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A bowl of creamy Gnocchi Soup with spinach, carrots, celery, and chicken, topped with cracked black pepper.

Gnocchi Soup

Author: Mandy Applegate
Creamy Chicken Gnocchi Soup is a one-pot dinner with pillowy potato gnocchi, tender chicken, and fresh spinach in a silky half-and-half broth, on the table in about 30 minutes.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course, Soups/Stews
Cuisine: American, Italian
Keyword: Gnocchi Soup
Servings: 8
Calories: 252kcal

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
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Video

[adthrive-in-post-video-player video-id="OEs6hdK0" upload-date="2025-12-08T07:31:50+00:00" name="Warm and Comforting Gnocchi Soup" description="Creamy, comforting soup perfect for cozy nights." player-type="default" override-embed="default"]

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

  • Dice your own carrots; pre-diced ones can be dry and give up less flavor. 
  • Use pre-cooked rotisserie or leftover chicken to cut the cook time.
  • Don't overcook the gnocchi; they need only 3 to 4 minutes, and longer makes them mushy.
  • Stir the half and half in at the end, off the boil, so it doesn't curdle.
  • If the soup thickens after storage, loosen it with extra broth or half-and-half when reheating. 
  • It keeps for 3 to 4 days in the fridge, or up to 3 months frozen, with the gnocchi coming out softer after freezing.

Nutrition

Calories: 252kcal | Carbohydrates: 25g | Protein: 14g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 724mg | Potassium: 325mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1932IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 3mg
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