Description
A hearty and comforting Italian Chicken Gnocchi Soup featuring tender chicken, fresh spinach, sun-dried tomatoes, and pillowy potato gnocchi simmered in a flavorful tomato broth, finished with creamy cheese and crisp bacon for a deliciously satisfying meal.
Ingredients
Scale
Soup Base and Meat
- 4 slices thick-cut bacon, chopped (optional)
- 1 yellow onion, chopped
- 2 red bell peppers, chopped
- 3 tablespoons Italian seasoning
- Chili flakes, to taste
- Sea salt and pepper, to taste
- 1 can (28 ounce) crushed tomatoes
- 4 cups broth (chicken or vegetable)
- 1 pound chicken breasts or thighs
Vegetables and Extras
- 4 cups chopped baby spinach
- 1/2 cup oil-packed sun-dried tomatoes
Gnocchi and Dairy
- 1 pound fresh potato gnocchi
- 1 cup whole milk or heavy cream
- 1/2 cup grated mozzarella or provolone cheese
- 1/2 cup grated parmesan cheese
Garnish
- Chopped rosemary, for serving
Instructions
- Cook the bacon: In a large Dutch oven, cook the chopped bacon over medium heat until crisp, approximately 5 minutes. Remove the cooked bacon and set aside. Drain all but 2 tablespoons of bacon grease from the pot to retain flavor for sautéing.
- Sauté vegetables and seasonings: Add chopped onion, red bell peppers, Italian seasoning, chili flakes, sea salt, and pepper to the pot. Cook for about 5 minutes until the vegetables are softened and the mixture is fragrant.
- Simmer the chicken: Pour in the broth and canned crushed tomatoes, then add the chicken breasts or thighs. Bring the mixture to a simmer over medium heat and cook for 20 minutes, or until the chicken is fully cooked through. Remove the chicken and shred it using two forks.
- Add greens and gnocchi: Return the shredded chicken to the pot along with the chopped spinach, sun-dried tomatoes, and fresh potato gnocchi. Add 1 cup of water and cook for an additional 2 minutes until the gnocchi is tender and the spinach has wilted.
- Finish with dairy and cheese: Stir in the whole milk or heavy cream, grated mozzarella or provolone, and grated parmesan cheese. Mix gently until the cheese melts and the soup is creamy and well combined.
- Serve: Ladle the soup into bowls and top with the reserved crispy bacon and chopped rosemary. Enjoy warm, preferably with crusty bread on the side.
Notes
- For a vegetarian version, omit the bacon and chicken, and substitute vegetable broth for chicken broth.
- If you prefer a spicier soup, increase the amount of chili flakes to taste.
- Fresh gnocchi cooks quickly; watch carefully to avoid overcooking.
- Use chicken thighs for more tender, flavorful meat or breasts for leaner protein.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
