Description
Indulge in a steaming bowl of comfort with this creamy Sun-Dried Tomato Gnocchi Soup. Combining the bold, tangy flavor of sun-dried tomatoes with pillowy soft gnocchi in a rich, velvety broth, this dish is the perfect weeknight meal. Ready in under 30 minutes, it is a restaurant-quality recipe that is both hearty and stress-free. Garnished with crispy turkey bacon and fresh spinach, this soup is sure to become a new household favorite for those cozy nights in.
Ingredients
1 lb potato gnocchi
1 cup sun-dried tomatoes, chopped (drained of oil)
6 strips crispy turkey bacon, chopped
1 small yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 cups fresh baby spinach
1/2 cup grated Parmesan cheese
1 tbsp olive oil
1 tsp dried Italian herbs
Salt and pepper to taste
Instructions
In a large soup pot, heat olive oil over medium heat.
Add the turkey bacon and cook until crispy, about 5 minutes; remove and set aside.
Add the diced onion to the same pot and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and add the sun-dried tomatoes and Italian herbs; bring to a gentle simmer.
Stir in the gnocchi and cook for 3-5 minutes, or until the gnocchi float to the surface.
Reduce heat to low and stir in the heavy cream and Parmesan cheese.
Once the sauce is slightly thick and glossy, fold in the spinach until wilted.
Serve hot, garnished with the crispy turkey bacon bits.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stove. Use half-and-half for a lighter broth. Do not overcook the gnocchi to prevent them from becoming mushy. Add chickpeas or cooked chicken for extra protein.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg