Spinach chicken gnocchi soup is a creamy, cozy pot of tender vegetables, shredded chicken, soft potato gnocchi, and fresh spinach in a savory broth. It is hearty enough for dinner, and it comes together on the stovetop in about 40 minutes.
It is also a smart way to use leftover chicken. Shredded cooked chicken goes in at the end, so the soup needs no long simmer, and the spinach wilts right into the pot just before serving.
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Why This Spinach Chicken Gnocchi Soup Recipe Works
The soup builds flavor in layers. Carrots, celery, onion, and garlic soften in olive oil first, then the broth brings everything together, and the cream at the end turns it silky. The gnocchi release a little starch as they cook, which helps thicken the broth naturally.
Adding the spinach last keeps it bright green and tender. Stirring in the cream over gentle heat also prevents the soup from separating, so the texture stays smooth.
Ingredients for Spinach Chicken Gnocchi Soup
- 1 tablespoon olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- 1 cup heavy cream
- 2 cups shredded cooked chicken
- 1 package (16 ounces) potato gnocchi
- 3 cups fresh spinach
- 1/2 teaspoon salt, plus pepper to taste
- Grated Parmesan cheese, for serving
Gnocchi soak up a lot of liquid, so this recipe uses six cups of broth for a full package. Low sodium broth lets you season the soup at the end, since the Parmesan and chicken add salt too.
How to Make Spinach Chicken Gnocchi Soup
1. Saute the vegetables.
Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and onion and cook until softened, then stir in the garlic until fragrant.
2. Add the broth.
Pour in the chicken broth and bring the pot to a boil.
3. Cook the gnocchi.
Add the gnocchi and cook according to the package directions, stirring now and then so they do not stick.
4. Add the cream and chicken.
Reduce the heat to low and stir in the heavy cream and the shredded chicken. Simmer gently for 5 minutes without letting the soup boil hard.
5. Wilt the spinach.
Stir in the spinach and cook just until it wilts.
6. Season and serve.
Season with salt and pepper, taste, and serve hot with Parmesan on top.
How to Serve Spinach Chicken Gnocchi Soup
Ladle the soup into warm bowls and finish with a little Parmesan and black pepper. A crusty piece of garlic bread on the side is the perfect partner for the creamy broth.
The air fryer tortilla garlic bread is a fast side. If you want another soup night, try the chicken noodle soup with egg noodles, the creamy tomato bisque soup, or the lemon chicken noodle soup.
How to Store and Reheat Spinach Chicken Gnocchi Soup
Cool the soup quickly by dividing it into shallow containers, and refrigerate within two hours. It keeps for 3 to 4 days in the refrigerator.
Reheat on the stovetop over low heat until it reaches 165 degrees F, stirring often and adding a splash of broth if it has thickened. The gnocchi will continue to absorb liquid, so expect the soup to be thicker the next day.
Tips and Variations for Spinach Chicken Gnocchi Soup
Use shallow containers to cool the soup fast. The University of Nebraska Extension recommends shallow containers and reheating to 165 degrees F in its guide to serving soup safely.
You can use rotisserie chicken or any leftover cooked chicken. Kale can stand in for the spinach, though it needs a few more minutes to soften. For a lighter soup, use half and half in place of some of the cream.
Frequently Asked Questions About Spinach Chicken Gnocchi Soup
Can I make spinach chicken gnocchi soup with frozen gnocchi?
Yes. Add them straight from the freezer and cook according to the package directions.
Can I freeze spinach chicken gnocchi soup?
Cream soups with gnocchi can change texture after freezing, so it is best eaten fresh or within a few days from the refrigerator.
How do I thicken the soup?
Let it simmer gently for a few minutes, or mash a few gnocchi against the side of the pot.
Can I use raw chicken in spinach chicken gnocchi soup?
You can, but cook it in the broth first until it reaches 165 degrees F, then shred it and return it to the pot.
What can I use instead of heavy cream?
Half and half works for a lighter soup, though it will be thinner.
Spinach Chicken Gnocchi Soup
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup carrots diced
- 1 cup celery diced
- ½ cup onion diced
- 3 cloves garlic minced
- 6 cup low sodium chicken broth
- 1 cup heavy cream
- 2 cup shredded cooked chicken leftover or rotisserie chicken works
- 1 package (16 oz) potato gnocchi
- 3 cup fresh spinach
- ½ tsp salt plus pepper to taste
- grated Parmesan cheese for serving
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Cook the carrots, celery, and onion until softened, then stir in the garlic.
- Pour in the broth and bring to a boil.
- Add the gnocchi and cook according to the package directions.
- Reduce the heat to low, stir in the cream and chicken, and simmer gently for 5 minutes without a hard boil.
- Stir in the spinach and cook just until wilted.
- Season with salt and pepper and serve hot with Parmesan.
