Description
A cozy, creamy soup loaded with gnocchi, chicken, sun-dried tomatoes, basil, and fresh spinach for an irresistible one-pot meal.
Ingredients
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
2 celery stalks, chopped
4 garlic cloves, minced
1/2 cup sun-dried tomatoes, chopped
1/2 teaspoon Italian seasoning
4 cups low-sodium chicken broth
1 cup water
2 cups cooked chicken breast, shredded or chopped
1 pound potato gnocchi (uncooked)
1 cup heavy cream
2 to 3 cups fresh baby spinach, packed
1/2 cup fresh basil leaves, torn or sliced
Salt and black pepper to taste
Instructions
1. Heat olive oil and butter in a large soup pot over medium-high heat. Add the chopped onion and celery. Sauté for about 5 minutes, stirring occasionally, until softened.
2. Stir in the garlic, sun-dried tomatoes, and Italian seasoning. Cook for 1 minute until fragrant.
3. Add chicken broth, water, cooked chicken, and gnocchi. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 10 minutes.
4. Stir in the heavy cream and spinach. Continue cooking for a few more minutes, just until the spinach wilts.
5. Add fresh basil, season with salt and pepper to taste, and serve warm.
Notes
For added richness, grate Parmesan on top before serving. For dairy-free adaptations, use coconut milk instead of cream. Gnocchi thickens as it sits—add extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American, Italian-inspired