Caprese Chicken Gnocchi Soup
This comforting Caprese Chicken Gnocchi Soup is a delightful fusion of flavors from fresh tomatoes, creamy mozzarella, savory chicken, and tender gnocchi. Perfect for a cozy night in, this dish offers the essence of a classic Caprese salad in a warm, nourishing soup.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon or spatula
- 1 Ladle
- 1 Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 3 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 package (16 ounces) gnocchi
- 1 cup fresh mozzarella balls, halved
- 2 cups fresh spinach, roughly chopped
- to taste salt and pepper
- for garnish fresh basil leaves
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, until the chicken is browned and cooked through.
- Add the chicken broth, diced tomatoes (with their juices), dried basil, oregano, and red pepper flakes (if using) to the pot. Stir well to combine.
- Bring the mixture to a simmer and then add the gnocchi. Cook for an additional 3-5 minutes, until the gnocchi float to the top and are tender.
- Stir in the fresh mozzarella and chopped spinach. Cook for another 2-3 minutes until the cheese begins to melt and the spinach wilts.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh basil leaves on top.
Notes
For a creamier soup, you may add a splash of heavy cream or half-and-half just before serving.
You can substitute the chicken with cooked rotisserie chicken to save time.
This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.