Ingredients
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1½ tsp Kosher salt, divided
- 1 tsp dried oregano
- ¼ tsp freshly ground black pepper
Base Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp unsalted butter
- 1 medium sweet onion, diced
- 2 stalks celery, finely chopped
- ½ cup sun-dried tomatoes, finely chopped
- 4 cloves garlic, finely chopped
- 2 Tbsp tomato paste
Broth and Flavorings
- 4 cups low-sodium chicken broth
- 2 Tbsp pesto (store-bought or homemade)
- 1 Parmesan rind (optional, for extra flavor)
Pasta and Finishing Ingredients
- 16 oz (1 lb) dried potato gnocchi (or small pasta such as orecchiette)
- ½–1 cup heavy cream
- 5 oz fresh baby spinach (about half a large bag)
- ½ cup grated Parmesan cheese
Instructions
- Season the Chicken: In a large mixing bowl, combine the chicken pieces with 1 teaspoon of salt, dried oregano, and black pepper. Toss thoroughly to ensure the chicken is evenly coated in the seasoning.
- Brown the Chicken: Heat the olive oil and butter in a large soup pot or Dutch oven over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until it is lightly browned on all sides, about 4 to 5 minutes. Transfer the browned chicken to a plate; it will finish cooking in the soup later.
- Sauté the Aromatics: Using the same pot, add the diced onion and finely chopped celery, then sprinkle with ½ teaspoon of salt. Cook over medium heat until the vegetables become translucent, about 3 to 5 minutes. Add the sun-dried tomatoes, chopped garlic, and tomato paste, cooking and stirring for 1 to 2 minutes to meld the flavors and break up the tomato paste.
- Add Broth and Simmer: Pour in the low-sodium chicken broth along with the pesto and optional Parmesan rind. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 10 to 15 minutes to develop a rich, savory base.
- Cook the Gnocchi: Return the browned chicken along with any juices accumulated on the plate back to the pot. Stir in the dried potato gnocchi and cook until they float to the surface and are tender, approximately 3 to 5 minutes.
- Finish with Cream and Cheese: Stir in the heavy cream, fresh baby spinach, and grated Parmesan cheese. Continue simmering until the spinach wilts and the soup thickens slightly. Taste the soup and adjust seasoning with additional salt or black pepper as needed.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese if desired. Serve warm, ideally accompanied by crusty bread for dipping.
Notes
- Make-Ahead: You can prepare the soup up to the simmering step in advance. Add gnocchi, spinach, cream, and Parmesan just before serving to keep ingredients fresh.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
- Freezing: Freeze the soup for up to 3 months. Note that the texture may slightly change due to the dairy content after freezing.
- Optional Tip: Save Parmesan rinds in a freezer bag to add depth of flavor to future soups and stews.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
