Marry Me Chicken Gnocchi Soup
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
This creamy Marry Me Chicken Gnocchi Soup brings together tender chicken, soft potato gnocchi, and a rich, savory broth for an easy one-pot meal. Sun-dried tomatoes, tomato paste, Italian herbs, and red pepper flakes create a flavorful base, while heavy cream and Parmigiano Reggiano help create a creamy finish.
Heinen’s Refrigerated Potato Gnocchi makes this hearty soup even easier to prepare and can be found in our Deli Department. Finished with fresh spinach & basil, this cozy soup is perfect for a comforting weeknight dinner. Serve with warm, crusty Heinen’s bakery bread for dipping.
Why You’ll Love This Recipe:
- It is an easy one-pot meal. The best part of this hearty gnocchi soup recipe is that you cook everything in one pot, from the chicken and aromatics to the gnocchi and creamy broth. That means an easy dinner with less cleanup.
- This recipe is packed with flavor. Heinen’s has delicious shortcut items that make this soup so easy and flavorful. Sun-dried tomatoes, tomato paste, Italian herbs, and chicken broth create a bold, savory base. Heavy cream and Parmigiano Reggiano make it creamy and cozy.
- The gnocchi makes it extra satisfying. Potato gnocchi turns this soup into a hearty meal without needing pasta or rice. Grab your favorite crusty bread from the bakery. This creamy soup is perfect for dipping bread.
Marry Me Chicken Gnocchi Soup
Cook time: 30min Prep time: 5min Total time: 35
Servings: 4
Ingredients
- 1 lb boneless, skinless chicken breast, cubed
- ½ onion, diced
- 4 garlic cloves, minced
- ⅓ cup sun-dried tomatoes in oil, save 2 Tbsp oil for cooking
- 2 Tbsp tomato paste
- ½ Tbsp Italian seasoning
- ¼ tsp. red pepper flakes
- 32 oz chicken broth
- 2 Tbsp fresh basil, chopped
- 1 bag (9oz) Heinen's Refrigerated Potato Gnocchi
- ½ cup heavy cream
- ¼ cup grated Parmigiano Reggiano, more for serving
- 2.5 oz baby spinach
- Sourdough or crusty bread, for serving
- ¼ tsp Kosher salt
Instructions
- Season the chicken with salt and pepper.
- In a Dutch oven, add 1 tablespoon of oil from the jar of sun-dried tomatoes and heat over medium heat.
- Add chicken and sear until golden brown on all sides and cooked through, about 5-10 minutes. Remove from the pot and set aside.
- In the same pot, heat another 1 tablespoon of oil. Add onion and cook until tender, about 5-10 minutes.
- Stir in garlic, Italian herbs, and red pepper flakes, and cook until fragrant.
- Then stir in tomato paste and sun-dried tomatoes. Cook, stirring continuously, until the red color deepens slightly.
- Add the broth, basil, and salt. Bring the mixture to a boil and simmer for 10-15 minutes.
- Add the gnocchi and cook until it floats to the surface, 4-5 minutes.
- Transfer the cooked chicken back to the pot. Stir in the cream, spinach, and Parmigiano Reggiano and cook until the cheese is melted and the spinach is wilted.
- Divide into serving bowls and top with more Parmigiano Reggiano. Serve with crusty bread.
