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Creamy Garlic Chicken Gnocchi Soup

Creamy garlic chicken gnocchi soup with pillowy potato gnocchi and a velvety, cream-based broth. A quick pot method builds flavor with sautéed onion and garlic, then finishes with parmesan and spinach for a smooth, comforting texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast, cooked and shredded
Gnocchi and greens
  • 16 oz potato gnocchi
  • 3 cup baby spinach
Aromatics and dairy
  • 1 onion, diced
  • 6 garlic, minced
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 3 tbsp butter
  • 0.5 cup parmesan, grated
Seasonings
  • 1 tsp Italian seasoning
  • 0.25 tsp nutmeg
  • 0.1 Fresh basil and extra parmesan for serving For topping; use to taste.
  • 0.1 Salt and pepper to taste Use to taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the diced onion for 4 minutes until softened and fragrant. Visual cue: the onion should look slightly translucent.
  2. Add the minced garlic, Italian seasoning, and cook for 2 minutes. Stir often until fragrant and lightly golden at the edges.
Build the creamy broth
  1. Add the chicken broth and bring it to a simmer, then stir in the heavy cream. Visual cue: the liquid should turn creamy and steamy, not vigorously boiling.
Cook the gnocchi and finish
  1. Add the potato gnocchi and cook for 3-4 minutes until the gnocchi float and are cooked through. Visual cue: they rise to the surface.
  2. Stir in the shredded chicken and baby spinach and cook for 2 minutes until the spinach wilts. Visual cue: spinach should turn bright green and reduce in volume.
  3. Stir in the grated parmesan and nutmeg, then season with salt and pepper to taste. Visual cue: the soup thickens slightly and looks smooth and creamy.
  4. Serve hot and top each bowl with fresh basil and extra parmesan. Visual cue: finish with a sprinkle on the surface just before eating.

Notes

For best texture, keep the soup at a gentle simmer after adding the cream so it stays silky. Refrigerate leftovers in an airtight container up to 3 days; reheat on the stove over low heat, adding a splash of broth if it thickens. Freezing is not recommended because cream-based soups and gnocchi can change texture. Dietary swap: use half-and-half or milk instead of heavy cream for a lighter version, and consider increasing parmesan slightly for a thicker feel.