If you’re craving a soul-warming dish that effortlessly combines comforting textures with bold, vibrant flavors, look no further than this Italian Chicken Gnocchi Soup Recipe. It’s a perfect harmony of tender chicken, pillowy gnocchi, fresh spinach, and rich cheeses all swimming in a savory broth enriched by sun-dried tomatoes and a touch of spice. This soup not only satisfies your hunger but also feels like a warm hug on a chilly day, making it an absolute favorite to share with family and friends.
Ingredients You’ll Need
Every ingredient in this Italian Chicken Gnocchi Soup Recipe plays a crucial role, bringing layers of flavor, texture, and color that make this dish truly stand out. From the smoky bacon to the fresh spinach, each element is simple but essential to create that perfect balance.
- Bacon, 4 slices chopped (optional): Adds smoky depth and a crispy texture that contrasts beautifully with the creamy soup.
- Yellow onion, chopped: Builds a sweet and savory foundation when sautéed.
- Red bell peppers, 2 chopped: Bring a subtle sweetness and vibrant color, brightening the soup.
- Italian Seasoning, 3 tablespoons: A fragrant blend of herbs that delivers authentic Italian flavors.
- Chili flakes: Provide just the right amount of heat to awaken the palate without overpowering.
- Sea salt and pepper: Essential for seasoning and balancing all the flavors.
- Crushed tomatoes, 1 can (28 ounces): Enrich the broth with rich tomato goodness and a touch of acidity.
- Broth, 4 cups: The savory liquid base that brings everything together harmoniously.
- Chicken breasts or thighs, 1 pound: Tender protein that soaks up all the delicious flavors.
- Baby spinach, 4 cups chopped: Adds freshness, nutrition, and a lovely pop of green.
- Oil-packed sun-dried tomatoes, 1/2 cup: Intensify the tomato essence and provide chewy texture.
- Fresh potato gnocchi, 1 pound: Soft, pillowy dumplings that make this soup incredibly satisfying.
- Whole milk or heavy cream, 1 cup: Brings luscious creaminess that rounds out the broth.
- Grated mozzarella or provolone, 1/2 cup: Melted cheese that adds a gooey, comforting touch.
- Grated parmesan, 1/2 cup: Sharp and nutty, perfect for depth and finishing flavor.
- Chopped rosemary, for serving: A fragrant herb garnish that elevates each spoonful.
How to Make Italian Chicken Gnocchi Soup Recipe
Step 1: Crisp the Bacon and Sauté the Vegetables
Begin by cooking the chopped bacon in a large Dutch oven over medium heat until it turns wonderfully crisp, which takes about 5 minutes. If you want to keep it a tad lighter, you can skip the bacon, but it really does add incredible flavor. Once done, remove the bacon and drain excess grease, leaving just about 2 tablespoons to sauté your onion and bell peppers. This combination softens and sweetens nicely as you toss in the Italian seasoning, chili flakes, salt, and pepper, stirring everything together for about 5 minutes so the aromas fill your kitchen.
Step 2: Simmer the Chicken in the Tomato Broth
Next up, pour in the broth and the crushed tomatoes, then nestle the chicken pieces into this flavorful bath. Let everything simmer gently for about 20 minutes until the chicken is fully cooked and tender. After that, shred the chicken right in the pot or remove it briefly—your choice! This step is key because it allows the chicken to absorb all those rich, zesty flavors that make this Italian Chicken Gnocchi Soup Recipe so unforgettable.
Step 3: Add Greens, Sun-Dried Tomatoes, and Gnocchi
Stir in the chopped baby spinach, sun-dried tomatoes, and fresh gnocchi, pouring in about a cup of water to help the gnocchi cook perfectly without sticking. It only takes a couple of minutes for the gnocchi to puff up to tender, pillowy perfection, soaking in the broth’s delicious flavor. This stage really brings that vibrant color and texture contrast to the soup.
Step 4: Finish with Cream and Cheese
To make the soup irresistibly creamy, mix in the whole milk (or heavy cream if you prefer it richer) along with both the mozzarella (or provolone) and parmesan cheeses. As the cheese melts, it cloaks the entire soup in a silky, luscious layer that perfectly complements the tomato base and tender chicken. At this point, your soup is ready to be ladled into bowls and enjoyed.
How to Serve Italian Chicken Gnocchi Soup Recipe
Garnishes
The secret to transforming this soup into a bowl of magic lies in thoughtful garnishes. Sprinkle the crispy bacon bits back on top alongside fresh chopped rosemary for a fragrant pop that makes every spoonful festive and full of texture. A little cracked black pepper on top won’t hurt either!
Side Dishes
This heartwarming soup shines when paired with a crusty Italian bread or garlic breadsticks. The crispy crust and soft interior are perfect for dipping into the creamy broth, making each bite even more delightful. A side salad with a tangy vinaigrette can provide a fresh contrast, if you want a lighter accompaniment.
Creative Ways to Present
For a fun twist, serve this Italian Chicken Gnocchi Soup Recipe in hollowed-out bread bowls, turning ordinary soup night into an eye-catching meal. You can also layer finishes like a drizzle of high-quality olive oil or a sprinkle of chili flakes for guests who love a little heat. Personalize it with extra cheese or fresh herbs for that extra wow factor.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, but keep in mind the gnocchi can become a bit softer, so reheating gently is key to maintain its charm.
Freezing
While this Italian Chicken Gnocchi Soup Recipe can be frozen, it’s best to freeze it without the gnocchi to avoid sogginess. Store the soup base and shredded chicken in a freezer-safe container for up to 3 months. When ready, thaw overnight and cook fresh gnocchi just before serving.
Reheating
Reheat the soup over low to medium heat on the stove, stirring often to prevent sticking. Add a splash of broth or milk if the soup thickens too much. If you froze the gnocchi separately, cook it fresh and add it in last to preserve its texture.
FAQs
Can I use store-bought gnocchi for this soup?
Absolutely! Store-bought fresh or frozen gnocchi works perfectly and saves time. Just follow package instructions for cooking times when adding them to the soup.
Is it okay to make this soup without bacon?
Yes, you can skip the bacon for a lighter or vegetarian-friendly dish (just omit the chicken or substitute with plant-based protein). The soup will still be packed with flavor from the Italian seasoning and sun-dried tomatoes.
What type of cheese works best in this recipe?
Mozzarella or provolone provide a mild, melty texture, while parmesan adds sharpness and depth. You can mix or match based on what you love, but a combination gives the best balance.
Can I prepare this soup in a slow cooker?
You can! Just sauté the bacon and vegetables first, then transfer everything to your slow cooker. Cook on low for 4-6 hours and add gnocchi and spinach in the last 30 minutes to keep them from getting mushy.
How spicy is this soup with the chili flakes?
The chili flakes add a gentle mild heat that enhances the flavors without overwhelming the dish. You can adjust the amount to your preference or omit them entirely if you prefer no spice.
Final Thoughts
There’s something truly special about a soup that brings people together, and this Italian Chicken Gnocchi Soup Recipe does just that with its perfectly balanced flavors and comforting textures. Whether you’re making it to cozy up on a weeknight or impress at a casual gathering, it’s sure to become one of your go-to dishes. Give it a try, and prepare to fall in love all over again!
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 hearty Italian Chicken Gnocchi Soup is a comforting blend of tender chicken, fresh potato gnocchi, vibrant vegetables, and creamy cheese in a flavorful tomato broth. Enhanced with crispy bacon and aromatic herbs, this soup pairs perfectly with crusty bread for a satisfying meal.
Ingredients
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, to taste
- Black pepper, to taste
Soup
- 1 can (28 ounce) crushed tomatoes
- 4 cups broth (chicken or vegetable)
- 1 pound chicken breasts or thighs
- 4 cups chopped baby spinach
- 1/2 cup oil-packed sun-dried tomatoes
- 1 pound fresh potato gnocchi
- 1 cup whole milk or heavy cream
Cheese and Garnish
- 1/2 cup grated mozzarella or provolone cheese
- 1/2 cup grated parmesan cheese
- Chopped rosemary, for serving
Instructions
- Cook the Bacon: In a large Dutch oven over medium heat, cook the chopped bacon until crisp, about 5 minutes. Remove the bacon pieces and set aside. If there is excess bacon grease, drain off all but 2 tablespoons to use for sautéing the vegetables.
- Sauté the Vegetables and Seasonings: Add the chopped yellow onion, red bell peppers, Italian seasoning, chili flakes, sea salt, and black pepper to the Dutch oven. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Broth, Tomatoes, and Chicken: Pour in the broth and crushed tomatoes. Add the whole chicken breasts or thighs and bring the mixture to a simmer over medium heat. Let it cook gently for 20 minutes, or until the chicken is fully cooked through.
- Shred the Chicken: Remove the cooked chicken from the soup and shred it using two forks. Return the shredded chicken to the pot.
- Add Spinach, Sun-Dried Tomatoes, and Gnocchi: Stir in the chopped baby spinach, sun-dried tomatoes, and fresh potato gnocchi. Add 1 cup of water to the soup and cook for about 2 minutes, or until the gnocchi float to the surface, indicating they are cooked through.
- Finish with Milk and Cheese: Lower the heat and stir in the whole milk or heavy cream along with the grated mozzarella or provolone and parmesan cheeses until melted and the soup is creamy and well combined.
- Serve the Soup: Ladle the soup into bowls, top with the reserved crispy bacon and a sprinkle of chopped rosemary. Serve hot, ideally with a crusty piece of bread for dipping and added comfort.
Notes
- Bacon is optional and can be omitted for a lighter version or to make the recipe gluten-free and halal.
- Use fresh gnocchi for the best texture, but frozen gnocchi can be substituted; just adjust cooking time accordingly.
- Feel free to swap chicken breasts for thighs for juicier meat and richer flavor.
- Adjust chili flakes according to preferred spice level.
- For a dairy-free version, substitute the milk and cheeses with plant-based alternatives.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
