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A close-up view of Creamy Tuscan Chicken Gnocchi Soup in a rustic bowl, featuring tender shredded chicken, pillowy potato gnocchi, bright green spinach, and visible bits of sun-dried tomatoes in a thick, rich cream broth.

Creamy Tuscan Chicken Gnocchi Soup

A rich and comforting Tuscan-inspired soup filled with tender chicken, soft gnocchi, spinach, tomatoes, and creamy herb-seasoned broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 tbsp olive oil
  • 1 lb boneless skinless chicken breasts, diced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
Liquids & Seasoning
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 14 oz diced tomatoes, drained
  • 1 tbsp Italian seasoning
  • 1 tsp paprika
Add-ins
  • 2 cups baby spinach
  • 1 cup sun-dried tomatoes, chopped
  • 1 lb potato gnocchi
  • salt and pepper to taste
  • 1/2 cup grated Parmesan cheese

Equipment

  • Large Pot

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced chicken, season with salt and pepper, and cook until lightly browned, about 5–6 minutes.
  2. Add the onion and garlic, sautéing until softened and fragrant.
  3. Pour in chicken broth and bring to a gentle boil. Stir in heavy cream, diced tomatoes, Italian seasoning, and paprika.
  4. Reduce heat to medium-low and add sun-dried tomatoes. Simmer for 5 minutes to blend flavors.
  5. Add gnocchi and cook for 3–4 minutes, or until tender and floating.
  6. Stir in baby spinach and Parmesan cheese, letting the spinach wilt and soup thicken.
  7. Taste and adjust seasoning as desired before serving hot.

Notes

For extra richness, stir in a tablespoon of butter at the end. Serve with crusty bread for a complete meal.