook for another 1 minute, until fragrant.
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Add chicken broth, Italian seasoning, salt, and black pepper. Bring to a boil.
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Stir in shredded chicken, and reduce the heat to simmer. Let it cook for about 10 minutes.
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Meanwhile, prepare gnocchi according to package instructions and set aside.
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Add half-and-half cream to the soup, followed by the chopped spinach. Stir until the spinach wilts.
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Mix in the parmesan cheese until it's well incorporated.
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If a thicker consistency is desired, add the cornstarch and water mixture, stirring until the soup thickens slightly.
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Finally, add the cooked gnocchi and let everything heat through for another 5 minutes.
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Serve hot, garnished with additional parmesan cheese if desired.
Note
- For a richer flavor, substitute the chicken breast with rotisserie chicken.
- Use kale instead of spinach for a different texture and flavor.
- For a creamier soup, replace half of the chicken broth with heavy cream.
- Add red pepper flakes for a hint of spice.
