Best 3 Gnocchi Cacciatore Soup Recipes

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Calling all food enthusiasts! Are you seeking a comforting and flavorful meal that will tantalize your taste buds and nourish your soul? Look no further than gnocchi cacciatore soup, a Tuscan delight that seamlessly blends tender potato dumplings, succulent chicken, and an array of aromatic herbs and spices in a rich tomato-based broth. This hearty soup is a symphony of textures and flavors, with soft, pillowy gnocchi contrasting the tender chicken and the bright acidity of the tomatoes. The addition of sautéed vegetables, such as bell peppers, onions, and mushrooms, enhances the soup's complexity and nutritional value. Let's embark on a culinary journey as we explore the best recipe for this delectable dish, ensuring you can recreate this Tuscan masterpiece in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

GNOCCHI CACCIATORE SOUP



Gnocchi Cacciatore Soup image

This is my sister's soup recipe and I love it. I'll make a big pot and eat it all week long! It can be as spicy as you like and is delish. Tastes even better the next day after the flavors have had time to hang out.

Provided by Jill

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 52m

Yield 4

Number Of Ingredients 13

1 (16 ounce) package potato gnocchi
1 tablespoon olive oil
½ small onion, chopped
2 cloves garlic, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 Cubanelle peppers, chopped
1 (32 fluid ounce) container vegetable broth
1 (28 ounce) can diced tomatoes
6 leaves fresh basil, chopped, or to taste
1 teaspoon red pepper flakes, or to taste
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
  • Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Stir in green bell pepper, red bell pepper, and Cubanelle peppers; cook for 2 minutes. Pour in vegetable broth and tomatoes. Bring soup to a boil; simmer until peppers are tender, about 5 minutes.
  • Stir basil and red pepper flakes into the soup; season with salt and pepper. Add gnocchi and simmer until heated through, 3 to 5 minutes. Ladle soup into bowls and sprinkle Parmesan cheese on top.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 37.8 g, Cholesterol 23.5 mg, Fat 12.9 g, Fiber 6 g, Protein 7.7 g, SaturatedFat 5.8 g, Sodium 936 mg, Sugar 10.7 g

CREAMY CHICKEN CACCIATORE SOUP



Creamy Chicken Cacciatore Soup image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 18

2 tablespoons olive oil, plus more for the noodles
2 tablespoons salted butter
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
6 ounces cremini mushrooms, trimmed and quartered
2 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1/2 medium yellow onion, diced
1 teaspoon chopped fresh thyme
Pinch of turmeric
2 tablespoons tomato paste
1/2 cup white wine (any kind will do)
2 cups low-sodium chicken stock
One 14.5-ounce can diced tomatoes
6 ounces egg noodles
1/2 cup heavy cream
3 tablespoons fresh flat-leaf parsley leaves, chopped

Steps:

  • Heat the olive oil and butter in a 5 1/2-quart Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides and place skin-side down in the pot. Brown for 4 to 6 minutes on the first side, then flip and brown for 4 to 6 minutes on the other side. Remove to a plate and set aside.
  • Add the mushrooms, garlic, bell peppers, onion, thyme and turmeric to the pot. Cook, stirring occasionally, until the vegetables are softened and the edges are starting to brown, about 2 minutes. Add the tomato paste and cook for an additional minute. Pour in the white wine, bring to a simmer and simmer for 3 minutes. Use your spoon to scrape the sides and bottom of the pot to loosen any browned bits that might be stuck there. Add the chicken stock, diced tomatoes and chicken thighs. Season the soup with a healthy pinch of salt and pepper. Bring to a boil, reduce to a simmer and cook, uncovered, until the chicken is cooked through and the vegetables are tender, about 20 minutes.
  • Fill a 4-quart pot with water and bring to a boil. Cook the egg noodles until al dente according to the package directions. Drain the noodles, put back into the pot they were cooked in and toss with a scant tablespoon of olive oil; set aside.
  • When the chicken is ready, transfer it to a cutting board. Using 2 forks, remove the chicken from the bones and shred. Some skin will end up in the mix, which is totally fine. Add the shredded meat back to the soup. Discard the skin and bones.
  • Add the noodles to the soup, as well as the heavy cream and 2 tablespoons of the parsley. Simmer for a few minutes to heat everything through. Taste the soup and adjust the seasoning as needed. Serve hot in bowls and garnish with the remaining chopped parsley.
  • If you are making this soup ahead of time, undercook the noodles by 2 minutes as directed on the package, so they don't overcook when the soup is reheated. Alternatively, cook the noodles, drain, toss in olive oil and store separately, adding them to the soup once it has been reheated. Serve as directed above.

CHICKEN CACCIATORE SOUP



Chicken Cacciatore Soup image

"This quickie cacciatore meets with my Italian husband's approval. Each brothy spoonful is brimming with vegetables and tender pieces of chicken." -Nancy Roth, St. Joseph, Illinois

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 7 servings (about 2-1/2 quarts).

Number Of Ingredients 13

1/2 pound medium fresh mushrooms, quartered
2 medium leeks (white portion only), sliced
2 tablespoons olive oil
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 cups cubed cooked chicken
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
1 each medium green, sweet red and yellow peppers, chopped
1 cup uncooked bow tie pasta
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced

Steps:

  • In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until pasta and vegetables are tender. Top each serving with cheese and basil. Freeze option: Before adding cheese and basil, cool soup and transfer to freezer containers. Freeze up to 3 month. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese and basil.

Nutrition Facts : Calories 283 calories, Fat 11g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 951mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.

Tips:

  • For a richer flavor, use homemade chicken broth instead of store-bought.
  • If you don't have any white wine on hand, you can substitute chicken broth or water.
  • Be sure to cook the gnocchi according to the package directions before adding it to the soup.
  • If you like a thicker soup, you can add a cornstarch slurry (equal parts cornstarch and water) to the soup until it reaches your desired consistency.
  • Garnish the soup with fresh parsley or basil before serving.

Conclusion:

Gnocchi Cacciatore Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, mild or spicy, there is a Gnocchi Cacciatore Soup recipe out there for you. So next time you are looking for a comforting and delicious meal, give Gnocchi Cacciatore Soup a try.

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