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4.9 from 186 votes

Chicken Gnocchi Soup Recipe

Creamy "Marry Me" Chicken Gnocchi Soup is made with chicken breast, sausage, spinach, sun-dried tomatoes, and pillowy soft gnocchi.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 341 kcal
Course: Soup , Dinner
Cuisine: Italian-American Fussion

Ingredients

  • 3 tablespoons all purpose flour (or gluten-free flour mix)
  • 7 ounces sweet Italian chicken sausage (removed from casings)
  • 1/4 cup half and half
  • Olive oil spray
  • 1 cup cold water (divided)
  • 5 cups reduced sodium chicken broth
  • 1 large shallot (diced)
  • 6 garlic cloves (minced)
  • 2 teaspoons tomato paste
  • 1 pound boneless skinless chicken breast
  • 1 parmesan cheese rind
  • 1/3 cup sundried tomatoes in oil (drained and chopped)
  • 1/2 teaspoon dried Italian seasoning
  • 16 ounce package gnocchi (or gluten-free gnocchi)
  • 4 cups fresh baby spinach leaves (rough chopped)
  • 1/4 cup Parmesan Cheese (grated)
  • 2 tbsp fresh basil (optional for garnish)

Instructions

    Cup of Yum
  1. Create a slurry by combining 1/2 cup of the cold water, half and half and flour in a small bowl and whisk until well blended. Set aside.
  2. Heat a large pot or Dutch oven over medium heat and spray with oil then add the sausage. Cook the sausage, breaking up with a wooden spoon as it cooks, until no longer pink and slightly browned.
  3. Add the shallots and garlic and cook until soft, 3 minutes. Add the tomato paste and chicken breast.
  4. Pour the remaining 1/2 cup water and chicken broth, parmesan rind, sundried tomatoes, Italian seasoning and bring to a boil. Partially cover and simmer on low until vegetables are soft and the chicken shreds easily, about 25 minutes.
  5. Remove the chicken and set aside, shred with 2 forks.
  6. Return the chicken to the pot then slowly stir in slurry, stirring well as you add and bring it back to a boil.
  7. Add the gnocchi, spinach, parmesan cheese and basil; cook according to package directions for the gnocchi, or until they start to float to the top and soup thickens. Adjust salt and pepper to taste, discard parmesan cheese rind and serve.

Notes

  • Variations
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  •  
  • Sausage: Substitute chicken sausage with turkey.
  • Parmesan Rind: If you don’t have a parmesan rind, it’s fine to skip it. However, it adds depth you can’t get from grated parmesan. One tip for always having rinds on hand is to store them in a zip-locked bag in the freezer the next time you cut one off a block of parmesan.
  • Shallot: Swap the shallot with red onion.
  • Italian Seasoning: If you don’t have Italian seasoning, substitute dried basil and oregano.

Nutrition Information

Serving 11/2 cups Calories 341kcal (17%) Carbohydrates 37g (12%) Protein 29.5g (59%) Fat 7.5g (12%) Saturated Fat 2.5g (13%) Cholesterol 86mg (29%) Sodium 790.5mg (33%) Fiber 2.5g (10%) Sugar 2.5g (5%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 341

% Daily Value*

Serving 11/2 cups
Calories 341kcal 17%
Carbohydrates 37g 12%
Protein 29.5g 59%
Fat 7.5g 12%
Saturated Fat 2.5g 13%
Cholesterol 86mg 29%
Sodium 790.5mg 33%
Fiber 2.5g 10%
Sugar 2.5g 5%

* Percent Daily Values are based on a 2,000 calorie diet.