I woke up this morning chilly. To most of the rest of the country, this is not a big deal, but to us down in the lower southwest corner of the states, the fact that there is finally a fall chill in the air is the best news ever. Summer tends to hang out awfully long around here, and it’s starting to actually feel like fall. So I decided to make some soup for dinner, because I am a big fan of soup as a meal. I am not talking a bunch of broth with some noodles, but a nice thick hearty Tuscan Chicken and Gnocchi Soup, loaded with loads of fresh veggies.
I know a lot of people who seem to think making soup is a daunting task, but it’s actually SOUPER easy. Get it!?
Sorry, I love a bad pun.
Anyway, like I said, soup is really easy to make, so don’t fret. All you need is a big soup pot and all day to let it simmer. You’ll be surprised how adding a loaf of crusty bread can turn a pot of soup into a hearty meal.
Soup is not only easy, but it’s cheap! So you can feed your entire family, with leftovers for very little. And it’s even better the next day!
I got inspired for this soup by a jar of Bertolli Reserva Marinara sauce and some gnocchi I found at the grocery store. I tossed them into my cart and let my recipe gears churn. After this needing a sweater this morning, I knew what I was going to do. I checked my fridge and luckily I had everything I needed on hand.
Isn’t that just the best thing ever?
But seriously guys, this soup is so yummy. It’s so simple and so flavorful and only takes about 30 minutes of prep to get it going. Then you can let it simmer all afternoon for an easy meal at dinnertime! Using a jar of pasta sauce helps keep it easy and flavorful! I am all about delicious food that doesn’t take forever to make.
All the veggies simmering together makes my house smell like savory heaven. I chose hearty veggies that can withstand the process of simmering all day, but you can add or remove your own picks to totally make it your own.
I’ve never been a huge fan of raw kale, but in this soup it softens and wilts and becomes insanely delicious. I shred my carrots and parsnips to hide them from my family, so this soup is a great way to introduce veggies to those who have reservations to them!
- 1 carrot, shredded
- 1 medium onion, diced
- 2 stalks of celery, chopped
- 1 parsnip, shredded
- 1 leek, rinsed well, sliced in half and chopped (white and light green parts only)
- 4 cloves of garlic, pressed
- 1 head of kale, roughly chopped
- 1 quart of chicken stock
- 1 jar Bertolli Riserva Marinara Sauce
- 2 chicken breasts, cooked, cooled and shredded
- 1 package of gnocchi
- ¼ cup cream
- Salt and Pepper, to taste
- Italian seasoning
- Olive Oil
- Heat a soup pot over medium heat and add a drizzle of olive oil to the pot. Saute carrots, celery, onion, parsnip, leeks and garlic until soft and tender, about 5-10 minutes.
- Add chicken stock and marinara sauce and stir to combine.
- Add salt, pepper and Italian spices to taste. Bring to a simmer.
- Add kale and allow to wilt for 5 minutes.
- Add chicken and gnocchi, and stir to mix everything together.
- Let simmer at least one hour. Add cream just before serving and stir to incorporate.
- Serve with crusty bread.