Marry Me Chicken Gnocchi Soup

Marry Me Chicken Gnocchi Soup combines tender chicken, potato gnocchi, sun-dried tomatoes, and spinach in a creamy Parmesan broth. This one-pot recipe serves six and takes about 45 minutes, making it a comforting option for a family dinner.

The sun-dried tomatoes bring a concentrated, tangy flavor that balances the cream and cheese. Serve the soup with crusty bread for dipping or a simple green salad.

If you enjoy this combination of chicken, spinach, and sun-dried tomatoes, try our One-Pan Marry Me Chicken Orzo for another dinner with similar flavors.

Tips for Making Marry Me Chicken Gnocchi Soup

Cut the chicken into evenly sized pieces so it cooks consistently. Drain and chop the oil-packed sun-dried tomatoes before adding them to the pot.

Follow the cooking directions on your gnocchi package. Add them toward the end of cooking rather than letting them simmer for an extended time, which can make them overly soft.

Reduce the heat before stirring in the cream and Parmesan. Add the cheese gradually while stirring, and avoid a rolling boil.

Taste before adding extra salt because the broth, sun-dried tomatoes, and Parmesan already contribute seasoning. If the soup becomes too thick, stir in warm chicken broth a little at a time.

Tiffany

Marry Me Chicken Gnocchi Soup

This creamy Marry Me Chicken Gnocchi Soup combines tender chicken, pillowy potato gnocchi, sun-dried tomatoes, spinach, and Parmesan in a rich, Italian-inspired broth. An easy and comforting one-pot dinner for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 people

Course: Soup, Dinner

Cuisine: American, Italian-Inspired

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium yellow onion finely diced
• 4 cloves garlic minced
• 1/2 cup oil-packed sun-dried tomatoes drained and chopped
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes optional
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 16 oz shelf-stable potato gnocchi
• 2 cups fresh baby spinach
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp fresh lemon juice
• Salt and freshly ground black pepper to taste
• Fresh basil or parsley for garnish

Equipment

• 1 Large Dutch oven or soup pot
• 1 Wooden spoon
• 1 Cutting board
• 1 Sharp kitchen knife
• 1 Measuring cups and spoons

Method

 

1. Season the Chicken: Pat the chicken dry and season with salt, black pepper, and smoked paprika.
2. Sear the Chicken: Heat olive oil and butter in a large Dutch oven over medium-high heat. Add chicken and cook for 4–5 minutes until lightly golden.
3. Build the Flavor Base: Add diced onion and cook for 3 minutes. Stir in garlic, sun-dried tomatoes, Italian seasoning, and optional red pepper flakes. Cook for 30–60 seconds.
4. Add the Broth: Pour in chicken broth and scrape the bottom of the pot. Simmer for 5–7 minutes until the chicken reaches 165°F internally.
5. Cook the Gnocchi: Add potato gnocchi and simmer according to package directions, usually 3–5 minutes, until tender.
6. Make It Creamy: Reduce heat to low. Stir in heavy cream and gradually add Parmesan cheese. Mix gently until smooth.
7. Add the Spinach: Stir in fresh spinach and cook for 1–2 minutes. Add lemon juice and adjust seasoning.
8. Serve: Ladle the soup into bowls. Garnish with fresh basil or parsley, extra Parmesan, and black pepper.

Notes

Recipe Tips

• Use freshly grated Parmesan for a smooth, creamy broth.
• Avoid boiling the soup after adding heavy cream.
• Cook gnocchi according to package directions to prevent overcooking.
• Add extra chicken broth if the soup becomes too thick.
• For a richer flavor, substitute boneless chicken thighs for chicken breasts.

Storage: Refrigerate leftovers in airtight containers for up to 3–4 days. Reheat gently on the stovetop, adding a splash of broth if needed.

Make Ahead: Prepare the chicken and broth base in advance. Add the gnocchi, cream, and spinach shortly before serving for the best texture.

How to Store and Reheat Marry Me Chicken Gnocchi Soup

Refrigerate leftover soup promptly in shallow, covered containers and use it within 3 to 4 days.

The gnocchi may absorb some broth during storage. Add a splash of chicken broth when reheating to loosen the soup, then heat while stirring until it reaches an internal temperature of 165°F (74°C).

For more information about cooling, refrigeration, and reheating, follow the USDA’s recommendations for handling leftovers safely.

More Comforting Chicken Dinner Ideas

Looking for another hearty meal for your weekly menu? Try our Creamy White Bean Chicken Chili, made with shredded chicken, white beans, corn, and green chiles. It offers a different flavor combination while keeping the convenience of a one-pot dinner.