Chicken Gnocchi Soup

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Creamy “Marry Me” Chicken Gnocchi Soup is made with chicken breast, sausage, spinach, sun-dried tomatoes, and pillowy soft gnocchi.

My Marry Me Chicken recipe has been going viral in the Skinnytaste Facebook Community Group, so why not make it into a soup? Someone asked me to lighten a Marry Me Chicken Soup that someone made with lots of cream and potatoes. I was inspired by my Tuscan Chicken Gnocchi Soup (a fan favorite) from the Skinnytaste Cookbook. After some testing, I loved how this Chicken and Gnocchi Soup recipe turned out. It’s that winter comfort soup we’re all craving this time of year made healthy with plenty of protein and vegetables. For more gnocchi recipes, try my Cheesy Eggplant Gnocchi Caprese, Gnocchi in Red Pepper Sauce, and Cauliflower Gnocchi.

Chicken Gnocchi Soup Ingredients

Slurry: A slurry is a water-flour mixture that thickens soups. Use all- purpose or gluten-free flour, half-and-half, and cold water.
Sausage: Remove the casings from sweet Italian chicken sausage.
Shallot and Garlic: Once cooked, shallot and garlic become mellow and aromatic, imparting depth to the soup.
Tomato Paste adds a savory tomato flavor.
Chicken: Use a pound of boneless, skinless chicken breasts.
Parmesan: Using a parmesan rind and grated cheese gives this simple gnocchi soup a deliciously creamy, nutty flavor.
Sundried Tomatoes: Drain sundried tomatoes in oil and chop them.
Italian Seasoning is a dried herb blend consisting of basil, oregano, rosemary, and others.
Potato Gnocchi: Buy one package of store-bought gnocchi or use homemade.
Spinach: Chopped baby spinach provides vitamin C, iron, and other nutrients.
Basil: Fresh basil has a brighter, more intense flavor than dried.

How to Make Chicken Gnocchi Soup

Create a slurry by whisking cold water, half-and-half, and flour in a small bowl.
Cook the sausage in a large pot or Dutch oven over medium heat. Break it up with a spoon and cook until it’s no longer pink and slightly browned.
Add the Other Ingredients: Sauté the shallot and garlic in olive oil for a few minutes. Add the tomato paste and chicken breasts, followed by water, broth, parmesan rind, sundried tomatoes, and Italian seasoning.
Bring the mixture to a boil, partially cover, and simmer on low heat until the vegetables are soft and the chicken shreds easily. Remove the chicken, shred it with two forks, and return it to the pot. Pour in the slurry, stirring well, and bring it back to a boil.
Gnocchi and Spinach: Add the gnocchi, spinach, parmesan cheese, and basil. Cook the gnocchi according to the package directions (they will float to the top when done).
Before Serving: Adjust the salt and pepper to taste and discard the cheese rind.

Variations

Sausage: Substitute chicken sausage with turkey.
Parmesan Rind: If you don’t have a parmesan rind, it’s fine to skip it. However, it adds depth you can’t get from grated parmesan. One tip for always having rinds on hand is to store them in a zip-locked bag in the freezer the next time you cut one off a block of parmesan.
Shallot: Swap the shallot with red onion.
Italian Seasoning: If you don’t have Italian seasoning, substitute dried basil and oregano.
Chicken: Use skinless chicken thighs if you prefer dark meat.

What to Eat with Gnocchi Soup

Packed with protein, carbs, and vegetables, this healthy gnocchi soup is a complete meal by itself, but here are some suggestions to round out the meal:

Crusty bread or baguette for dipping in the broth
Garlic knots pair well with the garlic in the soup.
A green salad is an easy side for any soup. My go-to is romaine with red onion and avocado, but any combination of veggies, like grape tomatoes or cucumber, would work.

Storage

This easy chicken gnocchi soup will last in the refrigerator for four days or in the freezer for three months. I like to freeze soup in smaller glass containers or souper cubes to pull out a serving whenever I need a quick meal. You can let it thaw in the fridge in advance or microwave it frozen.

Gnocchi Soup FAQs

What is gnocchi made of?

Gnocchi are soft potato dumplings consisting of potatoes, eggs, and flour. The gnocchi dough is formed into a rope and cut to make one-inch pieces.

What is the best way to cook gnocchi?

There are a few ways to cook gnocchi. Which one is the best depends on what texture you want.
1. Boiling gnocchi in water, like pasta, is the most common way to cook it.The results are softer, more tender gnocchi.
2. Bake gnocchi on a sheet pan for a crispier, firmer texture.
3. Sautéing gnocchi in olive oil in a skillet will result in a similar texture as baking it.

Should you cook gnocchi before adding them to soup?

Gnocchi will cook in the hot broth, so it’s not necessary to cook them separately before adding them to soup.

More Chicken Soup Recipes You’ll Love

Prep: 10 minutes

Cook: 35 minutes

Total: 45 minutes

Yield: 6 servings

Serving Size: 1 1/2 cups

Create a slurry by combining 1/2 cup of the cold water, half and half and flour in a small bowl and whisk until well blended. Set aside.
Heat a large pot or Dutch oven over medium heat and spray with oil then add the sausage. Cook the sausage, breaking up with a wooden spoon as it cooks, until no longer pink and slightly browned.
Add the shallots and garlic and cook until soft, 3 minutes. Add the tomato paste and chicken breast.
Pour the remaining 1/2 cup water and chicken broth, parmesan rind, sundried tomatoes, Italian seasoning and bring to a boil. Partially cover and simmer on low until vegetables are soft and the chicken shreds easily, about 25 minutes.
Remove the chicken and set aside, shred with 2 forks.
Return the chicken to the pot then slowly stir in slurry, stirring well as you add and bring it back to a boil.
Add the gnocchi, spinach, parmesan cheese and basil; cook according to package directions for the gnocchi, or until they start to float to the top and soup thickens. Adjust salt and pepper to taste, discard parmesan cheese rind and serve.

Last Step:

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Variations

Sausage: Substitute chicken sausage with turkey.
Parmesan Rind: If you don’t have a parmesan rind, it’s fine to skip it. However, it adds depth you can’t get from grated parmesan. One tip for always having rinds on hand is to store them in a zip-locked bag in the freezer the next time you cut one off a block of parmesan.
Shallot: Swap the shallot with red onion.
Italian Seasoning: If you don’t have Italian seasoning, substitute dried basil and oregano.

Serving: 1 1/2 cups, Calories: 341 kcal, Carbohydrates: 37 g, Protein: 29.5 g, Fat: 7.5 g, Saturated Fat: 2.5 g, Cholesterol: 86 mg, Sodium: 790.5 mg, Fiber: 2.5 g, Sugar: 2.5 g