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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 tender chicken, pillowy gnocchi, and a creamy tomato-flecked broth. Brightened with chopped sun-dried tomatoes and finished with spinach and Parmesan, it turns out comforting and velvety in under 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 1 lb chicken breast
  • 1 onion
  • 3 cloves garlic
Sun-dried tomato and broth
  • 0.5 cup sun-dried tomatoes Drain oil-packed tomatoes before chopping if desired.
  • 4 cup chicken broth
Creamy base
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese Grated.
Gnocchi and greens
  • 1 lb potato gnocchi Store-bought cooks directly in the soup.
  • 2 cup baby spinach
Seasoning
  • salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat a Dutch oven over medium heat and sauté the diced onion and minced garlic until fragrant, about 2 minutes, until the onion looks softened and translucent.
Brown the chicken
  1. Add the cubed chicken to the pot and cook until lightly browned on the outside, stirring occasionally so the pieces pick up color.
Simmer the broth
  1. Stir in the chopped sun-dried tomatoes and chicken broth, then bring the mixture to a simmer with visible small bubbles around the edges.
Cook through the chicken
  1. Simmer for 10-12 minutes until the chicken is cooked through, until no longer pink in the center and the broth is lightly bubbling.
Add cream and gnocchi
  1. Stir in the heavy cream and potato gnocchi, then simmer for 3-4 minutes until the gnocchi float to the top and look tender.
Wilt spinach and add Parmesan
  1. Add the baby spinach and grated Parmesan, stirring until the spinach wilts and the soup turns creamy with a slight tomato-flecked look.
Season and serve
  1. Season with salt and pepper to taste before serving, tasting at the end for balance and warmth.

Notes

Pro tip: drain oil-packed sun-dried tomatoes before chopping so the soup isn’t overly oily, and add the gnocchi directly—no pre-boiling needed. Refrigerate leftovers in an airtight container up to 3 days; reheat gently and thin with a splash of extra broth if it thickens. Freezing: not recommended because cream-based texture can change after thawing. Dietary swap: for a lighter version, use half-and-half instead of heavy cream (texture may be slightly less rich).