This Creamy Parmesan Chicken Gnocchi Soup is the ultimate comfort food, loaded with tender shredded chicken, pillowy gnocchi, fresh spinach, and tangy sun-dried tomatoes in a rich, creamy Parmesan broth. Perfect for cozy weeknight dinners, this restaurant-quality soup is easy to make and guaranteed to become a family favorite.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 1 pound potato gnocchi
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1 cup baby spinach
• ½ cup chopped sun-dried tomatoes
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook for 5 minutes until softened.
2. Stir in garlic and cook for 30 seconds.
3. Pour in chicken broth and bring to a gentle boil.
4. Add shredded chicken and gnocchi. Cook for 3–4 minutes, until the gnocchi float to the top.
5. Lower the heat and stir in heavy cream, Parmesan cheese, sun-dried tomatoes, and Italian seasoning.
6. Add baby spinach and cook until wilted.
7. Season with salt and black pepper to taste.
8. Garnish with fresh parsley and extra Parmesan.
9. Serve hot with crusty bread.