Ground Chicken and Gnocchi Soup (30 Minutes)

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Looking for a filling and tasty meal that won’t take all night? This ground chicken and gnocchi soup is your answer. With familiar ingredients like carrots, spinach, and a creamy base, this dish is both comforting and straightforward. The potato gnocchi and ground chicken add heartiness, ensuring you get a complete meal in one bowl. Whether it’s a regular weekday dinner or a meal for guests, this soup is sure to satisfy.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–5 servings 1x

Ingredients

Units Scale
  • 1 lb ground chicken
  • 1 package (16 oz) potato gnocchi
  • 1 cup carrots, shredded
  • 2 cups fresh spinach
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • Grated parmesan, for garnish (optional)

Instructions

  1. Sauté the Base (7 minutes): In a large pot, heat olive oil over medium heat. Add onions and garlic and cook until translucent.
  2. Brown the Chicken (5 minutes): Add the ground chicken to the pot. Season with salt, pepper, and Italian seasoning. Cook until browned, breaking apart the chicken as it cooks.
  3. Add Broth & Carrots (10 minutes): Pour in the chicken broth and bring to a simmer. Add carrots and let them cook until slightly tender.
  4. Gnocchi & Spinach (5 minutes): Introduce the gnocchi to the pot and let them cook based on package instructions, typically 2-3 minutes or until they float to the surface. Follow by stirring in the fresh spinach until wilted.
  5. Creamy Finish (3 minutes): Pour in the heavy cream and stir to combine. Allow the soup to heat through.
  6. Serve: Ladle the soup into bowls, garnish with grated parmesan if desired, and enjoy!

Notes

If you’re looking for a thicker soup, consider adding a roux at the beginning, using flour and butter. Want a touch of acidity? A splash of white wine while sautéing the onions and garlic can elevate the flavors. This soup pairs wonderfully with crusty bread or garlic knots. If you’re a fan of spice, a dash of red pepper flakes can add a lovely kick. Lastly, if gnocchi isn’t available, tortellini makes a fantastic substitute.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 4g
  • Sodium: 950mg
  • Fat: 25g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 23g
  • Cholesterol: 115mg

Pair this with...

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

Fresh Spinach Salad

Start by washing and drying fresh spinach leaves, which will serve as the vibrant base of your salad. Hull and slice some ripe strawberries, their juicy sweetness a perfect contrast to the spinach. Crumble in some creamy feta cheese, which adds a delightful salty tang. For that crunch, toss in a handful of your favorite nuts—be it toasted almonds, walnuts, or pecans. When it comes to dressing, a simple balsamic vinaigrette works wonders. Whisk together balsamic vinegar, olive oil, a touch of honey or maple syrup for sweetness, and season with salt and pepper. Drizzle it over the salad just before serving to keep everything fresh.

Green Beans with Almonds

Begin by trimming the ends of your fresh green beans. Bring a pot of water to a boil, toss in the beans, and blanch them for just a few minutes until they're bright green and slightly tender. Drain them and dunk in cold water to stop the cooking process and retain their vibrant color. On the side, toast some roughly chopped almonds in a dry skillet until they're golden and fragrant. In the same skillet, add a touch of olive oil or butter, and sauté the green beans briefly to warm them up. Toss in the toasted almonds, give everything a good stir, and season with a pinch of salt and pepper.

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