Gnocchi Soup

I make Gnocchi Soup for weeknight family dinners and cold winter nights when I want something cozy that comes together in one pot with minimal cleanup. The pillowy potato gnocchi cooks right in the savory chicken broth, soaking up thyme and getting incredibly tender with every spoonful. Fresh spinach softens into the creamy half and half, creating smooth, silky bites in that rich broth that tastes like you spent hours simmering it. It's easy, loved by both kids and adults, and works perfectly for meal prep since it reheats well. Store it in the fridge for 3 to 5 days or freeze for up to 3 months.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Dinner, Main Course, Soup

Cuisine: American, Italian

Keyword: Gnocchi Soup

Servings:

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

US Customary - Metric

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

Here are my best tips for making this chicken gnocchi soup turn out perfectly every time:

Dice your own carrots: Pre-diced carrots from the grocery store can be dry and don't release as much flavor. Freshly diced carrots add sweetness and blend more easily into the soup.

Use pre-cooked chicken for speed: Rotisserie chicken or leftover grilled chicken works perfectly and cuts down your cook time. Just dice it and add it straight to the broth.

Don't overcook the gnocchi: They only need 3 to 4 minutes in the simmering broth. Overcooking makes them mushy and they'll fall apart.

Add the cream at the end: Stir in the half and half after the soup is done simmering so it doesn't curdle from high heat. Keep the heat low once you add it.

Adjust the thickness: If the soup thickens too much after storage, stir in extra chicken broth or half-and-half when reheating. The gnocchi will continue to absorb liquid even after cooking.

Store properly: Transfer fully cooled soup to portion-sized airtight containers. Refrigerate for 3 to 5 days or freeze for up to 3 months, then thaw in the fridge overnight and reheat gently in the microwave or over the stove to prevent the gnocchi from getting too soft.

Nutrition

Tried this recipe?Let us know how it was!