Creamy Tuscan Chicken Gnocchi Soup

If you ask me, Tuscan chicken gnocchi soup is pure comfort in a bowl on those cold evenings when you need something soul-warming. This restaurant-style soup brings together pillowy gnocchi, tender chicken, and the most incredible creamy sauce with sun-dried tomatoes and fresh spinach. The combination of Italian herbs and rich broth creates something that tastes like you spent hours in the kitchen, but it actually comes together in about 35 minutes.

It’s made with simple pantry ingredients and store-bought gnocchi (totally acceptable – I use them all the time!), so you don’t need any special cooking skills. A sprinkle of Parmesan and a handful of fresh basil make every spoonful restaurant-worthy. It’s the kind of comforting meal that works just as well for a quick family dinner as it does for impressing guests who stop by unexpectedly.

Why You’ll Love This Tuscan Chicken Gnocchi Soup

• Ready in 35 minutes – This soup comes together quickly on busy weeknights when you want something hearty and satisfying without spending your entire evening in the kitchen.
• Uses everyday ingredients – With rotisserie chicken and shelf-stable gnocchi, you can keep most ingredients stocked for whenever the craving hits – no last-minute grocery run required.
• Tastes like Olive Garden – The creamy, herb-infused broth with sun-dried tomatoes creates those classic Italian flavors everyone loves, right in your own kitchen.
• One-pot wonder – Everything cooks in a single pot, which means less cleanup and more time to enjoy your meal with family.

What Type of Gnocchi Should I Use?

Shelf-stable potato gnocchi is the star here, and you’ll find it in the pasta aisle at most grocery stores. Brands like De Cecco or Gia Russa work beautifully and hold their shape well in soup. If you prefer fresh gnocchi from the refrigerated section, that’s fine too – just know it cooks faster, so watch it carefully and reduce the cooking time by 1-2 minutes. Frozen gnocchi also works in a pinch, but add it directly to the soup without thawing first. Since gnocchi can vary in size between brands, check for doneness by tasting one – it should be tender but still have a slight bite to it.

Options for Substitutions

This soup is pretty forgiving and you can make several swaps based on what’s in your kitchen:

• Chicken: Rotisserie chicken is the easiest option, but you can use leftover cooked chicken, turkey, or even cook raw chicken breasts right in the soup (add them with the broth and simmer until cooked through, then shred).
• Sun-dried tomatoes: If you don’t have these, use diced fresh tomatoes or a tablespoon of tomato paste for depth. The oil-packed variety adds more flavor than dry-packed.
• Heavy cream: Half-and-half works if you want something lighter, though the soup won’t be as rich. For dairy-free, try coconut cream or cashew cream.
• Spinach: Feel free to swap in kale, Swiss chard, or even frozen spinach (just thaw and squeeze out excess water first).
• Italian seasoning: If you don’t have this blend, use a combination of dried basil, oregano, and thyme – about 1 teaspoon total.
• Chicken broth: Vegetable broth works fine, or use chicken bouillon dissolved in water. For more flavor, try bone broth.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cream too early – wait until after the gnocchi is cooked and the heat is reduced to low, otherwise the cream can separate or curdle from high heat. Don’t overcook the gnocchi either, as they can become mushy and fall apart; they’re done when they float to the surface and are tender when you bite into one. Another common issue is making the soup too thick – it will continue to thicken as it sits, so keep extra broth on hand to thin it out when reheating. Finally, add the spinach at the very end and just let it wilt in the residual heat rather than cooking it for several minutes, which will keep its bright green color and prevent it from getting slimy.

What to Serve With Tuscan Chicken Gnocchi Soup?

This hearty Italian-inspired soup pairs wonderfully with simple sides that complement its creamy richness. I love serving it with warm, crusty garlic bread or buttery dinner rolls for dipping into that luscious broth. A simple arugula salad with lemon vinaigrette helps cut through the richness and adds a peppery, fresh contrast. For a complete Italian feast, put out some extra Parmesan cheese, red pepper flakes, and fresh basil so everyone can customize their bowl to their liking.

Storage Instructions

Keep: This Tuscan chicken gnocchi soup will stay fresh in the fridge for up to 4 days when stored in an airtight container. The gnocchi will continue to absorb liquid and get softer, but the flavors will actually deepen and get even better overnight!

Make Ahead: Want to prep this in advance? Cook everything except the cream and spinach, then cool and refrigerate. When you’re ready to serve, reheat the soup base, stir in the cream, and add fresh spinach. This gives you the best texture and prevents the cream from breaking.

Warm Up: To reheat leftover soup, transfer it to a pot and warm over medium-low heat, stirring occasionally. The soup will have thickened considerably, so add a cup or two of chicken broth to thin it back to your desired consistency. Avoid high heat, which can make the cream separate.

Preparation Time	10 minutes
Cooking Time	25 minutes
Total Time	35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition per serving (serves 6):

• Calories: 380-420
• Protein: 22-25 g
• Fat: 18-22 g
• Carbohydrates: 35-40 g

Ingredients

For the soup:

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion (diced)
• 3 garlic cloves (minced)
• 4 cups chicken broth (I use Pacific Foods organic chicken broth)
• 1 lb potato gnocchi (shelf-stable from the pasta aisle)
• 2 cups cooked chicken (shredded – rotisserie chicken works great)
• 1 cup heavy cream
• ½ cup sun-dried tomatoes (oil-packed, drained and chopped)
• 2 cups fresh spinach (roughly chopped)
• 1 tsp Italian seasoning
• ½ tsp dried basil
• ¼ tsp red pepper flakes (optional, for a little kick)
• ½ cup freshly grated Parmesan cheese
• Salt and black pepper to taste

For garnish:

• Fresh basil leaves (chopped)
• Extra Parmesan cheese (grated)
• Crusty bread for serving

Instructions

Step 1: Sauté the Aromatics

Heat the butter and olive oil together in a large Dutch oven or soup pot over medium heat until the butter is melted and foamy. Add the diced onion and cook, stirring occasionally, for about 5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another 30-60 seconds until fragrant.

Step 2: Build the Soup Base

Pour in the chicken broth and increase the heat to medium-high. Add the sun-dried tomatoes, Italian seasoning, dried basil, and red pepper flakes if using. Stir everything together and bring the mixture to a gentle boil.

Step 3: Cook the Gnocchi

Once the broth is boiling, add the gnocchi to the pot. Reduce the heat to maintain a steady simmer and cook according to the package directions (usually 3-4 minutes). The gnocchi is done when it floats to the surface and feels tender when you bite into one.

Step 4: Add Chicken and Cream

Stir in the shredded chicken and let it heat through for about 2 minutes. Reduce the heat to low, then slowly pour in the heavy cream while stirring constantly. Add the Parmesan cheese and stir until melted and well combined. Season with salt and black pepper to taste.

Step 5: Wilt the Spinach

Add the fresh spinach to the pot and stir gently. Turn off the heat and let the soup sit for 1-2 minutes, allowing the spinach to wilt from the residual heat. Give it one final stir.

Step 6: Serve Hot

Ladle the soup into bowls and garnish with fresh basil and extra Parmesan cheese. Serve immediately with crusty bread on the side for dipping into that creamy, delicious broth.

Frequently Asked Questions

Can I use fresh gnocchi instead of shelf-stable?

Yes! Fresh gnocchi from the refrigerated section works perfectly. Just reduce the cooking time to 2-3 minutes since fresh gnocchi cooks faster than shelf-stable varieties. Watch for them to float to the surface.

How do I prevent the cream from curdling?

Always add cream when the soup is at a low simmer, not a rolling boil. Reduce the heat before pouring it in and stir constantly. Using full-fat heavy cream (not milk) also helps prevent curdling.

Can I make this soup vegetarian?

Absolutely! Use vegetable broth instead of chicken broth and substitute the chicken with white beans, chickpeas, or even extra vegetables like mushrooms or zucchini.

Why is my soup too thick?

The gnocchi absorbs liquid as it sits, making the soup thicker over time. Simply add more chicken broth when reheating until you reach your desired consistency. Start with 1 cup and add more as needed.

Can I freeze this soup?

I don’t recommend freezing this soup because both cream-based soups and gnocchi don’t freeze well – the cream can separate and the gnocchi becomes mushy when thawed. It’s best enjoyed fresh or refrigerated for up to 4 days.