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Italian Chicken and Autumn Veggie Soup – Warm, Rustic & Hearty

As the weather cools and autumn vegetables reach their peak, there’s nothing more comforting than a bowl of warm, rustic, Italian-inspired soup. This Italian Chicken and Autumn Veggie Soup celebrates the flavors of the season using tender chicken, earthy root vegetables, creamy gnocchi, aromatic garlic, rich tomato paste, and fragrant Italian herbs. It’s the kind of soup that fills your kitchen with an irresistible aroma and your bowl with nourishing wholesomeness. Using bone-in, skin-on chicken breasts deepens the broth naturally, making it richer, silkier, and packed with savory flavor. The combination of butternut squash, parsnips, carrots, celery, and kale creates a beautiful spectrum of color, texture, and nutrition. Fresh basil and parsley add brightness, while Parmesan gently melts into the broth, infusing it with warmth and umami. This soup tastes like an autumn day in a bowl—cozy, earthy, hearty, and satisfying. Whether served as a main course with warm bread or enjoyed solo, it’s perfect for family dinners, weekend cooking, or meal prepping a nourishing pot of comfort that will last for days.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 split chicken breasts bone-in and skin-on
Autumn Vegetables
  • 2 cups butternut squash cubed
  • 2 carrots sliced
  • 2 celery ribs chopped
  • 2 parsnips chopped
  • 1 medium onion diced
  • 3 whole heads garlic halved horizontally
  • 2 cups kale chopped
  • ¼ cup fresh basil leaves
  • 1 tbsp flat-leaf parsley chopped
Broth & Tomato Base
  • 4½ cups chicken stock
  • 1 6 oz can tomato paste
Pasta
  • 1 16 oz package gnocchi
Seasonings & Herbs
  • 2 tsp Italian seasoning
  • 1 pinch red pepper flakes
  • Salt to taste
  • Black pepper to taste
Oils & Dairy
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small piece Parmesan rind
  • Extra Parmigiano-Reggiano for serving

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Tongs
  • Measuring cups & spoons
  • Ladle

Method
 

Step 1 — Brown the chicken
  1. Heat olive oil in a large pot over medium-high heat.
  2. Place chicken breasts skin-side down and sear 4–5 minutes, until golden.
  3. Flip and cook another 3 minutes.
  4. Remove and set aside.
Step 2 — Sauté vegetables
  1. Add butter to the pot.
  2. Stir in onion, carrots, celery, and parsnips.
  3. Cook 6–7 minutes until softened.
  4. Add butternut squash and cook 2 more minutes.
Step 3 — Add garlic and tomato paste
  1. Add the halved garlic heads (cut side down).
  2. Stir in the tomato paste and cook 1–2 minutes until deep red.
Step 4 — Build the broth
  1. Pour in chicken stock.
  2. Add Italian seasoning, red pepper flakes, salt, pepper, and Parmesan rind.
  3. Return the chicken to the pot.
Step 5 — Simmer
  1. Cover partially and simmer 35–40 minutes, until chicken is cooked through and veggies are tender.
Step 6 — Shred chicken
  1. Remove chicken.
  2. Discard skin and bones.
  3. Shred the meat and return it to the pot.
Step 7 — Add kale and gnocchi
  1. Add chopped kale.
  2. Add gnocchi and simmer 3–4 minutes, until soft and pillowy.
Step 8 — Add herbs
  1. Stir in fresh basil and parsley.
  2. Taste and adjust seasoning.
Step 9 — Serve
  1. Ladle into bowls and top with freshly grated Parmigiano-Reggiano.

Notes

🧊 Storage & Reheating
Refrigerator
Store for 3–4 days.
Add broth when reheating (gnocchi absorbs liquid).
Freezer
Freeze before adding gnocchi for best texture.
Reheating
Warm gently on stovetop.
Add extra broth if needed.
🥄 Variations
1. Creamy Version
Stir in ½ cup heavy cream before serving.
2. Extra Protein
Add cannellini beans.
3. Herb-Forward
Add more basil or thyme.
4. Low-Carb
Replace gnocchi with cauliflower florets.
5. Spicy Tuscan
Increase red pepper flakes.
6. Roasted Garlic Upgrade
Roast garlic separately for deeper flavor.
7. Slow Cooker
Cook chicken, broth, and veggies on LOW 6 hours, add gnocchi at the end.
8. Vegetarian Option
Replace chicken with chickpeas, use vegetable broth.
9. Parmesan Lover’s
Add extra cheese or top with shaved Parmesan.
10. Brothy Version
Add 1–2 extra cups chicken stock.
❓ 10 FAQs
1. Can I use boneless chicken?
Yes — but bone-in adds richer flavor.
2. Does garlic overpower the soup?
No — simmering whole heads creates a mellow sweetness.
3. Can I use sweet potatoes instead of squash?
Yes — they work beautifully.
4. Can I add mushrooms?
Yes — add with the onions.
5. Do I need the Parmesan rind?
It enhances flavor but is optional.
6. Can I use frozen gnocchi?
Yes — same cooking time.
7. Is this soup spicy?
Only mildly, from the red pepper flakes.
8. Can I make it creamier?
Add cream or blended squash.
9. How long does gnocchi take to cook?
Just a few minutes — remove from heat when tender.
10. Can I meal-prep this soup?
Yes — add gnocchi fresh when reheating.
🏁 Conclusion
This Italian Chicken and Autumn Veggie Soup captures all the warmth and richness of the season with nourishing vegetables, tender chicken, aromatic herbs, and soft pillowy gnocchi. It’s vibrant, rustic, and packed with comforting flavors that make every bowl satisfying and soul-warming.
Whether you’re cooking for family dinner, cozying up on a chilly night, or preparing wholesome meals for the week, this soup is a perfect blend of hearty ingredients and classic Italian charm.