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Creamy Chicken and Gnocchi Soup with Sun-Dried Tomatoes

Creamy chicken and gnocchi soup with sun-dried tomatoes makes pillowy gnocchi and tender diced chicken simmer in a silky, tangy cream broth. You’ll simmer briefly to keep gnocchi springy, then stir in Parmesan and fresh spinach for a creamy finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Diced chicken breast
  • 1 lb boneless chicken breast Dice into bite-size pieces for even cooking.
Gnocchi
  • 1 lb potato gnocchi Cook until just tender to avoid mushy texture.
Sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes Chop the tomatoes so they distribute through the broth.
Aromatics
  • 3 clove garlic Minced for quick flavor release.
  • 1 onion Diced.
Broth and cream
  • 4 cup chicken broth Use for simmering and building the soup base.
  • 1 cup heavy cream Stir in at the end for a creamy finish.
Fresh spinach and cheese
  • 2 cup fresh spinach Add to wilt right before serving.
  • 0.5 cup Parmesan cheese Grated; stir in until it helps thicken slightly.
Olive oil
  • 1 tbsp olive oil For sautéing the onion and garlic.
Seasoning
  • 1 Salt and pepper Season to taste before serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat olive oil in a large pot over medium heat and sauté the onion and garlic until fragrant, about 3-4 minutes, stirring occasionally and scraping browned bits from the bottom.
Cook the chicken
  1. Add the diced chicken and cook until no longer pink throughout, about 5-7 minutes, until the pieces turn opaque and lightly golden at the edges.
Build the broth
  1. Stir in the chicken broth and sun-dried tomatoes and bring to a simmer, about 3-5 minutes, until you see steady bubbles across the surface.
Cook the gnocchi
  1. Add the gnocchi and cook according to package directions, about 2-4 minutes, until they float and look tender but not bursting.
Make it creamy
  1. Stir in the heavy cream, spinach, and Parmesan cheese until the spinach wilts and the soup turns creamy, about 2-3 minutes, with a smooth, lightly thickened texture.
Season and serve
  1. Season with salt and pepper to taste and serve immediately, keeping the soup hot and creamy with no further simmering.

Notes

Pro tip: Add gnocchi only after the broth is simmering and keep the heat at a gentle simmer to prevent mushy dumplings. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop, adding a splash of broth if needed. Freezing is not recommended because gnocchi can become soft when thawed. For a lighter option, swap heavy cream for half-and-half (or a cooking cream) for a less rich texture while keeping the Parmesan and spinach steps the same.