Description
A comforting and hearty Chicken Gnocchi Soup featuring Italian sausage, tender shredded chicken, sun-dried tomatoes, spinach, and pillowy gnocchi in a creamy broth thickened with a homemade slurry. This recipe combines rich flavors and easy techniques for a satisfying meal that serves the whole family.
Ingredients
Scale
Slurry
- 3 tablespoons all purpose flour (or gluten-free flour mix)
- 1/4 cup half and half
- 1 cup cold water (divided)
Soup
- 7 ounces sweet Italian chicken sausage (removed from casings)
- Olive oil spray
- 5 cups reduced sodium chicken broth
- 1 large shallot (diced)
- 6 garlic cloves (minced)
- 2 teaspoons tomato paste
- 1 pound boneless skinless chicken breast
- 1 parmesan cheese rind
- 1/3 cup sundried tomatoes in oil (drained and chopped)
- 1/2 teaspoon dried Italian seasoning
- 16 ounce package gnocchi (or gluten-free gnocchi)
- 4 cups fresh baby spinach leaves (rough chopped)
- 1/4 cup parmesan cheese (grated)
- 2 tbsp fresh basil (optional for garnish)
Instructions
- Prepare the slurry: In a small bowl, combine 1/2 cup of the cold water, half and half, and flour. Whisk together thoroughly until completely blended and smooth. Set this mixture aside to use later for thickening the soup.
- Cook the sausage: Heat a large pot or Dutch oven over medium heat and spray it with olive oil. Add the sweet Italian chicken sausage, breaking it up with a wooden spoon. Cook until the sausage is no longer pink and has a slight browning, enhancing the flavor.
- Sauté aromatics and add chicken: Add the diced shallots and minced garlic to the pot with the sausage. Cook them for about 3 minutes or until soft and fragrant. Stir in the tomato paste and then add the whole boneless skinless chicken breasts.
- Add liquids and simmer: Pour in the remaining 1/2 cup cold water and all 5 cups of chicken broth. Add the parmesan cheese rind, chopped sun-dried tomatoes, and dried Italian seasoning. Bring the soup to a boil, then partially cover and reduce the heat to low. Let simmer for around 25 minutes until the chicken is tender and shreds easily.
- Shred the chicken: Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the meat finely. Return the shredded chicken to the pot.
- Thicken the soup: Slowly stir in the slurry mixture into the pot while stirring constantly to prevent lumps. Bring the soup back to a boil so it thickens slightly and develops a creamy consistency.
- Add gnocchi, spinach, and cheese: Add the gnocchi, chopped spinach, grated parmesan cheese, and fresh basil (if using) to the soup. Cook according to the package instructions for the gnocchi, usually until they float to the surface, about 2-3 minutes. The soup should thicken further during this time.
- Season and serve: Taste the soup and adjust salt and pepper accordingly. Discard the parmesan cheese rind before serving. Ladle the hot soup into bowls, garnish with additional basil if desired, and serve immediately.
Notes
- Sausage substitution: You can replace chicken sausage with turkey sausage for a leaner option.
- Parmesan rind tip: If you don’t have a parmesan rind, skip it; however, it adds extra depth of flavor. Save rinds from cheese blocks and freeze them for future use.
- Shallot substitute: Use red onion instead of shallots if preferred or depending on what you have on hand.
- Italian seasoning alternative: In absence of Italian seasoning, mix dried basil and oregano to achieve a similar flavor profile.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
