Chicken Gnocchi Soup Recipe

I absolutely love this Chicken Gnocchi Soup Recipe because it’s like a cozy hug in a bowl — creamy, flavorful, and packed with tender chicken and pillowy gnocchi. When the weather turns chilly or you just want something satisfying without a ton of fuss, this soup is my go-to for a quick, hearty meal that feels homemade.

What makes this recipe special is the way the gnocchi soaks up the broth, and that subtle richness from the parmesan rind and half-and-half slurry just ties everything together perfectly. You’ll find that it’s a crowd-pleaser too — my family goes crazy for this one, and it comes together in under an hour!

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Ingredients You’ll Need

The ingredients come together beautifully to create a rich, layered flavor. I love using Italian chicken sausage and sundried tomatoes to add a punch of taste alongside fresh greens and creamy parmesan.

• Sweet Italian chicken sausage: Removing the casing makes it easier to break apart while cooking, and I prefer sweet for a milder flavor balance.
• Olive oil spray: Keeps the sausage from sticking without adding too much extra oil.
• Reduced sodium chicken broth: Using low sodium gives you control over the salt while still packing in the savory depth.
• Large shallot: Adds a subtle sweetness that’s more delicate than onion but equally flavorful.
• Garlic cloves: Minced fresh garlic is a must for aromatic goodness!
• Tomato paste: Just a little gives the soup a touch of umami and richness.
• Boneless skinless chicken breast: It cooks quickly and shreds well, soaking up all those lovely flavors.
• Parmesan cheese rind: If you haven’t tried this secret ingredient before, it’s worth it — it boosts the savory notes beautifully.
• Sundried tomatoes in oil: They bring a pop of tang and sweetness that counterbalances the creamy broth.
• Dried Italian seasoning: A classic blend of herbs that ties everything together.
• Gnocchi: Feel free to use gluten-free if you need; they cook up soft and comforting in the broth.
• Fresh baby spinach leaves: Roughly chopped, they add a fresh, slightly earthy touch and load of color.
• Parmesan cheese (grated): Stirred in at the end for extra creaminess and richness.
• Fresh basil (optional): I love sprinkling this on top at the end — it’s like a fresh, bright finish.

Variations

I’m all for swapping ingredients to suit your pantry or personal preferences — here are some tweaks I’ve tried that still deliver delicious results.

• Swap sausage: I once used turkey sausage when I wanted something leaner, and it worked great without sacrificing flavor.
• No parmesan rind? If you don’t have one on hand, it’s okay to skip — but I’ve learned freezing the rinds from store-bought cheese saves them for future soups!
• Use onion instead of shallot: Red onion is a perfect substitute when you’re in a pinch.
• Different herbs: No Italian seasoning? Fresh or dried basil and oregano work just as well.

How to Make Chicken Gnocchi Soup Recipe

Step 1: Whisk together the slurry

Combine the flour, half and half, and half a cup of cold water in a small bowl and whisk until smooth. Setting this aside early helps speed things up when it’s time to thicken the soup later. Pro tip: using cold water helps prevent lumps and makes the slurry silky.

Step 2: Brown the sausage

Heat a large pot or Dutch oven over medium heat, spray with a bit of olive oil, then add the sausage, breaking it up with a spoon as it cooks. You want it brown and cooked through—this step builds a ton of flavor, so don’t rush it. It takes about 7-8 minutes for perfect browning.

Step 3: Sauté aromatics and add chicken

Add the diced shallots and minced garlic, cooking until soft and fragrant, roughly 3 minutes. Stir in the tomato paste and gently nestle the chicken breasts into the pot. The tomato paste needs a little time to caramelize and deepen the flavor here, so be patient.

Step 4: Add broth and seasonings for simmering

Pour in the remaining half cup of water, the chicken broth, parmesan rind, sundried tomatoes, and Italian seasoning. Bring everything to a boil, then lower to a simmer and cover partially. Let it cook until the chicken is tender and shreds easily — about 25 minutes. I love this slow simmer because it really develops those deep savory notes.

Step 5: Shred chicken and add slurry

Take the chicken out and shred it with two forks — this is a satisfying step, trust me! Return the shredded chicken to the pot and gradually add the slurry, stirring continuously so it thickens evenly without clumps. Bring the soup back to a gentle boil.

Step 6: Add gnocchi, spinach, and cheese

Stir in the gnocchi, chopped spinach, and grated parmesan cheese. Cook according to the gnocchi package instructions — usually until the gnocchi float to the surface and the soup thickens nicely. Don’t forget to discard the parmesan rind before serving!

How to Serve Chicken Gnocchi Soup Recipe

Garnishes

I like to finish this soup with a sprinkle of fresh basil leaves and an extra dusting of parmesan cheese to brighten the flavors and add a fresh, herbal note. Sometimes, I throw on a pinch of red pepper flakes for a little heat, too.

Side Dishes

Crusty bread or warm garlic breadsticks are perfect for dipping in this creamy soup. Alternatively, a simple green salad with a tangy vinaigrette balances the richness wonderfully.

Creative Ways to Present

If you’re serving this for a cozy dinner party, I like to ladle the soup into shallow bowls and garnish each with a basil leaf and a drizzle of good-quality olive oil. It looks inviting and adds an extra layer of aroma that guests appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the refrigerator and try to enjoy them within 3 days. The soup tends to thicken as it cools, so when you reheat, add a splash of broth or water to loosen it up.

Freezing

Freezing chicken gnocchi soup can be a bit tricky because gnocchi sometimes get mushy after freezing, but it can still work if you prefer convenience. I usually freeze the soup before adding the gnocchi and spinach, then add those fresh when reheating.

Reheating

To reheat, warm the soup gently on the stove over medium-low heat, stirring often. Adding a little fresh spinach at this stage helps refresh the greens, and a quick sprinkle of parmesan cheese on top revives the creamy texture.

FAQs

Final Thoughts

This Chicken Gnocchi Soup Recipe has become a staple in my kitchen because it’s comforting, versatile, and always brings smiles around the table. Whether you’re cooking for your family or just craving something warm and satisfying, I encourage you to give this a try — it’s straightforward, forgiving, and truly delicious. Trust me, once you make it, you’ll want to keep it in your regular rotation!

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