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.
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.
Gathering your ingredients is the first step to creating this masterpiece. Here’s everything you’ll need to have on hand.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.