Chicken Gnocchi Soup

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Chicken Gnocchi Soup

A creamy, comforting soup made with chicken breast, sausage, spinach, sun-dried tomatoes, and pillowy soft gnocchi. This healthier take on “Marry Me Chicken” Soup is full of protein and vegetables—perfect for a cozy meal.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4–6

Nutrition (per 1½ cup serving):
Calories: 341 | Protein: 29.5 g | Carbs: 37 g | Fat: 7.5 g | Fiber: 2.5 g

Ingredients

Slurry

  • 3 tbsp all-purpose flour (or gluten-free flour)
  • ¼ cup half-and-half
  • 1 cup cold water, divided

Soup

  • 7 oz sweet Italian chicken sausage, casings removed
  • Olive oil spray
  • 5 cups reduced-sodium chicken broth
  • 1 large shallot, diced
  • 6 garlic cloves, minced
  • 2 tsp tomato paste
  • 1 lb boneless, skinless chicken breast
  • 1 parmesan cheese rind
  • ⅓ cup sun-dried tomatoes in oil, drained and chopped
  • ½ tsp dried Italian seasoning (or a mix of dried basil and oregano)
  • 4 cups fresh baby spinach, roughly chopped
  • ¼ cup grated parmesan cheese
  • 2 tbsp fresh basil, optional for garnish

Instructions

  1. Make the slurry: In a small bowl, whisk together ½ cup of cold water, half-and-half, and flour until smooth. Set aside.
  2. Cook the sausage: Heat a large pot or Dutch oven over medium heat. Spray with olive oil, add the sausage, and cook until no longer pink and lightly browned, breaking it up with a spoon as it cooks.
  3. Add aromatics: Stir in the shallot and garlic and cook for 3 minutes until softened. Add tomato paste and chicken breast, stirring to coat.
  4. Simmer the soup: Pour in the remaining ½ cup water and chicken broth. Add the parmesan rind, sun-dried tomatoes, and Italian seasoning. Bring to a boil, then partially cover and simmer on low for about 25 minutes, until the chicken shreds easily.
  5. Shred the chicken: Remove the chicken and shred it with two forks. Return the chicken to the pot.
  6. Thicken the soup: Slowly stir in the slurry. Bring the soup back to a boil.
  7. Add gnocchi and greens: Stir in the gnocchi, spinach, grated parmesan, and basil. Cook according to gnocchi package directions (they will float when done). Adjust salt and pepper to taste. Discard the parmesan rind before serving.

Variations

  • Sausage: Use turkey sausage instead of chicken.
  • Parmesan rind: Optional, but adds depth. Store rinds in the freezer for future use.
  • Shallot: Substitute with red onion if preferred.
  • Chicken: Skinless thighs can replace breast for dark meat.

Serving Suggestions

  • Serve with crusty bread or garlic knots to soak up the broth.
  • Pair with a fresh green salad for a complete meal.

Storage

  • Refrigerate leftovers for up to 4 days.
  • Freeze for up to 3 months in individual portions. Thaw in the fridge or microwave from frozen.

This recipe keeps the rich flavor of classic Tuscan gnocchi soup but in a lighter, high-protein version that’s perfect for weeknight dinners.

 

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