Nothing beats a warm, creamy bowl of Italian Chicken Gnocchi Soup on a chilly evening. This soup is the perfect combination of tender chicken, pillowy gnocchi, and fresh vegetables, all swimming in a rich, flavorful broth. It’s a restaurant-quality dish that’s surprisingly easy to make at home, making it a go-to comfort meal for busy weeknights or cozy weekends.
In this guide, we’ll walk you through every step to create this delicious soup from scratch. From ingredient selection to preparation tips and variations, this is the ultimate resource to mastering Italian Chicken Gnocchi Soup.
Why You’ll Love This Recipe
- Rich and Creamy: The velvety broth, thickened with heavy cream, creates a luxurious texture.
- Easy to Make: With simple ingredients and minimal prep, this soup comes together effortlessly.
- Filling and Satisfying: The combination of chicken and gnocchi makes this a complete meal on its own.
- Customizable: Easily adapt the recipe to dietary preferences, making it gluten-free, dairy-free, or vegetarian.
Ingredients You’ll Need
To make Italian Chicken Gnocchi Soup, gather the following ingredients:
For the Soup Base:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 3 cups cooked chicken (shredded or diced)
- 4 cups chicken broth (low sodium preferred)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional for spice)
For the Creamy Texture:
- 2 cups heavy cream (or half-and-half for a lighter version)
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 1 cup whole milk
For the Gnocchi and Greens:
- 16 oz potato gnocchi (store-bought or homemade)
- 2 cups fresh spinach (or kale)
- 1/2 cup grated Parmesan cheese (plus extra for garnish)
Step-by-Step Instructions
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the chopped onions, garlic, carrots, and celery. Sauté for about 5 minutes until the onions are translucent and the vegetables start to soften.
Step 2: Add Chicken and Broth
Stir in the shredded or diced chicken, followed by the chicken broth, Italian seasoning, salt, black pepper, and crushed red pepper flakes (if using). Bring the mixture to a gentle boil, then reduce to a simmer for about 10 minutes to let the flavors meld together.
Step 3: Create the Creamy Base
In a separate bowl, whisk together the flour (or cornstarch) with the milk to create a smooth slurry. Slowly pour this mixture into the soup while stirring continuously. Then, add the heavy cream and stir well to combine. Simmer for another 5 minutes until the soup thickens slightly.
Step 4: Cook the Gnocchi
Add the potato gnocchi directly into the pot and let them cook for about 3–4 minutes, or until they float to the surface. This indicates they are fully cooked and tender.
Step 5: Add Spinach and Cheese
Stir in the fresh spinach and let it wilt for 1–2 minutes. Finally, add the grated Parmesan cheese and stir until melted. Taste and adjust seasoning as needed.
Step 6: Serve and Enjoy!
Ladle the warm Italian Chicken Gnocchi Soup into bowls and garnish with extra Parmesan cheese and freshly cracked black pepper. Serve with crusty bread or garlic bread for the perfect pairing.
Tips for the Best Italian Chicken Gnocchi Soup
- Use Rotisserie Chicken: For a quick and easy option, shred a store-bought rotisserie chicken.
- Homemade Gnocchi: If you want to go the extra mile, try making your own gnocchi from scratch.
- Control the Thickness: Adjust the thickness by adding more broth for a lighter soup or more flour/milk mixture for a thicker consistency.
- Make it Dairy-Free: Substitute the cream with full-fat coconut milk and use a dairy-free Parmesan alternative.
- Vegetarian Option: Replace the chicken with white beans or mushrooms and use vegetable broth instead.
Delicious Variations
- Bacon Lovers’ Twist: Add crispy bacon bits for an extra smoky flavor.
- Mushroom Gnocchi Soup: Replace chicken with sautéed mushrooms for a hearty vegetarian version.
- Spicy Kick: Increase the red pepper flakes or add diced jalapeños for some heat.
- Cheesy Delight: Mix in shredded mozzarella or Gruyère for a super creamy texture.
Storage and Reheating Instructions
Refrigeration:
Store leftover Italian Chicken Gnocchi Soup in an airtight container in the fridge for up to 3 days. The soup may thicken upon chilling, so add a little broth or milk when reheating.
Freezing:
Although possible, freezing is not recommended as the cream and gnocchi can become grainy. If you plan to freeze it, omit the gnocchi and cream, then add them fresh when reheating.
Reheating:
Warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of broth or milk to restore its creamy consistency.
Serving Suggestions
Pair your Italian Chicken Gnocchi Soup with:
- Garlic Bread: Perfect for soaking up the creamy broth.
- Side Salad: A fresh Caesar or Italian salad balances the richness.
- Roasted Vegetables: Adds a nutritious side dish to the meal.
Final Thoughts
Italian Chicken Gnocchi Soup is a comforting, restaurant-quality dish that’s surprisingly simple to make at home. With its rich, creamy broth, tender chicken, and soft gnocchi, this soup is guaranteed to become a family favorite. Whether you’re serving it for a cozy dinner or meal prepping for the week, this recipe is sure to impress!
Italian Chicken Gnocchi Soup Recipes
Description
This Italian Chicken Gnocchi Soup is a rich and creamy comfort food loaded with tender chicken, pillowy gnocchi, and fresh vegetables in a flavorful broth. It’s a restaurant-style dish that you can easily make at home, perfect for cozy dinners and cold nights.
Ingredients
For the Soup Base:
For the Gnocchi & Final Additions:
Instructions
Sauté the Aromatics
- In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add diced onions, garlic, carrots, and celery. Sauté for 3-4 minutes until the vegetables soften and become fragrant.
Build the Soup Base
- Pour in the chicken broth and add the shredded chicken, Italian seasoning, salt, pepper, paprika, and red pepper flakes (if using). Stir well and bring to a gentle simmer over medium-low heat for about 10 minutes.
Cook the Gnocchi
- Add the gnocchi directly into the soup and let it cook for 3-4 minutes until they float to the top, indicating they’re done.
Make It Creamy
- Reduce the heat to low, then stir in the heavy cream and Parmesan cheese. Let the soup simmer for 5 minutes, allowing the flavors to meld. If you prefer a thicker consistency, mix cornstarch with water and stir it in.
Add the Spinach & Finish
- Stir in the fresh spinach and let it wilt for about 1 minute. Taste and adjust seasoning if needed. Remove from heat and let the soup rest for 5 minutes before serving.
Note
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding extra broth or cream if needed.
- Substitutions: You can swap heavy cream for half-and-half for a lighter version. Kale can be used instead of spinach.
- Make It Dairy-Free: Replace butter with extra olive oil, use coconut cream instead of heavy cream, and omit the Parmesan.
- Gluten-Free Option: Ensure the gnocchi is gluten-free or substitute it with diced potatoes.
