If you’re craving something cozy yet bursting with Italian flavors, you’ve got to try this Italian Chicken Gnocchi Soup Recipe. Imagine tender shredded chicken mingling with pillowy gnocchi, vibrant spinach, and sun-dried tomatoes all swimming in a rich, savory broth that warms your soul. It’s the perfect bowl of comfort food that’s easy enough for weeknights yet special enough to impress guests. Every spoonful delivers a delightful harmony of textures and tastes that keeps you reaching for more, making this one recipe you’ll want to keep in your culinary rotation.
Ingredients You’ll Need
The beauty of this Italian Chicken Gnocchi Soup Recipe lies in its straightforward ingredients that come together to create a deeply flavorful experience. Each item plays a simple but essential role, whether building the base or adding that mouthwatering finish.
- Thick-cut bacon (optional): Adds smoky, crispy goodness that enhances the soup’s depth.
- Yellow onion: Provides a sweet and savory foundation when sautéed.
- Red bell peppers: Bring a pop of color and a subtle sweetness.
- Italian seasoning: A fragrant blend that ties all the Italian flavors together.
- Chili flakes: Give just a hint of heat to brighten the soup.
- Sea salt and pepper: Essential for balancing and enhancing all flavors.
- Crushed tomatoes (28 oz): Create a rich, hearty base with natural acidity.
- Broth (4 cups): Acts as the comforting liquid that carries the soup’s flavors.
- Chicken breasts or thighs (1 lb): The star protein, shredded for tender bites throughout.
- Baby spinach (4 cups): Adds freshness, color, and nutritious greens.
- Oil-packed sun-dried tomatoes (1/2 cup): Intensify the tomato flavor with sweet, chewy bursts.
- Fresh potato gnocchi (1 lb): The soft, pillowy gems that make this soup truly special.
- Whole milk or heavy cream (1 cup): Creates a luxuriously creamy texture.
- Grated mozzarella or provolone (1/2 cup): Melts beautifully and adds mild, creamy cheese notes.
- Grated parmesan (1/2 cup): Brings a sharp, salty finish to the soup.
- Chopped rosemary: Fresh herb for a fragrant, rustic garnish.
How to Make Italian Chicken Gnocchi Soup Recipe
Step 1: Crisp the Bacon and Sauté the Veggies
Start by cooking your chopped bacon in a large Dutch oven over medium heat until perfectly crispy, about five minutes. This step infuses the soup with a smoky backbone. Once the bacon is done, set it aside and keep just a couple tablespoons of the grease in the pot. Toss in the chopped onion and red bell peppers with the Italian seasoning, chili flakes, sea salt, and pepper. Sauté everything together until it’s fragrant and the veggies start to soften, which usually takes around five minutes. This builds a savory, aromatic base that makes the soup irresistible.
Step 2: Simmer the Chicken and Tomatoes
Next, pour in the broth and crushed tomatoes, then nestle in your chicken breasts or thighs. Bring this hearty mixture to a gentle simmer and let it cook uncovered for about 20 minutes, just until the chicken is cooked through and tender. This slow simmer lets the flavors meld while ensuring the chicken is juicy and easy to shred. Once cooked, remove the chicken and shred it finely with two forks for that perfect texture in every bite.
Step 3: Combine Spinach, Sun-Dried Tomatoes, and Gnocchi
Stir the chopped baby spinach, sun-dried tomatoes, and fresh potato gnocchi into the simmering broth. Add about a cup of water here to give the gnocchi space to pop’ cooked until tender—usually about two minutes. This is when the soup really starts to come alive, with the vibrant spinach wilting into the broth and gnocchi softening just right to absorb all those delicious flavors.
Step 4: Add Dairy and Cheese to Finish
Lower the heat and gently stir in the whole milk or heavy cream along with the mozzarella or provolone and parmesan cheeses. As they melt, the soup transforms into a rich, creamy masterpiece that feels indulgent yet comforting. The blend of cheeses adds that quintessential Italian cheesy warmth, making each spoonful superbly satisfying.
Step 5: Serve and Garnish
Finally, ladle your luscious soup into bowls and top each serving with the crispy bacon pieces and a sprinkle of chopped rosemary for fresh, aromatic notes. Serve it hot, ideally with a crusty slice of bread to soak up every last bit of this incredible Italian Chicken Gnocchi Soup Recipe.
How to Serve Italian Chicken Gnocchi Soup Recipe
Garnishes
Fresh chopped rosemary adds an inviting herbal aroma and a slight piney flavor that perfectly complements the richness. If you want to elevate the presentation, a little extra grated parmesan right on top will do wonders. For a final touch, crispy bacon pieces scattered over the surface not only add a satisfying crunch but also a smoky contrast that brightens each spoonful.
Side Dishes
A crusty, artisan bread or garlic bread pairs beautifully with this soup, letting you soak up every drop of broth. For a lighter side, a crisp green salad dressed with lemon vinaigrette provides a refreshing balance to the creamy soup. Roasted vegetables or a simple antipasto platter can also turn this meal into a full Italian-inspired feast.
Creative Ways to Present
Serve this soup in rustic bowls or even small bread bowls for an inviting look that adds to the cozy vibe. For parties, consider portioning it into small cups or espresso-sized mugs as an appetizer. Garnish each serving with tiny sprigs of rosemary or a swirl of cream to make every bowl feel special and restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
This Italian Chicken Gnocchi Soup Recipe stores beautifully in the fridge for up to three days. Keep it in an airtight container to maintain freshness and prevent the gnocchi from becoming mushy. It’s a perfect make-ahead meal so you can enjoy homemade comfort any time.
Freezing
Freezing this soup is possible but with a small note of caution. The gnocchi might soften significantly after thawing. To minimize texture changes, freeze the soup without the gnocchi and add fresh gnocchi during reheating. This way, you keep that delightful pillowy texture intact.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or milk to restore the creamy consistency. Adding fresh gnocchi at this point ensures you’ll enjoy every bowl just as much as the first serving.
FAQs
Can I use store-bought cooked chicken instead of cooking it from scratch?
Absolutely! Using pre-cooked chicken can cut down the prep time. Just add it towards the end when the spinach and gnocchi go in to heat through without overcooking.
Is there a vegetarian version of this Italian Chicken Gnocchi Soup Recipe?
Yes, you can omit the chicken and bacon and use vegetable broth. Adding hearty vegetables like mushrooms or beans can keep it filling and flavorful.
What if I can’t find fresh potato gnocchi?
Frozen gnocchi works well too and can be substituted cup for cup. Just adjust the cooking time according to the package instructions to avoid overcooking.
Can I make this soup dairy-free?
Definitely. Swap the milk or cream for coconut milk or any plant-based milk, and use dairy-free cheese alternatives. The soup will still be creamy and delicious.
How spicy is the soup? Can I adjust the heat?
The chili flakes provide just a gentle hint of spice that can be customized. Add less to keep it mild or more if you enjoy a bit of a kick.
Final Thoughts
This Italian Chicken Gnocchi Soup Recipe has quickly become a favorite in my kitchen, and I’m sure once you try it, it will find a special place in yours too. It’s the kind of dish that hugs you from the inside out and works perfectly for family dinners or cozy evenings in. Give it a go and savor the magic of Italian comfort in every bowl—you won’t regret it!
Print
Italian Chicken Gnocchi Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Italian Chicken Gnocchi Soup is a hearty and comforting dish featuring tender shredded chicken, fresh potato gnocchi, spinach, and a rich tomato broth infused with Italian seasoning and sun-dried tomatoes. Topped with crispy bacon and fresh rosemary, it makes a perfect warming meal for any day.
Ingredients
Soup Base
- 4 slices thick-cut bacon, chopped (optional)
- 1 yellow onion, chopped
- 2 red bell peppers, chopped
- 3 tablespoons Italian seasoning
- Chili flakes, to taste
- Sea salt and pepper, to taste
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1 pound chicken breasts or thighs
Add-ins
- 4 cups chopped baby spinach
- 1/2 cup oil-packed sun-dried tomatoes
- 1 pound fresh potato gnocchi
Finishing Touches
- 1 cup whole milk or heavy cream
- 1/2 cup grated mozzarella or provolone cheese
- 1/2 cup grated Parmesan cheese
- Chopped fresh rosemary, for serving
Instructions
- Cook Bacon: In a large Dutch oven over medium heat, cook the chopped bacon until crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside. Drain all but 2 tablespoons of bacon grease from the pot.
- Sauté Vegetables and Seasoning: Add the chopped onion and red bell peppers to the bacon fat. Sprinkle in the Italian seasoning, chili flakes, sea salt, and black pepper. Cook for about 5 minutes until the vegetables are soft and the mixture is fragrant.
- Simmer Chicken and Broth: Pour in the chicken broth and crushed tomatoes, then add the whole chicken breasts or thighs. Bring the soup to a gentle simmer over medium heat and cook for 20 minutes, or until the chicken is fully cooked.
- Shred Chicken: Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup.
- Add Greens, Tomatoes, and Gnocchi: Stir in the chopped baby spinach, oil-packed sun-dried tomatoes, and fresh potato gnocchi. Add 1 cup of water to ensure enough liquid. Cook for 2 minutes more until the gnocchi floats and is tender.
- Finish with Dairy and Cheese: Stir in the whole milk or heavy cream, grated mozzarella or provolone, and grated Parmesan cheese until well combined and warmed through.
- Serve: Ladle the soup into bowls, then top each serving with the reserved crispy bacon and a sprinkle of fresh chopped rosemary. Serve with crusty bread for a complete meal.
Notes
- You can omit the bacon for a lighter vegetarian-friendly version, although it adds a nice smoky flavor.
- Use fresh potato gnocchi for the best texture; frozen gnocchi can also be used but may require extra cooking time.
- Adjust chili flakes according to your desired spice level.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- For a creamier texture, use heavy cream instead of whole milk.
