Slow Cooker Parmesan and Tomato Soup with Gnocchi a

Name: Slow Cooker Parmesan and Tomato Soup with Gnocchi and Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Yellow Onion, Diced; 5 cloves Garlic, Minced; 28 ounces, weight Canned Whole Plum Tomatoes (sauce Included); 1 can (15 Oz. Size) Tomato Sauce; 2 Tablespoons Fresh Basil, Chopped; 1 teaspoon Granulated Sugar; 1 teaspoon Kosher Salt; 3/4 teaspoons Black Pepper; 1 cup Half-and-half; 3- 1/2 cups Chicken Stock Or Broth; 1/4 cups Unsalted Butter; 3 Tablespoons All-purpose Flour; 1/2 cups Whole Milk; 1 cup Parmesan Cheese, Finely Grated; 16 ounces, weight Gnocchi, Cooked Per Manufacturer's Instructions, Drained; 2 cups Fully-cooked Chicken Breast, Shredded; Shaved Parmesan And Chopped Basil, For Garnish

Servings: persons

1 whole Large Yellow Onion, Diced
5 cloves Garlic, Minced
28 ounces, weight Canned Whole Plum Tomatoes (sauce Included)
1 can (15 Oz. Size) Tomato Sauce
2 Tablespoons Fresh Basil, Chopped
1 teaspoon Granulated Sugar
1 teaspoon Kosher Salt
3/4 teaspoons Black Pepper
1 cup Half-and-half
3- 1/2 cups Chicken Stock Or Broth
1/4 cups Unsalted Butter
3 Tablespoons All-purpose Flour
1/2 cups Whole Milk
1 cup Parmesan Cheese, Finely Grated
16 ounces, weight Gnocchi, Cooked Per Manufacturer's Instructions, Drained
2 cups Fully-cooked Chicken Breast, Shredded
Shaved Parmesan And Chopped Basil, For Garnish

1
Into your slow cooker, add yellow onion, garlic, tomatoes, tomato sauce, basil, granulated sugar, salt, pepper, half-and-half and chicken stock.
2
Stir to combine.
3
Cook on high for 3-4 hours or low for 6-8 hours, stirring every hour or so.
4
Once cooked, transfer the soup to a blender (do it in small batches and dont over fill the canister) and blend until completely smooth.
5
Be careful, as the soup will be hot.
6
Cover the blender with a towel and hold it as you blend.
7
Transfer the soup back into the slow cooker.
8
Keep the heat set on low.
9
Prepare a roux by melting the butter in a small saucepan over low heat.
10
Sprinkle in the flour and whisk until golden brown, about 2-3 minutes.
11
Whisk in the milk and continue to whisk until no lumps of flour remain and the mixture is thick.
12
Add the roux into the slow cooker, and whisk until fully incorporated.
13
Add the grated Parmesan cheese and cover.
14
Cook for an additional 10-15 minutes, or until the cheese has melted.
15
Add the cooked gnocchi and chicken and stir to combine.
16
Serve immediately with shaved Parmesan and chopped basil.
17
Note: If you plan on reheating the soup, I suggest serving the gnocchi individually by placing a small amount in each bowl and then pouring the soup over top.
18
The gnocchi tends to get gummy if it sits in the soup and will not reheat as well.
19
You may still add the chicken to the entire pot of soup.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 whole Large Yellow Onion, Diced, 5 cloves Garlic, Minced, 28 ounces, weight Canned Whole Plum Tomatoes (sauce Included), 1 can (15 Oz. Size) Tomato Sauce, and more.

Yes, Slow Cooker Parmesan and Tomato Soup with Gnocchi and Chicken falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow Cooker Parmesan and Tomato Soup with Gnocchi and Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions