Description
Alright, picture this: you’re walking through Italy (in your mind, because plane tickets are expensive), and you stumble into some tiny trattoria where a nonna is stirring a pot of something that smells like heaven had a baby with comfort food. That’s basically what we’re making here. Creamy Tuscan Chicken Gnocchi Soup is what happens when you take pillowy potato gnocchi, shred some juicy chicken into a velvety garlic-herb cream sauce, throw in some sun-dried tomatoes and spinach for good measure, and call it soup even though it’s basically a hug in a bowl. I made this on a random Tuesday once and my roommate literally said “I would pay money for this at a restaurant.” Which, you know, is basically the highest compliment possible from someone who thinks cereal counts as dinner.
Ingredients
For the Base:
- 1 tbsp olive oil
- 1 tbsp butter (because butter makes everything better)
- 1 lb Italian sausage (mild or spicy, your call) OR use shredded rotisserie chicken if you want it easier
- 1 medium yellow onion, diced
- 4 cloves garlic, minced (or that jarred stuff, I won’t judge)
- 1/4 cup sun-dried tomatoes, chopped (the oil-packed kind)
For the Soup:
- 4 cups chicken broth (the good stuff if you have it)
- 1 lb potato gnocchi (the shelf-stable kind from the pasta aisle)
- 1 1/2 cups heavy cream (don’t even think about substituting milk)
- 2 cups fresh spinach, roughly chopped
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, but highly recommended)
- 1 tsp dried basil
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil for garnish (if you’re feeling fancy)
Instructions
Step 1: Brown That Meat
Heat olive oil and butter in a large pot or Dutch oven over medium-high heat.
If using sausage, break it up and cook until browned and crumbly, about 6–8 minutes. If using chicken, you’ll add it later, so skip this step for now.
Remove sausage and set aside, but leave the flavorful fat in the pot. That’s liquid gold, baby.
Step 2: Build the Flavor Base
Toss diced onion into the pot and sauté for 3–4 minutes until it’s soft and translucent.
Add minced garlic and sun-dried tomatoes. Cook for another minute until your kitchen smells absolutely incredible.
This is the foundation of everything. Don’t rush it.
Step 3: Add the Liquids
Pour in the chicken broth and bring it to a boil.
Add Italian seasoning, basil, and red pepper flakes if using. Stir it all together.
If you’re using rotisserie chicken instead of sausage, add your shredded chicken now along with the sausage (if you made it).
Step 4: Gnocchi Time
Dump in the gnocchi straight from the package. Don’t overthink it.
Let them simmer for about 3–4 minutes until they float to the top and get tender. They’ll puff up and become these beautiful little pillows of joy.
Step 5: Make It Creamy
Lower the heat to medium-low.
Pour in the heavy cream and stir gently. Watch as everything becomes this gorgeous, silky dream.
Add the spinach and let it wilt into the soup. Takes like 2 minutes.
Stir in the Parmesan cheese until it melts and gets all incorporated.
Taste and add salt and pepper. Be generous. This needs seasoning.
Step 6: Serve Like You Mean It
Ladle into bowls while it’s still steaming hot.
Top with extra Parmesan, a crack of black pepper, and fresh basil if you’ve got it.
Serve with crusty bread for dipping because you’re gonna want to soak up every last drop.
Notes
This is a meal in itself, but if you want to go full Italian grandma mode, serve it with:
- Garlic bread (obviously)
- A simple Caesar salad
- Glass of white wine (Pinot Grigio vibes)
- Crusty sourdough for dunking
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~24g
- Carbohydrates: ~34g
- Protein: ~18g