Warm and Cozy Italian Chicken Gnocchi Soup You’ll Love

Italian Chicken Gnocchi Soup is that one bowl I crave the second the weather flips from sunny to chilly. You know the feeling when you walk in the door and want something that hugs you from the inside out. This soup does it. It is creamy, cozy, and loaded with tender chicken, soft pillowy gnocchi, and a handful of veggies that make the whole pot taste alive. Even better, it comes together with simple grocery store ingredients, which is a lifesaver on a busy weeknight. If you need a new comfort food standby, pull up a chair and let me show you how I make it.

What is Gnocchi and How Do I Make It?

Let’s clear up a common question first. Gnocchi is not pasta in the usual sense. It is a soft dumpling made from potato, flour, and a little egg. When cooked right, gnocchi is fluffy and light with a gentle chew that makes every spoonful feel special. The gnocchi in Italian Chicken Gnocchi Soup soaks up the creamy broth and turns every bite into a little celebration.

You can absolutely make gnocchi at home, and it is more doable than it sounds. Boil starchy potatoes until tender, mash them, let the steam escape, then mix with flour, egg, and a pinch of salt. Roll into ropes, cut into bite size pillows, and give each one a quick press with a fork if you want the classic ridges. Drop into salted simmering water until they float, which only takes a minute or two. That is it.

If you want a faster path, grab shelf stable gnocchi, the kind that sits near the pasta, or the fresh version in the refrigerated section. Frozen gnocchi works too. The store bought options taste great in soup, so pick what fits your schedule.

Homemade Gnocchi Shortcut

If you have leftover mashed potatoes, stir in a beaten egg, some flour, and a pinch of salt until a soft dough forms. Roll, cut, and simmer. It is not fancy, but it is tasty and it saves time.

Ingredients for Chicken and Gnocchi Soup

Here is everything I use for Italian Chicken Gnocchi Soup. You can tweak a little to match what you have on hand.

Olive oil or butter: A couple tablespoons to start the pot and build flavor.
Onion, celery, and carrot: The classic trio for a cozy base. Chop them small for fast cooking.
Garlic: Fresh is best. Three to four cloves for big flavor.
Cooked chicken: Rotisserie chicken is a hero here. Shred about two to three cups.
Chicken broth: Low sodium if you can. About six cups.
Gnocchi: One pound, any style you like.
Heavy cream or half and half: For that creamy finish. One cup is plenty.
Fresh spinach or kale: A few handfuls to add color and nutrition.
Italian seasoning: A teaspoon or two, plus extra thyme if you like.
Salt and pepper: Taste and adjust. Good seasoning makes the soup sing.
Parmesan: Optional but wonderful. Stir some into the pot and save a bit for serving.
Red pepper flakes: A pinch if you want a little warmth.

Ingredient notes: If you are dairy free, use a full fat unsweetened coconut milk instead of cream and it still tastes lovely. If you want to lighten it, try evaporated milk. If you only have frozen chopped spinach, squeeze it dry and add right at the end.

How to Make Creamy Chicken Gnocchi Soup

Here is how I make Italian Chicken Gnocchi Soup on a weeknight without breaking a sweat. I keep the steps simple and let the ingredients do the work.

Step by Step

Warm a large heavy pot over medium heat. Add a splash of olive oil or a pat of butter. Toss in the chopped onion, celery, and carrot with a pinch of salt. Stir until the vegetables soften and smell sweet, about six to eight minutes. Add the garlic and cook for thirty seconds, just until fragrant.

Pour in the chicken broth and bring it to a gentle simmer. Stir in Italian seasoning and a few grinds of black pepper. Let the broth bubble for five minutes to help the flavors settle in.

Add the shredded chicken and the gnocchi. Keep the heat at a steady simmer so the gnocchi cook evenly without falling apart. Most store bought gnocchi will be ready in two to three minutes once they float. Taste the broth and add more salt if needed.

Reduce the heat to low and stir in the cream. The soup should look silky, not overly thick. If you want it richer, let it simmer for two or three more minutes. If it feels too thick, splash in extra broth. Fold in the spinach until just wilted. Finish with a handful of Parmesan and a pinch of red pepper flakes if you like a little kick.

Ladle into bowls and top with more Parmesan and cracked pepper. I like to drizzle a tiny bit of olive oil over the top for a glossy finish. That little shine makes it feel restaurant nice at home.

Easy Swaps

No rotisserie chicken on hand. Poach two chicken breasts in salted water for fifteen minutes, then shred. A bag of frozen grilled chicken strips also works if that is what you have in the freezer.

No cream. Use half and half or whole milk with a small knob of cream cheese for body. For dairy free, coconut milk adds richness without coconut flavor once it simmers with the aromatics.

Made this on a rainy Tuesday and my husband went back for seconds before I even sat down. The broth is cozy without being heavy and the gnocchi turns it into a proper meal. Saving this one.

Tips for Making this Soup

Brown your vegetables slowly. The secret to big flavor is patience at the start. Let the onions, celery, and carrots soften until they look a little glossy and smell sweet. That is your flavor base.

Season as you go. A pinch of salt with the vegetables, another pinch after the broth, then taste at the end. Layering salt makes the soup bright and balanced.

Watch the heat once the cream goes in. Gentle heat keeps the soup silky. If it boils hard, the fat can separate. A quiet simmer is your friend.

Cook gnocchi right in the soup. Some folks cook them separately. I like them to soak up the broth while they float. It saves time and tastes better.

Thicker soup. Stir in a spoonful of cornstarch whisked with a bit of cold broth, then simmer a minute. Or mash a few gnocchi right in the pot to thicken naturally.

Brighter flavor at the end. A squeeze of lemon and a sprinkle of fresh parsley wake up the whole bowl. It is a little restaurant trick that works every time.

Storage and Reheating

Refrigerate leftovers in a sealed container up to three days. Reheat on low with a splash of broth or water to loosen the texture. Gnocchi continue to absorb liquid as they sit, which is normal. I do not recommend freezing because potatoes and cream can turn grainy, but it still tastes good if you really need to freeze a small portion. Italian Chicken Gnocchi Soup is especially great as next day lunch, and the flavors deepen overnight.

What to Serve with Italian Soup

Garlic bread or focaccia: Perfect for dunking and soaking up every drop.
Simple green salad: Toss arugula with lemon, olive oil, salt, and pepper.
Roasted vegetables: Broccoli or Brussels sprouts add a nice roasted edge.
Caprese plate: Tomatoes, mozzarella, basil, and a drizzle of balsamic.
Prosciutto and melon: If you want something light and salty sweet on the side.

Common Questions

Can I use raw chicken and cook it in the soup Yes. Dice boneless chicken breasts or thighs, season with salt and pepper, and brown them in oil before you cook the vegetables. Remove, build the soup, then return the chicken to finish simmering until cooked through.

Can I freeze Italian Chicken Gnocchi Soup You can, but the texture may change because of the gnocchi and cream. If you plan to freeze, cook the gnocchi separately and add fresh cream when reheating. Freeze up to two months.

What if I only have dried herbs No problem. Italian seasoning, dried thyme, and a small pinch of dried rosemary work well. Start with less and add to taste.

How do I make it gluten free Use gluten free gnocchi and check that your broth is certified gluten free. Everything else is naturally friendly for that diet.

Can I add more vegetables Absolutely. Mushrooms, peas, diced zucchini, or chopped sun dried tomatoes are all delicious. Add veggies that cook fast near the end so they stay bright.

A Cozy Bowl You Will Make Again

This is the kind of recipe that earns a spot on your winter rotation. The creamy broth, the tender chicken, and those soft gnocchi make Italian Chicken Gnocchi Soup feel like a warm hug at the end of the day. It is simple to pull together, flexible with swaps, and great for leftovers. If you make it tonight, I promise your kitchen will smell incredible and dinner will be calm and happy. Grab a spoon and enjoy the first steamy bite.