Gnocchi Soup

Alright, picture this: you’re walking through Italy (in your mind, because plane tickets are expensive), and you stumble into some tiny trattoria where a nonna is stirring a pot of something that smells like heaven had a baby with comfort food. That’s basically what we’re making here. Creamy Tuscan Chicken Gnocchi Soup is what happens when you take pillowy potato gnocchi, shred some juicy chicken into a velvety garlic-herb cream sauce, throw in some sun-dried tomatoes and spinach for good measure, and call it soup even though it’s basically a hug in a bowl. I made this on a random Tuesday once and my roommate literally said “I would pay money for this at a restaurant.” Which, you know, is basically the highest compliment possible from someone who thinks cereal counts as dinner.

Why You’ll Love This Recipe

One pot wonder. Everything happens in one big pot. Less dishes = more time to eat seconds.

Tastes expensive, costs nothing. Store-bought gnocchi, rotisserie chicken, and some basic ingredients turn into something that feels bougie as hell.

Ready stupid fast. 30 minutes from start to face-stuffing. That’s faster than delivery.

Comfort food champion. This is what you make when life is being a jerk and you need food to fix it.

Sneaky vegetables. The spinach basically melts in, so even veggie-haters won’t notice they’re being healthy.

Leftovers get better. The gnocchi soak up all that creamy goodness overnight. Tomorrow’s lunch is gonna slap.

The Good Stuff You’ll Need

For the Base:

• 1 tbsp olive oil
• 1 tbsp butter (because butter makes everything better)
• 1 lb Italian sausage (mild or spicy, your call) OR use shredded rotisserie chicken if you want it easier
• 1 medium yellow onion, diced
• 4 cloves garlic, minced (or that jarred stuff, I won’t judge)
• 1/4 cup sun-dried tomatoes, chopped (the oil-packed kind)

For the Soup:

• 4 cups chicken broth (the good stuff if you have it)
• 1 lb potato gnocchi (the shelf-stable kind from the pasta aisle)
• 1 1/2 cups heavy cream (don’t even think about substituting milk)
• 2 cups fresh spinach, roughly chopped
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional, but highly recommended)
• 1 tsp dried basil
• Salt and black pepper to taste
• 1/2 cup grated Parmesan cheese, plus more for serving
• Fresh basil for garnish (if you’re feeling fancy)

Let’s Do This

Step 1: Brown That Meat

Heat olive oil and butter in a large pot or Dutch oven over medium-high heat.

If using sausage, break it up and cook until browned and crumbly, about 6–8 minutes. If using chicken, you’ll add it later, so skip this step for now.

Remove sausage and set aside, but leave the flavorful fat in the pot. That’s liquid gold, baby.

Step 2: Build the Flavor Base

Toss diced onion into the pot and sauté for 3–4 minutes until it’s soft and translucent.

Add minced garlic and sun-dried tomatoes. Cook for another minute until your kitchen smells absolutely incredible.

This is the foundation of everything. Don’t rush it.

Step 3: Add the Liquids

Pour in the chicken broth and bring it to a boil.

Add Italian seasoning, basil, and red pepper flakes if using. Stir it all together.

If you’re using rotisserie chicken instead of sausage, add your shredded chicken now along with the sausage (if you made it).

Step 4: Gnocchi Time

Dump in the gnocchi straight from the package. Don’t overthink it.

Let them simmer for about 3–4 minutes until they float to the top and get tender. They’ll puff up and become these beautiful little pillows of joy.

Step 5: Make It Creamy

Lower the heat to medium-low.

Pour in the heavy cream and stir gently. Watch as everything becomes this gorgeous, silky dream.

Add the spinach and let it wilt into the soup. Takes like 2 minutes.

Stir in the Parmesan cheese until it melts and gets all incorporated.

Taste and add salt and pepper. Be generous. This needs seasoning.

Step 6: Serve Like You Mean It

Ladle into bowls while it’s still steaming hot.

Top with extra Parmesan, a crack of black pepper, and fresh basil if you’ve got it.

Serve with crusty bread for dipping because you’re gonna want to soak up every last drop.

Serving Suggestions

This is a meal in itself, but if you want to go full Italian grandma mode, serve it with:

• Garlic bread (obviously)
• A simple Caesar salad
• Glass of white wine (Pinot Grigio vibes)
• Crusty sourdough for dunking

Switch It Up

Go Vegetarian: Skip the sausage entirely and add extra veggies like mushrooms, zucchini, or white beans.

Spice Level: Add more red pepper flakes or use hot Italian sausage if you like it spicy.

Different Greens: Swap spinach for kale or Swiss chard. Just cook it a bit longer to soften.

Extra Veggies: Throw in diced carrots or celery with the onions for more texture.

Protein Switch: Use turkey sausage, ground beef, or even shrimp instead of chicken or pork sausage.

Cheese It Up: Add mozzarella or fontina along with the Parmesan for extra creaminess.

Make-Ahead Tips

This soup is actually pretty great for meal prep, with one catch: the gnocchi will absorb liquid as it sits.

Store in the fridge for up to 4 days in an airtight container.

When reheating, add a splash of broth or cream to loosen it back up.

You can freeze it for up to 2 months, but know that the gnocchi texture might change slightly. Still tastes bomb though.

Pro tip: If meal prepping, cook the gnocchi separately and add them when you reheat. Keeps them from getting too mushy.

Why This Works So Damn Well

Gnocchi Soup works because it combines the comfort of classic soup with the satisfaction of pasta in a way that feels both familiar and special. The gnocchi are tender pillows that soak up the creamy broth. The Italian sausage provides savory depth and richness. The vegetables add texture and nutrition. The cream brings it all together into something luxurious.

It’s also just practical. One pot, 30 minutes, feeds a crowd, tastes like you worked way harder than you did. The ingredients are readily available. The technique is straightforward. There’s nothing fussy or complicated—just good ingredients cooked simply.

This is what happens when you take gnocchi out of their traditional “topped with sauce” context and let them swim in soup. They absorb flavors, stay tender, and create a more substantial soup than regular noodles would. Sometimes the best recipes are just smart combinations of things that already taste good.

When to Make This

Weeknight Dinner Emergency: When you have no plan and need food fast.

Sick Day Comfort: Better than chicken noodle, fight me on this.

Impressing Someone: Looks and tastes way fancier than the effort required.

Meal Prep Sunday: Make once, eat all week. Efficient living at its finest.

Cold Weather Cure: When it’s freezing outside and you need something warm and filling.

Leftover Chicken Solution: Got a rotisserie chicken? This is your answer.

Questions People Actually Ask

Q: Can I use fresh gnocchi instead of shelf-stable? A: Absolutely. Fresh gnocchi cook even faster—like 2 minutes. Just watch them closely so they don’t get mushy.

Q: What if I don’t have heavy cream? A: You can use half-and-half, but it won’t be as thick and creamy. Add a tablespoon of flour to the broth before adding the cream to help it thicken up.

Q: My soup is too thick. Help? A: Just add more broth until it’s the consistency you want. The gnocchi absorb a lot of liquid, so this is totally normal.

Q: Can I make this dairy-free? A: Yeah, use coconut cream instead of heavy cream and skip the Parmesan. It’ll taste different but still good.

Q: The gnocchi are falling apart. What did I do wrong? A: You might have overcooked them or stirred too aggressively. They’re delicate little dudes. Gentle stirring is key.

Q: Can I use frozen spinach? A: Sure, but thaw it and squeeze out the excess water first. Frozen spinach is way more watery than fresh.

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