This Chicken Gnocchi Soup is a quick & easy version of the classic gnocchi soup! Made easy with jarred Alfredo sauce, cooked chicken, pesto for a flavor explosion, and chopped fresh spinach. Creamy chicken gnocchi soup can be on the dinner table in just 30 minutes and it's made in just one pot on the stove.
In a soup pot, over medium-high heat, add the chicken broth, alfredo sauce, water, chicken, Italian seasoning, salt, and pepper. Stir together. Bring this mixture to a low boil, while stirring occasionally. This will take about 5 minutes.
Once boiling, add the gnocchi and chopped spinach. Cook for 8-10 minutes or until the gnocchi are cooked (they will look puffy and float to the top) and the spinach is soft and wilted. * Don't let this boil too much. If it is, simply turn down the heat to medium.
Stir in the heavy cream and pesto. Let heat through for a few minutes before serving.
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Notes
Serving Size : This soup makes about 6 cups of soup. It can easily serve 6 people, with each serving being 1 cup. Gnocchi : You will find these near the other dried pastas and pasta sauce at the grocery store. Pesto : Don't skip this! I know it's a small amount but it makes a big difference. Use more if wanted. Not too much because pesto has lots of oil in it, which can affect the texture of the creamy broth base. Spinach : I prefer to cut the stems off of the spinach before chopping. You don't have to do this, but I like to, so that way the soup does not have big, long pieces of stem in it. Alfredo Sauce : The brand Classico makes a roasted garlic alfredo sauce, and that's what I use in this recipe.