Caprese Chicken Gnocchi Soup

Caprese salad is one of those timeless flavor combos that we can’t get enough of. Juicy tomatoes, creamy mozzarella cheese, and sweet, earthy basil also happen to make a great match for a warm and satisfying soup. To get this soup to its full texture potential, we added pillowy soft gnocchi and crispy croutons. Finish with a drizzle of balsamic vinegar glaze, and you’ll be a spoon away from soup heaven. And the best part is it comes together in just an hour. Gno’ kidding, this soup is insanely good.

What kind of tomatoes should I use?

Roma tomatoes are the classic choice for Italian-esque soups and sauces, but beefsteak tomatoes would work well here too. You can also use a can of whole peeled tomatoes or crushed tomatoes if tomatoes aren’t in season.

Can I use homemade gnocchi?

Absolutely! Homemade gnocchi will only make this soup that much better. You could also try carrot gnocchi or Parisian gnocchi.

Can I use different toppings?

Feel free to switch up the toppings and add what you love. Try fried shallots or toasty Parmesan bread crumbs. Swap the sliced mozzarella for ciliegine mozzarella, or add a sprinkle of red pepper flakes.

Keep any leftovers stored in the fridge in an airtight container, with the toppings stored separately, for up to 5 days, or freeze for 3 months. Leftover croutons should be kept in an airtight container at room temperature.

If you’ve made this soup, leave a comment below and let us know how you liked it!

Ingredients

• 1 lb. boneless, skinless chicken breasts
• 1 tsp. dried basil or Italian seasoning
• 1/2 tsp. freshly ground black pepper
• 1 Tbsp. plus 2 tsp. kosher salt, divided
• 3 Tbsp. extra-virgin olive oil, divided 
• 2 large shallots, chopped
• 3 cloves garlic, chopped 
• 1 Tbsp. tomato paste
• 1 c. dry white wine
• 1 1/2 lb. tomatoes (about 2 beefsteak or 5 Roma tomatoes), chopped, or 1 (28-oz.) can whole peeled tomatoes
• 1/4 c. packed basil leaves, torn, divided, stems reserved
• 4 c. vegetable broth 
• 1/2 c. balsamic vinegar
• 1 Tbsp. granulated sugar
• 12 oz. fresh or frozen gnocchi 
• 8 oz. fresh mozzarella, thinly sliced
• 1 c. store-bought or homemade croutons

Directions

• 1. Step 1Pat chicken dry; season both sides with dried basil, pepper, and 1 tsp. salt. In a large Dutch oven or pot over medium heat, heat 2 tbsp. oil. Cook chicken, turning occasionally, until an instant-read thermometer inserted into thickest part registers 160°, 8-10 minutes per side. Transfer to a plate. 
  2. Step 2In same pot over medium heat, cook shallots in remaining 1 tbsp. oil, stirring, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until paste darkens, about 4 minutes. Stir in wine, scraping bits from bottom of pot, and cook, stirring occasionally, until reduced by two-thirds. Stir in tomatoes. Tie basil stems together and add to pot. Cook, breaking down tomatoes with a wooden spoon, until thickened and jammy, about 10 minutes. Add broth and 1 tbsp. salt and simmer until slightly reduced, about 10 minutes.
  3. Step 3Meanwhile, in a small saucepan over high heat, bring vinegar and sugar to a boil, stirring to dissolve sugar. Reduce heat to medium-low and simmer until thickened, about 5 minutes. 
  4. Step 4Shred chicken into bite-size pieces. Discard basil stems. Add gnocchi and remaining 1 tsp. salt and cook, stirring, until gnocchi is cooked through, 4 to 6 minutes. Return chicken to pot along with half of torn basil and stir to heat through.
  5. Step 5Divide soup among bowls. Top with mozzarella, croutons, remaining torn basil, and a drizzle of balsamic glaze.