beanCooking: Chicken & Gnocchi Soup

This is the kind of soup that I would do bad things for. You heard me. Creamy, hearty, and loaded with flavour. This soup is perfect when you want something comforting but also satisfying enough to be a full meal. Everyone is obsessed with "marry me chicken" recipes right now. How about something equally beneficial like... "pay off my student loan and call me pretty."

I love how this recipe uses simple ingredients but delivers restaurant-level flavour. The tomato paste and garlic build a deep, savoury base, while the cream, Parmesan, and cream cheese make it luxuriously rich. Add in fluffy gnocchi, tender chicken, and a handful of greens, and you’ve got a one-pot dinner that feels special!

It’s also a flexible recipe: use rotisserie chicken if you’re short on time, adjust the spice level with more or less red pepper flakes, and finish with as much Parmesan as your heart desires.

Soup Ingredients

• 2 tbsp butter

• 1 onion, diced

• 2 carrots, diced

• 2 tomatoes, diced

• Salt and pepper, to taste

• 1 tsp herbes de Provence

• ½ tsp red pepper flakes

• 3 tbsp tomato paste

• 6–7 garlic cloves, minced

• 1 heaping tbsp chicken bouillon

• 4 cups water

• 1 cup light or heavy cream

• 1 lb gnocchi

• ~3 cups cooked chicken, shredded

• 4 oz cream cheese, room temperature

• ½ cup freshly grated Parmesan cheese

• 3 cups fresh baby spinach, chopped

• 2 tbsp fresh basil, chopped

  
  

Directions

Prepare the Base

• In a large pot, melt the butter over medium heat.

• Add onion and carrots, seasoning with salt, pepper, herbes de Provence, and red pepper flakes.

  
  

Cook the Vegetables

• Sauté for about 5 minutes, until softened.

  
  

Add Flavor

• Stir in tomato paste and garlic. Cook for 1 minute until fragrant.

  

  

  

Create the Broth

• Add chicken bouillon, water, and cream. Bring to a gentle boil.

  
  

Cook the Gnocchi

• Add gnocchi and shredded chicken. Boil for 3–4 minutes, until the gnocchi floats.

  

  

  

Finish the Soup

• Turn off the heat. Stir in cream cheese and Parmesan until melted and smooth.

• Add the diced tomatoes, spinach, and basil. Stir until spinach wilts.

Serve

• Taste and adjust seasoning as needed.

• Ladle into bowls and top with extra Parmesan.

  

  
  

This soup is filling enough to stand alone, but it’s also great with crusty bread.

Leftovers also reheat beautifully in a pan.