Quick & Easy Rotisserie Chicken Marsala Soup with Gnocchi
Make my hearty, flavorful rotisserie chicken Marsala soup recipe with gnocchi and mushrooms – in under 20 minutes!
20 Minute Rotisserie Chicken Marsala Soup Recipe
Happy Soup season! I love making soups year round, but definitely start making more warm, rich & hearty soups when the weather starts to cool down. When it comes to coming up with a soup recipe or trying something new, I’m all about minimal effort. I like my soups quick, easy & with simple ingredients.
This recipe could easily be made in a crock pot if you don’t want to use rotisserie chicken, but because all of the ingredients are “ready to go”, you can just throw them into a pot & have dinner on the table in under 20 minutes!
The trick or “secret ingredient” for my soup is a packet of Campbell’s ready to go Marsala sauce. It’s basically just ready to cook with sauce that can be added to different proteins or pasta. But I use it as a soup base! Rotisserie Chicken & packaged gnocchi also speed up the soup making process and give it a ton of flavor.
Ingredients
8 oz. Sliced mushrooms
4 tbs butter
16 oz package gnocchi
4 cups rotisserie chicken, shredded
32 oz chicken broth
8 oz half & half
Campbell’s Cooking Savory Marsala Sauce
Salt & pepper
Directions
In a large pot, melt the butte over medium heat. Stir in mushrooms and cook for 2-3 minutes. Then, add your remaining ingredients: packaged gnocchi, rotisserie chicken, chicken broth, half & half & Marsala sauce.
Bring to a boil & simmer until the gnocchi are cooked through. Season with salt & pepper to taste. Optional: stir in a few cups of spinach or kale for added greens!
I like to serve my soup with some crusty bread & a side Caesar Salad!
Rotisserie Chicken Marsala Soup with Gnocchi
Ingredients
- 8 OZ. SLICED MUSHROOMS
- 4 TBS BUTTER
- 16 OZ PACKAGE GNOCCHI
- 4 CUPS ROTISSERIE CHICKEN SHREDDED
- 32 OZ CHICKEN BROTH
- 8 OZ HALF & HALF
- CAMPBELL’S COOKING SAVORY MARSALA SAUCE
- SALT & PEPPER
Instructions
- IN A LARGE POT, MELT THE BUTTE OVER MEDIUM HEAT. STIR IN MUSHROOMS AND COOK FOR 2-3 MINUTES. THEN, ADD YOUR REMAINING INGREDIENTS: PACKAGED GNOCCHI, ROTISSERIE CHICKEN, CHICKEN BROTH, HALF & HALF & MARSALA SAUCE.
- BRING TO A BOIL & SIMMER UNTIL THE GNOCCHI ARE COOKED THROUGH. SEASON WITH SALT & PEPPER TO TASTE. OPTIONAL: STIR IN A FEW CUPS OF SPINACH OR KALE FOR ADDED GREENS!
