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Creamy Chicken Gnocchi Soup

A close-up of a bowl of creamy chicken gnocchi soup, loaded with tender chicken, soft gnocchi, and wilted spinach, topped with shredded Parmesan cheese.
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A quick and comforting one-pot soup with tender chicken, soft gnocchi, and spinach, inspired by Olive Garden.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1 (16 ounce) package potato gnocchi
  • 3 cups fresh spinach
  • 1/4 cup grated Parmesan cheese, for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
  2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth and add Italian seasoning, salt, and pepper. Bring to a simmer.
  4. Return chicken to the pot. Stir in heavy cream and gnocchi.
  5. Cook until gnocchi are tender and float to the surface, about 5-7 minutes.
  6. Stir in spinach and cook until wilted, about 2 minutes.
  7. Serve hot, garnished with Parmesan cheese.

Notes

  • For a lighter soup, you can substitute half-and-half for heavy cream.
  • If you don’t have potato gnocchi, you can use small pasta shapes like ditalini or orzo. Adjust cooking time accordingly.
  • Rotisserie chicken can be used as a shortcut; shred the meat and add it in step 4.

Nutrition

Find it online: https://mdlatdmm.com/chicken-gnocchi-soup/