Smart & Final

Gnocchi Soup

Blending pillowy gnocchi, hearty veggies, and creamy broth for a cozy, festive dish!

Recipe - 522 - Montebello

Gnocchi Soup

Prep Time15 Minutes

Servings6

Cook Time35 Minutes

Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1½ tsp Kosher salt, divided

1 tsp Dried Oregano

1/4 tsp Freshly Ground Black Pepper

2 Tbsp Extra Virgin Olive Oil

2 Tbsp Unsalted Butter

1 Medium Sweet Onion, diced

2 Celery Sticks, finely chopped

½ Cup Sun-Dried Tomatoes, finely chopped

4 Cloves Garlic, finely chopped

2 Tbsp Tomato Paste

4 Cups Low-Sodium Chicken Broth

2 Tbsp First Street Pesto

16 oz Dried Potato Gnocchi

1/2 – 1 Cup Heavy Cream

5 oz Fresh Baby Spinach

1/2 Cup Parmesan, grated

Directions

Place cubed chicken in a large mixing bowl, then season with 1 tsp. Kosher salt, 1 st. dried oregano, and 1/4 tsp black pepper. Toss well.
Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or dutch oven over medium-high heat. When hot, add the chicken and cook, stirring occasionally, until browned on all sides, about 4-5 minutes (the chicken will finish cooking in the soup). Use a slotted spoon to transfer to a plate.
To the pot, add 1 diced onion and 2 stalks of diced celery. Season with 1/2 tsp Kosher salt then cook, stirring occasionally, until translucent, about 3-5 minutes. Add 1/2 cup chopped sun-dried tomatoes, 4 cloves chopped garlic, and 2 Tbsp tomato paste. Stir, breaking up the paste with a spatula to help it dissolve.
Add 4 cups low-sodium chicken broth, 2 Tbsp pesto. Bring the mixture to a boil, then reduce and simmer for 10-15 minutes.
Return the cooked chicken to the soup (along with any juiceson the plate), then stir in 16oz dried potato gnocchi. Cook for 3-5 minutes, or until the gnocchi begins to float to the top and are tender.
Stir in 1/2 cup heavy cream (or up to 1 cup if you want it really creamy), 5 oz. baby spinach, and 1/2 cup grated Parmesan cheese. Taste the soup, then adjust seasoning as needed, adding more Kosher salt or black pepper.
Serve immediately with additional Parmesan cheese.
Enjoy!

15 minutes

Prep Time

35 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

First Street Boneless Skinless Chicken Breast Value Pack, Avg - 3.84 Pound

Every Day Low Prices

Add First Street Boneless Skinless Chicken Breast Value Pack, Avg to Favorites.Add First Street Boneless Skinless Chicken Breast Value Pack, Avg to Favorites.

$11.48 avg/ea was $15.32 avg/ea$2.99/lb

1½ tsp Kosher salt, divided

First Street Kosher Salt - 22 Ounce

Add First Street Kosher Salt to Favorites.Add First Street Kosher Salt to Favorites.

$5.99$0.27/oz

1 tsp Dried Oregano

El Guapo Whole Oregano (Orégano Mexicano Entero) - 0.5 Ounce

Add El Guapo Whole Oregano (Orégano Mexicano Entero) to Favorites.Add El Guapo Whole Oregano (Orégano Mexicano Entero) to Favorites.

$1.39 was $1.59$2.78/oz

1/4 tsp Freshly Ground Black Pepper

First Street Black Pepper, Ground - 2.8 Ounce

Add First Street Black Pepper, Ground to Favorites.Add First Street Black Pepper, Ground to Favorites.

$3.49$1.25/oz

2 Tbsp Extra Virgin Olive Oil

First Street Olive Oil, Extra Virgin, Imported - 16.9 Fluid ounce

Add First Street Olive Oil, Extra Virgin, Imported to Favorites.Add First Street Olive Oil, Extra Virgin, Imported to Favorites.

$9.99$0.59/fl oz

2 Tbsp Unsalted Butter

First Street Butter, Sweet Cream, Unsalted - 16 Ounce

Add First Street Butter, Sweet Cream, Unsalted to Favorites.Add First Street Butter, Sweet Cream, Unsalted to Favorites.

$4.99$0.31/oz

1 Medium Sweet Onion, diced

Sweet Brown Onions - 1 Pound

Add Sweet Brown Onions to Favorites.Add Sweet Brown Onions to Favorites.

$1.49/lb$1.49/lb

2 Celery Sticks, finely chopped

Celery - 1 Each

Add Celery to Favorites.Add Celery to Favorites.

$1.99

½ Cup Sun-Dried Tomatoes, finely chopped

First St/La Romanella Julienne Sun Dried Tomatoes 32 oz - 32 Ounce

Add First St/La Romanella Julienne Sun Dried Tomatoes 32 oz to Favorites.Add First St/La Romanella Julienne Sun Dried Tomatoes 32 oz to Favorites.

$18.99$0.59/oz

4 Cloves Garlic, finely chopped

Garlic - 1 Each

Add Garlic to Favorites.Add Garlic to Favorites.

$0.59

2 Tbsp Tomato Paste

First Street Tomato Paste - 6 Ounce

Add First Street Tomato Paste to Favorites.Add First Street Tomato Paste to Favorites.

$0.99$0.17/oz

4 Cups Low-Sodium Chicken Broth

First Street Chicken Broth - 32 Ounce

Add First Street Chicken Broth to Favorites.Add First Street Chicken Broth to Favorites.

$1.99$0.06/oz

2 Tbsp First Street Pesto

First Street Pesto Sauce, Basil - 16 Ounce

Add First Street Pesto Sauce, Basil to Favorites.Add First Street Pesto Sauce, Basil to Favorites.

$7.99$0.50/oz

16 oz Dried Potato Gnocchi

Not Available

1/2 – 1 Cup Heavy Cream

Alta Dena Heavy Cream, Fresh - 0.5 Gallon

Buy More Save More

Add Alta Dena Heavy Cream, Fresh to Favorites.Add Alta Dena Heavy Cream, Fresh to Favorites.

$9.79 was $11.99$19.58/gal

5 oz Fresh Baby Spinach

Sun Harvest Baby Spinach, Organic - 5 Ounce

Add Sun Harvest Baby Spinach, Organic to Favorites.Add Sun Harvest Baby Spinach, Organic to Favorites.

$3.49$0.70/oz

1/2 Cup Parmesan, grated

First Street Grated Cheese, Parmesan - 24 Ounce

Add First Street Grated Cheese, Parmesan to Favorites.Add First Street Grated Cheese, Parmesan to Favorites.

$8.99$0.37/oz

Directions

Place cubed chicken in a large mixing bowl, then season with 1 tsp. Kosher salt, 1 st. dried oregano, and 1/4 tsp black pepper. Toss well.
Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or dutch oven over medium-high heat. When hot, add the chicken and cook, stirring occasionally, until browned on all sides, about 4-5 minutes (the chicken will finish cooking in the soup). Use a slotted spoon to transfer to a plate.
To the pot, add 1 diced onion and 2 stalks of diced celery. Season with 1/2 tsp Kosher salt then cook, stirring occasionally, until translucent, about 3-5 minutes. Add 1/2 cup chopped sun-dried tomatoes, 4 cloves chopped garlic, and 2 Tbsp tomato paste. Stir, breaking up the paste with a spatula to help it dissolve.
Add 4 cups low-sodium chicken broth, 2 Tbsp pesto. Bring the mixture to a boil, then reduce and simmer for 10-15 minutes.
Return the cooked chicken to the soup (along with any juiceson the plate), then stir in 16oz dried potato gnocchi. Cook for 3-5 minutes, or until the gnocchi begins to float to the top and are tender.
Stir in 1/2 cup heavy cream (or up to 1 cup if you want it really creamy), 5 oz. baby spinach, and 1/2 cup grated Parmesan cheese. Taste the soup, then adjust seasoning as needed, adding more Kosher salt or black pepper.
Serve immediately with additional Parmesan cheese.
Enjoy!