Creamy Tuscan Chicken Gnocchi Soup Recipe

This Creamy Tuscan Chicken Gnocchi Soup is pure comfort in a bowl, bringing the rich, sun-drenched flavors of Italy right into your kitchen. Picture tender chicken, chewy potato gnocchi, and sweet sun-dried tomatoes swimming in an unbelievably creamy, savory broth. It’s a truly luscious dish that comes together in just 40 minutes, making it the ultimate weeknight game-changer that the whole family will adore. Trust me, you’re going to love how quickly this satisfying, flavor-packed soup warms your soul.

Why You’ll Love This Recipe

• Ultimate Comfort Food: This soup is cozy, rich, and incredibly satisfying, hitting all the right notes for a chilly evening or whenever you need a culinary hug.
• A Weeknight Wonder: Ready in just 40 minutes! It has that slow-simmered, complex flavor profile without demanding hours of your time.
• The Perfect Texture: The pillowy, soft potato gnocchi adds an amazing, chewy texture that moves this soup beyond simple broth into the realm of hearty stews.
• Authentic Tuscan Flavor: The combination of sun-dried tomatoes, Italian seasoning, and rich Parmesan cheese brings that classic, vibrant taste of Tuscany to every spoonful.

Ingredients

This incredible soup might taste complex, but the ingredients are straightforward and designed to build maximum flavor quickly. Here is what you’ll need:

• Olive Oil: The starting point! Use a good quality oil to sauté the chicken and create a delicious base for the soup.
• Boneless Skinless Chicken Breasts: We’re dicing these up so they cook quickly and provide a tender, hearty protein bite in every scoop.
• Small Onion: Finely chopped, this provides an essential aromatic and sweet foundation for the savory broth.
• Garlic: Three cloves, please! This is non-negotiable for flavor depth. We want it minced and fragrant—but watch it so it doesn’t burn!
• Chicken Broth: The liquid gold that forms the base. Use low-sodium so you can control the final seasoning.
• Heavy Cream: Ah, the key to that signature “creamy” texture. This transforms the broth into a rich, velvety masterpiece.
• Diced Tomatoes (Canned): Make sure these are drained! They bring a lovely, subtle acidity and brightness that cuts through the creaminess.
• Italian Seasoning: Your secret weapon for instant Tuscan flavor. This blend usually includes oregano, basil, thyme, and rosemary.¹
• Paprika: Adds a hint of color and a subtle, warm depth that complements the Italian herbs beautifully.
• Baby Spinach: Stirred in at the end, it adds freshness, color, and a boost of nutrients while wilting gorgeously into the soup.²
• Sun-Dried Tomatoes: Finely chopped, these are a must. They are concentrated pockets of sweet, tangy, irresistible Tuscan flavor.
• Potato Gnocchi: The stars of the show! These tender, little potato dumplings cook super fast and give the soup its wonderful, hearty texture.
• Salt and Pepper: Essential for seasoning the chicken and adjusting the final flavor profile—don’t be afraid to taste and adjust!
• Grated Parmesan Cheese: Stirred in at the end to thicken the broth slightly and add a salty, nutty, cheesy finish.

Note: The exact measurements for these ingredients, along with the full, printable instructions, will be right under this article in the recipe card!

How to Make the Creamy Tuscan Chicken Gnocchi Soup

Get ready for an easy journey to a spectacular dinner!

Step 1: Sear the Chicken Base

Heat that gorgeous olive oil in your largest pot or Dutch oven over medium heat. Toss in the diced chicken breasts, sprinkle them with salt and pepper, and cook them until they are lightly golden brown and cooked through—about 5 to 6 minutes. Searing the chicken adds incredible flavor depth to the whole soup!

Step 2: Build the Aromatics

Once the chicken is done, add in your finely chopped onion and minced garlic. Sauté them until they become fragrant and softened. This only takes a minute or two, and you’ll instantly smell the kitchen magic beginning!

Step 3: Create the Creamy Broth

Pour in the chicken broth and bring it to a gentle, rolling boil. Now for the luscious part: stir in the heavy cream, the drained diced tomatoes, the Italian seasoning, and the paprika. Give it a good whisk to combine.

Step 4: Simmer the Tuscan Flavors

Reduce the heat to medium-low and add the chopped sun-dried tomatoes. Let this beautiful mixture gently simmer for about 5 minutes. This is where all those incredible Tuscan flavors marry together perfectly!

Step 5: Cook the Gnocchi

Toss the potato gnocchi right into the simmering broth. Cook them according to the package directions, which is usually only about 3 to 4 minutes. You’ll know they are done when they float to the surface and are perfectly tender.

Step 6: Wilt and Thicken

Take the pot off the heat. Stir in the handfuls of baby spinach and the grated Parmesan cheese. The residual heat of the soup will quickly wilt the spinach and the Parmesan will melt, adding a little extra thickness and a gorgeous salty note to the broth.

Step 7: Taste and Serve!

Grab a spoon, take a taste, and adjust the salt and pepper as needed. Sometimes a tiny pinch of salt or a crack of pepper is all it takes to make the flavors truly pop! Ladle into bowls and enjoy immediately.

Pro Tips for Making the Recipe

• Don’t Overcook the Gnocchi: Gnocchi cook fast! The moment they float to the surface, they are done. Overcooking will make them mushy, and we want that lovely, chewy texture.
• Use Rotisserie Chicken: Need a dinner in closer to 30 minutes? Skip Step 1 and use pre-cooked, shredded rotisserie chicken. Just add it to the pot when you add the cream and seasonings to warm through.
• A Little Lemon Brightness: If your soup feels heavy, a tiny squeeze of fresh lemon juice stirred in at the end can brighten up all the flavors beautifully.
• Customize Your Greens: You can easily swap the baby spinach for chopped kale! Just make sure to add kale about 10 minutes earlier than the spinach to give it time to fully soften.

How to Serve

This soup is hearty enough to be a full meal, but here are some ideas for serving and pairing to really elevate the experience:

• Crusty Bread: A warm, crusty loaf of Italian bread or a French baguette is a must for dipping into that creamy, dreamy broth.
• Simple Side Salad: Pair this rich soup with a very light, simple green salad dressed with a vinaigrette to provide a refreshing contrast.
• Garlic Knots: If you want to lean into the comfort theme, serve it alongside some cheesy or buttery garlic knots.
• Cheese Garnish: Offer extra grated Parmesan cheese or even some shaved Pecorino Romano for guests to sprinkle on top.

Make Ahead and Storage

This soup is excellent for meal prepping, but just keep a few notes in mind!

Storing Leftovers

Place cooled leftovers in an airtight container and store in the refrigerator for up to 3 days. Note that the gnocchi will continue to absorb the liquid over time, making the soup very thick.

Freezing

You can freeze this soup, but with a warning! Dairy-based soups can sometimes separate upon thawing. For the best result, freeze the soup without the gnocchi and the heavy cream. When you thaw and reheat, stir in the heavy cream, bring it to a simmer, and then add the freshly cooked gnocchi.

Reheating

To reheat, gently warm the soup on the stovetop over low heat, stirring frequently. If it has thickened too much overnight, simply add a splash of chicken broth or water to reach your desired consistency.

FAQs

1. Can I use a different kind of pasta instead of gnocchi?

Absolutely! While the gnocchi provides that wonderful, pillowy chewiness, you can easily substitute it. Small, hearty pasta shapes like farfalle (bow tie), orecchiette, or small shells work wonderfully. Just be sure to cook the pasta according to the package directions until it’s perfectly al dente.

2. How can I make this soup spicier?

If you’re looking for a little kick, there are a couple of great ways to add heat! You can sauté a pinch of red pepper flakes along with the onion and garlic in Step 2. Alternatively, a dash of your favorite hot sauce stirred into the final bowl works perfectly for individual servings.

3. Is it possible to make this recipe vegetarian?

Yes, you can definitely adapt this to be vegetarian! Simply omit the diced chicken and use vegetable broth instead of chicken broth. To keep it hearty, you could add a can of drained and rinsed cannellini beans or some diced mushrooms (sautéed with the onion) to replace the protein.

4. Why did my soup get so thick after refrigerating it?

This is totally normal! The potato gnocchi and the floury base of the Parmesan cheese are starch heavy. As they cool, they soak up the liquid in the creamy broth like little sponges. To fix this, just add about $1/2$ to $1$ cup of extra chicken broth or water when reheating, stirring it in until you get that beautiful, creamy soup consistency back.