Description
This ‘Marry Me’ Tuscan Chicken Gnocchi Soup is a creamy, comforting bowl packed with tender shredded chicken, pillowy gnocchi, savory sundried tomatoes, and nutrient-rich kale. Infused with a flavorful Tuscan seasoning blend and Parmesan cheese, the soup delivers an authentic Italian taste that’s perfect for cozy meals year-round. Easy to prepare with simple ingredients, it pairs beautifully with homemade Texas Toast Garlic Bread for a satisfying meal.
Ingredients
Units
Scale
Chicken
- 2 cups cooked and shredded organic chicken breasts
Soup
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 (16 oz) package potato gnocchi, homemade or store-bought
- 4 garlic cloves, minced
- 4 cups organic chicken stock
- 3 tablespoons organic all-purpose flour
- 1 1/2 tablespoons Tuscan Marry Me blend (see notes for homemade version)
- 1 teaspoon sea salt
- 5-6 organic sundried tomatoes
- 1 tablespoon organic tomato paste
- 1 1/2 cups organic heavy cream
- 3 tablespoons cooking wine (or chicken stock as substitute)
- 1/2 lemon, freshly squeezed
- 1 cup chopped organic kale (fresh or frozen)
- 1 cup freshly grated Parmesan cheese
- 1-2 cups tomatoes (optional; can use roasted herb tomatoes)
Side Dish
- 1 Homemade Texas Toast Garlic Bread
Instructions
- Prepare the shredded chicken: Shred the cooked chicken breasts using your preferred method or follow an easy shredded chicken recipe. Set aside for later use.
- Sauté garlic and sundried tomatoes: In a medium-sized Dutch oven over medium-high heat, melt the butter with olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in sundried tomatoes and tomato paste until combined.
- Add flour and seasonings: Whisk in the flour, Tuscan Marry Me blend, and sea salt to create a flavorful base for the soup.
- Cook the gnocchi: Add the potato gnocchi to the pot and lightly sauté for 1-2 minutes until they begin to sear and crisp slightly.
- Add liquids and combine: Reduce heat to medium-low and slowly pour in heavy cream, chicken stock, lemon juice, and cooking wine, stirring frequently to ensure the mixture is smooth without lumps.
- Incorporate chicken, kale, and optional tomatoes: Stir in the shredded chicken and chopped kale, plus optional fresh or roasted tomatoes if using.
- Simmer soup: Allow the soup to simmer gently for 10-12 minutes until gnocchi float to the top and are tender.
- Add Parmesan cheese: Stir in grated Parmesan cheese until melted and the soup becomes creamy. Simmer for an additional 1-2 minutes.
- Finish and serve: Remove from heat and serve immediately with a side of homemade Texas Toast Garlic Bread or salad if desired. Discard bay leaves if used in the seasoning blend.
Notes
- Leftovers can be kept in an airtight container in the refrigerator for 2-3 days or frozen for 4-6 months. Defrost overnight in the fridge or at room temperature and reheat on the stovetop.
- The recipe features bold spices; adjust the Tuscan blend amounts according to your taste preferences.
- For homemade gnocchi, refer to detailed recipes available online to enhance freshness and texture.
- To make this soup gluten-free, substitute gnocchi with a certified gluten-free version and ensure all other ingredients like flour and stock are gluten-free. Use gluten-free bread on the side.
- For a vegan version, omit chicken, replace butter with vegan butter, heavy cream with full-fat coconut milk or cream, gnocchi with vegan-friendly gnocchi, chicken stock with vegetable stock, and Parmesan cheese with nutritional yeast or vegan cheese alternatives.
- Store any leftover Tuscan seasoning blend in a sealed jar or ziplock bag for future use or as a garnish.
- Add different greens such as spinach, broccolini, bok choy, collards, or asparagus to vary the flavor and texture.
- Homemade Tuscan Blend includes: 1 tbsp smoked paprika, 2 tsp dried parsley, 2 tsp dried basil, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp garlic powder, ½ tsp dried rosemary, plus 2 bay leaves.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 460
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
