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This creamy Tuscan chicken gnocchi soup recipe has all your favorite Italian-inspired flavors in a cozy and warming soup! The pillowy gnocchi is hard to resist.

Try my Chicken Gnocchi Soup next for another restaurant-quality soup.

a bowl of tuscan chicken gnocchi soup with a spoon

Why you’ll love it

Since I know you guys can’t get enough of my Creamy Tuscan Chicken, I decided to get a little creative and channel those irresistible flavors into a comforting soup. You’re welcome. But seriously, I even impressed myself with the results here!

You get all the classic Tuscan-inspired flavors of sun-dried tomatoes, spinach, and basil paired with gnocchi and chicken in a creamy broth. It’s basically everything you could want in a single soup recipe, and it only takes 40 minutes to make.

Ingredients for it

  • Olive oil and butter – for sautéing
  • Onion, celery, and garlic – our tasty base for starting this soup off right. I like using sweet (Vidalia) onions, and this garlic press makes mincing it easy since you don’t need to peel the cloves.
  • Sun-dried tomatoes – I use the kind packed in oil and drain it
  • Italian seasoning – it comes in a single convenient jar, and it has dried herbs like rosemary and thyme
  • Chicken broth and water – for the liquid of the broth
  • Chicken – use rotisserie or leftover chicken to save time
  • Gnocchi – we’re using the shelf-stable kind found in the pasta aisle
  • Heavy cream – for that luxurious aspect of the broth
  • Spinach and basil – classic fresh ingredients to get that signature Tuscan flavor
ingredients for tuscan chicken gnocchi soup in bowls

Pro tip

  • This isn’t a super thick soup, but the gnocchi does release starch as it cooks, which helps to thicken the broth to a nice consistency.

How to make Tuscan chicken gnocchi soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

frying onion and celery in a dutch oven and adding in sundried tomatoes

In a large soup pot or Dutch oven, sauté the oil, butter, onion, and celery, stirring occasionally until softened. Add in the garlic, chopped sun-dried tomatoes, and Italian seasoning.

adding in broth, chicken, and spinach to a dutch oven

Stir in the chicken broth, water, chicken, and gnocchi, and bring to a boil and simmer. Add the cream and spinach, and cook until it wilts. Season with salt & pepper and enjoy.

Substitutions and variations

  • You could try subbing the cream for half-and-half, but I do recommend using heavy cream if possible. It’ll taste richer and make the broth luxurious.
  • I know not everyone is a fan of sun-dried tomatoes, so you could leave them out if you prefer, or chop a couple of small tomatoes and use those instead for a pop of freshness and color.

What to serve with this soup

Leftovers and storage

  • Store this soup in the fridge for 3-4 days, but definitely keep in mind that the gnocchi will continue to release starch over time, making the broth thicker.
  • Reheat in a saucepan over a low heat, giving it the occasional stir, until it’s warmed through. Add in a splash of broth or cream to thin it out if desired.
  • I don’t recommend freezing this one. The texture of the gnocchi will change, and creamy soups normally don’t freeze well.
a pot of tuscan chicken gnocchi soup with a ladle

If you make this chicken gnocchi soup, I’d love it if you tagged me #saltandlavender on Instagram or leave me a review below!

a bowl of tuscan chicken gnocchi soup with a spoon
4.91 from 11 votes

Creamy Tuscan Chicken Gnocchi Soup

This creamy Tuscan chicken gnocchi soup recipe has all your favorite Italian-inspired flavors in a cozy and warming soup! The pillowy gnocchi is hard to resist.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6

Ingredients 

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion chopped
  • 2 sticks celery chopped
  • 4 cloves garlic minced
  • 1/2 cup sun-dried tomatoes see note
  • 1/2 teaspoon Italian seasoning
  • 4 cups chicken broth
  • 1 cup water
  • 2 cups cooked chicken I used rotisserie
  • 1 pound uncooked potato gnocchi
  • 1 cup heavy/whipping cream
  • 2-3 cups (packed) fresh baby spinach
  • 1/2 cup (loosely packed) fresh basil torn/sliced
  • Salt & pepper to taste

Instructions 

  • Add the oil, butter, onion, and celery to a large soup pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.
  • Add the garlic, sun-dried tomatoes, and Italian seasoning to the pot and cook for about a minute.
  • Stir in the chicken broth, water, chicken, and gnocchi. Increase the heat to high and bring the soup to a boil, then reduce the heat and simmer gently for 10 minutes.
  • Stir in the cream and spinach. Cook for a few more minutes until the spinach wilts. Add in the basil, season with salt & pepper as needed, and serve.

Notes

  • I drain the oil from the sun-dried tomatoes and loosely pack them in the measuring cup. If they’re not already chopped, it’s a good idea to chop them into small pieces.
  • The longer you cook/leave the soup to sit, the more it’ll thicken up as the gnocchi releases its starch.
  • Serves 4-6 depending on portion size/what else you serve it with.

Nutrition

Calories: 421kcal, Carbohydrates: 37g, Protein: 19g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 930mg, Potassium: 621mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1850IU, Vitamin C: 9mg, Calcium: 94mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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4.91 from 11 votes (1 rating without comment)

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24 Comments

  1. cassandra whiley says:

    5 stars
    really good!and so easy .

    1. Natasha says:

      Thank you!!

  2. Rachel says:

    5 stars
    This was delish! Definitely adding it to my soup rotation.

    1. Natasha says:

      Wonderful!! Thanks, Rachel! 😀