Hey y’all! Looking for a bowl of soup that’s brimming with comforting flavors and sure to win over every soul at your table? Meet the ‘Marry Me’ Tuscan Chicken Gnocchi Soup—creamy, dreamy, and loaded with tender Chicken, pillowy gnocchi, and sun-dried tomato goodness. It’s perfect for weeknights, cozy gatherings, or any time you need a delicious pick-me-up. Let’s get cooking!

Why You’ll Love This

Ultra-creamy texture makes every spoonful irresistibly rich and comforting.
Hearty and filling thanks to Chicken, gnocchi, and veggies—no one leaves hungry!
Quick and easy—ready in just 40 minutes, great for busy evenings.
Bursts with Tuscan-inspired flavors like garlic, sun-dried tomatoes, and fresh spinach.
One-pot wonder: easy cleanup and perfectly melded flavors.

Ingredients

1 lb boneless, skinless Chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1 quart (4 cups) low-sodium chicken broth
1 cup heavy cream
16 oz potato gnocchi (shelf-stable or refrigerated)
3 cups fresh baby spinach
1/2 cup freshly grated Parmesan cheese
Salt and black pepper to taste
Fresh basil for garnish (optional)

Directions

Step 1: Sauté the Chicken & Aromatics

Heat olive oil in a large Dutch oven or heavy soup pot over medium-high heat.
Add chicken pieces and a pinch of salt; cook for 4-5 minutes, stirring occasionally, until just cooked through and lightly golden. Remove chicken and set aside.
In the same pot, add diced onion and sauté for 3 minutes until soft and translucent. Stir in garlic, sun-dried tomatoes, Italian seasoning, and red pepper flakes; cook for 1 minute until fragrant.

Step 2: Build the Creamy Soup Base

Pour in chicken broth and bring to a gentle boil. Reduce heat to a simmer and return chicken to the pot.
Stir in heavy cream and gnocchi. Simmer uncovered for 8-10 minutes, until the gnocchi are fluffy and cooked through.

Step 3: Finish with Spinach & Cheese

Stir in baby spinach and Parmesan cheese. Let the spinach wilt (about 2 minutes), then taste and adjust salt and pepper as needed.
Ladle into bowls, garnish with fresh basil and extra Parmesan if desired. Serve hot!

Notes

Use rotisserie chicken for an even quicker version—just add in step 4.
If your soup thickens too much as it sits, thin with extra broth or a splash of cream.
For a vegetarian twist, swap the chicken with cannellini beans and use vegetable broth.

Variations

Spicy Kick: Add extra red pepper flakes or a diced jalapeño for more heat.
Lighter Version: Substitute half and half or whole milk for heavy cream.
Extra Veggies: Add sliced mushrooms or diced bell peppers for added flavor and texture.

Required Equipment

Large Dutch oven or soup pot
Wooden spoon
Chef’s knife and cutting board
Ladle
Measuring cups and spoons

Storage Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring in a splash of broth or cream to loosen if needed. Freezing is not recommended, as gnocchi can become mushy when thawed.

Suggested Pairings / Serving Recommendations

Serve with warm, crusty bread or garlic knots to soak up all that creamy broth.
Add a crisp Caesar salad for a balanced meal.
Pair with a glass of chilled Pinot Grigio or a sparkling water with lemon.

Pro Tips

Brown the chicken for extra flavor before simmering in the soup.
Add Parmesan rinds to the pot while simmering, then discard—extra umami guaranteed.
Don’t overcook the gnocchi—remove from heat as soon as they’re plump and floating.

FAQ

Can I make this soup gluten-free?: Yes! Use gluten-free gnocchi, available at most grocery stores.
Can I use frozen spinach?: Yes, thaw the spinach and squeeze out excess moisture before adding; use about 1 cup.
How can I make this ahead?: Prep everything except the gnocchi, then simmer gnocchi just before serving to maintain the best texture.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes