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Holly Nilsson
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Tag: gnocchi
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Chicken Gnocchi Soup
Chicken gnocchi soup is creamy, cozy, and easy to make!
This soup is one of my favorites because it’s got a rich flavor and is fully loaded with chicken, gnocchi, and fresh veggies.
- It’s hearty since it’s packed with chicken, gnocchi, and vegetables.
- It’s absolutely delicious—and cooking the chicken right in the broth means more flavor and easier prep.
- This soup is versatile; add in your own favorite veggies and leftover chicken, or swap the gnocchi for pasta.
- This recipe is budget friendly and can be stretched to feed a crowd with extra veggies or gnocchi.
What You’ll Need For Chicken Gnocchi Soup
Chicken: I use boneless, skinless breasts in this recipe, but chicken thighs will work just fine, too. If using leftover chicken or rotisserie chicken, add it in step 5 to heat through.
Gnocchi: I use shelf-stable gnocchi in this recipe but frozen can be used as well. If you don’t have gnocchi, use tortellini, ravioli, or a medium-shaped pasta. Depending on the shape of the pasta, you may need to adjust the cooking time slightly.
Vegetables: Fresh carrots, celery, spinach, and savory Italian seasonings add flavor and extra nutrients to chicken gnocchi soup. You can also add your own favorite veggies like green peas or sliced mushrooms.
Broth: Use a box of prepared chicken broth (or homemade) with cream to keep the broth creamy without being too heavy.
How to Make Chicken Gnocchi Soup
- Soften the onion in oil in a Dutch oven (recipe below). Add broth, raw chicken breasts, vegetables, and seasonings and simmer.
- Add the gnocchi and let it simmer until tender.
- Shred the chicken and thicken the soup before serving.
Storing Soup
Chicken gnocchi soup can be stored in the refrigerator. The gnocchi may soak up some of the broth so thin it with a little bit of water or broth if needed.
Freeze portions in zippered bags for up to 2 months. Gnocchi will be less firm once thawed but will still taste great.
More Easy Chicken Soups
From chicken noodle to this Olive Garden copycat chicken gnocchi soup, these recipes are cozy, comforting, and easy to make!
Did you enjoy this Chicken Gnocchi Soup? Leave a rating and a comment below.
Chicken Gnocchi Soup
Chicken gnocchi soup has a creamy and flavorful broth filled with vegetables, tender chicken and soft gnocchi.
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In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.
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Add broth, chicken breasts, carrots, celery, Italian seasoning, & bay leaf. Bring to a boil, reduce heat to a simmer, and cook 20 minutes or until chicken is cooked through.
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Remove chicken and shred (or chop). Set aside.
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Meanwhile, bring the broth back to a simmer and add gnocchi. Simmer 10 minutes.
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Stir in cream, shredded chicken, and spinach. Simmer 3-4 minutes or until spinach is wilted.
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Combine cornstarch with 3 tablespoons water. Stir into the simmering broth a little at a time to reach desired consistency. You may not use all of the cornstarch.
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Discard bay leaf. Taste, season with salt and pepper, and serve immediately.
To save time, while the onion and garlic is cooking chop the carrots and celery.
Raw chicken helps to flavor the broth. Bone-in chicken (skinless) can be used and will need about 10 minutes extra cook time.
If using cooked chicken, it can be added at the end with the spinach to heat through.
If using homemade gnocchi, it can be a bit more delicate. Cook it separately and add it to each bowl when serving.
If you’d like a thicker soup, increase the cornstarch.
Leftovers will keep in an airtight container in the refrigerator for 3-4 days, and in the freezer for 2 months.Calories: 321 | Carbohydrates: 22g | Protein: 20g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 824mg | Potassium: 586mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3103IU | Vitamin C: 18mg | Calcium: 77mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Lunch, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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Miss Pasta: A Numerical Pasta Party
Someone sent us a social media post about Miss Pasta, a newish restaurant with a unique concept from chef Giuliano Matarese, formerly at Mille Lire: Fresh house-made pasta with regional sauces made from scratch served in a fast-casual manner. They had us at pasta, of course, so we ventured out for a high-carb lunch recently…
Hank Vaughn
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Creamy Italian Sausage Gnocchi Soup – Simply Scratch
In this ridiculously simple Creamy Italian Sausage Gnocchi Soup; browned Italian sausage, mini potato gnocchi and baby spinach are in a creamy, robust, fire-roasted tomato soup. This recipe yields about 11 cups and will serve 7 (1½ cups) servings.
Last week we had a few warm and sunny days. This week it’s cold and snowy. The only way we’re going to get through this cold streak, is with soup.
And this recipe is hands down one of the best soup I’ve made this year.
This creamy Italian sausage gnocchi soup checks all the boxes. Minimal ingredients – check. Quick and easy – check, check. Delicious, flavorful and comforting – check, check and check. I either serve it with a warm loaf of bread or with a grilled cheese sandwich. Leftovers are even better the next day.
Let’s get into it.
To Make This Creamy Italian Sausage Gnocchi Soup You Will Need:
- olive oil – Or substitute with avocado oil.
- italian sausage – Hot or mild sausage is best.
- yellow onion – Adds flavor to the soups base.
- garlic – Lends distinct punchy flavor.
- kosher salt – Enhances the flavors in the recipe.
- tomato paste – Lends depth and flavor to the soup.
- italian seasoning – Use homemade or store-bought.
- low-sodium chicken broth – Use homemade or store-bought.
- crushed fire-roasted tomatoes – Adds incredible flavor and texture to this soup.
- gnocchi – I use mini gnocchi (which are SO perfect!) and have linked them in the recipe printable.
- baby spinach – Adds vitamins, minerals and a pop of green.
- freshly ground black pepper – This will add some subtle bite and flavor.
- parmesan cheese (freshly grated) – For serving – optional.
- red pepper flakes – For serving – optional.
A quick note about Gnocchi:
A local grocery store near me carries mini gnocchis and they are the perfect size for soup. If you can’t find them near you, you can click on the link in the recipe printable to purchase online OR just cut regular gnocchi in half.
In a large pot or dutch oven, add 1 teaspoon olive oil (or avocado oil) and add in 1 pound sausage. If using links, remove and discard the casing.
I’m using hot italian sausage because the flavor is *chefs kiss*. However, mild would also work. I’m not a fan of sweet italian sausage so I can’t say how it would work in this recipe.
Cook over medium to medium-low heat, using a wooden spatula to break it up into small crumbles. Cook until no longer pink and golden brown in spots.
Once your sausage is cooked, add in 1 medium diced yellow onion and 4 minced cloves of garlic. Stir and cook until soft and translucent, about 5 minutes.
Next, add in 2 tablespoons tomato paste and 2 teaspoons italian seasoning.
Stir and cook 2 minutes.
Once softened, add in 1 quart (4 cups) low-sodium chicken broth and 1 (28 ounce) can crushed fire-roasted tomatoes. Stir, cover and bring to a boil over high heat.
When the liquids are boiling, uncover and add in the mini gnocchis and cook for 2 minutes.
Lastly, reduce heat to medium-low and add in 3 generous handfuls of baby spinach and season with 1-1/2 teaspoons kosher salt (more or less to personal taste) and lots of freshly ground black pepper.
Stir to combine.
Lastly, pour in 1/3 cup heavy cream. Stir and simmer until soup has thickened slightly and the spinach has wilted.
Ladle soup into bowls and top with freshly grated parmesan cheese, crushed red pepper flakes for some heat and some extra black pepper.
Serve with crusty bread or a grilled cheese sandwich!
How To Store Italian Sausage Gnocchi Soup:
Transfer the soup to bowl (or individual serving bowls) that has an air-tight lid. Allow the soup to cool uncovered. The soup doesn’t have to be completely cold, just not hot or extremely warm as it can negatively affect the food surrounding it in the fridge.
How Long Can Italian Sausage Gnocchi Soup Last In the Fridge?
If stored properly this soup will last for 3 to 4 days in the fridge.
Can you Freeze Italian Sausage Gnocchi Soup?
Yes! Once cooled, transfer to a freezer safe container and pop into your freezer.
How long does Italian Sausage Gnocchi Soup last in the freezer?
Store this soup in the freezer for up to 3 months. Thaw overnight it the fridge and reheat slowly on the stove top.
Enjoy! And if you give this Creamy Italian Sausage Gnocchi Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 7 servings
Creamy Italian Sausage Gnocchi Soup
In this ridiculously simple Creamy Italian Sausage Gnocchi Soup; browned Italian sausage, mini potato gnocchi and baby spinach are in a creamy and robust, fire-roasted tomato soup. This recipe yields about 11 cups and will serve 7 (1½ cups) servings.
- 1 teaspoon olive oil, or avocado oil
- 1 pound bulk italian sausage, hot or mild (If using links, remove and discard the casing)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons italian seasoning
- 4 cups low-sodium chicken broth
- 28 ounces crushed fire-roasted tomatoes
- 16 ounces mini gnocchi
- 3 (generous) cups baby spinach
- 1½ teaspoons kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- parmesan cheese, freshly grated – for serving
- crushed red pepper flakes, for serving
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In a large pot or dutch oven, add olive oil (or avocado oil) and the sausage. Cook over medium to medium-low heat, using a wooden spatula to break it up into small crumbles. Cook until no longer pink and golden brown in spots.
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Next add in the onion and garlic. Stir and cook until soft and translucent. About 5 minutes. Then add in the tomato paste and italian seasoning. Stir and cook 2 minutes.
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Once softened, add in the chicken broth and crushed fire-roasted tomatoes. Stir, cover and bring to a boil over high heat. When the liquids are boiling, uncover and add in the mini gnocchis and stir and cook for 2 minutes.
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Lastly, reduce heat to medium-low and add in the baby spinach and season with kosher salt (more or less to personal taste) and lots of freshly ground black pepper. Stir to combine.
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Lastly, pour in the heavy cream. Stir and simmer on low until soup has thickened slightly and the spinach has wilted.
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Ladle soup into bowls and top with freshly grated parmesan cheese and some red pepper flakes (if desired).
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1.5cups, Calories: 396kcal, Carbohydrates: 34g, Protein: 16g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 49mg, Sodium: 1444mg, Potassium: 366mg, Fiber: 3g, Sugar: 4g, Vitamin A: 574IU, Vitamin C: 6mg, Calcium: 82mg, Iron: 4mg
This post may contain affiliate links.
Laurie McNamara
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This 6-Ingredient Gnocchi Alfredo Is My Family’s Most Requested Dinner
I like to make a similar Parmesan cheese sauce, toss it with pillowy store-bought potato gnocchi, and bake it all together in a cast iron skillet until browned and bubbling. To make this too, you only need six ingredients (most of which you might have on hand) and 30 minutes total before you’re sitting down to a delicious dinner.
Christine Gallary
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