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Chicken Gnocchi Soup with Cream and Spinach

Elina James
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cups cooked chicken breast or rotisserie chicken, shredded or cubed
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 1 package (16 oz) potato gnocchi (store-bought or homemade)
  • 2 cups fresh baby spinach
  • 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
  • ½ tsp Italian seasoning
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • ¼ cup grated Parmesan cheese (optional for extra richness)
  • Optional:
  • A pinch of red pepper flakes (for subtle heat)
  • Chopped parsley, for garnish

Instructions
 

  • Step 1: Sauté the Aromatics : In a large soup pot or Dutch oven, melt butter with olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  • Step 2: Add Chicken and Seasonings : Add shredded chicken, thyme, Italian seasoning, salt, and black pepper. Stir to combine and warm the chicken.
  • Step 3: Add Broth and Simmer : Pour in chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow flavors to meld together.
  • Step 4: Cook the Gnocchi : Add the gnocchi directly into the simmering broth. Cook for 3–5 minutes, or until the gnocchi float to the top and are tender.
  • Step 5: Add Cream and Spinach :Reduce heat to low and stir in heavy cream. Add fresh spinach and simmer gently for another 2–3 minutes, just until the spinach wilts. Stir in Parmesan cheese (if using) for extra richness.
  • Step 6: Taste and Adjust : Taste the soup and adjust salt, pepper, or seasoning as needed. If it’s too thick, add a splash of broth; if too thin, simmer a few extra minutes to thicken.