last updated on October 30, 2026
This chicken and gnocchi soup should actually be named “marry me soup” because it is THAT GOOD. We’ve got a creamy soup with sun-dried tomatoes, chicken, and pillowy soft gnocchi. It is the perfect cozy meal and also makes the best leftovers.
Okay I wasn’t kidding about calling this “marry me soup.” If you’ve ever heard of “marry me chicken,” this soup has very similar elements: chicken, sun-dried tomatoes, spinach, heavy cream. The flavors are similar in the BEST of ways.
ingredients needed for chicken and gnocchi soup
- 1 tbsp olive oil
- 1 large yellow onion
- 3 stalks of celery
- 1/2 cup sun-dried tomatoes
- 4 cloves of garlic
- 1/2 lb chicken thighs (boneless and skinless)
- 1 tsp paprika
- 1/2 tsp italian seasoning
- salt and pepper, to taste
- 2 tbsp flour
- 2 tbsp tomato paste
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream (or whole milk)
- 2 cups spinach
- 1 16oz package gnocchi
- 1 cup parmesan cheese
- 1/4 cup basil pesto (optional)
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chicken and gnocchi soup
[PREP] 20 minutes
[COOK] 30 minutes
[TOTAL] 50 minutes
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion
- 3 stalks of celery
- 1/2 cup sun-dried tomatoes
- 4 cloves of garlic
- 1/2 lb chicken thighs boneless and skinless
- 1 tsp paprika
- 1/2 tsp italian seasoning
- salt and pepper to taste
- 2 tbsp flour
- 2 tbsp tomato paste
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream or whole milk
- 2 cups spinach
- 1 16 oz package gnocchi
- 1 cup parmesan cheese
- 1/4 cup basil pesto optional
Instructions
- Add olive oil to a pot over medium heat. Dice onion and celery. Cut sun-dried tomatoes into smaller pieces. Mince garlic.
- Add diced onion, celery, and sun-dried tomato to the pot. Stir and cook for 4-5 minutes until onion is mostly cooked through. Add garlic and cook for 1 additional minute.
- While the vegetables are cooking, cut the chicken thighs into 1 inch, bite-sized pieces. Add the chicken to the pot and stir. Add paprika, italian seasoning, salt, and pepper. Cook for 3-4 minutes while the chicken browns.
- Add flour and tomato paste to the pot and stir while it cooks for 2-3 minutes. Add chicken broth and water and cover the pot. Turn the heat to low and simmer for 15-20 minutes, until the chicken cooks through.
- With the heat still on low, add heavy cream, spinach, and gnocchi. Stir and let it cook for 2-3 minutes until the gnocchi is soft. Turn off the heat and add parmesan cheese and basil, and stir until the cheese is melted.
- Transfer the soup to bowls and top with fresh basil (optional) and extra cheese (also optional). Enjoy!
Tastes so yummy and very easy to make!! A great fall / soup season staple. Thanks for the recipe!!
YAY so glad you enjoyed!!
Great soup recipe. I subbed white beans for the chicken to make it vegetarian. Super yummy!
ohh what a great swap! love this idea.
THE BEST SOUP! Can’t wait to make again
YAY i’m so glad!!
Soooo incredibly good!! 10/10!
yay so glad you enjoyed!!
No celery. Kinda ruined it. Add the cheese when serving. It’s too much in the pot and solidifies. I would use chicken breast pieces next time.
I would only use the 4 cups of chicken broth and skip the water. Too much liquid for me. Also add the cheese when serving and not in the pot, it gets chunky.