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–+ servings
Ella Cooks

Marry Me Chicken Gnocchi Soup (One Pot, 30 Minutes)

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I already love marry me chicken pasta and marry me chicken salad, so a soup version was only a matter of time. This one might be my favorite of the three. It’s built to be genuinely fast on a weeknight: rotisserie chicken instead of cooking chicken from raw, gnocchi instead of pasta you have to boil separately, and the oil straight from the jar of sun-dried tomatoes doing double duty as your sauté fat. Everything happens in one pot in under 30 minutes, but it tastes like it simmered all afternoon. T
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Course: Soup
Calories: 460
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients
  • 2 tablespoons oil from a jar of sun-dried tomatoes or olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes oil-packed, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 4 cups chicken broth
  • 1 lb shelf-stable potato gnocchi
  • 2 cups cooked shredded rotisserie chicken
  • 1 cup heavy cream
  • 1 cup grated Parmesan plus more for serving
  • 3 cups baby spinach
  • Salt and pepper to taste

Method
 

Instructions
  1. In a large pot or Dutch oven, heat the sun-dried tomato oil over medium heat. Add the onion and cook until softened, about 4 minutes.
  2. Stir in the garlic, chopped sun-dried tomatoes, tomato paste, and Italian seasoning. Cook for 1-2 minutes, until the paste darkens slightly and everything smells fragrant.
  3. Pour in the chicken broth and bring to a boil. Add the gnocchi and cook according to package directions, usually 3-5 minutes, until they float to the top.
  4. Reduce the heat to low. Stir in the shredded chicken, heavy cream, and Parmesan, stirring until the cheese melts into the broth.
  5. Add the baby spinach and stir until just wilted, about 2 minutes. Season with salt and pepper to taste.
  6. Ladle into bowls and top with extra Parmesan.

Nutrition

Calories: 460kcalCarbohydrates: 32gProtein: 25gFat: 27gSodium: 870mgFiber: 2gSugar: 5g

Notes

Tip: Don’t let the soup boil hard once the cream and Parmesan are in, it can cause the dairy to separate. A gentle simmer is all it needs. If you want it thicker the next day, that’s normal, the gnocchi keeps absorbing broth, just add a splash of extra broth or cream when reheating.

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