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–+ servings
Marry Me’ Tuscan Chicken Gnocchi Soup

Marry Me Tuscan Chicken Gnocchi Soup: Comfort in Every Spoonful

'Marry Me' Tuscan Chicken Gnocchi Soup is a creamy and rich comfort dish featuring tender potato gnocchi and vibrant kale, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 cups
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups Cooked & Shredded Chicken Can use rotisserie chicken for convenience.
  • 1 tbsp Extra Virgin Olive Oil Can substitute with any neutral oil.
  • 2 tbsp Unsalted Butter For a dairy-free version, use vegan butter.
  • 1 package Potato Gnocchi 16 oz; store-bought recommended for ease.
  • 4 cloves Garlic, minced Optional to use garlic powder as a substitute.
  • 4 cups Organic Chicken Stock Vegetable stock can be used for vegan preparation.
  • 3 tbsp Organic All-Purpose Flour Use cornstarch or gluten-free flour as alternatives.
  • 1.5 tbsp Tuscan 'Marry Me' Blend Enhancing Tuscan flavor; homemade substitute available.
  • 1 tsp Sea Salt Adjust according to taste preference.
  • 5-6 pieces Organic Sundried Tomatoes Can exchange with roasted tomatoes if necessary.
  • 1 tbsp Tomato Paste Intensifies tomato flavor.
  • 1.5 cups Organic Heavy Cream Substitute with coconut cream for a vegan version.
  • 3 tbsp Cooking Wine Can replace with additional chicken stock.
  • 1/2 Fresh Lemon, juiced Brightens the flavors.
  • 1 cup Chopped Organic Kale Frozen kale works well too.
  • 1 cup Freshly-Grated Parmesan Use nutritional yeast or dairy-free parmesan for vegan options.
  • 1-2 cups Optional Fresh Tomatoes Can use Roasted Herb Tomatoes for peak flavor.
For Serving
  • Homemade Texas Toast Garlic Bread Pairs perfectly with your cozy soup.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Prepare Chicken: Begin by shredding your cooked chicken, which can be easily done using rotisserie chicken for convenience.
  2. Sauté Aromatics: In a medium-sized dutch oven, heat olive oil and butter. Add minced garlic, sautéing for 1-2 minutes until fragrant.
  3. Combine Ingredients: Stir in sundried tomatoes and tomato paste, then add flour, spice blend, and sea salt. Whisk until combined.
  4. Sear Gnocchi: Add potato gnocchi and sauté for 1-2 minutes for a slight golden color.
  5. Add Liquids: Gradually pour in heavy cream, chicken stock, lemon juice, and cooking wine. Stir until smooth.
  6. Incorporate Chicken & Kale: Fold in shredded chicken and chopped kale, mixing thoroughly.
  7. Simmer: Reduce heat and let the soup simmer for 10-12 minutes.
  8. Add Cheese: Stir in freshly grated Parmesan cheese until melted.
  9. Serve: Remove from heat and ladle soup into bowls, serving alongside Texas toast.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 3000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

For convenience, consider using rotisserie chicken. Store leftovers in an airtight container for up to 3 days.

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