by Ingrid Beer 120 Comments
Filled with rich flavor and loaded with lots of hearty ingredients, my Italian chicken and autumn veggie soup hits the spot when a rustic bowl of soup is what you crave. Brimming with carrots, parsnips, butternut squash, diced tomatoes, kale, shredded chicken, basil and earthy roasted garlic, this Italian chicken soup recipe is ultra cozy served over tender gnocchi with extra parmesan!
A Chicken and Veggie Soup Kissed with Italian Flavor
The autumn and early winter seasons are the perfect seasons for making rich, hearty soups...
All the colors of fall produce add loads of vibrancy to soup, with lots of orange, red and green hues, each full of nutrients and earthy flavor that makes every bowl taste like a hot, magical elixir that comforts the soul.
My Italian chicken and autumn veggie soup is a classic soup that always warms our bellies and leaves us feeling cozy, and like we've truly treated ourselves to a good-for-the-body meal.
Prepared with shredded, roasted chicken breasts as well an array of vegetables including parsnips, carrots, celery, diced tomatoes, kale, butternut squash, and roasted garlic, it's really just the perfect hygge meal on a cold day.
Finished with a fresh flourish of basil and parsley, plus some added grated parmesan over top, this tomato-kissed, Italian chicken and autumn veggie soup recipe is definitely one to keep us warm and cozy during the cold months when extra comfort is what we crave!
My Recipe for Italian Chicken and Autumn Veggie Soup
The layers of flavor in this scrumptious soup are what keep us coming back for bowl after bowl...
While there are a number of tasty ingredients to prep and add into the pot, each provide unbelievable flavor and depth, which makes this soup extra special and soothing.
All the vegetables bring their own innate sweet and savoriness to the mix, and I love to use three whole heads of roasted garlic (which, when roasted, is not sharp nor overpowering at all, just mellow and sweet), a parmesan cheese rind for added flavor (not a must, but really delicious if you happen to have one), as well as dried herbs and a finishing touch of basil and parsley at the end.
While one can serve it just as it is, I really like to prep a package of my favorite pillowy gnocchi to ladle the hot soup over—it makes each bowl a bit more hearty. Warm, crusty bread also does the trick nicely.
Here's a glance at my Italian chicken and autumn veggie soup recipe: (or just jump to the full recipe...)
- To get started, I season my split chicken breasts and prep my garlic heads with foil, then roast the two together for roughly 50 minutes.
- When done, I allow the chicken to cool just until I can handle it, then shred the meat, and set that aside.
- I also squeeze the roasted garlic from their papers and mash with a fork to create a paste, which will go into the soup.
- Next, I prepare my soup.
- While the soup simmers, I cook a package of gnocchi according to package instructions and keep those warm and off to the side.
- Once my soup has simmered, I add in the kale and allow it to wilt in, followed by the shredded chicken and herbs.
- To serve, I ladle the hot soup over the warm gnocchi, add a sprinkle of grated parmesan over top, and serve with warm bread on the side.
Recipe
Italian Chicken and Autumn Veggie Soup
by Ingrid Beer
Print Recipe
This savory Italian chicken and autumn veggie soup is filled with tender chicken, roasted garlic, butternut squash, kale, tomatoes and basil!
Category: Soup
Cuisine: Italian-American
Yield: Serves 4
Nutrition Info: 487 calories per serving
Prep Time: 30 minutes
Cook time: 1 hour, 15 minutes
Total time: 1 hour, 45 minutes
Ingredients:
- 2 skin-on and bone-in split chicken breasts
- Olive oil
- Salt
- Black pepper
- 3 whole heads garlic
- 1 tablespoon unsalted butter
- 1 onion, finely diced
- 2 carrots, peeled and finely diced
- 2 parsnips, peeled and finely diced
- 2 ribs celery, finely diced
- 2 cups cubed or diced butternut squash
- 2 teaspoons Italian seasoning
- Pinch red pepper flakes
- 1 (6 ounce) can tomato paste
- 4 ½ cups chicken stock
- Small piece of parmesan rind (optional)
- 16 ounce package gnocchi (optional)
- 2 cups chopped kale
- ¼ cup fresh basil leaves, julienned
- 1 tablespoon chopped flat-leaf parsley
- Freshly-grated parmigiano-reggiano, for garnish
Preparation:
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Preheat oven to 400°, and line a baking sheet with foil.
- Place the split chicken breasts on the baking sheet, and drizzle them with a little oil, and a couple of good pinches of salt and pepper.
- Next, cut the tops off of the heads of garlic, drizzle each head with a little oil, plus a pinch of salt and pepper, and wrap each head in a small piece of foil. Place on the baking sheet next to the chicken.
- Roast the chicken, along with the garlic, for 45 to 50 minutes. Then allow both to cool until they can be handled.
- Once they are cooled, shred the chicken, and set it aside. Then, squeeze the roasted garlic from the papers, and using your knife or a fork, make the cloves into a paste, and set the paste aside for a moment.
- Place a medium-large soup pot over medium to medium-high heat, and drizzle in about 2 to 3 tablespoons of the oil, plus add in the tablespoon of butter. Once melted together, add in the onion and allow it sweat for about 3 to 4 minutes, until translucent and softened.
- To the onion add the roasted garlic “paste”, and stir it in to combine.
- Next, add in the diced carrots, parsnips, celery and butternut squash and stir to combine. Add in the Italian seasoning, plus a pinch or two of salt and black pepper, and the red pepper flakes, and stir to incorporate.
- Add in the tomato paste and stir, and allow it to cook with the vegetables for about 1 to 2 minutes.
- Next, add in the chicken stock and stir, followed by the piece of parmesan rind, if using. Bring to vigorous simmer, then reduce the heat, cover with a lid, and gently simmer the soup on low for about 20 to 22 minutes, stirring occasionally, until the veggies are tender.
- While the soup simmers, prepare your gnocchi according to package instructions (if using), then set aside and keep warm.
- Once the soup has simmered, turn off the heat and remove the parmesan rind, if using. Add in the kale and stir to incorporate it, and allow it wilt into the soup for a few minutes.
- Then, finish the soup by adding in the shredded chicken, the basil and the parsley, and check to see if any additional salt/pepper is needed.
- To serve, add about ¼ cup or so of cooked gnocchi to your bowl, and ladle some of the soup over top. Garnish with some grated parmesan, if desired, and serve with warm bread.
Tips & Tidbits for my Italian Chicken and Autumn Veggie Soup recipe:
- Split chicken breasts for juicy flavor: I love to use bone-in and skin-on split chicken breasts for this recipe—they roast beautifully and have lots of delicious flavor. I simply season and roast for roughly 50 minutes alongside the garlic heads, then shred the meat and add it in at the end.
- Roasted garlic for earthy flavor: There's nothing quite like the flavor of roasted garlic, with its earthy, sweet and savory flavor—it adds so much to this soup. It's much more mild than raw garlic, so using 3 whole heads won't be too much, I promise!
- Parmesan rind for a subtle nutty and cheesy flavor: Whenever I have a parmesan rind left over from some parmigiano-reggiano cheese, I always stash it to use for soup or in tomato sauce. The rind adds this subtle flavor, and works deliciously here in this soup. If you don't have a one, no worries, as it's not mandatory. But if you do happen to have a parmesan rind, toss it in, then remove it after cooking!
- Prepackaged gnocchi for individual servings: Gnocchi are very quick to cook, so I like to prep some while my soup simmers to have warm and ready to add to individual bowlfuls of this soup for added heartiness. I don't add directly to the soup pot as to not have the gnocchi suck up the broth and thicken the soup too much. When reheating the soup, you can then add the gnocchi directly to individual portions.
Craving more comfy-cozy and warming soups? Check out my recipe for Harvest Stew with Smoked Sausage, Tuscan Kale and Sausage Soup, Sausage Tortellini Soup, Italian Vegetable Soup with Spicy Sausage, or my recipe for Minestrone Soup with Meatballs!
Cook's Note: This recipe was originally published in 2014, and has been updated with even more love!
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About Ingrid Beer
Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.
She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.
More about Ingrid →
Reader Interactions
Comments
Kiara
I've been following a long time but haven't commented til now. WHAT A SOUP.
Reply
The Cozy Apron
I appreciate your comment, Kiara—thank you! And thanks for following!
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Kelley
First off I am years late to post this comment. This soup literally saved my life!
I got very sick in 2015 to the point where I couldn’t eat anything or move for well over a month. I was losing a lot of weight and blood and I knew a major surgery was going to have to take place to save my life.
My mother-in-law made this soup for me during this awful time of my life. It was the only solid food I could stomach. I ate it pretty much every day for two months. You think I’d be sick of it but it’s actually the opposite! That being said, I still make it to this day for my family. They all love it (even my very picky eater). I usually make it in the fall because it’s so warm and hearty. It makes a ton, so I end up freezing some and giving it to my mom and dad, which they love. It is labor-intensive, but so well worth it and I feel like I’m feeding my family with love. It’s almost like a ritual for me now.
Another thing I love about this recipe is that it is healthy. There’s nothing bad in it!
I do take some shortcuts and substitutions. I use rotisserie chicken from the store, frozen butternut squash, reduced sodium chicken broth, and carrot chips, just to save a little time. I find it doesn’t make a big difference. I also prefer spinach instead of kale, but they’re both good!
I love the way my house smells when I make the soup.
Thank you for this wonderful, easy to follow recipe and beautiful blog!
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The Cozy Apron
Dear Kelley, I would like to thank you from the bottom of my heart for all that you shared in your comment. I read your words to my husband, and we both had tears in our eyes from what you went through, and how this humble recipe played such a nourishing role during such a difficult time in your life.
I am so very honored that this soup was so well received by your body, and that it brought comfort, coziness and much needed sustanance to you! I also sincerely hope that you have full health once again.
Thank you, thank you for letting me know that the recipe still continues to be a part of your life...
That you have made it a "ritual" of sorts, and share it with your parents (and that it is accepted and enjoyed by your picky eater!) is so very touching to me.
May you continue to enjoy this soup, and may you even find many more to prepare and be nourished by for years to come. What you shared is the very reason why I, along with my husband, share our love through food through this site. It's meant to be healing, whenever possible, and meant to lift and nurture everyone who visits.
Happy cooking to you, Kelley, and much love!! xoxo
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Rebekah
This post is one of the most beautiful I have ever read on any blog. Simply delightful and filled with my own sentiments and deep gratitude ! Plus an exquisite recipe 🙂
Thank you!
-RebekahReply
The Cozy Apron
Rebekah, how kind of you! Thank you for that…
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Maryanne
Thank you for the recipe, it's delicious! I had to make some adjustments; it's very, very cold today ... too cold to leave the house to go to the store. I was worried it wouldn't turn out but it was perfect for a -30C day.
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The Cozy Apron
So glad to read that Maryanne! Thrilled you enjoyed...and made it according to what you had on hand. 🙂 May it warm you during these exceptionally cold times!
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Alisha
Hi Ingrid! Looks like another wonderful recipe I can't wait to try! I have a question though, when you say 2 bone-in, skin-on split chicken breasts, does that mean 2 whole breasts (4 individual total) or 2 half breasts (2 total)?
Thanks! 🙂Reply
The Cozy Apron
Hi Alisha! Great question, and I'm glad to have a chance to clear that up in case anyone else will wonder; it's 2 half breasts, or 2 total. I really do hope you try this soup out, and thank you for stopping by!
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Alisha
Thanks Ingrid! I'll be shopping for the ingredients today. And I also have your Apricot-Pineapple Sticky Chicken over Toasted Rice on the menu for next week too - it's my second time cooking that and it is just delicious!!!
Love all your recipes! Keep 'em coming! 🙂Reply
The Cozy Apron
Alisha, yay!!! I'm so excited. Please enjoy this, and also the sticky chicken. And thanks for taking a moment to comment; I always appreciate knowing that the folks are enjoying the recipes! Happy cooking! 🙂
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Lorrie
First time visitor and just had to make this soup when I saw the pictures. So glad I did, it was fabulous. I just had to add 2 more cups of stock since I had two large bone-in split chicken breasts. I served with garlic bread. Family loved it. I will be making again throughout the winter.
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The Cozy Apron
Lorrie, that's fantastic—I'm thrilled that you and your family enjoyed this soup, and that you plan on making this again to keep you all cozy-comfy during the winter! Thanks so much for stopping by; and I hope you can find a few more soups/stews or other warming recipes to try out, as well!
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SaumyA
hi, this soup looks delicious- but unfortunately is not vegetarian- any suggestions as to what I can replace the chicken with?
Thanks and looking fwd to your reply 🙂
SaumyaReply
The Cozy Apron
Hi there! Great question—you can substitute vegetable stock for the chicken; and as far as the chicken meat is concerned, you can just leave it out; or, substitute some ground soy (it looks like ground beef, and can be found at Whole Foods Market or Trader Joes) if you'd like a little texture. Also, you could substitute seitan, which is meat-like, as well. Hope you enjoy!
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Liz
Thank you for the lovely soup recipe.
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The Cozy Apron
Liz, my pleasure! 🙂
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cherish
Made this soup today utterly fantastic! !! Thank you
Reply
The Cozy Apron
Thanks so much! So glad you enjoyed this...
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Louise
I made a few adjustments, While roasting the chicken, I added a second baking sheet with the butternut Squash for about 20 minutes. I replaced the kale with spinach because my husband does not like kale and I added another 4 cups of stock. I found mini gnocchi at the store, which were perfect for this dish. My family loved this soup and asked me to make it again.
Reply
The Cozy Apron
Louise, glad to read that you made this soup according to your personal specifications, and that you and your family enjoyed it! Fantastic! 🙂
I appreciate you taking a few moments to share your experience with me. Happy cooking, Louise!
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Ana Poblet-Kouttjie
I am so pleased that I came across this recipe! My whole family loved it! It also made quite the impression with all of its lovely colors and aroma. It sure involved a lot of chopping but I found it to be the best soup I have ever made by far!
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The Cozy Apron
Ana, I'm so very happy to read that! Yes; there's a bit of extra elbow grease involved, but as you can taste, it's so very worth it in the end! Thank you for your comments.
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Sarah Childs
Made this soup this weekend for dinner guests and it was a huge hit! The bonus was that my house smelled great from it simmering on the stove. This recipe is definitely going in the "keep" file 🙂
Reply
The Cozy Apron
Sarah, I'm so thrilled to read that—awesome! Glad you all enjoyed, and that this one's a "keeper"! 🙂
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Donna Collins
The best soup I have ever made.
Reply
The Cozy Apron
Donna, that warms my heart just reading that! Thanks so much for sharing with me!
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TheSooz
3 *heads* of garlic? I'm going to assume she meant 3 cloves because 3 heads of garlic is a ridiculous amount of garlic...
EDIT: Sorry, I just noticed that they are to be roasted. Still…that’s a lot of garlic. But not as bad as putting fresh garlic in.
Reply
The Cozy Apron
Hi there, yes it sure can seem like a lot of garlic! But I appreciate that you mentioned that you noticed that it was roasted, and not fresh; that makes a really big difference! It is much sweeter and mellower. So if you're thinking about giving this soup a try, I would really love to urge you to try it out exactly as it is—I don't believe you'll regret it! 🙂
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Andrea
I generally think the more the merrier when it comes to garlic! So excited to try this soup, I'm making it for everyone tonight. It looks so yummy!
Reply
The Cozy Apron
Yes!! 🙂 I really think you'll enjoy this, and I'd love to know how it turns out for you, Andrea!
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Karen
This soup is sooooo awesome. I made a vegetarian version with kidney beans and chickpeas. I also added chopped up mushrooms that I sautéed for a long time with the onion. It is really really good, thanks for the recipe 🙂
Reply
The Cozy Apron
Thanks, Karen! Glad you made this recipe in your own unique way! 🙂
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Katie
This looks delicious but I'm not a huge fan of gnocchi. Can that simply be left out or would you recommend a substitute?
Thanks!
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The Cozy Apron
Hi Katie, they can totally be left out. I would suggest that you use a favorite type of pasta as a substitute—perhaps little ditalini, macaroni or even orzo would be good! Hope you enjoy!
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Emily Heath
This soup looks fantastic! Do you think it will freeze well? Thx!
Reply
The Cozy Apron
Hi Emily, I think it would freeze just fine! I would skip freezing the gnocchi, though, as their texture may become gummy and strange; just prepare those at the time you plan on serving the soup, as they're super quick to cook, anyway! Hope you enjoy.
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Aislinn
The soup was what I came to see, but your words about autumn and taking a moment to appreciate what God has given us was the true treasure here. Thank you for that.
Aislinn
p.s. I am looking forward to trying the soup too. 😀Reply
The Cozy Apron
Aislinn, I really appreciate your comments. Thanks for that. And I truly do hope that you enjoy this warming and hearty soup, as well!
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Jill
Wow! What a terrific recipe! So beautiful, hearty and healthy. The roasted garlic makes it. I am especially in love with your chicken breast method. You get so much more flavor out of them cooking them that way, not to mention it's cheaper. It was so tasty I had to stop myself from eating all it. Thank you so much! This will definitely be making its way into the rotation.
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The Cozy Apron
Jill, thanks so much! Yes, the chicken keeps a lot more of its flavor; and when a method is more cost effective, that's always a plus, right? So glad you enjoyed this recipe, and thanks for sharing your experience with me!
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Mélina
I just made this soup for dinner... and it was AMAZING!!! It tasted like comfort 😀 It ended up being more of a stew than a soup... maybe I would add some broth to make it more into a soup... maybe I had too many veggies in it... anyhow... it was wonderful. My house still smells like it and I'm in love... The BF loved it too... he's in love! Thank you so much for this wonderful recipe! 😀
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The Cozy Apron
Hi Melina, so glad you both enjoyed the soup! My pleasure to share it, and thank you for taking a moment to let me know how your experience with it was!
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Robin G
Your blog was spiritually lifting for me.
I'm making this soup this week. It sounds wonderful.
Autumn is my favorite time of year and makes me want soup!!!Reply
The Cozy Apron
Robin, your words mean so very much! Thank you for stopping by to share you thoughts, and I'm so honored that you were uplifted. I hope that you will enjoy this recipe, and feel comforted by it!
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Suzanne
I'm making this soup right now, it smells so delicious. Can't wait to taste it when it's all done. I'll hope to be making this frequently. Thank you, its a wonderful recipe.
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The Cozy Apron
Hi Suzanne, I certainly hope you enjoy the recipe! And thank you for your kind comments!
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Vanessa
I must admit when I read 3 heads of garlic I also thought WHAT! So glad I trusted you! This soup is fantastic! I substituted spinach because I didn't get out to the garden before dark, tasted great but will definitely use kale next time! This soup is so healthy that I couldn't bear to add the gnocchi. I may cook up some farro or quinoa next time, but felt it was hearty enough without.
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The Cozy Apron
Hi Vanessa, glad you trusted me, lol!! 😉 I'm thrilled that you enjoyed the soup, and the farro or quinoa would be a great substitute.
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Nadine
The best soup...ever! I make soup all the time, but this one was started in my cast iron skillet; and I believe that made a huge difference. Love it.. who knew cheese rind was part of a soup. Thank you ..my family will enjoy this for a long time.
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The Cozy Apron
Nadine, that is awesome! So glad you and your family enjoyed the recipe! Thanks for taking a moment to share your experience with me.
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Jessica
Omg this sounds so delicious, can't wait to make it for my family tonight! I discovered your blog through this recipe so I'm excited to test out some more from your collection! Thank you for such a great post!
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The Cozy Apron
Jessica, I'm excited for you! 🙂 So glad you're making this, and I'm looking forward to you trying some of my other tasty recipes. Thank you for stopping by!
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Lindsey
I've been making this soup for a year now. My family LOVES it. It is seriously so good! Thank you so much for sharing the recipe!
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The Cozy Apron
Lindsey, it's my pleasure! Thanks for sharing that with me—I'm honored that you all are enjoying it so much! 🙂
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Jessica
First time visiting your site! I'm going to make this tonight and I'm super excited. Been searching for a go-to veggie soup and everything i find just looks boring and bland. Can't wait to try your recipe out!
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The Cozy Apron
Hi Jessica, what a wonderful compliment! I'm so excited that you're trying out this recipe, and I hope you come back to let me know how it went for you, and what you thought of it. Thanks so much for stopping by... please enjoy! 🙂
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aletha
I made this today, I used olive oil instead and I also added a SWEET POTATO, I like to add sweet potatoes to my soup. Normally I would of used my own Bone broth but did not have any made, I will do it with that also. This is a keeper my husband said. Thank You for a wonderful recipe. I also used your recipe on my page and gave your name The Cozy Apron.
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The Cozy Apron
Hi Aletha, I love your addition of sweet potato—perfect! So glad you and your hubby liked the recipe!
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Clarissa
Oh my god. I just made this soup, and even without the gnocchi and parmesan (I forgot to grab them at the market 🙁 ) it's DELICIOUS! There's so much left over for my boyfriend and I that I might go and pick up the gnocchi and parmesan tomorrow just for the left over soup. This is perfect rainy weather soup.
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The Cozy Apron
HI Clarissa, I'm stoked you enjoyed this so much! Yay! Hope you have the chance to get the gnocchi and parm, because it'll make it that much more hearty; but either way, I'm glad you shared your experience with me and that this was a hit for you!
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Joshua
The beginning of this post reads like a Nancy Myers film and a Diane Warren song had a love child.
Anyway, this soup looks great, and I'm excited to try it.
Reply
The Cozy Apron
Hi Joshua, thanks so much for your kind comment...it's a real compliment to me to imagine even a small portion of my writing being likened to a "love child" of those two, talented women. And I'm excited to read that you're planning on trying the soup! I truly hope you enjoy it, and find some warmth and comfort in it.
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Carol
Delicious as written. Low fat and satisfying!
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The Cozy Apron
Thanks so much, Carol! Glad you enjoyed. 🙂
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Linda N
Love this soup. I've made at least 6 times since November. My kids love it!
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The Cozy Apron
Linda, I loved reading that! So glad even the kiddos enjoy this...great way to get some healthy veggies in them, lol! Job well done! Thanks so much for sharing with me.
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Samantha
So this recipe has been here for awhile, but I would just like to mention that YEARS later I have still not found a better soup!
Reply
The Cozy Apron
Aw, thanks so much Samantha! So glad to read that, and I really appreciate it! May you continue to get enjoyment out of it. 🙂
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Janice Fryatt
I made this last night and it was phenomenal. I will definitely be making more of your recipes. Thanks so much for sharing!
Reply
The Cozy Apron
Hi Janice, thanks so much for sharing that! I'm so glad this recipe turned out to be so enjoyable for you, and I'm equally happy that you plan on trying more. Happy cooking to you!
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Syd
This soup is absolutely AMAZING! So hearty and delicious. Instead of doing chicken I added Italian sausage and broke it up as it was cooking. Next time I will do the chicken and I'm sure it will be just as good! I have a 6 and 2 year old and I know they're going to love this soup!
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The Cozy Apron
Syd, that is wonderful! And I do hope you share this recipe with your kids—so nutritious and belly-warming! Happy cooking to you, and thank you for commenting.
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Kris 10
Yup. This one was my winner winner chicken dinner! I have wanted to accentuate my cooking level...and this one was the bomb. I especially love the roasted garlic aspect. It truely was better than putting in minced garlic cloves right out of the fridge. Superb...and now my parents want me to become a chef. Ughh...no way. Leave that up to you!
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The Cozy Apron
HI Kris, YOU are the bomb! You rock— how awesome you impressed your folks so much with this! 🙂 I love it. So glad you all enjoyed this recipe, and thanks so much for such a precious comment. Keep on cooking!
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Jo
I modified slightly but for the most I followed the soup instructions. I also added some dried northern beans. THIS WAS THE BEST SOUP I'VE EVER MADE!!!!!!
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The Cozy Apron
Jo, that’s great! So glad you enjoyed this and made it your own!
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Rebecca
Amazing. Perfect. Followed the recipe exactly (except adding hot broth? - not sure why that matters) and it’s one of the best soups I’ve ever made. That roasted garlic is fantastic! This is sure to become a regular part of my Sunday-cooking-for-the-week rotation. Many thanks!
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The Cozy Apron
Hi Rebecca, I’m so glad to read that! That’s wonderful! And the “hot” stock only really serves to expedite the cooking process a little, no other reason, really. Thanks so much for your comments!
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KAELEE
Love this soup!! I make this every few weeks. One the stove now!
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The Cozy Apron
Kaelee, that's music to my ears! I'm so very glad you're enjoying this soup so much, and I hope you continue to get lots of coziness and comfort out of it for a long time to come. Thanks so much for commenting!
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Linda
Can I substitute sweet potatoes for the butternut squash? Spinach for kale?
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The Cozy Apron
Absolutely, Linda! That'd be delicious.
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Melissa
Delicious Soup!! I have made this twice now! I add a can of rinsed cannellini beans and they make a great addition. This recipe has received many compliments from coworkers and friends! Thank you so much!
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The Cozy Apron
Hi Melissa, thanks so much! So glad you (as well as coworkers and friends) are enjoying the soup and finding some coziness in it!
Thank you for sharing.
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Tawnia Weissler
Made this for dinner tonight, AMAZING! Not something I would normally make but the pictures made it look so yummy. I’m glad I gave it a try, it’s a keeper. Thank you for sharing! Personally, gnocchi aren’t my thing, I did try it though. For those that may be like me, the soup is satisfying without it. So rich and flavorful you won’t miss it.
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The Cozy Apron
Tawnia, I appreciate your comment so much!
Thank you for taking some time to share with other readers you preference, and I'm glad you enjoyed the flavors in the recipe!
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Jennifer Adam
Amazing soup! Next time will double it.
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The Cozy Apron
Hey Jennifer, that's great!
Love it when folks enjoy a recipe enough to "double it" the next time! 😉 Thanks for sharing.
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Erika
Hi! I made this soup tonight and my husband said it's one of the best things he's ever eaten!!! Thank you:)
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The Cozy Apron
Erika, I'm so happy to read that— thank you for sharing it with me!
So glad both of your bellies were warmed by this stew, and I hope you find a few more recipes to whip up to enjoy together. Happy cooking to you!
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Kelly
If using a pasta in place of the gnocchi, how much do you recommend using?
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Ingrid Beer
Hi Kelly, I would probably use about 8 ounces, just to be sure you have plenty. And cook it up separately and just add the desired amounts to individual bowls of soup—that way, the pasta won't suck up all the liquid in the pot and the soup will stay nice and "soup-y". 😉
Hope you enjoy!
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Laura
I made this soup a few months ago for my family. EVERYONE loved it!!! Just found my way back to the recipe today with plans to re-create the rave reviews. THANK YOU, Ingrid!
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The Cozy Apron
Laura, that is so wonderful!
Happy that you're preparing it again, and I hope you and your loved ones find lots of comfort, warmth and love within it once again!
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Bonnie
Just found your blog and am really looking forward to making this delicious recipe. Is their an adaption for a slow cooker? Thanks so much!
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The Cozy Apron
Hi Bonnie, so glad you found it! I think you'll garner much coziness and warmth from this tasty soup.
As far as the slow cooker, I don't have much info on that as I don't own one; but I'd say perhaps things could be browned and added together to cook low and slow for an extended period. (Just my guess! 😉 )
Happy cooking to you!
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bonnie
you are so sweet! just put the garlic in the oven and am prepping the veggies! cant wait to enjoy this later today. looking forward to making more of your recipes, glad i found you. btw, i found this recipe by simply typing in "best soup" on google and you were the one of the top options, lol! must be really good!!
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The Cozy Apron
You’re kidding! That’s really great to know, thank you for sharing that info!
Hope you enjoy your soup, Bonnie, and try out more of our cozy recipes! ♥️
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Jessica
This is my first comment on a recipe - I had to because this soup is PHENOMENAL!!
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The Cozy Apron
Wow, Jessica, I'm so happy to get your "thumbs up" for this recipe! 😉
Thank you for your comment, and I hope you continue to get lots of comfort and nourishment from the soup.
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Becca
I utilized both the stove top and the slow cooker with this recipe. I boiled skinless, bone-in chicken thighs on the stove top the day before. Put them in the frig over night and kept broth. In the morning I chopped all the veggie's and placed them in the slow cooker with the broth from the chicken and other ingredients as listed. Cooked on low for about 6 hours. Added the chicken cut up in chunks. Boiled the gnocchi according to the package instructions. Put the gnocchi in the bottom of the bowl - soup on top........DELICIOUS !!!! Oh, I did omit the Parmesan cheese and the kale. My husband has a new favorite... thanks!! 🙂
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The Cozy Apron
Hi Becca, thank you so much for sharing your experience, particularly with the slow cooker—I think this will help others looking for some tips!
So glad you and your hubby enjoyed, and I hope this soup continues to keep you both warm, cozy and nourished throughout the season!
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Greg
Made this soup today and the roasted garlic adds a fantastic flavor. Got some seven grain bread from the store and it goes very well with this recipe.
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The Cozy Apron
Greg, thanks so much for sharing your experience with this soup! So happy you enjoyed it, and the grain bread sounds like a delicious accompaniment!
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Kelly
This was so good. I adapted it for the instant pot I received at Christmas. I used chicken thighs (they were on sale this week) and roasted them with the garlic in my toaster oven. Made a broth in the instant pot with bones from a store bought roasted chicken the night before. Did all the rest in the instant pot - used sauté feature to cook the veggies and garlic then stirred in the tomato sauce and stock with the cheese rind. Put the lid on and set it to pressure cook manual for 12 min. When finished I released the pressure and added in the spinach (didn't have kale) and stirred it to wilt. added the chicken, basil and parsley and set it to sauté again just to heat it up a bit more. Served over gnocchi as instructed. Husband loved it and we will definitely make this again. I want to try with beans instead of chicken next time! Thanks for a wonderful vegetable soup recipe!
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The Cozy Apron
Hi Kelly, thanks so much for sharing your technique for prepping this recipe in the instant pot. I'm sure others who are looking for this type of method will appreciate it!
So glad you and your hubby enjoyed the recipe and were comforted by it. And the beans would be a terrific vegetarian alternative to the chicken—good protein and fiber! Happy cooking!
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QL7
I made the soup yesterday, but served it today, and I'm glad I let it "rest" for a day. It tasted so much better after overnight in the refrigerator.
The modifications I made were as follows: Subbed Sweet potato for butternut squash; used thyme instead of the Italian seasoning and the basil; made spaetzle to sub for gnocchi.
Very much enjoyed by all. Would like to try this basic recipe with beef as well. ThanksReply
The Cozy Apron
Wonderful that you made this with a few of your own twists—glad you enjoyed! 🙂
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Melody
In search of a healthy soup I could make tonight, and enjoy for a couple days, that wasn't difficult, I found this. I made it this evening and even though I had the list with me I forgot kale, parmesan and the gnocchi, lol, but wait—it was still amazing. I had a few zucchini in my refrigerator and a couple small white potatoes so those took the place of what I missed. It was really good, thank you for sharing.
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The Cozy Apron
So glad you enjoyed, Melody! Great tweaks, by the way. 😉
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CAROL Obert
Can the Hearty Italian chicken and autumn veggie soup be frozen at any point?
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The Cozy Apron
Hi Carol, you can prepare it, allow it to completely cool, and then freeze. Do not add/freeze the gnocchi—those I suggest you cook up fresh when you're ready to heat and serve the soup.
May you enjoy!
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Tianna Stephenson
This was super, super delicious. I just wanted to mention a crockpot modification. Skip roasting the chicken and instead place whole, raw breasts in the soup in a crockpot. Once chicken is cooked (approx 4 hrs high) remove it, cool it then shred it. I do,however, recommend starting this recipe on the stove in order to sauté your onions & garlic and especially the tomato paste before adding broth. I realize that not roasting the chicken likely eliminates the opportunity to roast your garlic, but it still tasted delicious and allowed us to get out for a hike while the crockpot worked its magic.
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The Cozy Apron
Tianna, this is terrific! Glad you enjoyed, and thanks so much for sharing your crockpot modifications with other!
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debbie
I have been making this soup for 2 or 3 years now. That should say how much we love this soup. Thank you for the post.
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The Cozy Apron
Thanks so much, Debbie! I'm so very happy to read that your family has enjoyed this soup for several years now, and my hope is that you all continue to enjoy for years to come!
I appreciate you coming by to share this with...happy cooking to you, Debbie!
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Mary
This soup was amazing. I made it exactly as written except for adding spinach instead of kale. This is probably the 12th recipe of yours that I have made and they have all been delicious. I’m so happy that I found your blog. It’s going to be a cold snowy week coming up and I’m going to make the Minestrone with meatballs which is probably my all time favorite. Thank you for sharing all your wonderful recipes.
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The Cozy Apron
Hi Mary, spinach is a fantastic substitution! So glad to read that you enjoyed the soup so much, and I hope you enjoy the meatball minestrone as well!
Thank you for sharing that you've been comforted and warmed by a number of the recipes from the site. Happy cooking to you, Mary!
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