Chicken Gnocchi Soup
Made with onions, garlic, diced tomatoes, brown sugar, Worcestershire sauce, gnocchi, spinach, and shredded rotisserie chicken simmered in a creamy tomato broth.
Ingredients
- 2 tablespoon butter
- ½ white onion diced
- 1 tablespoon minced garlic
- 1 15 oz can tomato sauce
- 1 15 oz can fire-roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 4 cups chicken broth
- 1 package gnocchi
- ½ cup heavy cream
- 2 cups shredded rotisserie chicken
- 1 handful fresh spinach
- Salt & pepper to taste
Instructions
- Prep onion and garlic.
- Melt butter in a large soup pot or Dutch oven over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute more.
- Stir in tomato sauce, diced tomatoes, brown sugar, and Worcestershire sauce.
- Add chicken broth and gnocchi. Bring to a medium-high simmer and cook 10–15 minutes, until gnocchi are tender.
- Reduce heat to medium-low. Stir in heavy cream, shredded chicken, and spinach.
- Season to taste and cook just until spinach has wilted and soup is warmed through. Serve warm.
Notes
- Gnocchi cooking times vary by brand. Double check the instructions on your package for the most accurate cooking time.
- Store leftovers in an airtight container in the fridge for up to 2-3 days. Some brands of gnocchi may soften as they sit in the fridge.
- Reheat on the stove top over medium low heat, stirring often until warmed through.
- Nutrition values are an estimate only.
Nutrition
Calories: 485kcalCarbohydrates: 42gProtein: 28gFat: 24gSaturated Fat: 14gSodium: 980mgFiber: 4gSugar: 7g
Tried this recipe?Let me know how it was!