Description
A cozy, creamy tomato-based soup with tender gnocchi, shredded chicken, herbs, and parmesan.
Ingredients
1 tablespoon olive oil
1 medium sweet onion, diced
4 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper, to taste
1½ cups cooked, shredded chicken (boneless, skinless)
28 ounces crushed tomatoes
4 cups low-sodium chicken broth
â…“ cup heavy cream
16 ounces uncooked gnocchi
Fresh basil, torn (for garnish)
Shaved parmesan cheese (for garnish)
Crushed red pepper flakes (optional, for garnish)
Instructions
1. In a large pot, heat the olive oil over medium-low heat.
2. Add the diced onion and cook for about 5 minutes until softened. Stir in the minced garlic, dried basil, oregano, salt, and pepper.
3. Mix in the shredded chicken, crushed tomatoes, and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 15 to 20 minutes.
4. Stir in the heavy cream and adjust seasoning if needed.
5. Add the uncooked gnocchi to the soup. Let it cook for about 5 minutes, or until the gnocchi floats to the surface.
6. Serve hot, topped with fresh basil, parmesan shavings, and a sprinkle of red pepper flakes if desired.
Notes
Add extra broth when reheating if gnocchi absorbs liquid. For vegetarian versions, use vegetable broth and omit chicken.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American