Categories: Food

Red Pepper and Gnocchi Soup

It’s been a little bit since we shared a recipe over here, so today I’m sharing an easy dinner soup recipe! This one is super easy and dare I say– healthy-ish?!

I always say that there are two types of people in this world: people who hate leftovers, and people who love them. One of our favorite things– especially in the cooler months– is making a huge pot of chili, chicken noodle soup, potato soup, or whatever and just eating on the leftovers for like a week. This soup recipe made enough that we ate a good amount for dinner and then both had good portioned sized leftovers the next day. It was almost better the next day too– so next time I make it, I might double the recipe so we can eat on it for lunches for a few more days!

This soup is great because it is filling without feeling heavy and still feeling relatively healthy. And it’s so easy! If you want, you can serve it with a side salad and you’ve got yourself a super balanced meal.

G and I are big soup people over here. Garrett LOVES bell peppers, and anything that involves roasted vegetables and an entire bulb of garlic is a winner in my book, so this was a slam dunk.

I got inspiration from @nutritionalsarah on TikTok, but made a few modifications since I don’t own an InstantPot and I wanted to utilize the cooking liquid from the chicken for extra flavor.

I also blended my soup base to be a little bit chunkier but you can blend it longer than I did to get a smoother consistency.

Roasted Red Pepper and Gnocchi Soup

Course Soup

Servings 4 people

Ingredients

4 red bell peppers
1 garlic bulb
1 yellow onion
2 tsp olive oil
2 tbsp fresh chopped rosemary
2-3 boneless skinless chicken breast
3 cups chicken broth
1 tsp garlic powder
1/4 tsp paprika
salt and black pepper to taste
1/2 cup half and half
1 lb gnocchi
(optional) handful of parsley roughly chopped

Instructions

Preheat oven to 400 degrees
Cut bell peppers and onion into large chunks and add to an oven safe pan (I used my cast iron pan). Cut the top off the garlic bulb and add to pan as well. Drizzle everything with olive oil, sprinkle with rosemary, and season with salt and pepper. Cook in oven for 45 minutes
While that roasts: add chicken breasts, chicken broth, paprika, garlic powder, salt, and black pepper to a soup pot on medium-high. Bring to a boil and let simmer until chicken breast is cooked all the way through.
Once chicken is fully cooked, remove chicken from pot (reserving the cooking liquid) and set aside. Shred the chicken using two forks into bite sized chunks.
Once vegetables are done roasting, squeeze roasted garlic out of skin into a blender. Add peppers, onion, and the cooking liquid from the chicken into blender as well and blend on high until smooth.
Pour mixture from blender back into soup pot, add in shredded chicken, and turn on medium-high heat to bring to a simmer. Add gnocchi and let cook according to your package's cook time instructions.
Once gnocchi is fully cooked, stir in half and half. Taste and season with more salt and pepper if necessary.
Serve, topping with fresh chopped parsley if desired.