betty's creamy chicken, tomato and gnocchi soup

Name: Betty's Creamy Chicken, Tomato and Gnocchi Soup
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: Australian
Ingredients: 1 tablespoon(s) vegetable oil for frying; 2 - 3 cup(s) shredded cooked chicken; 1 large onion, diced; 2 large carrots, diced; 4 stalk(s) celery, diced; 2 teaspoon(s) minced garlic; 2 tablespoon(s) tomato pesto; 6 cup(s) hot chicken stock, made from bouillon is fine; 3 tablespoon(s) tomato paste; 1 teaspoon(s) Italian herb blend; 1 teaspoon(s) sweet paprika; 2 pound(s) pre-packaged potato gnocchi; 1 bag(s) frozen spinach, thawed and well sqeezed to remove liquid; 1/4 cup(s) grated Parmesan cheese; 1 - 1 1/2 cup(s) evaporated milk; 1 can(s) crushed tomatoes

11 Pinches 1 Photo

Betty Bramanis

Sydney

Updated on Apr 28, 2025

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.

Rate

prep time 10 Min

cook time 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 tablespoon vegetable oil for frying
2 - 3 cups shredded cooked chicken
1 large onion, diced
2 large carrots, diced
4 stalks celery, diced
2 teaspoons minced garlic
2 tablespoons tomato pesto
6 cups hot chicken stock, made from bouillon is fine
3 tablespoons tomato paste
1 teaspoon Italian herb blend
1 teaspoon sweet paprika
2 pounds pre-packaged potato gnocchi
1 bag frozen spinach, thawed and well sqeezed to remove liquid
1/4 cup grated Parmesan cheese
1 - 1 1/2 cups evaporated milk
1 can crushed tomatoes

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

Step 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.

Step 2

Add the tomato pesto and garlic and stir well. Fry until the garlic is fragrant, about 30 seconds.
Step 3

Add the tomato paste, paprika, hot stock, and herbs. Reduce heat to medium and cook for 10 minutes.
Step 4

Add the gnocchi and spinach. Cook for another 5 - 7 minutes (until the gnocchi start to rise to the top).
Step 5

Add the parmesan cheese and evaporated milk. Stir through and turn off the heat.
Step 6

Serve on its own OR with garlic bread (to keep the teenagers fuller for longer).
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes