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Creamy Garlic Chicken Gnocchi Soup

Creamy garlic chicken gnocchi soup with pillowy potato gnocchi in a velvety cream broth. Sautéed onion and garlic build a savory base, then chicken, spinach, and parmesan create a rich, comforting Italian-American main.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Creamy soup base
  • 1.5 lb chicken breast Cooked and shredded
  • 16 oz potato gnocchi
  • 3 cup baby spinach
  • 1 onion Diced
  • 6 garlic Minced
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp butter
  • 0.5 cup parmesan Grated; plus extra for serving
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • fresh basil For serving
  • salt and pepper To taste

Equipment

  • 1 large pot

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat. Sauté the diced onion for 4 minutes until softened.
  2. Add the minced garlic and Italian seasoning to the pot. Cook for 2 minutes, stirring, until fragrant.
Build the creamy broth
  1. Pour in the chicken broth and bring it to a simmer. Stir in the heavy cream until smooth.
Cook the gnocchi
  1. Add the potato gnocchi to the simmering soup. Cook for 3 to 4 minutes, stirring occasionally, until the gnocchi float and are cooked through.
Finish with chicken and spinach
  1. Stir in the shredded chicken and cook for 2 minutes until heated through. Add the baby spinach and cook just until wilted, watching for bright green color.
Season and serve
  1. Stir in the grated parmesan and nutmeg. Season with salt and pepper to taste, then serve topped with extra parmesan and fresh basil.

Notes

For the creamiest texture, keep the soup at a gentle simmer when adding gnocchi so they don’t break down. Refrigerate leftovers in an airtight container for up to 3 days; reheat on the stovetop over low heat and add a splash of chicken broth if needed. Freezing is not recommended because gnocchi and cream can change texture. If you want a lighter option, swap heavy cream for half-and-half (texture will be slightly thinner).