Creamy Chicken Gnocchi Soup with Sun-Dried Tomatoes & Spinach
I kept seeing this style of soup pop up on my feed — that golden, cream-streaked broth loaded with pillowy gnocchi, shreds of chicken, and those deep-red sun-dried tomatoes — and I finally caved and tested it on a Tuesday night. It came together faster than I expected. But here’s the thing nobody warned me about: make it wrong and the gnocchi turns to mush before the broth even gets a chance to develop.
This one-pot soup gives you a rich, velvety broth in under 40 minutes using mostly pantry staples. The gnocchi cooks right in the broth, releasing just enough starch to thicken things naturally — no flour, no roux. It’s the kind of weeknight dinner that looks like you spent the afternoon on it, and the leftovers (if you get any) are even better the next day.
Pro Tip
The mistake most people make: adding the gnocchi too early and then walking away. Gnocchi releases starch continuously — after 10 minutes it thickens the broth beautifully, but after 20 it starts to break down and the texture turns gluey. The fix is simple: add the gnocchi only once the broth is already at a rolling boil, then set a timer for exactly 10 minutes and move straight to the cream and spinach. Don’t let it sit on the heat any longer than that.
Shelf-stable potato gnocchi from the pasta aisle works perfectly here — no need to hunt down fresh. For sun-dried tomatoes, use the oil-packed kind in a jar (drain them before measuring) rather than the dry-packed bags, which are tougher and need rehydrating. No sun-dried tomatoes? A handful of halved cherry tomatoes stirred in at the end gives a brighter, fresher hit. Rotisserie chicken is your best shortcut for the cooked chicken.
Creamy Chicken Gnocchi Soup with Sun-Dried Tomatoes & Spinach
6
servings10
minutes30
minutes420
kcal40
minutesIngredients
1 tbsp olive oil
1 tbsp unsalted butter
1 medium onion, finely chopped
2 stalks celery, chopped
4 cloves garlic, minced
1/2 cup (80g) sun-dried tomatoes in oil, drained and roughly chopped
1/2 tsp Italian seasoning
4 cups (950ml) chicken broth
1 cup (240ml) water
2 cups (280g) cooked chicken, shredded (rotisserie works great)
1 lb (450g) shelf-stable potato gnocchi
1 cup (240ml) heavy cream
2-3 cups (60-90g) fresh baby spinach, packed
1/2 cup (15g) fresh basil, torn
Salt and black pepper to taste
Directions
- Heat the oil and butter in a large pot or Dutch oven over medium-high heat. Add the onion and celery and sauté for 5 minutes, stirring occasionally. You want the onion to turn translucent and slightly golden at the edges — that’s when the sweetness comes out.
- Add the garlic, sun-dried tomatoes, and Italian seasoning. Cook for 1 minute. The moment the garlic hits the pan, it should smell nutty and sharp — pull it forward immediately if it starts to brown.
- Pour in the broth and water, then add the shredded chicken. Bring to a full rolling boil over high heat. Don’t add the gnocchi until the boil is active — dropping them into lukewarm liquid makes them bloat unevenly.
- Add the gnocchi. Reduce heat slightly and simmer for exactly 10 minutes. Set a timer. At 10 minutes the gnocchi are just tender and the broth has thickened to a light, creamy consistency — this is your window.
- Stir in the heavy cream and spinach. Cook for 2–3 minutes until the spinach fully wilts. The spinach should collapse into deep, glossy green ribbons — if it still looks bright and stiff, give it another 30 seconds.
- Remove from heat. Add the basil, season with salt and pepper, and serve immediately. Check that the chicken has reached an internal temperature of at least 165°F (74°C) before serving — rotisserie chicken is already cooked, but verify if using homemade poached chicken.
Variations
For a lighter version, swap the heavy cream for half-and-half — the broth will be thinner but still coats the gnocchi well. If you prefer a more robust, slightly smoky depth, stir in a teaspoon of smoked paprika with the Italian seasoning and use fire-roasted diced tomatoes in place of the sun-dried ones.
Serving Suggestions
A thick slice of crusty sourdough bread is all you really need to mop up the broth. A simple arugula salad dressed with lemon juice and olive oil cuts through the richness cleanly. Garlic knots or cheesy pull-apart bread work well if you’re feeding a crowd.
FAQ
Can I make this soup ahead of time?
You can, but the gnocchi will keep absorbing liquid and the broth thickens significantly overnight. Store the soup and gnocchi together, then reheat gently over low heat with a splash of extra broth or cream to loosen it back up.
Can I freeze leftovers?
Freezing isn’t recommended here. Gnocchi changes texture when frozen and thawed — it turns grainy and falls apart. Creamy broths also tend to split on reheating after freezing, leaving an oily layer on top.
What if I can’t find shelf-stable gnocchi?
Fresh refrigerated gnocchi works fine — just reduce the simmer time to 5–6 minutes since it cooks faster. You could also use a small pasta like orecchiette or ditalini if gnocchi isn’t available at all, though the texture of the final soup will be noticeably different.
