This creamy and hearty soup is bursting with flavors from tender chicken, pillowy gnocchi, and fresh spinach. It’s perfect for cozy nights in, promising to warm your heart and belly!
I mean, who wouldn’t want to marry a dish like this? It’s easy to make, and every spoonful feels like a comfy hug. I love serving it with crusty bread for dipping—yum!
Key Ingredients & Substitutions
Olive Oil: This adds richness to your soup. If you’re looking for a lighter option, you can use avocado oil or a blend of vegetable oil. I personally love the flavor of extra virgin olive oil for its bold taste.
Chicken: Boneless, skinless chicken breasts keep things lean. You could also use thighs for a juicier option or even swap chicken for sautéed mushrooms for a vegetarian version!
Sun-Dried Tomatoes: These add a deep flavor. If you can’t find oil-packed, use regular ones but soak them in warm water for about 15 minutes to soften. Cherry tomatoes roasted in the oven would also work nicely!
Gnocchi: The recipe calls for potato gnocchi, which is soft and pillowy. If you prefer, you can use other types of gnocchi or even pasta like ditalini or tortellini. Just adjust cooking time based on the type you choose.
Heavy Cream: For a lighter soup, substitute with heavy whipping cream or half-and-half. You could also use a non-dairy alternative like coconut cream if you’re looking for a dairy-free option!
How Do You Cook Gnocchi Perfectly?
Cooking gnocchi is simple, but timing is key! Follow these steps for the best results:
- Bring a pot of salted water to a boil.
- Add gnocchi gently; they should sink at first.
- As they cook, watch closely – they’re done when they float to the top, usually after 2-3 minutes.
- Use a slotted spoon to transfer them directly to your soup. This way, they keep their shape and flavor!
How to Make Marry Me Tuscan Chicken Gnocchi Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 small onion, diced
- 4 cups chicken broth
- 1 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 16 ounces potato gnocchi
- 4 cups fresh baby spinach, chopped or torn
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This lovely soup takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes getting things ready and then about 20 minutes cooking it all together. Perfect for a cozy meal any day of the week!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the chicken pieces. Cook them for about 5-7 minutes until they are nicely browned and cooked all the way through. After they’re done, remove them from the pot and set them aside.
2. Sauté the Veggies:
In the same pot, add the diced onion and cook for about 3-4 minutes until it turns translucent. Then, add the minced garlic to the pot and cook for another minute. You want to wait until the garlic is fragrant but not burnt—trust me, it will smell amazing!
3. Add the Broth and Spices:
Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the chopped sun-dried tomatoes, dried oregano, dried basil, and crushed red pepper flakes. Let it simmer for about 10 minutes to allow all those delicious flavors to mix together.
4. Cook the Gnocchi:
Now it’s time for the gnocchi! Add them to the pot and cook according to the package instructions, which is usually about 2-3 minutes until they start to float. This means they’re ready!
5. Combine Everything:
Lower the heat and stir in the cooked chicken back into the pot along with the fresh spinach, heavy cream, and Parmesan cheese. Let it all simmer gently for about 5 minutes, stirring occasionally, until the spinach has wilted and the cheese has melted into the soup.
6. Season and Serve:
Give your soup a taste and season it with salt and pepper as needed. When you’re ready to enjoy, ladle the soup into bowls, and don’t forget to sprinkle some fresh parsley and extra Parmesan on top for that finishing touch!
This creamy, hearty soup is perfect for sharing with loved ones or enjoying on a cozy night in. It’s rich, flavorful, and so satisfying—just like a love story! Enjoy!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking to ensure even cooking. You can thaw it overnight in the fridge or quickly in a sealed plastic bag submerged in cold water. Once thawed, follow the recipe as usual!
Can I Make This Soup Vegetarian?
Absolutely! To make it vegetarian, simply replace the chicken with your favorite plant-based protein, like chickpeas or extra-firm tofu. You can also enhance the flavor with additional vegetables, and use vegetable broth instead of chicken broth.
What Should I Do if I Have Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stove or in the microwave. Keep in mind that gnocchi can become soft when reheated, so it’s best consumed fresh if possible!
Can I Make This Soup Dairy-Free?
Yes! To make the soup dairy-free, you can substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative. For the Parmesan cheese, try using a vegan cheese or nutritional yeast for a cheesy flavor without the dairy.