Chicken Gnocchi Soup Recipe

I absolutely love this Chicken Gnocchi Soup Recipe because it combines cozy, comforting flavors with a surprising twist—pillowy gnocchi! It’s the kind of bowl that feels like a warm hug after a long day, and honestly, it’s become one of my family’s favorites for weeknight dinners or those chilly weekends. You’ll find that the blend of savory chicken sausage, tender chicken breast, and fresh spinach creates such a vibrant and nourishing soup that never disappoints.

What makes this Chicken Gnocchi Soup Recipe really stand out, in my opinion, is how easy it is to pull together yet feels so special. The addition of sun-dried tomatoes and a parmesan rind adds layers of flavor you won’t expect in a quick soup, and the homemade slurry thickens the broth perfectly without heaviness. If you’re craving a filling, heartwarming meal that’s both quick and impressive, this recipe is definitely worth trying.

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Ingredients You’ll Need

The ingredients here work beautifully together to create layers of flavor, from the savory sausage to the fresh spinach and creamy finish. Keep an eye out for fresh basil in the grocery store if you want that optional aromatic touch at the end!

• Sweet Italian chicken sausage: I like removing the casing for easy crumble and even cooking.
• Olive oil spray: Helps cook without the heaviness of too much oil.
• Reduced sodium chicken broth: Using reduced sodium gives you better control over saltiness.
• Shallot: Adds a subtle sweetness and depth without overpowering the soup.
• Garlic cloves: Fresh minced garlic amps up the savory notes—don’t skip it!
• Tomato paste: A little goes a long way for richness and color.
• Boneless skinless chicken breast: Tender and easy to shred once cooked.
• Parmesan cheese rind: If you’ve ever saved one from a block, this is the time to use it—it adds amazing flavor.
• Sun-dried tomatoes in oil: Drained and chopped, they bring a sweet tangy burst.
• Dried Italian seasoning: A simple mix that embodies classic Italian herbs.
• Gnocchi: Choose fresh or frozen, or gluten-free if needed, for that signature chewy texture.
• Fresh baby spinach leaves: Rough chopped so they wilt nicely into the soup.
• Parmesan cheese: Grated for a finishing cheesy touch.
• Fresh basil (optional): Adds a fragrant herbal note just before serving.

Variations

I love making this Chicken Gnocchi Soup Recipe my own by trying different sausages or swapping in herbs depending on what’s in my kitchen. It’s such a flexible soup that welcomes your culinary creativity.

• Use turkey sausage instead of chicken sausage: I tried this when I wanted a leaner option, and it still kept all the savory flavor.
• Skip the parmesan rind: I know not everyone has one on hand, but if you do, freeze it for later—it’s a game-changer!
• Swap shallot with red onion: When I forgot shallots once, red onion worked beautifully and added a bit more punch.
• Make it gluten-free: Just use gluten-free flour in the slurry and gluten-free gnocchi to keep it safe without losing taste.

How to Make Chicken Gnocchi Soup Recipe

Step 1: Whisk up the slurry for thickening

Start by mixing 3 tablespoons of flour, 1/4 cup half and half, and 1/2 cup cold water in a small bowl until smooth. This slurry might seem simple, but it’s crucial for that silky broth texture. Setting it aside now means you can add it at the perfect moment later without lumps forming. I learned this from experience—adding flour directly often led to clumps and a frustrated me!

Step 2: Brown the sausage and sauté aromatics

Heat a large pot or Dutch oven over medium heat, spray with olive oil, then add the chicken sausage without its casing. Break it up with a wooden spoon as it cooks until it turns slightly browned and no longer pink—this caramelization gives the soup an amazing base flavor. Adding diced shallots and minced garlic after will soften their sharpness, so cook until fragrant and translucent, about 3 minutes. Don’t rush this step—it makes all the difference.

Step 3: Build the broth and cook chicken

Now stir in 2 teaspoons tomato paste to the pot—it’ll deepen the color and flavor beautifully. Add the whole chicken breast next, then pour in the remaining 1/2 cup cold water and 5 cups reduced sodium chicken broth. Toss in the parmesan rind, chopped sun-dried tomatoes, and Italian seasoning, then bring everything to a boil. Reduce heat to low, cover partially, and let it simmer for about 25 minutes until the chicken is tender enough to shred. This slow simmer is where the broth gets rich and comforting.

Step 4: Shred chicken and stir in slurry

Remove the chicken breast and shred it using two forks—a quick and satisfying step! Return the shredded chicken to the pot, then slowly stir in the slurry you made earlier, blending it in well to avoid lumps. Bring the soup back to a gentle boil, and you’ll see the broth start to thicken into that luscious texture you want. This part always impresses my family—they love the creamy feel without any heavy cream added.

Step 5: Add gnocchi, spinach, cheese, and basil

Finally, toss in the gnocchi and rough chopped baby spinach, along with grated parmesan cheese and fresh basil if you’re using it. Cook according to the package directions for the gnocchi—usually until they float to the surface—and watch the soup thicken even more. This last step brings freshness and texture together perfectly. Don’t forget to taste and adjust salt or pepper as needed before serving!

How to Serve Chicken Gnocchi Soup Recipe

Garnishes

I often finish this soup with an extra sprinkle of parmesan and a few fresh basil leaves because that pop of green and the cheesy aroma just elevate every spoonful. Sometimes I add a drizzle of good-quality olive oil or a pinch of crushed red pepper flakes if we want a little kick. These simple garnishes turn a great bowl into something truly memorable.

Side Dishes

My go-to sides are crusty garlic bread or buttery dinner rolls to soak up every bit of the creamy broth. Occasionally, a simple arugula salad with lemon vinaigrette balances the richness of the soup nicely. These pairings are easy to throw together and feel satisfying without stealing focus from the soup.

Creative Ways to Present

For special occasions, I like serving the soup in mini bread bowls—impressive and delicious! It’s also fun to ladle the soup into colorful bowls and garnish with edible flowers or microgreens for a fresh, gourmet touch. These small details make it perfect for entertaining or cozy dinner parties.

Make Ahead and Storage

Storing Leftovers

I store leftover Chicken Gnocchi Soup in an airtight container in the refrigerator, where it keeps well for up to 3 days. Just be aware that gnocchi can absorb broth and get a bit thicker overnight, so I usually add a splash of broth or water when reheating to loosen it up. This soup is always worth keeping around for a quick lunch or second dinner.

Freezing

Freezing works okay with this soup, though I recommend freezing before you add the gnocchi to avoid texture changes. When ready to eat, thaw completely and add fresh gnocchi during reheating for the best texture. I learned this trick after a few disappointing batches of mushy gnocchi.

Reheating

Reheat gently on the stove over medium-low heat, stirring often to prevent sticking and to redistribute the slurry’s thickening. If it looks too thick, just add a bit of broth or water until it reaches the creamy consistency you love. Microwaving works too—just pop it in 1-minute bursts and stir in between.

FAQs

Final Thoughts

This Chicken Gnocchi Soup Recipe has become one of my top comfort meals because it’s hearty, flavorful, and surprisingly simple to make. Whether you’re cooking for your family, meal prepping, or just craving something cozy yet fresh, I encourage you to give this a try. I’m confident you’ll love the creamy broth, tender meats, and those delightful gnocchi bites as much as I do—sometimes the best recipes are the ones that feel homemade but come together so effortlessly.

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