There’s something magical about a steaming bowl of Italian Creamy Chicken Gnocchi Soup on a chilly evening, that first spoonful wraps you in comfort like your favorite sweater. I discovered this recipe during a trip to Tuscany years ago, where a tiny trattoria served it as their “medicine for the soul.” Now it’s my go-to when I need warmth, nourishment, or just a big hug in a bowl.
What makes this soup special? Pillowy gnocchi swimming in velvety cream broth with tender chicken and vibrant veggies, it’s restaurant-quality comfort food that comes together in 30 minutes flat. But here’s the best part: it’s packed with immune-boosting ingredients like garlic, spinach, and carrots that make it perfect for cold season. Whether you’re fighting off a bug or just craving something cozy, this Italian Creamy Chicken Gnocchi Soup delivers flavor and comfort in every spoonful.
Why You’ll Love This Italian Creamy Chicken Gnocchi Soup
Trust me, once you try this soup, it’ll become a regular in your rotation, here’s why:
- Weeknight superhero: Ready in 30 minutes flat (faster than pizza delivery!) with simple ingredients you probably already have
- Comfort in a bowl: That creamy broth hugging pillowy gnocchi? Pure magic, like your favorite Italian restaurant made it just for you
- Cold-season armor: Packed with garlic, spinach, and carrots to boost your immune system when you need it most
- Endlessly adaptable: Swap gnocchi for cauliflower (keto!), use rotisserie chicken, or load up with extra veggies, it always works
- One-pot wonder: Minimal cleanup means more time to actually enjoy your cozy evening
Seriously, this soup checks all the boxes, quick, comforting, healthy-ish, and completely delicious.
PrintHeavenly Italian Creamy Chicken Gnocchi Soup in 30 Minutes
A creamy and comforting Italian-inspired chicken gnocchi soup packed with flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Ingredients
- 1 lb boneless chicken breast, diced
- 1 package (16 oz) potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup chopped spinach
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until browned, about 5 minutes.
- Add onion, garlic, carrots, and celery. Cook for 3 minutes.
- Pour in chicken broth and bring to a boil.
- Add gnocchi and simmer for 5 minutes.
- Stir in heavy cream and spinach. Cook for 2 minutes.
- Season with thyme, oregano, salt, and pepper.
- Serve hot.
Notes
- For a keto version, replace gnocchi with cauliflower florets.
- For a low-calorie version, use half-and-half instead of heavy cream.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg
Ingredients for Italian Creamy Chicken Gnocchi Soup
Here’s everything you’ll need for that dreamy, creamy texture and rich flavor (measurements matter!):
- 1 lb boneless chicken breast, diced into bite-sized pieces (trust me, uniform pieces cook evenly)
- 1 package (16 oz) potato gnocchi, those pillowy clouds are the star!
- 4 cups chicken broth, use good quality, it makes all the difference
- 1 cup heavy cream, for that luxurious mouthfeel
- 1 cup chopped spinach, packed measure (wilted down it’s perfect)
- 1/2 cup each diced carrots and celery, my veggie holy trinity starter
- 1 small onion, diced (about 1/2 cup)
- 2 cloves garlic, minced (more if you’re fighting a cold!)
- 1 tbsp olive oil, for sautéing
- 1 tsp each dried thyme and oregano, Italian flavor magic
- Salt and pepper, to taste (don’t skimp!)
Ingredient Substitutions & Notes
Got dietary needs? No problem:
- Keto friends: Swap gnocchi for cauliflower florets (about 3 cups)
- Lower calories: Half-and-half works instead of heavy cream
- Gluten-free: Look for GF gnocchi (many stores carry them now)
- Shortcut: Rotisserie chicken? Shred 2 cups instead of raw
- Extra veg: Toss in zucchini or mushrooms if you’re feeling fancy
Pro tip: Fresh herbs? Double the amount if using instead of dried.
How to Make Italian Creamy Chicken Gnocchi Soup
Okay, let’s get cooking! This Italian Creamy Chicken Gnocchi Soup comes together faster than you’d think, just follow these simple steps:
- Brown that chicken: Heat olive oil in your favorite soup pot over medium heat. Add diced chicken and let it get nice and golden, about 5 minutes. Don’t stir too much! Those browned bits equal flavor.
- Sauté the aromatics: Toss in onion, garlic, carrots, and celery. Cook just until they soften (about 3 minutes). Your kitchen will smell amazing already!
- Broth time: Pour in chicken broth and crank the heat to bring it to a boil. Scrape up any tasty bits stuck to the bottom, that’s free flavor!
- Gnocchi magic: Add the gnocchi and simmer for 5 minutes. They’ll float when ready, like little potato pillows!
- Creamy finish: Reduce heat to low, stir in heavy cream and spinach. Cook just 2 more minutes (we want vibrant green spinach, not mush).
- Season to perfection: Sprinkle in thyme, oregano, salt, and pepper. Taste and adjust, this is where you make it yours!
That’s it! In about 20 minutes, you’ve got steaming bowls of Italian Creamy Chicken Gnocchi Soup ready to warm souls.
Tips for Perfect Italian Creamy Chicken Gnocchi Soup
Here’s how to nail it every time:
- Don’t crowd the pot: Brown chicken in batches if needed, steamed chicken won’t taste as good!
- Gentle gnocchi: Stir them carefully so they don’t break apart.
- Cream control: Want thicker soup? Simmer longer after adding cream. Thinner? Add more broth.
- Fresh herb bonus: Toss in some chopped parsley or basil at the end for brightness.
Variations of Italian Creamy Chicken Gnocchi Soup
This soup is like your favorite pair of jeans, it looks good no matter how you dress it up! Here are my favorite ways to switch it up:
- Keto dream: Swap gnocchi for cauliflower florets (they soak up the creamy broth beautifully) and use full-fat coconut milk instead of cream
- Dairy-free delight: Coconut cream gives that same luxurious texture without the lactose, just add a pinch of nutmeg to complement the flavor
- Veggie overload: Toss in extra zucchini, mushrooms, or even butternut squash, great for cleaning out the fridge!
- Slow cooker hack: Throw everything except gnocchi and cream in the crockpot on low for 4 hours, then stir in those last two ingredients before serving
The beauty? Every version still tastes like a warm Italian hug.
Serving Suggestions for Italian Creamy Chicken Gnocchi Soup
Oh, let me tell you how I love to serve this soup, it’s all about the accompaniments! A crusty baguette is mandatory for soaking up every last drop of that creamy broth. If you’re feeling fancy, toss together a simple arugula salad with lemon vinaigrette on the side. Right before serving, I always shower each bowl with freshly grated parmesan and a sprinkle of chopped parsley, those little green flecks make it look straight from an Italian trattoria. For chilly nights, add a pinch of red pepper flakes to give it some warmth.
Storage & Reheating Instructions
Here’s the deal with leftovers, this Italian Creamy Chicken Gnocchi Soup keeps beautifully in the fridge for up to 3 days in an airtight container. When reheating, do it gently on the stove with a splash of broth to bring back that creamy texture. Whatever you do, don’t microwave it, those precious gnocchi will turn into little rubber balls! If the soup thickens overnight (it happens), just whisk in a bit more broth or cream when reheating.
Nutritional Information
Here’s what you’re getting in each comforting bowl of this Italian Creamy Chicken Gnocchi Soup (based on 4 servings):
- 420 calories, just right for a satisfying meal
- 24g protein, thanks to all that chicken!
- 32g carbs, mostly from those pillowy gnocchi
- 22g fat, hello, creamy deliciousness
- 3g fiber, from all the veggies
Remember, these are estimates. Your exact numbers might dance around a bit depending on ingredient brands and how generous you are with that parmesan topping!
FAQs About Italian Creamy Chicken Gnocchi Soup
Can I freeze this soup?
Oh honey, I learned this the hard way, freezing turns those perfect gnocchi into little sponges! The soup itself freezes fine, but the potato dumplings get mushy when thawed. If you must freeze, leave out the gnocchi and add fresh ones when reheating.
Is this recipe gluten-free?
Almost! Just swap regular gnocchi for gluten-free versions (most grocery stores carry them now). Double check your broth too, some brands sneak in wheat. Otherwise, everything else is naturally GF!
Can I use rotisserie chicken?
Absolutely! My busy mom hack: shred about 2 cups of rotisserie chicken and add it when you’d normally put in the cooked chicken. Saves you a step and adds amazing flavor.
Why is my soup too thick?
No worries, just whisk in more broth until it’s your perfect consistency. The gnocchi drinks up liquid as it sits, so I always keep extra broth handy.
Can I make it ahead?
You bet! Prep everything except the gnocchi and cream up to 2 days early. When ready to serve, reheat the base, then add those last two ingredients.
Rate This Recipe
Did you make this Italian Creamy Chicken Gnocchi Soup? I’d love to hear how it turned out! Leave your star rating below and tell me your favorite variation in the comments.
If you are looking for more great recipes, check out Family Tastes for inspiration.