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Marry Me Chicken Gnocchi Soup

A rich, velvety chicken and gnocchi soup featuring sun-dried tomatoes, garlic, Parmesan, kale, and a Tuscan-style seasoning blend. Heavy cream creates a smooth, indulgent broth, while a brief sauté gives the potato gnocchi additional texture before simmering.
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Course: Soup
Cuisine: Tuscan
Keyword: Marry Me Chicken Gnocchi Soup
Cook Time: 14 minutes
Total Time: 14 minutes

Ingredients

For the Creamy Gnocchi Soup:

  • 1 package 16 ounces potato gnocchi
  • 2 cups cooked chicken breast shredded into bite-sized pieces
  • 1½ cups heavy cream for a particularly creamy consistency
  • 5 –6 sun-dried tomatoes finely chopped
  • 1 cup freshly shredded Parmesan cheese
  • 4 cups chicken stock preferably organic and low-sodium
  • 4 fresh garlic cloves finely minced
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons all-purpose flour
  • Juice from ½ lemon
  • 1 cup kale chopped
  • 1 –2 cups tomatoes optional, for added freshness
  • 2 tablespoons unsalted butter
  • 1½ tablespoons Tuscan Marry Me seasoning blend
  • 3 tablespoons cooking wine or an equal quantity of additional chicken stock
  • 1 tablespoon tomato paste
  • 1 teaspoon sea salt

For Serving:

  • 1 homemade Texas toast garlic bread

Instructions

  • Shred the cooked chicken breast into small, bite-sized pieces. Once prepared, place the 2 cups of shredded chicken aside until it is needed for the soup.
  • Place a medium Dutch oven over medium-high heat. Add the unsalted butter and extra-virgin olive oil, allowing the butter to melt and the oil to become hot.
  • Add the freshly minced garlic and sauté for 1–2 minutes, just until it becomes fragrant.
  • Stir in the finely chopped sun-dried tomatoes and tomato paste, mixing until they are evenly incorporated.
  • Add the all-purpose flour, Tuscan Marry Me seasoning blend, and sea salt. Whisk continuously until the ingredients combine into a thick, well-seasoned paste.
  • Add the potato gnocchi to the Dutch oven and sauté for 1–2 minutes, allowing the exterior of the gnocchi to develop a light sear and slight crispness.
  • Reduce the heat to medium-low.
  • Slowly stir in the heavy cream, chicken stock, freshly squeezed lemon juice, and cooking wine. If preferred, replace the cooking wine with an equal amount of additional chicken stock. Continue stirring until the liquid is smooth and free of flour lumps.
  • Add the reserved shredded chicken and chopped kale, stirring thoroughly to distribute them throughout the soup.
  • If using the optional tomatoes, stir in 1–2 cups at this point.
  • Allow the soup to simmer for approximately 10–12 minutes, or until the potato gnocchi are tender and begin floating to the surface.
  • Stir the freshly shredded Parmesan into the simmering soup.
  • Continue cooking for another 1–2 minutes, giving the cheese enough time to melt completely and further thicken the creamy broth.
  • Remove the Dutch oven from the heat and ladle the soup into serving bowls.
  • Serve immediately with homemade Texas toast garlic bread on the side, if desired.
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Notes

  • Freshly shredded Parmesan melts more smoothly into the soup and provides the intended rich texture.
  • Briefly sautéing the gnocchi before adding the liquids gives them a lightly seared exterior before they finish cooking in the broth.
  • The optional tomatoes may be included for additional freshness, color, and tomato flavor.
  • Cooking wine may be replaced with 3 tablespoons of additional chicken stock.