Description
Rich, creamy, and deeply comforting, this soup is a love story in a pot. Inspired by a groom’s heartfelt request and fueled by kitchen mishaps turned magic, it’s the kind of recipe that brings people closer—whether you’re wooing a sweetheart or simply feeding your soul. Creamy broth, sun-dried tomatoes, tender chicken, spinach, and pillowy gnocchi… one spoonful and you’re smitten.
Ingredients
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1 tbsp olive oil
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1 lb chicken breast (diced) or thighs
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Salt & pepper, to taste
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3 cloves garlic, minced
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1 tsp Italian seasoning
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½ tsp crushed red pepper (optional)
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½ cup sun-dried tomatoes, chopped (oil-packed preferred)
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4 cups chicken broth
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1 cup heavy cream
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1 package (16 oz) gnocchi
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2 cups baby spinach
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½ cup grated Parmesan cheese
Instructions
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Sear Chicken: Heat olive oil in a large pot over medium-high. Season and brown chicken (don’t overcrowd). Remove and set aside.
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Build the Flavor: Lower heat, add garlic, Italian seasoning, and red pepper. Stir 30 secs. Add sun-dried tomatoes and cook another minute.
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Simmer the Base: Pour in broth and cream. Stir and bring to a gentle boil.
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Cook Gnocchi: Add gnocchi and simmer until they float (about 3 mins).
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Finish with Greens: Return chicken to pot. Stir in spinach and Parmesan. Simmer 3–5 minutes until creamy and heated through.
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Serve Warm: Let rest 5 minutes for best texture. Ladle into bowls and sprinkle extra Parmesan on top.
Notes
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For extra depth, stir in 1 tbsp of tomato paste in Step 2.
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Gluten-free gnocchi works great—just reduce cook time slightly.
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Want it thicker? Add 1 tsp cornstarch mixed with a splash of cold broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 520 per serving
- Fat: 32g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g