If you have ever craved a hearty, comforting bowl of soup that bursts with Italian flavors in every spoonful, this Italian Chicken Gnocchi Soup Recipe will be your new favorite go-to. Combining tender chicken, pillowy potato gnocchi, and a luscious blend of crushed tomatoes, aromatic herbs, and creamy cheeses, this soup is a true celebration of textures and tastes. It’s like a warm hug in a bowl that’s perfect for cozy nights or whenever you want to impress with something incredibly satisfying yet easy to prepare.
Ingredients You’ll Need
The magic behind this Italian Chicken Gnocchi Soup Recipe comes down to a few simple, fresh ingredients that pack layers of flavor and texture. Each item plays a starring role, from the smoky bacon adding crunch to the creamy cheeses that bring everything together.
- Thick-cut bacon: Adds smoky, crispy richness that elevates the soup’s depth.
- Yellow onion: Provides a sweet and savory base when sautéed.
- Red bell peppers: Bring vibrant color and a mild sweetness to balance the acidity of tomatoes.
- Italian seasoning: A fragrant blend of herbs that ties all the flavors into one cohesive dish.
- Chili flakes: Offer just a subtle kick to awaken the palate without overpowering.
- Sea salt and pepper: Essential for seasoning and highlighting every flavor.
- Crushed tomatoes (28 oz can): The hearty, tangy tomato base that forms the soup’s heart.
- Broth (4 cups): Adds body and moisture; chicken broth works beautifully here.
- Chicken breasts or thighs (1 lb): Tender protein that shreds easily into the soup.
- Chopped baby spinach: Adds freshness, color, and nutrients.
- Oil-packed sun-dried tomatoes (1/2 cup): Impart a concentrated, sweet-savory flavor boost.
- Fresh potato gnocchi (1 lb): These soft dumplings bring comfort and bite to the soup.
- Whole milk or heavy cream (1 cup): For heavenly creaminess and richness.
- Grated mozzarella or provolone (1/2 cup): Melts smoothly, adding gooey texture and mild flavor.
- Grated parmesan (1/2 cup): Sharp, nutty finish that rounds out the cheese blend.
- Chopped rosemary: Garnishes each bowl with a fragrant herbal note.
How to Make Italian Chicken Gnocchi Soup Recipe
Step 1: Cook the Bacon and Vegetables
Start by crisping up the chopped bacon in a large Dutch oven over medium heat, which releases that beautiful smoky fat. Once golden and crisp, remove the bacon but keep about two tablespoons of that flavorful grease. Into that, toss the chopped onion and red bell peppers along with Italian seasoning, chili flakes, salt, and pepper. Sauté everything until it smells absolutely irresistible—roughly five minutes until the veggies soften and release their sweetness.
Step 2: Simmer the Chicken in Tomato Broth
Next, pour in the crushed tomatoes and broth, then nestle your chicken pieces right into this aromatic base. Allow everything to simmer gently for about twenty minutes until the chicken is fully cooked through and tender. Shred the chicken directly in the pot; this way, each bite will have juicy, flavorful meat throughout.
Step 3: Add Spinach, Sun-Dried Tomatoes, and Gnocchi
Now it’s time to build on that rich foundation by stirring in chopped baby spinach and those wonderfully chewy sun-dried tomatoes. Add the fresh potato gnocchi along with a cup of water to help them cook evenly. Within about two minutes, the gnocchi will puff up tender and soft, soaking up the savory broth deliciously.
Step 4: Stir in Cream and Cheese
For that perfect finishing touch, lower the heat and gently mix in the whole milk or heavy cream, followed by the grated mozzarella (or provolone) and parmesan. This combination creates a velvety texture that melts seamlessly into the soup, balancing acidity with creaminess and making it utterly irresistible.
Step 5: Garnish and Serve
Finally, ladle this vibrant soup into bowls and sprinkle the crispy bacon bits on top, along with freshly chopped rosemary. Each spoonful offers layers of flavor—smoky, creamy, tangy, and herbaceous—that will have you savoring every bite.
How to Serve Italian Chicken Gnocchi Soup Recipe
Garnishes
A simple sprinkle of chopped rosemary and reserved crispy bacon are perfect garnishes, but you can also add a drizzle of extra virgin olive oil or a pinch of freshly cracked black pepper for an extra flavor boost. Fresh basil leaves work beautifully too, adding a bright herbal contrast to every spoonful.
Side Dishes
This comforting soup pairs wonderfully with crusty Italian bread or garlic breadsticks for dipping, soaking up every luscious drop. A crisp side salad with a lemon vinaigrette can add a refreshing balance, complementing the rich, creamy soup perfectly.
Creative Ways to Present
For a fun, elegant twist, serve this soup in mini bread bowls or hollowed-out sourdough rolls. Alternatively, layering the soup with shredded mozzarella and baking it briefly makes a tantalizing baked soup gratin that’s perfect for chilly evenings or dinner parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Italian Chicken Gnocchi Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next day’s soup even more delicious.
Freezing
This soup freezes well, but because gnocchi can become a bit gummy after thawing, it’s best to freeze the soup without the gnocchi. Freeze in portions to make reheating easy. When ready to eat, thaw and add fresh gnocchi before gently simmering until tender.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to avoid scorching. If the soup thickens too much, add a splash of broth or milk to loosen it to your desired consistency. Add fresh gnocchi during reheating if you did not freeze them.
FAQs
Can I use pre-cooked chicken for this soup?
Absolutely! If using pre-cooked chicken, add it after the broth and tomatoes have simmered. Just warm through gently with the spinach and gnocchi to avoid overcooking the meat.
Is it possible to make this soup vegetarian?
Yes! Simply omit the bacon and chicken and use vegetable broth instead of chicken broth. You can add extra gnocchi and veggies like mushrooms or zucchini for more substance.
Can I substitute store-bought dried herbs for Italian seasoning?
Definitely. A mix of dried oregano, basil, thyme, and rosemary (about one teaspoon each) will replicate Italian seasoning nicely if you don’t have a pre-made blend.
What if I can’t find fresh potato gnocchi?
You can substitute frozen gnocchi, but be mindful of cooking times as they might differ. Alternatively, small pasta shapes like mini shells or ditalini work for a similar effect.
Is this soup spicy because of the chili flakes?
The chili flakes add a gentle warmth without making the dish overly spicy. Feel free to adjust the amount according to your taste or omit completely if you prefer no heat.
Final Thoughts
The Italian Chicken Gnocchi Soup Recipe is truly a treasure for anyone who loves soul-satisfying meals packed with flavor and comfort. It’s surprisingly easy to bring together yet impressively rich, cozy, and hearty. I can’t wait for you to make it, share it with friends, and enjoy every savory bite!
Print
Italian Chicken Gnocchi Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A hearty and comforting Italian Chicken Gnocchi Soup featuring tender chicken, fresh spinach, sun-dried tomatoes, and pillowy potato gnocchi simmered in a flavorful tomato broth, finished with creamy cheese and crisp bacon for a deliciously satisfying meal.
Ingredients
Soup Base and Meat
- 4 slices thick-cut bacon, chopped (optional)
- 1 yellow onion, chopped
- 2 red bell peppers, chopped
- 3 tablespoons Italian seasoning
- Chili flakes, to taste
- Sea salt and pepper, to taste
- 1 can (28 ounce) crushed tomatoes
- 4 cups broth (chicken or vegetable)
- 1 pound chicken breasts or thighs
Vegetables and Extras
- 4 cups chopped baby spinach
- 1/2 cup oil-packed sun-dried tomatoes
Gnocchi and Dairy
- 1 pound fresh potato gnocchi
- 1 cup whole milk or heavy cream
- 1/2 cup grated mozzarella or provolone cheese
- 1/2 cup grated parmesan cheese
Garnish
- Chopped rosemary, for serving
Instructions
- Cook the bacon: In a large Dutch oven, cook the chopped bacon over medium heat until crisp, approximately 5 minutes. Remove the cooked bacon and set aside. Drain all but 2 tablespoons of bacon grease from the pot to retain flavor for sautéing.
- Sauté vegetables and seasonings: Add chopped onion, red bell peppers, Italian seasoning, chili flakes, sea salt, and pepper to the pot. Cook for about 5 minutes until the vegetables are softened and the mixture is fragrant.
- Simmer the chicken: Pour in the broth and canned crushed tomatoes, then add the chicken breasts or thighs. Bring the mixture to a simmer over medium heat and cook for 20 minutes, or until the chicken is fully cooked through. Remove the chicken and shred it using two forks.
- Add greens and gnocchi: Return the shredded chicken to the pot along with the chopped spinach, sun-dried tomatoes, and fresh potato gnocchi. Add 1 cup of water and cook for an additional 2 minutes until the gnocchi is tender and the spinach has wilted.
- Finish with dairy and cheese: Stir in the whole milk or heavy cream, grated mozzarella or provolone, and grated parmesan cheese. Mix gently until the cheese melts and the soup is creamy and well combined.
- Serve: Ladle the soup into bowls and top with the reserved crispy bacon and chopped rosemary. Enjoy warm, preferably with crusty bread on the side.
Notes
- For a vegetarian version, omit the bacon and chicken, and substitute vegetable broth for chicken broth.
- If you prefer a spicier soup, increase the amount of chili flakes to taste.
- Fresh gnocchi cooks quickly; watch carefully to avoid overcooking.
- Use chicken thighs for more tender, flavorful meat or breasts for leaner protein.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
