Gnocchi soup is the ultimate cozy comfort food. With tender potato gnocchi, juicy chicken, fresh veggies, and a rich, creamy broth, this soup feels like a warm hug on a cold day. Best of all, it’s easy to make in under 30 minutes—perfect for a weeknight dinner or meal prep. Whether you’re craving something hearty or just want a restaurant-style soup at home, this gnocchi soup delivers on flavor, texture, and satisfaction.
Table of Contents
Why You’ll Love This Recipe
- One pot, 30-minute meal
- Creamy and filling without being heavy
- Packed with protein and vegetables
- Family-friendly and freezer-friendly
- Tastes even better the next day
Ingredients
- 2 tablespoons olive oil
- 1 small white onion, diced
- 1 stalk celery, chopped
- 1 cup shredded carrots
- 2 teaspoons minced garlic
- 3 cups cooked chicken breast, diced or shredded
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 (16 oz) package potato gnocchi
- 2 cups half-and-half (or 1 cup half-and-half + 1 cup heavy cream for extra richness)
- 1½ cups fresh spinach, roughly chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, carrots, and garlic. Sauté for 3–4 minutes until softened.
- Stir in the chicken, chicken broth, thyme, salt, and pepper. Bring to a gentle boil.
- Add gnocchi and cook for 4–5 minutes, or until they float and are cooked through.
- Reduce heat to a low simmer. Stir in half-and-half and chopped spinach. Cook another 2–3 minutes, until spinach is wilted and soup is creamy.
- Taste and adjust seasoning if needed. Serve warm with crusty bread or breadsticks.
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 generous bowls
Nutrition Facts (Per Serving – Approximate)
- Calories: 490
- Protein: 32g
- Carbohydrates: 42g
- Fat: 22g
- Fiber: 3g
- Sugar: 3g
- Sodium: 580mg
Tips & Variations
- Make it vegetarian: Omit the chicken and use vegetable broth. Add mushrooms or white beans for protein.
- Add more veggies: Zucchini, mushrooms, or peas make great additions.
- Thicker soup: Swap half the broth for more cream, or simmer longer to reduce.
- Make ahead: Store in the fridge for up to 4 days. Reheat gently to avoid curdling.
- Slow cooker option: Sauté veggies first, then cook all ingredients except gnocchi, spinach, and cream for 3–4 hours on low. Add remaining ingredients in the last 30 minutes.
FAQs
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken adds great flavor and saves time.
Do I have to cook the gnocchi separately?
Nope! Just add it directly to the broth—it cooks quickly in the soup.
Can I freeze gnocchi soup?
Yes, but the cream may separate a little. Freeze before adding dairy for best texture.
What should I serve with gnocchi soup?
It pairs perfectly with garlic bread, breadsticks, or a crisp green salad.
Creamy Chicken Gnocchi Soup
Ingredients
Equipment
Method
- Heat oil in a large pot over medium heat. Add onion, celery, carrots, and garlic. Sauté 3–4 minutes.
- Add chicken, broth, thyme, salt, and pepper. Bring to a boil.
- Stir in gnocchi and cook until they float, about 4–5 minutes.
- Lower heat and stir in cream and spinach. Simmer 2–3 minutes.
- Taste, adjust seasoning, and serve hot.
Notes
Conclusion
This creamy chicken gnocchi soup is the kind of recipe you’ll come back to again and again. It’s hearty, flavorful, and unbelievably easy to make. Whether you’re feeding your family or just looking for a warm bowl of comfort, this soup is sure to satisfy.