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Marry Me’ Tuscan Chicken Gnocchi Soup

Warm Your Heart with Marry Me’ Tuscan Chicken Gnocchi Soup

A comforting bowl of ‘Marry Me’ Tuscan Chicken Gnocchi Soup with tender chicken, fluffy gnocchi, and a creamy broth infused with Tuscan herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: Tuscan
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cups Cooked & Shredded Chicken Use rotisserie chicken for convenience.
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with any cooking oil.
  • 1 tablespoon Unsalted Butter May be replaced with vegan butter.
  • 4 cups Organic Chicken Stock Vegetable stock for vegan version.
  • ¼ cup All-Purpose Flour For gluten-free use a gluten-free flour blend.
For the Flavor
  • 3 cloves Garlic (minced) Use fresh garlic for the best taste.
  • ½ cup Sundried Tomatoes Can replace with roasted tomatoes.
  • 2 tablespoons Tomato Paste Organic options available.
  • 2 tablespoons Tuscan Marry Me Blend Can substitute with store-bought seasoning.
  • ½ teaspoon Sea Salt Adjust according to taste.
For Creaminess and Texture
  • 1 pound Potato Gnocchi Use homemade or store-bought.
  • 1 cup Organic Heavy Cream Substitute with full-fat coconut milk for vegan.
  • ½ cup Cooking Wine Replace with more stock or skip.
  • ½ tablespoon Freshly-squeezed Lemon Juice Use lime juice or bottled if fresh unavailable.
  • 2 cups Chopped Kale Frozen kale or spinach can be used.
For the Finishing Touch
  • ½ cup Freshly-grated Parmesan Omit for a vegan version.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by shredding your cooked chicken into bite-sized pieces and set it aside.
  2. In a Dutch oven, heat olive oil and butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Stir in sundried tomatoes and tomato paste, then add flour, Tuscan blend, and sea salt. Cook for 2-3 minutes.
  4. Gently fold in the potato gnocchi and sauté for 1-2 minutes until golden on the edges.
  5. Pour in chicken stock and heavy cream, add lemon juice and cooking wine. Bring to a boil, then reduce heat and add chicken and kale. Simmer for 10-12 minutes.
  6. Stir in Parmesan cheese until melted and creamy.
  7. Remove from heat and ladle soup into bowls, serve immediately.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best results, use rotisserie chicken and fresh ingredients. Customize with seasonal vegetables as desired.

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