This chicken, and gnocchi soup is made with blended fresh vegetables, such as roasted peppers, onions, and garlic, and filled with so many yummy flavors that it will have you craving for more!
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Easy Roasted Pepper, Chicken, and Gnocchi Soup
This easy chicken and gnocchi soup is pure comfort in a bowl! It’s creamy, it’s full of flavor, and the added gnocchi makes it very filling. You have the chicken for some added protein and many yummy nutrients from the fresh vegetables.
Tips and Suggestions:
- I love serving this with Ceasar croutons sprinkled on top, it just brings this soup to a whole new level of yummy goodness!
- For the bell peppers, you can use any color you wish, but I wouldn’t recommend the green ones. Green bell peppers are unripe versions of red, yellow, and orange and have more slightly bitter taste. Also, keep in mind that the colors you chose with determine the color of your soup. For example, if using only red peppers then your soup will most likely be red (I’m sure you get the point 😊). But no matter what color you choose, unless you pick green, your soup will taste AMAZING!
More Amazing Soups You Need To Try:
- Butternut Squash, Kale, and Sausage Soup
- The Best Chickpea and Lentil Soup
- Italian Chicken and Zucchini Soup
- Cream Leftover Ham and Tortellini Soup
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Roasted Pepper, Chicken, and Gnocchi Soup
This healthy roasted red pepper, chicken, and gnocchi soup is made with blended fresh vegetables, and filled with so many yummy flavors that it will have you craving for more!
Ingredients
- 2 tbsp avocado or olive oil
- 4 bell peppers, cut into quarters (any color but green)
- 1 head of garlic, with the top chopped off
- 1 large onion, chopped into big chunks
- 1 rotisserie chicken, shredded
- 16 ounce refrigerated Gnocchi (453 grams)
- 1 ½ cup vegetable broth
- 1 cup half and half (also called cereal cream) or whole milk
- ½ tsp dry oregano
- ¾ tsp Italian seasonings
- 1 tsp dry basil
- ½ tsp of both salt and pepper
- 2 cups baby spinach
- ½ cup grated parmesan cheese
Instructions
- Preheat oven to 400°F.Cut the bell peppers and the onion and chop off the top of the garlic. Add them to an oven-safe skillet and drizzle with the oil. Season with salt and pepper to taste and, using clean hands, rub the oil and seasonings all over the vegetables until well coated.
- Bake in the oven for 40 minutes or until vegetables have softened.
- Squeeze out the garlic, it should come out very easily, and add to a blender followed by the cooked peppers and onions.Add vegetable broth and cream or milk, and blend until smooth.
- Add the creamy mixture to a large pot, followed by the shredded chicken, oregano, Italian seasonings, basil, salt, and pepper. Bring to a simmer and let simmer on low heat for 10-15 minutes to allow flavors to blend.
- In the meantime, cook gnocchi according to the package directions.
- Add the parmesan cheese to the soup and stir until completely melted.Add cooked gnocchi and spinach and keep cooking until spinach is wilted.Taste test and add more salt and pepper if desired.
- Serve with some fresh bread and croutons and/or extra parmesan cheese sprinkled on top if desired. I highly recommend the Caesar croutons as they go very well with this soup.Serve and Enjoy!
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