Creamy “Marry Me” Chicken Gnocchi Soup combines tender chicken breast, savory chicken sausage, bright spinach, sun-dried tomatoes and pillowy gnocchi in a lightly creamy, comforting broth.
Chicken Gnocchi Soup
This version of “Marry Me” Chicken turned into a soup is inspired by Tuscan-style gnocchi soups and lightened for everyday enjoyment. It delivers all the cozy, wintertime flavors — garlic, tomato, parmesan and herbs — while keeping the recipe balanced with lean protein, vegetables and a modest amount of cream. The finish is rich but not heavy, making this a satisfying family meal or an easy make-ahead option for busy nights.
Key Ingredients
- Slurry: A mixture of flour, half-and-half and cold water that thickens the soup without heavy cream.
- Chicken Sausage: Sweet Italian chicken sausage (casings removed) adds savory depth; turkey sausage works as a substitute.
- Shallot and Garlic: Gently sautéed to build a mellow aromatic base.
- Tomato Paste: Concentrated tomato flavor for balance and umami.
- Chicken: Boneless skinless chicken breasts cook in the broth and shred for tender bites.
- Parmesan: A parmesan rind infused in the broth and grated parmesan at the end give nutty creaminess.
- Sun-dried Tomatoes: Chopped sun-dried tomatoes in oil add sweet-tart intensity.
- Italian Seasoning: Dried herb blend of basil, oregano and rosemary for classic Italian flavor.
- Gnocchi: Store-bought potato gnocchi or homemade gnocchi—either cooks quickly in the hot broth.
- Spinach & Basil: Fresh baby spinach and chopped basil brighten the soup and add color.
How to Make Chicken Gnocchi Soup
- Make the slurry: Whisk 3 tablespoons all-purpose (or gluten-free) flour, 1/4 cup half-and-half and 1/2 cup cold water until smooth; set aside.
- Brown the sausage: In a large pot or Dutch oven over medium heat, spray or add a little oil and cook 7 ounces of sweet Italian chicken sausage (removed from casings), breaking it up until it’s no longer pink and lightly browned.
- Sauté aromatics: Add one large diced shallot and 6 minced garlic cloves and cook until softened, about 2–3 minutes. Stir in 2 teaspoons tomato paste and the chicken breasts.
- Add liquids and simmer: Pour in the remaining 1/2 cup cold water plus 5 cups reduced-sodium chicken broth. Add a parmesan rind, 1/3 cup chopped sun-dried tomatoes (drained), and 1/2 teaspoon dried Italian seasoning. Bring to a boil, then reduce heat, partially cover and simmer until the chicken is tender and shreds easily, about 20–25 minutes.
- Shred the chicken: Remove the chicken, shred with two forks, then return it to the pot.
- Thicken: Slowly whisk the reserved slurry into the simmering soup, stirring constantly to avoid lumps. Bring back to a gentle boil so the soup begins to thicken.
- Add gnocchi and greens: Stir in a 16-ounce package of gnocchi and 4 cups rough-chopped baby spinach, plus 1/4 cup grated parmesan and 2 tablespoons chopped fresh basil. Cook according to the gnocchi package directions (they’re done when they float), about 2–4 minutes.
- Finish and serve: Taste and adjust salt and pepper. Remove and discard the parmesan rind before serving. Garnish with more basil or parmesan if desired.
Variations & Tips
- Sausage swap: Use turkey sausage or mild pork sausage if preferred.
- No parmesan rind: Omit the rind if you don’t have one, though it does add a subtle depth of flavor. Save rinds in the freezer to use in future soups.
- Shallot alternative: Red onion works well in a pinch.
- Herb mix: If you don’t have Italian seasoning, combine dried basil and oregano instead.
- Dark meat option: Boneless skinless chicken thighs can be used for a richer finish.
- Gnocchi texture: For a slightly firmer gnocchi, drain and sauté boiled gnocchi briefly in a skillet before adding to the soup.
What to Serve With This Soup
This hearty soup is often a complete meal on its own, but you can round it out with simple sides:
- Crusty bread or a warm baguette for dipping.
- Garlic knots or warm rolls to echo the soup’s garlic notes.
- A crisp green salad—romaine with red onion and avocado or mixed greens with tomatoes and cucumber—to balance the richness.
Storage
Refrigerate leftovers in an airtight container for up to four days. For longer storage, freeze in individual portions for up to three months. Thaw in the refrigerator overnight or reheat from frozen in the microwave or on the stove, stirring occasionally. Note: gnocchi can absorb liquid over time, so you may need to add a splash of broth or water when reheating.
Gnocchi Soup FAQs
Gnocchi are soft potato dumplings typically made from mashed potatoes, egg and flour. The dough is rolled into ropes and cut into bite-sized pieces.
What is the best way to cook gnocchi?
Boiling is most common and yields tender gnocchi. For a firmer or slightly crisp texture, bake or sauté boiled gnocchi in a skillet with a little oil.
Do you need to cook gnocchi before adding it to soup?
No, gnocchi will cook directly in hot broth and are done when they float to the surface, usually within a few minutes.
Recipe Summary
Chicken Gnocchi Soup
Creamy “Marry Me” Chicken Gnocchi Soup with chicken breast, Italian chicken sausage, baby spinach, sun-dried tomatoes and soft potato gnocchi.
Yield:
6 servings
Prep Time:
10 minutes
Cook Time:
35 minutes
Estimated Nutrition (per serving):
- Calories: 341 kcal
- Protein: 29.5 g
- Carbohydrates: 37 g
- Fat: 7.5 g
- Fiber: 2.5 g
Equipment:
Large pot or Dutch oven
Ingredients (condensed):
Slurry: 3 tbsp all-purpose or gluten-free flour, 1/4 cup half-and-half, 1 cup cold water (divided).
Soup: 7 oz sweet Italian chicken sausage (casings removed), olive oil or spray, 5 cups reduced-sodium chicken broth, 1 large shallot diced, 6 garlic cloves minced, 2 tsp tomato paste, 1 lb boneless skinless chicken breast, 1 parmesan rind, 1/3 cup sun-dried tomatoes (in oil, drained and chopped), 1/2 tsp dried Italian seasoning, 16 oz gnocchi, 4 cups baby spinach (rough chopped), 1/4 cup grated parmesan, 2 tbsp fresh basil (optional).
Instructions (condensed):
- Whisk slurry ingredients and set aside.
- Brown sausage in a large pot; add shallot and garlic and cook until soft. Stir in tomato paste and chicken breasts.
- Add remaining water, broth, parmesan rind, sun-dried tomatoes and Italian seasoning. Simmer until chicken shreds easily, about 20–25 minutes.
- Remove and shred chicken, return to pot. Slowly whisk in slurry and bring to a boil to thicken.
- Add gnocchi, spinach, parmesan and basil; cook until gnocchi float and are tender. Adjust seasoning and remove rind before serving.
Notes:
For best texture, add gnocchi near the end of cooking. If freezing, consider storing gnocchi separately or expect a softer texture after thawing; add extra broth when reheating if needed.
More Chicken Soup Ideas
- Chicken Soup with Spinach and Acini di Pepe
- Lasagna Soup
- Instant Pot Chicken Noodle Soup
- Chicken Shiitake and Wild Mushroom Soup
- Chicken Sweet Potato and Kale Soup