betty's creamy chicken, tomato and gnocchi soup

Recipe by
Betty Bramanis
Sydney

A one-pot meal that's ready in under 40 minutes. Filled with plump gnocchi and shredded chicken in a thick creamy tomato soup, which gets its amazing flavour from tomato pesto. There is no need to add flour to thicken this soup, the gnocchi will do that as it cooks. This is both perfect for time-poor evenings and when the budget is tight. I don't add any salt as I feel the pesto and stock have enough.

yield 8 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For betty's creamy chicken, tomato and gnocchi soup

  • 1 Tbsp
    vegetable oil for frying
  • 2 - 3 c
    shredded cooked chicken
  • 1 lg
    onion, diced
  • 2 lg
    carrots, diced
  • 4 stalk
    celery, diced
  • 2 tsp
    minced garlic
  • 2 Tbsp
    tomato pesto
  • 6 c
    hot chicken stock, made from bouillon is fine
  • 3 Tbsp
    tomato paste
  • 1 tsp
    Italian herb blend
  • 1 tsp
    sweet paprika
  • 2 lb
    pre-packaged potato gnocchi
  • 1 bag
    frozen spinach, thawed and well sqeezed to remove liquid
  • 1/4 c
    grated Parmesan cheese
  • 1 - 1 1/2 c
    evaporated milk
  • 1 can
    crushed tomatoes

How To Make betty's creamy chicken, tomato and gnocchi soup

  • 1
    In a LARGE heavy-based pot, heat the oil over a medium-high heat. Add the chopped onions, carrots, and celery. Fry stirring often for 5 minutes.
  • 2
    Add the tomato pesto and garlic and stir well. Fry until the garlic is fragrant, about 30 seconds.
  • 3
    Add the tomato paste, paprika, hot stock, and herbs. Reduce heat to medium and cook for 10 minutes.
  • 4
    Add the gnocchi and spinach. Cook for another 5 - 7 minutes (until the gnocchi start to rise to the top).
  • 5
    Add the parmesan cheese and evaporated milk. Stir through and turn off the heat.
  • 6
    Serve on its own OR with garlic bread (to keep the teenagers fuller for longer).

Categories & Tags for Betty's Creamy Chicken, Tomato and Gnocchi Soup:

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