This rich and velvety soup combines tender chicken pieces with pillowy potato gnocchi and zesty sun-dried tomatoes. It is a hearty one-pot meal that delivers a restaurant-quality experience at home.

List of ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch pieces – provides the main protein.
1½ tsp Kosher salt, divided – for seasoning chicken and aromatics.
1 tsp dried oregano – adds an earthy, herbal note.
¼ tsp freshly ground black pepper – for a subtle spicy kick.
2 Tbsp extra virgin olive oil – used for searing the chicken.
2 Tbsp unsalted butter – adds richness to the sautéed vegetables.
1 medium sweet onion, diced – provides a mild sweetness.
2 sticks celery, finely chopped – adds aromatic depth.
½ cup sun-dried tomatoes, finely chopped – provides tart, concentrated flavor.
4 cloves garlic, finely chopped – essential for a pungent, savory base.
2 Tbsp tomato paste – thickens the broth and adds color.
4 cups low-sodium chicken broth – the liquid base for the soup.
2 Tbsp pesto, store-bought or homemade – introduces basil and garlic notes.
1 Parmesan rind, optional – adds deep umami flavor.
16 oz (1 lb) dried potato gnocchi – the starchy, pillowy component.
½ – 1 cup heavy cream – creates the creamy, rich texture.
5 oz fresh baby spinach – adds color and nutrition.
½ cup Parmesan, grated – used for thickening and finishing.

step-by-step instructions

Season the chicken: Place cubed chicken in a large mixing bowl, then season with 1 tsp Kosher salt, 1 tsp dried oregano, and ¼ tsp black pepper. Toss well to ensure even coating.
Brown the chicken: Heat 2 Tbsp olive oil and 2 Tbsp butter in a large soup pot or dutch oven over medium-high heat. When hot, add the chicken and cook, stirring occasionally, until browned on all sides, about 4-5 minutes; remove with a slotted spoon to a plate.
Sêuté the aromatics: To the pot, add 1 diced onion and 2 stalks of diced celery. Season with ½ tsp Kosher salt then cook, stirring occasionally, until translucent, about 3-5 minutes. Add ½ cup chopped sun-dried tomatoes, 4 cloves chopped garlic, and 2 Tbsp tomato paste, stirring to dissolve the paste.
Add the broth: Add 4 cups low-sodium chicken broth, 2 Tbsp pesto, and a Parmesan rind (if using). Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes to meld the flavors.
Cook the gnocchi: Return the cooked chicken and its juices to the soup, then stir in 16oz dried potato gnocchi. Cook for 3-5 minutes, or until the gnocchi float to the top and are tender.
Add cream: Stir in ½ cup to 1 cup heavy cream, 5oz baby spinach, and ½ cup grated Parmesan cheese. Adjust seasoning with additional salt or pepper, then serve immediately.

Cooking Techniques for Maximum Flavor

Searing Chicken for Depth

When browning the chicken, ensure the oil and butter are shimmering before adding the meat. This high heat triggers the Maillard reaction, creating a brown crust that adds complex, savory notes to the broth. Avoid overcrowding the pot, as this lowers the temperature and causes the chicken to steam rather than sear.

Using a Parmesan Rind for Umami

A Parmesan rind is the hardened outer edge of the cheese and contains concentrated salt and savory proteins. Simmering the rind in the liquid allows these flavors to infuse slowly, providing a professional depth of flavor. Remove the rind before serving if it has not fully dissolved.

Managing Gnocchi Texture

Potato gnocchi can become mushy if overcooked. By adding them directly to the simmering broth and cooking only until they float, you maintain a pillowy yet firm texture. If using fresh refrigerated gnocchi, reduce the cooking time to 2-3 minutes to prevent them from breaking apart.

Deglazing the Pot

After browning the chicken, you will notice brown bits stuck to the bottom of the pot known as fond. When you add the onions and celery, use the moisture from the vegetables to scrape these bits up. This incorporates all the concentrated chicken flavor back into the soup base.

Ingredient Substitutions and Alternatives

Substituting Chicken Breast with Thighs

Boneless, skinless chicken thighs can be used instead of breasts for a juicier result. Thighs have a higher fat content, which makes the meat more resistant to overcooking during the simmering process. Simply cube them to the same size as the breasts and follow the same searing method.

Dairy-Free Creamy Alternatives

To make this recipe dairy-free, replace the heavy cream with full-fat coconut milk or cashew cream. Use a plant-based butter for the sautéing step and omit the Parmesan cheese and rind. Coconut milk adds a slight sweetness, while cashew cream provides a more neutral, savory profile.

Pasta Swaps for Gnocchi

If gnocchi are unavailable, small pasta shapes like orecchiette, ditalini, or shells work well. Keep in mind that dried pasta typically takes longer to cook (8-12 minutes) than gnocchi. Adjust the broth amount slightly, as pasta often absorbs more liquid than potato-based gnocchi.

Vegetable Broth for a Lighter Base

Using low-sodium vegetable broth instead of chicken broth is a great way to lighten the dish or make it vegetarian. If doing so, omit the chicken and add extra mushrooms or cauliflower florets to maintain the heartiness of the soup. The flavor profile remains rich due to the sun-dried tomatoes and pesto.

Serving and Pairing Suggestions

Complementary Breads

A crusty baguette or toasted sourdough is ideal for mopping up the creamy tomato sauce. Garlic bread provides an additional layer of flavor that complements the garlic and pesto in the soup. Warm the bread in the oven for a few minutes before serving for the best texture.

Fresh Side Salads

A peppery arugula salad with a simple lemon vinaigrette helps balance the richness of the heavy cream. The acidity of the lemon cuts through the fat, refreshing the palate between bites. Adding shaved Parmesan to the salad creates a cohesive theme across the meal.

Garnish Ideas

Freshly chopped parsley or basil leaves added at the end provide a pop of color and a fresh herbal contrast. An extra sprinkle of high-quality grated Parmesan adds a salty finish. For a touch of heat, a pinch of red pepper flakes can be sprinkled on top of each bowl.

Storage and Reheating Guide

Proper Refrigeration Methods

Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. Because the soup contains dairy and starch, it may thicken significantly as it cools. Ensure the container is completely sealed to prevent the soup from absorbing other refrigerator odors.

Freezing the Soup Base

For the best results when freezing, prepare the soup but omit the gnocchi, cream, and spinach. Freeze the base in freezer-safe bags for up to 3 months. When ready to eat, thaw the base, bring to a simmer, and then add the fresh dairy and gnocchi.

Reheating Tips for Gnocchi

Reheat the soup on the stovetop over medium-low heat to avoid scorching the cream. If the soup has become too thick, stir in a splash of chicken broth or water to loosen the consistency. Gently stir the gnocchi to avoid breaking them during the reheating process.

Make-Ahead Preparation

Pre-Chopping Ingredients

Save time during the cooking process by prepping all vegetables and chicken in advance. Dice the onion, celery, and garlic, and chop the sun-dried tomatoes before you start the stove. Store them in separate containers or a divided prep tray for an efficient workflow.

Partial Batch Cooking

You can cook the soup up to the point where the broth is simmering before you plan to serve. Store the broth and browned chicken together in the fridge. When ready to serve, bring the pot to a boil and proceed with the gnocchi, cream, and spinach steps for a fresh finish.

Troubleshooting Common Issues

Correcting a Thick Sauce

If the soup becomes too thick due to the starch from the gnocchi or the reduction of the cream, add chicken broth one-quarter cup at a time. Stir gently and check the consistency after each addition. This allows you to reach your desired thickness without diluting the flavor too much.

Preventing Mushy Gnocchi

If you find your gnocchi are too soft, try boiling them separately in salted water until they just float, then drain them. Stir the pre-cooked gnocchi into the soup during the final two minutes of cooking. This gives you total control over the texture of the potato dumplings.

Balancing Acidic Tones

Sun-dried tomatoes and tomato paste can sometimes create a sharp acidity. If the soup tastes too tart, stir in a small pinch of granulated sugar or add a bit more heavy cream. The fat in the cream neutralizes the acid, creating a smoother and more balanced flavor profile.

Frequently Asked Questions

Can I use rotisserie chicken?

Yes, rotisserie chicken is a convenient substitute. Shred or cube the cooked meat and add it to the pot during the gnocchi cooking step instead of searing raw chicken at the beginning. This significantly reduces the overall cooking time.

How do I keep the spinach from overcooking?

Add the fresh baby spinach at the very end of the process, after the heat has been turned off or reduced to low. The residual heat of the soup is sufficient to wilt the leaves without turning them a dull brown color, preserving both nutrients and appearance.

Can this be made in a slow cooker?

To adapt this for a slow cooker, sauté the chicken and aromatics in a pan first for flavor. Combine the seared meat, vegetables, broth, and pesto in the slow cooker on low for 6-8 hours. Stir in the gnocchi, cream, spinach, and cheese during the last 30 minutes of cooking.