Deliciously Creamy Pesto Chicken Gnocchi Soup to Savor

Pesto Chicken Gnocchi Soup is my weeknight hero when the day runs long and everyone is hungry. If you crave something fast, comforting, and bright, this hits the spot without a ton of prep. I call it my Deliciously Creamy Pesto Chicken Gnocchi Soup to Savor because it tastes like cozy Italian cafe vibes with zero fuss. You get tender chicken, pillowy gnocchi, and a basil hug in every spoonful. It uses convenient pantry staples but still feels special. Let me show you how to get it on the table without breaking a sweat.

Benefits of Chicken Gnocchi Pesto Soup

This soup checks every box for a satisfying bowl that still fits real life. It is quick, uses affordable ingredients, and feels restaurant-level without the wait. I love it for busy nights because it needs one pot and about 30 minutes, start to finish.

There is balance in every spoon: creamy broth, fresh basil from the pesto, soft gnocchi, and mild chicken. It is the kind of comfort that does not weigh you down. If you want a nearly effortless dinner that your family will request again, this one is a crowd-pleaser.

With Deliciously Creamy Pesto Chicken Gnocchi Soup to Savor, you get flexibility too. Use rotisserie chicken to save time, or poach chicken breast if you prefer. Add spinach for extra greens, or keep it simple when the fridge is empty.

“I made this on a chilly weeknight and my kids asked for seconds. Tastes like a cozy cafe soup, but it took me less time than ordering takeout.”

Another perk is how forgiving it is. If the broth gets too thick, splash in a bit more stock. If you like a lighter soup, go easy on the cream. If you love bold pesto, swirl in an extra spoon at the end for a punchy finish.

Ingredients for Chicken Gnocchi Pesto Soup

I keep these on hand so I can make this any time. It serves 4 generously.

2 tablespoons olive oil
1 small onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
1 pound potato gnocchi
2 cups cooked chicken, shredded or diced (rotisserie is a lifesaver)
1 cup half and half or light cream
1/3 to 1/2 cup basil pesto (use a good one you love)
2 cups baby spinach
1 teaspoon kosher salt, to taste
1/2 teaspoon black pepper
Juice of 1/2 lemon
Optional: grated Parmesan for serving, red pepper flakes for a little heat

This grocery list keeps Deliciously Creamy Pesto Chicken Gnocchi Soup to Savor weeknight-easy, but feel free to swap in what you have. Frozen spinach works. Leftover roasted chicken is perfect. Even shelf-stable gnocchi makes it simple.

How to make Chicken Gnocchi Pesto Soup quickly

Prep in 5

Grab a large pot and warm the olive oil over medium heat. Toss in onion, carrot, and celery, and cook until they soften and smell sweet, about 5 to 6 minutes. Stir in the garlic for 30 seconds, just until fragrant.

Simmer and season

Pour in the chicken broth and bring it to a gentle simmer. Add the chicken and gnocchi. Cook 3 to 4 minutes, until the gnocchi float and are tender. Season with salt and pepper as you go so the flavors pop.

Finish creamy and bright

Lower the heat. Stir in the half and half and spinach. Let it warm through at a gentle simmer for 1 to 2 minutes. You want it hot but not boiling. Add the pesto and a squeeze of lemon. Taste and adjust salt and pepper. Ladle into bowls and top with Parmesan if you like.

Two things make this soup shine. First, use a pesto that tastes fresh and basil-forward. Second, be kind to the dairy. Keep the pot at a gentle simmer after adding cream so it stays silky. Do not boil hard after the cream goes in. If the soup feels thicker than you want, thin it with a splash of broth. If you love a richer finish, add an extra spoon of pesto at the table.

Finish the Deliciously Creamy Pesto Chicken Gnocchi Soup to Savor with a pinch of red pepper flakes or extra lemon if you enjoy some sparkle. I like to set out a little bowl of grated Parmesan and let everyone help themselves.

Tips for storing and reheating Chicken Gnocchi Pesto Soup

Cool leftovers until warm to the touch before storing. This keeps condensation down and helps the texture.
Refrigerate in airtight containers for up to 3 days. The gnocchi will continue to soften, which is cozy but worth knowing.
Reheat gently on the stove over low to medium heat. Add a splash of broth or water if it has thickened.
Microwave in short bursts, stirring often. Low and slow keeps the cream smooth.
For best results with freezing, freeze the soup without the gnocchi. Add fresh gnocchi when you reheat so they stay pillowy.
If you plan ahead, cook the gnocchi separately and add them to each bowl. This keeps them from soaking up too much broth in the fridge.

One more tip you will thank yourself for later. Label your container with the date, and write “needs fresh gnocchi” if you froze it without. Future you will be very grateful.

Variations and suggestions for the recipe

Make it yours

If you are craving a twist, this soup handles it with grace. For a vegetarian version, swap the chicken broth with veggie broth and add a can of white beans for protein. Chickpeas work too. You could also try mushroom ravioli instead of gnocchi for a fun change.

Want extra veggies without extra work? Stir in peas during the last minute, or toss in chopped zucchini with the onions. Kale holds up well, but give it a head start so it softens. If you are a heat lover, add a pinch of chili flakes with the garlic or swirl in Calabrian chili paste with the pesto.

Need dairy-free? Use a creamy oat milk or coconut milk instead of half and half, and choose a dairy-free pesto. The texture will still be lush. Gluten-sensitive? Look for gluten-free gnocchi made with cauliflower or corn. The soup will still be rich and satisfying.

For serving, I like crusty bread on the side or a simple green salad with lemon vinaigrette. If you have a heel of Parmesan, shave it over the bowls for extra savoriness. A drizzle of olive oil at the end looks pretty and adds depth.

Common Questions

Can I use frozen gnocchi?
Yes. Add them straight from the freezer to simmering broth and cook until they float and turn tender.

How do I thicken the soup without cream?
Blend 1 cup of the soup and stir it back in, or whisk 1 teaspoon cornstarch into cool broth and simmer for a minute.

Can I cook raw chicken in the soup?
Sure. Dice it small, simmer in the broth for 8 to 10 minutes until cooked through, then proceed with the recipe.

What kind of pesto should I buy?
Choose one with basil as the first ingredient and a clean, bright smell. Refrigerated pesto often tastes fresher.

What sides go well with it?
Crusty bread, garlic toast, a simple green salad, or roasted asparagus. Keep it light and fresh.

Ready to Cozy Up With a Bowl?

When you want comfort in minutes, this soup is your best friend. The basil, tender chicken, and fluffy gnocchi make every bite feel like a warm hug. Make this Deliciously Creamy Pesto Chicken Gnocchi Soup to Savor tonight and see how easy dinner can be. If you try a variation, tell me what you loved so I can steal your idea next time too. Your kitchen is about to smell amazing.