There’s something almost magical about a bowl of chicken gnocchi soup. It’s the kind of meal that feels like a warm, comforting hug from the inside out, you know?
Pillowy soft gnocchi, tender shreds of chicken, and a creamy, savory broth come together in a way that’s simply irresistible. It’s a dish that promises, and delivers, pure satisfaction.
Why This Soup Feels Like a Culinary Hug
This particular recipe takes inspiration from a famous dish, transforming all those beloved flavors into a spoonable, soul-warming experience. It’s a clever twist that turns a viral sensation into an everyday comfort food.
Imagine the rich taste of sun-dried tomatoes and Parmesan melding with hearty sausage and spinach. It’s a symphony of textures and tastes, each spoonful more inviting than the last.
Best of all, it’s been thoughtfully crafted to be a healthier version, so you can enjoy that deep comfort without any of the guilt. It’s a complete meal, all in one pot.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to creating this masterpiece. Here’s everything you’ll need to have on hand.
- For the Slurry: All-purpose flour (or a gluten-free blend), half-and-half, and cold water.
- For the Soup Base: Sweet Italian chicken sausage, a large shallot, fresh garlic cloves, and a little tomato paste for that deep, savory backbone.
- The Hearty Bits: A full pound of boneless, skinless chicken breast, a Parmesan cheese rind (a secret weapon for flavor!), and sun-dried tomatoes packed in oil.
- Seasoning and Greens: Dried Italian seasoning, a package of potato gnocchi, fresh baby spinach, and grated Parmesan cheese.
- The Finishing Touch: Fresh basil for a bright, aromatic garnish right at the end.
The Magic of a Parmesan Rind
If you’ve never cooked with a Parmesan rind before, you’re in for a wonderful surprise. That seemingly useless piece of hard cheese is a flavor powerhouse.
As it simmers in the broth, it slowly releases an incredible, nutty, and deeply savory essence that permeates the entire soup. It’s the kind of subtle background note that makes people ask, “What is that amazing taste?”
Don’t worry if you don’t have one on hand, the soup will still be delicious. But if you do, it elevates the dish to a whole new level of cozy sophistication.
How to make Chicken Gnocchi Soup?
Follow these steps carefully, and you’ll have a perfect pot of soup ready to delight everyone at your table. The process is straightforward, but each step builds a crucial layer of flavor.
Prepare Your Slurry
Start by whisking together the cold water, half-and-half, and flour in a small bowl until it’s completely smooth. This mixture is what will give your soup a lovely, creamy thickness without any lumps.
Setting this aside now means it’s ready to go when you need it, preventing any last-minute scrambling. It’s a simple step, but it’s the key to that perfect, velvety texture.
Brown the Sausage
Heat a large pot or Dutch oven over medium heat and give it a quick spray with olive oil. Add the sausage, making sure to remove it from its casings first.
Use a wooden spoon to break it up as it cooks, letting it get nicely browned and a little crispy in spots. This isn’t just about cooking the meat; it’s about building a foundation of rich, savory flavor right from the start.
Sauté the Aromatics
To the same pot, add your diced shallot and minced garlic. The residual fat from the sausage is perfect for cooking them until they’re soft and incredibly fragrant.
This should only take about three minutes—you’ll know it’s ready when the smell makes your stomach growl. Then, stir in the tomato paste, letting it cook for just a minute to wake up its flavors.
Simmer to Perfection
Now, pour in the chicken broth and the remaining water. Add the whole chicken breasts, the Parmesan rind, the chopped sun-dried tomatoes, and the Italian seasoning.
Bring everything to a lively boil, then partially cover the pot and reduce the heat to a gentle simmer. Let it bubble away for about 25 minutes, until the chicken is cooked through and tender enough to shred easily.
Shred the Chicken
Carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, simply pull the meat apart into bite-sized shreds.
This method keeps the texture of the chicken perfect for soup—neat, tender, and ready to soak up all the surrounding flavors. Then, just return all that lovely chicken back to the pot.
Thicken the Broth
This is where the magic happens. Give your slurry a quick re-whisk, then slowly pour it into the simmering soup, stirring constantly.
As you stir, you’ll see the broth begin to transform, turning from thin and brothy to luxuriously thick and creamy. Bring it back to a boil to activate the flour and fully lock in that perfect consistency.
Add the Final Ingredients
Stir in the gnocchi, the chopped spinach, the grated Parmesan, and the fresh basil. The gnocchi will cook right in the hot broth and are done when they float to the surface.
As the gnocchi cook, the spinach will wilt beautifully into the soup. Finally, taste it and adjust the salt and pepper to your liking, and don’t forget to fish out that now-softened Parmesan rind before serving.
What to Serve With Your Soul-Warming Soup
While this soup is a full meal all on its own, the right side dish can turn it into a truly memorable feast. It’s all about complementing those rich, creamy flavors.
A thick, crusty loaf of bread is non-negotiable for many. There’s no greater joy than tearing off a piece and dipping it right into the savory broth.
For a lighter contrast, a simple green salad with a sharp vinaigrette can cut through the richness beautifully. Or, go all-in on comfort with some warm, buttery garlic knots on the side.
Tips
For the best texture, always use cold liquid when making your slurry. Hot liquid will cause the flour to clump up almost instantly, creating lumps in your finished soup.
Don’t rush the simmering step. Giving the chicken and broth that full 25 minutes allows the flavors to meld together and the chicken to become perfectly tender for shredding.
If you’re using frozen gnocchi, there’s no need to thaw them first. You can add them directly to the soup; just allow for a minute or two of extra cooking time.
Clever Twists: Making the Soup Your Own
The beauty of this recipe is its flexibility. Feel free to play around with the ingredients based on what you have or what you love.
If you prefer dark meat, chicken thighs work wonderfully here. You can also swap the chicken sausage for turkey sausage, or the shallot for a finely diced red onion.
No Italian seasoning? A simple mix of dried basil and oregano will do the trick. This soup is a fantastic canvas for your own culinary creativity.
Your Gnocchi Soup Questions, Answered
It’s natural to have a few questions when making a new recipe. Here are some common curiosities, sorted out for you.
Gnocchi are essentially little Italian dumplings, traditionally made from potato, flour, and egg. They have a uniquely soft, chewy texture that is utterly delightful in soup.
And no, you absolutely do not need to pre-cook the gnocchi. They cook perfectly by simmering directly in the hot, flavorful broth, which allows them to absorb even more taste.
Storing Your Soup for Future Comfort
This soup makes for fantastic leftovers, as the flavors continue to develop and deepen overnight in the fridge. It will keep beautifully in an airtight container for up to four days.
For longer storage, you can freeze it for up to three months. Consider freezing it in individual portions for a quick and satisfying lunch or dinner on a busy day.
When reheating, you may need to add a splash of broth or water, as the gnocchi tend to absorb some liquid over time. A gentle reheat on the stovetop or in the microwave will bring it right back to life.
Chicken Gnocchi Soup Recipe
Description
This comforting, protein-rich Chicken Gnocchi Soup is inspired by the viral "Marry Me Chicken"—featuring tender chicken, sweet Italian chicken sausage, sun-dried tomatoes, spinach, and pillowy potato gnocchi in a light yet creamy tomato-infused broth. It’s cozy, satisfying, and made healthier with reduced-fat dairy and loads of veggies—perfect for chilly nights or when you need a nourishing boost.
Ingredients
Slurry (for thickening)
Soup Base
Instructions
-
Make the Slurry
In a small bowl, whisk together 3 tbsp flour, ¼ cup half-and-half, and ½ cup cold water until smooth. Set aside. -
Brown the Sausage
Spray a large Dutch oven or pot with olive oil spray. Add the chicken sausage and cook over medium heat, breaking it apart with a wooden spoon, until no longer pink and lightly browned (5–6 min). -
Sauté Aromatics
Add diced shallot and minced garlic; sauté 2–3 minutes until softened and fragrant. Stir in tomato paste and cook 1 minute more. -
Simmer Chicken & Broth
Add chicken breasts, remaining ½ cup cold water, chicken broth, Parmesan rind, chopped sun-dried tomatoes, and Italian seasoning. Bring to a boil, then reduce heat, partially cover, and simmer for 20–25 minutes, or until chicken is cooked through and shreds easily. -
Shred & Thicken
Remove chicken and shred with two forks. Return to pot. Slowly pour in the slurry while stirring constantly. Increase heat and bring to a gentle boil to thicken (~2–3 min). -
Add Gnocchi & Greens
Stir in gnocchi, spinach, grated Parmesan, and fresh basil. Simmer 4–6 minutes, stirring occasionally, until gnocchi float and are tender (per package instructions). -
Final Touches
Discard Parmesan rind. Season with salt and pepper to taste. Ladle into bowls and garnish with extra Parmesan and basil, if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 15 gg24%
- Saturated Fat 5 gg25%
- Trans Fat 0 gg
- Cholesterol 75 mgmg25%
- Sodium 780 mgmg33%
- Potassium 620 mgmg18%
- Total Carbohydrate 38 gg13%
- Dietary Fiber 4 gg16%
- Sugars 5 gg
- Protein 26 gg52%
- Calcium 180 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make it lighter: Use low-fat half-and-half or swap with whole milk + 1 tbsp cornstarch (add with slurry).
- Freeze smart: Freeze without gnocchi (they get mushy). Add fresh gnocchi when reheating.
- Boost veggies: Add diced carrots or zucchini with the shallot for extra fiber.
- Dairy-free option: Use plant-based sausage, omit Parmesan rind, use nutritional yeast + ¼ cup unsweetened almond milk + 2 tbsp cornstarch for slurry.
