Slow Cooker Tuscan Chicken Gnocchi Soup

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Slow Cooker Tuscan Chicken Gnocchi Soup

Creamy, cozy, and full of flavor, this Slow Cooker Tuscan Chicken Gnocchi Soup combines tender chicken, pillowy gnocchi, and a rich Tuscan-inspired broth for the ultimate comfort meal.

Prep Time10

Cook Time4

Total Time4 10

Course: Soup

Cuisine: Italian

Servings: servings

Calories: 521kcal

Author: Taylor Ellingson

Ingredients

2 tablespoon olive oil
1 white onion diced
2 stalks celery finely diced
4 cloves garlic minced
1 teaspoon salt
¼ teaspoon pepper
2 teaspoon Italian seasoning
½ cup sun-dried tomatoes drained from oil, chopped
4-5 cups chicken broth Add more or less to get to your desired consistency - we like a lot of broth!
1 lb boneless skinless chicken breasts
16 ounces mini gnocchi
1 cup heavy cream
2 cups chopped baby spinach
¼ cup fresh chopped basil plus more for topping
Grated Parmesan cheese for topping

Instructions

If your slow cooker has the sauté function, turn it on and add the olive oil, onion, and celery and cook for 3-4 minutes, until slightly softened. Then add the garlic, salt, pepper, Italian seasoning, and sun-dried tomatoes, and stir well.
If your slow cooker does not have a sauté function, you can do it on the stovetop OR just skip this part altogether and simply add the ingredients into the slow cooker.
Add the chicken and broth to the slow cooker with the onion/celery/sun-dried tomato mixture and stir well to combine.
Cook on low for 7-8 hours or high for 3-4 hours.
Remove the chicken and shred. Return the shredded chicken to the slow cooker.
Add the gnocchi and cook another 30 minutes on high.
Stir in the cream, basil, and spinach, cooking until the spinach is wilted, just a few minutes.
Serve topped with Parmesan cheese and fresh chopped basil. Enjoy!

Notes

Storage - store leftovers in an airtight container for 4-5 days. Reheat in the microwave.

Freezing - I typically do not have great luck freezing creamy soups. However, you could make this into a freezer meal. In a large freezer Ziplock bag, add the onion, celery, herbs, chicken, and bouillon for 5 cups of broth. In a separate baggie, add the gnocchi, basil, and spinach. Freeze these and when ready to use, add the contents of the chicken Ziplock into a slow cooker with 5 cups of water. Cook on low for 8 hours or high for 4 hours and then follow the recipe instructions for adding the remaining ingredients.

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