'Marry Me’ Tuscan Chicken Gnocchi Soup

Up close shot of soup in bowl with garlic and spoon.

5 from 13 votes

'Marry Me’ Tuscan Chicken Gnocchi Soup

Looking for a flavorful + rich soup to enjoy with the entire family during the weeknight or on a laidback weekend? Look no further----this 'Marry Me’ Tuscan Chicken Gnocchi Soup is just the thing to satisfy everyone!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Keyword: chicken, creamy, dairy-free, easy, fall recipe, family-friendly, gluten-free, gnocchi, kid-friendly, marry me chicken, one pot, soup, tuscan, vegan, vegetarian

Servings: servings

Calories: 651kcal

Author: Shanika

Ingredients

CHICKEN:

2 cups cooked + shredded organic chicken breasts

SOUP:

1 tablespoon Extra virgin olive oil
2 Tbsps unsalted butter
1 (16 oz.) package potato gnocchi, homemade or store-bought (I like to use Delallo foods)
4 garlic cloves, minced
4 cups organic chicken stock
3 Tbsps organic all-purpose flour
1 ½ Tbsps Tuscan Marry Me blend (You can purchase my Marry Me Blend for authentic flavor or make this homemade as well---See Notes)
1 teaspoon sea salt
5-6 organic sundried tomatoes (You can also sub with roasted herb tomatoes, if desired)
1 tablespoon tomato paste, organic
1 ½ cups organic heavy cream
3 Tbsps cooking wine (You can sub with chicken stock, if desired)
½ lemon, freshly-squeezed
1 cup chopped organic kale, frozen or fresh
1 cup freshly-grated parmesan
1-2 cups tomatoes, optional (You can use my Roasted Herb Tomatoes recipe)

SIDE DISH:

1 Homemade Texas Toast Garlic Bread

US Customary - Metric

Instructions

TO MAKE THE SHREDDED CHICKEN:

First start by shredding your cooked chicken. You can totally follow my Easy Shredded Chicken recipe! Set aside.

TO MAKE THE SOUP:

In a medium-sized dutch oven pot over medium high-heat, add the butter and olive oil. Once heated and the butter has melted and the oil has heated, add the minced garlic and sauté until fragrant, about 1-2 minutes. Add in the sundried tomatoes and tomato paste, stirring until combined. Add the flour, tuscan blend, and salt, whisking until combined. Now, add in the gnocchi, lightly sautéing them until a bit seared and crisp, about 1-2 minutes.
Reduce the heat to medium-low and slowly add in the heavy cream, chicken stock, lemon juice, and white wine, stirring frequently until combined and everything is smooth without lumps. Add in the shredded chicken and chopped kale and stir to combine. NOTE: If adding tomatoes, you can do so at this point.
Let everything simmer for about 10-12 minutes or until the gnocchi is fully cooked through, floats to the top, and tender.
Add in the grated parmesan, stirring until cheese has melted and the soup becomes creamy. Simmer for another 1-2 minutes.
Remove from heat, discard the bay leaves, and serve immediately into prepared bowl(s), top with a side of bread, Homemade Texas Toast Garlic Bread, or salad, if desired.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
HOMEMADE GNOCCHI: To see how to make your own gnocchi, see my post for details!
GLUTEN-FREE OPTION: To make this soup GF-friendly, simply substitute the gnocchi with a gluten-free version and ensure that other ingredients (i.e. chicken stock, heavy cream, and flour) are GF-friendly and you use GF bread on the side, if using.
VEGAN OPTION: To make this soup vegan, be sure to omit the chicken and substitute the butter with vegan butter, heavy cream with full-fat coconut cream/milk, gnocchi with a vegan-friendly version, chicken stock with veggie stock, and cheese with nutritional yeast and/or dairy-free cheese shreds or parmesan.
TUSCAN SEASONING (STORAGE): Any leftover tuscan blend seasoning can be stored in a ziplock bag or jar for later use or used as garnish.
GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, bok choy, collards, or asparagus instead of kale.
HOMEMADE TUSCAN BLEND: 1 tablespoon smoked paprika, 2 tsps dried parsley, 2 tsps dried basil, 2 tsps dried oregano, 1 teaspoon dried thyme, 1 teaspoon garlic powder, ½ teaspoon dried rosemary, + 2 bay leaves.

Nutrition