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Creamy Chicken And Gnocchi Soup With Sun-Dried Tomatoes

Creamy chicken and gnocchi soup with sun-dried tomatoes is a one-pot simmer featuring pillowy gnocchi and tender, browned chicken in an ivory cream broth. Tangy sun-dried tomatoes and melted Parmesan deepen the flavor while spinach wilts into a creamy finish.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Boneless chicken breast
  • 1 lb boneless chicken breast, diced
Onion
  • 1 onion, diced
Garlic
  • 3 garlic cloves, minced
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Potato gnocchi
  • 1 (16 oz) package potato gnocchi Add toward the end to keep gnocchi pillowy.
Sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes, chopped Use oil-packed for more concentrated, savory flavor.
Baby spinach
  • 2 cup baby spinach
Parmesan cheese
  • 0.5 cup grated Parmesan cheese

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics and chicken
  1. Heat a large Dutch oven over medium heat, then sauté the diced onion and minced garlic until fragrant, about 2-3 minutes, stirring until glossy and aromatic.
  2. Add the diced chicken and cook until browned on the outside, stirring occasionally until the surface is golden and opaque throughout, about 4-6 minutes.
Build the soup
  1. Pour in the chicken broth and bring it to a simmer, looking for steady small bubbles around the edges, about 3-4 minutes.
  2. Stir in the potato gnocchi and chopped sun-dried tomatoes, then cook at a gentle simmer for 3-5 minutes until the gnocchi float to the top.
Finish with cream, spinach, and Parmesan
  1. Reduce heat to low, then stir in the heavy cream until the broth turns an ivory color and looks smooth, about 1-2 minutes.
  2. Add the baby spinach and stir until it wilts, about 1-2 minutes, with bright green leaves disappearing into the soup.
  3. Sprinkle in the grated Parmesan cheese and stir until melted and creamy, about 1-2 minutes, then serve hot.

Notes

Pro tip: add the potato gnocchi late (after the broth simmers) so they stay pillowy instead of breaking down. For best texture, use oil-packed sun-dried tomatoes for a stronger, savory flavor. Store leftovers in the refrigerator up to 3 days; reheat gently. Freezing is not recommended because cream soups and gnocchi can change texture after thawing.