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Chicken Gnocchi Soup with Pesto & Spinach can be made in 15 minutes. It uses rotisserie chicken, pillowy gnocchi, fresh spinach, pesto, cream, Calabrian chili peppers, and homemade chicken broth.
I had some gnocchi and a jar of my Nonna’s homemade basil pesto (that she makes me every year) that needed to be used, and this recipe was the end result. I have to say, I outdid myself with this one! Tender pieces of shredded chicken, rich pesto, and soft gnocchi create the most delicious soup that is packed with protein, carbs, and vitamins. This soup is highly customizable, so feel free to add any other veggies you have kickin’ around your fridge.
Why you’ll love this Gnocchi Soup
- Comforting: the creamy base, rich pesto, and pillowy gnocchi make this recipe irresitibly delicious.
- Read in less than 20 minutes: gnocchi cooks quickly, and using pre-cooked chicken or rotisserie chicken saves a ton of time.
- Nutritious: packed with protein, carbohydrates, and vitamins.
- Customizable: you can easily adjust the vegetables based on what you have at home.
Chicken Gnocchi Soup ingredients
Here is a quick overview of the ingredients you’ll need to make my Chicken Gnocchi Soup. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- olive oil
- rotisserie chicken
- gnocchi
- shallot
- garlic
- spinach
- basil pesto
- chicken broth
- heavy cream
- red pepper flakes, optional
- pecorino romano
Looking for more soup ideas?
If you liked my Chicken Gnocchi Soup don’t forget to check out some of my other Soups + Crockpot recipes on my blog! I will link a few personal favs down below:
- Roasted Red Pepper and Tomato Soup
- Green Goddess Chicken & Orzo Soup
- Beef Barley Soup
- Creamy Chicken Tortilla Soup
- Coconut & Lime Red Lentil Soup
- Potato Leek Soup
- Easy French Onion Soup
- Crockpot Beef Stew
- Meatballs and Gravy
- Buffalo Chicken Soup
- Stuffed Pepper Soup
How to shred rotisserie chicken
Allow the chicken to cool slightly, making it easier to handle. Place it on a cutting board and remove the skin if desired. Using two forks, gently pull apart the meat.
Storing & reheating Chicken Gnocchi Soup
Have Chicken Gnocchi Soup leftovers? Lucky you. Store them in the refrigerator in an airtight container for up to 3 days. To reheat simply microwave for 30-45 seconds or heat in a small saucepan on the stove for 2-3 minutes.
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Chicken Gnocchi Soup
Ingredients
- 1 tsp olive oil
- 2 small chicken breasts, cooked & shredded or 2 cups of shredded rotisserie chicken
- 1 package gnocchi (500 grams), uncooked
- 1 shallot, chopped fine
- 2 garlic cloves, minced
- 2 cups fresh spinach, roughly chopped
- 1/3 cup+2 tbsp basil pesto
- 4 or 5 cups chicken broth, salted
- 1/3 cup heavy cream
- salt, to taste
- black pepper, to garnish, optional
- Calabrian chili peppers, to garnish, optional
- 1/2 tsp red pepper flakes, optional
- pecorino romano cheese, grated
Instructions
- Begin by shredding the chicken and set aside until ready to use.
- To a large pot set to low/medium heat, add the olive oil.
- Add the shallot and let sauté for 2 minutes.
- Once translucent, add the garlic and red pepper flakes and allow to sauté for another minute.
- Add the chicken broth (start with 4 cups) and bring to a light simmer.
- Once simmering, add the gnocchi, shredded chicken, spinach, and heavy cream.
- Simmer for 3-5 minutes, or until the gnocchi are cooked and float (read package instructions).
- Add the pesto and mix well.
- Add an additional cup of chicken broth if you want a thinner soup.
- Taste to see if you want to add any salt.
- Dish up, garnish with fresh cracked black pepper, Calabrian chili peppers and loads of pecorino romana cheese.
- Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
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