Chicken Gnocchi Soup

Jump to Recipe

This post contains affiliate links. Please see our disclosure policy.

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.

chicken gnocchi soup

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

  1. Comforting: the creamy base, rich pesto, and pillowy gnocchi make this recipe irresitibly delicious.
  2. Read in less than 20 minutes: gnocchi cooks quickly, and using pre-cooked chicken or rotisserie chicken saves a ton of time.
  3. Nutritious: packed with protein, carbohydrates, and vitamins.
  4. 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:

chicken pesto gnocchi 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.

Did you like this recipe?

If you enjoyed this one, please consider leaving me a 5 star rating and review, it means so much to me!

chicken gnocchi soup

Chicken Gnocchi Soup

By Sammy Montgoms
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 chicken broth.
Prep: 5 minutes
Cook: 10 minutes
Servings: 6 servings

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.

Additional Info

Author: Sammy Montgoms
Prep Time: 5 minutes
Cook Time: 10 minutes
Course: dinner, Main Course, Soup
Cuisine: American
Servings: 6 servings

Let’s stay connected!

Keep in touch with me and my recipes on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your recreations!

About Sammy Montgoms

I am so glad you are here. I am a BIG foodie gal. I am one of those people who lives to eat, rather than eats to live. I love to create nostalgic Italian dishes (especially pasta), but I also love to whip up simple and quick recipes for my family. Hopefully, my page inspires you to do the same. Thank you for being here, and happy eating!

You Might also like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating