Gnocchi Soup
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Gnocchi Soup reminds me of the best parts of chicken noodle soup but more filling. The potato gnocchi get pillowy as they simmer in chicken broth with fresh thyme, while spinach adds color and half and half makes it silky. Every spoonful is loaded with tender chicken and vegetables. It’s a cozy comfort that keeps you coming back.
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I make it for weeknight family dinners, cold winter nights, and anytime I need cozy, comforting soup. It’s easy, loved by both kids and adults, and comes together in one pot for simple cleanup. The soup reheats well and works perfectly for meal prep, staying creamy in the fridge for 3 to 5 days or freezing for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Gnocchi Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This gnocchi soup recipe comes together in one pot with simple ingredients and takes only 30 minutes from start to finish.
Sauté the Vegetables
Heat the olive oil in a large stockpot (or a Dutch oven) over medium heat. Add the celery, onion, fresh garlic, and carrots.
Cook for about 2 to 3 minutes, until the onion is soft and the vegetables are fragrant. Use a heat-resistant wooden spoon to stir everything so nothing sticks to the bottom.
Add the Chicken and Broth
Add the diced chicken, chicken broth, salt, pepper, and thyme. Bring the mixture to a boil. The broth will start bubbling, and you’ll smell the fresh thyme as it heats up.
Cook the Gnocchi
Gently stir in the potato gnocchi and cook for 3 to 4 minutes. You can use store-bought or homemade potato gnocchi; it’s up to you. You’ll see them float to the top when they’re ready. Reduce the heat and let the soup simmer for about 10 minutes.
The gnocchi will soak up some of the broth and get even more tender. Give it an occasional stir so nothing settles on the bottom.
Finish with Cream and Spinach
Stir in the half and half and the chopped spinach or baby spinach. Cook for 1 to 2 more minutes, until the spinach is wilted and the soup turns creamy and silky.
Taste and adjust with more salt and pepper if needed. The cream should blend smoothly into the broth without curdling.
Serve Hot
Ladle the soup using a ladle with pour spouts into bowls and serve warm. The soup is rich and comforting, with pillowy gnocchi in every spoonful. Keep a pepper mill on the table for anyone who wants extra black pepper on top. Enjoy!
Equipment
Ingredients
- 3 to 4 boneless skinless chicken breasts cooked and diced
- 1 stalk celery chopped
- ½ cup onion diced
- 2 tsp garlic minced
- ½ cup carrots chopped
- 1 tbsp olive oil
- 4 cups chicken broth
- Salt and pepper to taste
- 1 tsp thyme
- 16 oz potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach roughly chopped
Video
Instructions
- Heat the olive oil in a large pot over medium heat. Add the celery, onion, garlic, and carrots. Cook for about 2 to 3 minutes, until the onion is soft.1 stalk celery, ½ cup onion, 2 tsp garlic, 1 tbsp olive oil, ½ cup carrots
- Add the diced chicken, chicken broth, salt, pepper, and thyme. Bring the mixture to a boil.3 to 4 boneless skinless chicken breasts, 4 cups chicken broth, Salt and pepper, 1 tsp thyme
- Gently stir in the potato gnocchi and cook for 3 to 4 minutes. Reduce the heat and let the soup simmer for about 10 minutes.16 oz potato gnocchi
- Stir in the half and half and the chopped spinach. Cook for 1 to 2 more minutes, until the spinach is wilted. Taste and adjust with more salt and pepper if needed.2 cups half and half, 1 cup fresh spinach
- Serve warm and enjoy!
Notes
Nutrition
How to Store Leftovers
Store the soup in a leakproof airtight container in the refrigerator for 3 to 5 days. The gnocchi will continue absorbing the broth as it sits, so the soup will thicken.
When reheating, add a splash of chicken broth or half and half to loosen it back up. Heat it gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute intervals until warmed through.
You can freeze the soup in freezer-safe containers for up to 3 months, though the texture of the gnocchi may change slightly and become softer after thawing. Thaw overnight in the fridge, then reheat on the stovetop with a bit of extra liquid to refresh the consistency.
What to Serve With Gnocchi Soup
Serve the soup with crusty bread or garlic bread for dipping into that creamy broth. A simple green salad with a light vinaigrette balances out the richness, or go with a Caesar salad if you want something more substantial.
Roasted veggies like Brussels sprouts or green beans work well on the side, and breadsticks are perfect for soaking up every last bit of broth.
More Easy Recipes for You to Try at Home
I think you’ll enjoy these other easy soup recipes that are just as comforting and perfect for cold weather.
