Italian chicken gnocchi soup simmers already-cooked chicken and potato gnocchi directly in an Italian-seasoned vegetable broth, then finishes with spinach, half-and-half, and Parmesan stirred in off the boil, ready in about 45 minutes. Reducing the heat before adding the dairy, rather than keeping the pot at a simmer, is what keeps the soup creamy instead of curdled.
Italian Chicken Gnocchi Soup
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 package (16 oz) potato gnocchi
- 2 cups baby spinach
- 1 cup half-and-half
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 to 6 minutes, until softened.
- Add garlic and Italian seasoning. Cook for 30 seconds.
- Pour in chicken broth and bring to a simmer.
- Stir in cooked chicken and gnocchi. Simmer for 4 to 6 minutes, until gnocchi are tender and the soup is hot throughout.
- Reduce heat to low. Stir in spinach, half-and-half, and Parmesan.
- Warm gently for 2 to 3 minutes without boiling. Season with salt and pepper.
Recipe Notes
- Do not boil after adding half-and-half to keep the soup creamy.
- Shelf-stable or refrigerated gnocchi both work.
- Add extra broth if the soup thickens too much.
- If cooking chicken from raw, cook it separately or simmer until it reaches 165°F before adding gnocchi.
- Storage: Refrigerate in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding broth as needed.
- Substitutions: Use kale instead of spinach. Use heavy cream for a richer soup. Use rotisserie chicken for a quick version.
Why you'll love this
- Simmering the gnocchi directly in the broth for 4-6 minutes lets it absorb the soup's flavor while cooking, rather than being boiled separately and diluted by its own cooking water.
- Warming the half-and-half and Parmesan gently for just 2-3 minutes without boiling, as the instructions specify, keeps the dairy from breaking while still letting the cheese fully melt in.
Tips for the best result
- Do not boil the soup after adding the half-and-half, as the recipe's own notes state directly, to keep it creamy rather than curdled.
- If starting with raw chicken instead of already-cooked, cook it separately or simmer it until it reaches 165°F before adding the gnocchi, per the recipe's own food-safety note.
Troubleshooting
The soup looks slightly curdled.
This means it boiled after the dairy was added. Keep the heat low during the final stage, warming gently rather than simmering, exactly as the recipe's own notes specify.
The soup is thicker than expected after sitting.
Add extra broth if the soup thickens too much, as the recipe's own notes suggest, since gnocchi continues absorbing liquid the longer it sits.
The recipe's own notes say to refrigerate in an airtight container for up to 3 days and reheat gently on the stovetop over low heat, adding broth as needed.
The recipe's own notes suggest kale instead of spinach, or heavy cream for a richer soup.
Frequently asked questions
Can I use pre-cooked chicken?
Absolutely! Using leftover rotisserie chicken or pre-cooked chicken breasts will significantly cut down on prep time. Just shred or dice it and add it to the soup during the last few minutes of cooking to warm through.
What if I don't have fresh spinach?
No problem! You can easily substitute frozen spinach. Make sure to thaw it and squeeze out any excess water before adding it to the soup. About half a cup of frozen spinach equals a full cup of fresh.
Can I make this soup vegetarian?
Yes, this Italian Chicken Gnocchi Soup can be made vegetarian. Simply use vegetable broth instead of chicken broth and omit the chicken entirely. You can add extra vegetables like zucchini or cannellini beans for more substance.
How do I prevent the gnocchi from getting mushy?
To prevent mushy gnocchi, add them to the soup only when it's simmering, and cook just until they float to the surface, typically 2-3 minutes. Remove the soup from heat immediately after they are cooked through.
Can this soup be made ahead of time?
You can prepare the broth base and chicken ahead of time. However, it's best to add the gnocchi and spinach just before serving to maintain their ideal texture. Reheat gently on the stovetop.
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