Smart & Final

Gnocchi Soup

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

Recipe - 392 - Paso Robles

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

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

1½ tsp Kosher salt, divided

First Street Salt, Kosher - 22 Ounce

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$5.99$0.27/oz

1 tsp Dried Oregano

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

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$1.69$3.38/oz

1/4 tsp Freshly Ground Black Pepper

First Street Black Pepper, Ground - 2.8 Ounce

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$3.49$1.25/oz

2 Tbsp Extra Virgin Olive Oil

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

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$8.99$0.53/fl oz

2 Tbsp Unsalted Butter

First Street Butter, Sweet Cream, Unsalted - 16 Ounce

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$5.49$0.34/oz

1 Medium Sweet Onion, diced

Sweet Brown Onions - 1 Pound

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$0.99/lb was $1.49/lb$0.99/lb

2 Celery Sticks, finely chopped

Celery - 1 Each

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$1.99

½ Cup Sun-Dried Tomatoes, finely chopped

Not Available

4 Cloves Garlic, finely chopped

Garlic - 1 Each

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$0.59

2 Tbsp Tomato Paste

First Street Tomato Paste - 6 Ounce

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$0.89$0.15/oz

4 Cups Low-Sodium Chicken Broth

First Street Chicken Broth - 32 Ounce

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$1.99$0.06/oz

2 Tbsp First Street Pesto

Not Available

16 oz Dried Potato Gnocchi

Bertolli Gnocchi, Herb Butter - 13 Ounce

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$5.99 was $6.49$0.46/oz

1/2 – 1 Cup Heavy Cream

Not Available

5 oz Fresh Baby Spinach

Sun Harvest Baby Spinach, Organic - 5 Ounce

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$2.99$0.60/oz

1/2 Cup Parmesan, grated

First Street Grated Cheese, Parmesan - 24 Ounce

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$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!