10/4/2025
Tuscan Chicken & Gnocchi Soup
This soup is so comforting, with such great warming flavors.
Gnocchi is quite easily my favorite pasta - if I go to any Italian restaurant and see it on the menu, there better be a good reason for why I order something else! It is the perfect starch to hold up to all the beautiful italian flavors we've included in this soup.
- 2 tbsp Sundried Tomato Olive Oil
- 1 7.5oz jar oil packed sundried tomatoes, chopped*
- 1 large yellow onion, chopped
- 2 large carrots, peeled and sliced into coins
- 3 tbsp minced garlic
- 2 lbs boneless skinless chicken breasts, cut into bite-size pieces
- 3 tbsp all-purpose flour
- 2 tbsp tomato paste
- 2 tsp Tuscan Dipping Blend
- 1 tsp sweet smoked paprika
- 2 tsp kosher salt
- 1/4 cup Chicken Better than Bouillion
- 6 cups water
- 3 cups half and half
- 4 cups packed baby spinach
- 1 lb potato gnocchi
- 1 tsp dried thyme
In a large pot, heat Sundried Tomato Olive Oil over medium low. Add onions and cook for 5 minutes to soften. Add carrots, garlic and sundried tomatoes, stir until well mixed. Add chopped chicken into the mixture and stir to combine.
Add flour, tomato paste, Chicken Better than Bouillion, Tuscan seasoning, paprika and salt, stirring to coat the vegetables & chicken evenly. Cook for 1-2 minutes before adding the water and letting cook for 15-20 minutes, or until the chicken is cooked through.
Add half & half, baby spinach and gnocchi - cook for another 5 minutes to heat the gnocchi all the way through and wilt the baby spinach.
*You can also just use dried sundried tomatoes, I would recommend rehydrating them in hot water briefly before including them in this soup. I find that easier to do before chopping them up.
If you are planning to make and freeze this soup, I recommend not cooking the gnocchi at all - let the soup cool and then stir in the gnocchi when you are ready to package for the freezer. If you already cook the gnocchi, it tends to dissolve when you defrost the soup.
