Go Back
Marry Me Chicken Gnocchi Soup with creamy Parmesan broth, tender chicken, potato gnocchi, spinach, and sun-dried tomatoes Copier
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.