Chicken Parmesan Gnocchi Soup
We love this chicken parmesan gnocchi soup! Filled with all the flavor of chicken parmesan, the broth is made with fire roasted tomatoes and parmesan cheese. Add all the toppings and you're in love!
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 ½ cups cooked shredded chicken
- 28 oz crushed tomatoes
- 32 ounces chicken stock
- 1 parmesan rind
- ⅓ cup heavy cream
- 16 ounces uncooked gnocchi
- fresh basil, torn, for topping
- shaved parmesan cheese, for topping
- crushed red pepper, for topping
Instructions
- Heat the olive oil in a large stock pot over medium-low heat.
- Add the onions, garlic, a big pinch of salt and pepper and the basil and oregano. Stir to combine, then cook for 5 minutes until the onions soften.
- Stir in the chicken. Add in the crushed tomatoes, chicken stock and parmesan rind. Bring the mixture to a boil then reduce it to a simmer. Cover and let it simmer for 15 to 20 minutes.
- After 20 minutes, add in the cream. Taste and season with more salt and pepper if needed.
- Add in the gnocchi. It will cook and float to the top within 5 minutes.
- Serve, topped with fresh basil, parmesan and crushed red pepper. Enjoy!
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