Rich, Creamy Chicken & Gnocchi Soup with Sun-Dried Tomato Sauce

I first tried a chicken gnocchi soup with sun-dried tomato cream on a chilly evening and realized the usual versions either tasted thin or grew gummy as the gnocchi sat in the pot. This Rich, Creamy Chicken & Gnocchi Soup with Sun-Dried Tomato Sauce uses a concentrated tomato-cream base and a simple technique to keep the gnocchi pillowy without turning mushy; the chicken stays moist and the broth stays silky.

Why this chicken gnocchi soup works

The trick is separating the flavor base from the creamy finish. I start by simmering a concentrated sun-dried tomato and onion base, which builds body and tang without watering the broth down. A modest amount of heavy cream swirled in at the end gives richness without making the soup greasy. I tested two gnocchi-timing methods and found that adding gnocchi near the end and finishing with a short gentle simmer preserves their pillowy texture. It also matters that the chicken is poached in the broth first, then shredded and returned so it keeps juices and the soup doesn’t dry out. These choices fix two common problems: thin broth and gummy gnocchi.

Key takeaways

• Use a concentrated sun-dried tomato base for depth without extra liquid.
• Add gnocchi at the very end to avoid sogginess and overcooking.
• Poach then shred the chicken to keep it tender and prevent dryness.

Ingredients you’ll need and what to substitute

This recipe uses pantry-friendly ingredients: yellow onion, garlic, jarred sun-dried tomatoes (packed in oil or dry-packed rehydrated), chicken stock, heavy cream, store-bought potato gnocchi, and boneless skinless chicken breasts or thighs. If you use oil-packed sun-dried tomatoes, reserve a tablespoon of that oil for sautéing to boost flavor. For a lighter version, swap half-and-half for heavy cream, but expect slightly less richness and a thinner mouthfeel. Use rotisserie chicken in a pinch—stir the shredded meat in during the last five minutes and skip the initial poaching step; reduce simmer time slightly. If you only have fresh tomatoes, roast 2 medium Roma tomatoes with a bit of oil, then blend and simmer down before adding cream, but the distinctive sun-dried tang will be milder.

Equipment

Essential tools include a 5- to 6-quart Dutch oven or heavy pot for even heating, a blender or immersion blender for smoothing the tomato base, a chef’s knife and cutting board, and a wooden spoon. A fine-mesh strainer is handy if you want an extra-silky broth. A 12-inch skillet is a useful alternative for the tomato sauté if your Dutch oven is crowded.

How to make chicken gnocchi soup

Prep and build the sun-dried tomato base

Begin by finely chopping 1 medium yellow onion and 3 cloves of garlic. If you have oil-packed sun-dried tomatoes, drain them and reserve 1 tablespoon of the oil; if using dry-packed, rehydrate them in hot water for 15 minutes and drain. Heat the Dutch oven over medium heat, add 1 tablespoon of neutral oil or the reserved sun-dried tomato oil, and sauté the onion until soft and translucent, about 5–7 minutes. Add the garlic and 1/2 cup chopped sun-dried tomatoes and sauté 1–2 minutes until fragrant. Stir in 1 tablespoon tomato paste and cook another minute to deepen flavor.

Poach the chicken and build the broth

Add 5 cups of low-sodium chicken stock to the pot and bring to a gentle simmer. Nestle two boneless skinless chicken breasts (about 1 1/4 pounds) into the simmering stock, reduce heat to low, and poach until the internal temperature reaches 165°F, about 12–15 minutes depending on thickness. Remove the chicken to a plate and tent with foil to rest. While the chicken poaches, use an immersion blender to puree the tomato, onion, and garlic mixture directly in the pot until fairly smooth, or transfer a portion to a blender and return it. Simmer the blended base 6–8 minutes to concentrate flavor; the broth should smell tangy and slightly sweet.

Finish the soup and add gnocchi

Shred or dice the rested chicken into bite-size pieces. Stir 1 cup heavy cream into the simmering broth, then return the shredded chicken to the pot and taste for seasoning—add 3/4 to 1 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper as needed. Bring the soup to a gentle simmer, then add 16 ounces of store-bought potato gnocchi straight from the package. Stir gently to separate the gnocchi, then simmer uncovered until they float and are tender, about 3–4 minutes—avoid longer simmering. Stir in 2 cups of baby spinach in the last 30–60 seconds so it wilts without overcooking.

Finish with herbs and acid

Remove the pot from heat and stir in 1/4 cup finely grated Parmesan cheese and 1 tablespoon chopped fresh basil or 1 teaspoon dried basil to brighten the soup. If the broth needs brightness, add 1 teaspoon lemon juice. Ladle into bowls and sprinkle with extra Parmesan and a drizzle of the reserved sun-dried tomato oil, if using.

Things I learned the hard way

• Too much liquid early on makes a thin final soup: I reduced added stock in testing and concentrated the tomato base before adding cream.
• Gnocchi becomes gummy if boiled too long: add gnocchi at the end and cook only until they float and feel tender when pinched.
• Poaching chicken directly in boiling stock dries it out: use a gentle simmer and short poach time, then rest the meat briefly before shredding.
• Using raw garlic in the final blend leaves a harsh bite: sauté garlic briefly before pureeing for a mellow flavor.
• Salt timing matters: season after the stock reduces and after adding cream to avoid over-salting.

Variations to try

• Turkey Gnocchi Soup: Substitute shredded cooked turkey and use low-sodium turkey stock; cook the turkey only long enough to warm through.
• Mushroom & Herb: Sauté 8 ounces sliced cremini mushrooms with the onions and omit sun-dried tomatoes; add an extra 1/2 teaspoon thyme and finish with 1 tablespoon chopped parsley.
• Tomato-Basil Light: Replace half the heavy cream with low-fat milk and use 1/2 cup extra tomato base for a lighter but still creamy finish; reduce simmer by 1–2 minutes to prevent separation.
• Spicy Kick: Add 1/4 teaspoon crushed red pepper with the garlic and finish with a pinch more black pepper; balance heat with an extra tablespoon of cream if needed.

Storage, freezing, and reheating

Refrigerate leftover soup in an airtight container for up to 3 days. Gnocchi tend to absorb liquid over time, so before reheating, add 1/4 to 1/2 cup chicken stock or water and rewarm gently on the stove over medium-low until steaming—avoid vigorous boiling to prevent gnocchi breakdown. Freezing is not ideal because cream and gnocchi separate and turn gummy after thawing; if you must freeze, remove most of the gnocchi and freeze the broth and chicken separately for up to 3 months, then thaw and freshly cook gnocchi when ready to serve.

When storing or preparing leftovers for picky eaters, keep gnocchi, broth, and cheese separated where practical. This makes it easy to reheat a ladle of the concentrated broth, add shredded chicken, and finish just a few minutes before serving so the finished bowl of chicken gnocchi soup maintains texture and flavor.

What to serve with chicken gnocchi soup

Pair this soup with a crisp green salad with lemon vinaigrette, a simple garlic toast or crusty baguette to mop up the creamy broth, or a roasted vegetable side such as Brussels sprouts for contrast. A light citrusy slaw also cuts through the richness and complements the sun-dried tomato notes.

Rich, Creamy Chicken & Gnocchi Soup with Sun-Dried Tomato Sauce

A silky, sun-dried tomato–infused chicken gnocchi soup with pillowy gnocchi, tender shredded chicken, and a concentrated cream-tomato base for dependable richness.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon neutral vegetable oil or reserved sun-dried tomato oil
• 1 medium yellow onion finely chopped (about 1 cup)
• 3 cloves garlic minced
• 1/2 cup sun-dried tomatoes chopped (oil-packed drained or rehydrated dry-packed)
• 1 tablespoon tomato paste
• 5 cups low-sodium chicken stock
• 2 boneless skinless chicken breasts about 1 1/4 pounds
• 1 cup heavy cream
• 16 ounces store-bought potato gnocchi
• 2 cups baby spinach
• 1/4 cup grated Parmesan cheese plus extra for serving
• 1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
• 1 teaspoon lemon juice optional
• Kosher salt and freshly ground black pepper to taste

Optional

• 1 tablespoon reserved sun-dried tomato oil from oil-packed jar (optional)

Equipment

• 1 5- to 6-quart Dutch oven or heavy pot
• 1 Immersion blender or countertop blender
• 1 Chef's knife and cutting board
• 1 Fine-mesh strainer (optional)

Method

 

Prepare the base

1. Heat the Dutch oven over medium heat and add oil; sauté the chopped onion until translucent, about 5–7 minutes, then add garlic and cook 1 minute until fragrant.
2. Add chopped sun-dried tomatoes and tomato paste and cook 1–2 minutes, stirring to caramelize the paste slightly.

Poach the chicken and build broth

1. Pour in 5 cups chicken stock and bring to a gentle simmer; add the chicken breasts, reduce heat to low, and poach until the internal temperature reaches 165°F, about 12–15 minutes.
2. Remove the chicken to rest under foil, then use an immersion blender to puree the tomato-onion mixture in the pot until fairly smooth, or transfer to a blender and return the puree to the pot.
3. Simmer the blended base for 6–8 minutes to concentrate flavor and season lightly with salt and pepper.

Finish the soup

1. Shred or dice the rested chicken and return it to the pot; stir in the heavy cream and bring to a gentle simmer.
2. Add the potato gnocchi and simmer uncovered, stirring gently, until the gnocchi float and are tender, about 3–4 minutes.
3. Stir in the baby spinach and cook 30–60 seconds until wilted, then remove from heat and stir in grated Parmesan, basil, and lemon juice if using.
4. Adjust seasoning with salt and pepper, ladle into bowls, and finish with extra Parmesan and a drizzle of reserved sun-dried tomato oil if desired.

Notes

For a lighter soup, substitute half-and-half for heavy cream but expect a thinner finish. Use rotisserie chicken to save time—add shredded chicken at the end instead of poaching. Store leftovers in the refrigerator for up to 3 days and add a splash of stock when reheating to restore consistency; do not freeze the finished soup with gnocchi.

Frequently asked questions

Can I use rotisserie chicken? Yes—rotisserie chicken works well; stir shredded meat into the hot broth during the final 5 minutes and skip the poaching step, reducing overall time.

Will the gnocchi get soggy if I make this ahead? Gnocchi soften and absorb liquid over time, so for make-ahead meals store gnocchi separately and add them when reheating, cooking them directly in the hot broth for 3–4 minutes.

Can I substitute milk for heavy cream? You can use half-and-half or a milk/Greek yogurt slurry for a lighter texture, but the soup will be less rich and may be slightly thinner; temper yogurt before stirring to avoid curdling.

How do I keep the chicken from drying out? Poach chicken gently at a low simmer and remove when it reaches 165°F; rest before shredding. Alternatively use thighs which tolerate longer cooking and stay moister.

Is this recipe freezer-friendly? The complete soup with gnocchi and cream doesn’t freeze well; freeze the broth and cooked chicken separately for up to 3 months and cook gnocchi fresh when serving.

Closing

This chicken gnocchi soup delivers a balanced spoonful of creamy texture and bright sun-dried tomato flavor while keeping the gnocchi tender and the chicken juicy—it’s a practical, satisfying bowl I reach for when I want something comforting yet composed.