Budget Creamy Chicken Gnocchi Soup with Spinach
The budget-friendly, one-pot soup that proves you don't need to spend a lot to eat like royalty — pillowy gnocchi, tender chicken, and a creamy sun-dried tomato broth for under $10 total.
Print
Pin
Servings: 6
Ingredients
- 1 tbsp oil from a jar of sun-dried tomatoes
- 1 onion, diced (about 1½ cups)
- 1 tbsp garlic, minced
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp red pepper flakes
- ¼ cup sun-dried tomatoes in oil, chopped
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 16 oz shelf-stable gnocchi
- ¾ cup half-and-half
- ⅓ cup Parmesan, grated, plus more for serving
- 1 cup frozen spinach, thawed and thoroughly squeezed dry
Optional garnish:
- Extra grated Parmesan, fresh basil
Instructions
- Heat the sun-dried tomato oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté for about 5 minutes, stirring occasionally, until soft and fragrant.
- Stir in the tomato paste, Italian seasoning, salt, pepper, red pepper flakes, and chopped sun-dried tomatoes. Cook for 1–2 minutes, stirring constantly, until the tomato paste caramelises slightly and deepens in colour.
- Nestle the whole chicken breasts into the pot. Pour in the chicken broth and stir to combine. Bring to a boil, then reduce to a steady simmer. Cook for 12–15 minutes until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the pot, shred with two forks, and return the shredded meat and any juices to the pot.
- Add the gnocchi and cook for 3–4 minutes, stirring occasionally, until they float and feel tender.
- Reduce the heat to low. Stir in the half-and-half, grated Parmesan, and squeezed-dry spinach. Heat gently without boiling until everything is warmed through and the cheese is melted. Taste and adjust seasoning as needed.
- Ladle into bowls and serve topped with extra Parmesan or fresh basil.
Notes
Notes
- Squeeze the spinach very dry: Frozen spinach holds a significant amount of water. Squeeze thoroughly before adding to avoid diluting the broth.
- Don't boil after adding the dairy: Keep the heat low once the half-and-half is in to prevent splitting.
- Gnocchi tip: For planned leftovers, cook the gnocchi separately and add per serving — they become very soft when stored in soup overnight.
- Storage: Refrigerate in an airtight container for up to 4 days. Add a splash of broth when reheating over low heat. Not recommended for freezing with gnocchi and dairy.
- Rotisserie shortcut: Skip Steps 3–4, use pre-made broth, and stir 2–3 cups of shredded rotisserie chicken in at Step 6.