Hetti Misenti
May 18, 2026
Difficulty Level: easy
15 min Prep
35 min Cook
50 min Total
6 Servings
If you’re looking for a popular one-pot recipe, this Italian chicken gnocchi soup is getting top billing right now. Its popularity is because of its creamy broth, tender protein, and the fact it’s a whole meal in a bowl. The soft gnocchi makes it super-filling, but best of all, it’s really easy to make.
All you need to do is add the ingredients in a specific order, give it the odd stir, and as long as you don’t try to boil it after the dairy is added, nothing can go wrong. Check out the ingredients and cooking steps below.
Italian Chicken Gnocchi Soup Ingredients
- 2 tablespoons of butter
- 1 small yellow onion, diced
- 2 medium carrots, shredded or finely chopped
- 2 celery stalks, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of all-purpose flour
- 1 tablespoon of Italian seasoning
- 1 teaspoon of kosher salt, plus more to taste
- 1/2 teaspoon of black pepper
- 6 cups of low-sodium chicken broth
- 1 1/4 pounds of boneless, skinless chicken breasts
- 1 package of potato gnocchi, 16 to 17 ounces
- 3 cups of chopped fresh spinach
- 1 cup of whole milk
- 1/2 cup of heavy cream
- 1/3 cup of grated Parmesan cheese
- Crusty bread, for serving, optional
Italian Chicken Gnocchi Soup Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat.
- Add the onion, carrots, and celery.
- Cook for 5 to 6 minutes, stirring often, until the vegetables start to soften.
- Stir in the garlic, flour, Italian seasoning, salt, and black pepper.
- Cook for 1 minute so that the flour blends into the vegetables.
- Slowly pour in the chicken broth, stirring as you add it.
- Add the chicken breasts and bring the soup to a gentle boil.
- Once at a gentle boil, reduce the heat and simmer for 22 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it with two forks.
- Stir the gnocchi and spinach into the soup.
- Cook for 4 minutes, until the gnocchi is tender and floats.
- Return the shredded chicken to the pot.
- Lower the heat and stir in the milk, heavy cream, and Parmesan cheese. Keep the soup warm, but do not boil it after adding the dairy. This will help keep the broth creamy and smooth.
- Taste and add more salt or pepper if needed.
- Serve warm with crusty bread on the side.
Nutrition
Calories: 425cal
Carbohydrate: 36g
Protein: 31g
Fat: 17g
Cholesterol: 108mg
Sodium: 1030mg