If you love rich, creamy soups with big comforting flavors, this Marry Me Chicken Gnocchi Soup is going to be your new favorite! It takes the classic “Marry Me Chicken” flavors—tender chicken, sun-dried tomatoes, garlic, and parmesan—and turns them into a soul-warming bowl of goodness with pillowy gnocchi in every bite. Whether you’re making this for a cozy night in or hoping to impress someone special, this soup is pure love in a bowl!

Why You’ll Love This Recipe

This soup has everything: a velvety, creamy broth, juicy shredded chicken, and soft, pillowy gnocchi that soak up all that delicious flavor. It’s easy to make in just one pot, perfect for chilly nights, and guaranteed to be a hit with everyone at the table. Plus, it tastes even better the next day!

Ingredients

Here’s a peek at what you’ll need:

2 tablespoons olive oil
1 lb chicken breasts
1 small onion, diced
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
4 cups chicken broth
1 teaspoon Italian seasoning
1 cup heavy cream
1 cup grated parmesan cheese
16 oz potato gnocchi
2 cups baby spinach
Salt and pepper, to taste

Find the full ingredient list below!

Directions

Step 1: Sear the Chicken

Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then sear it for 3-4 minutes per side until golden brown. Remove and set aside.

Step 2: Sauté the Aromatics

In the same pot, add the diced onion and cook until soft. Stir in the minced garlic and sun-dried tomatoes, cooking for another minute until fragrant.

Step 3: Simmer the Broth

Pour in the chicken broth and Italian seasoning, then add the seared chicken back to the pot. Cover and let it simmer for 20 minutes, or until the chicken is tender enough to shred.

Step 4: Shred the Chicken

Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Add the Cream, Parmesan, and Gnocchi

Stir in the heavy cream and parmesan cheese, then add the gnocchi. Let it cook for about 5 minutes, or until the gnocchi is soft and floating on top.

Step 6: Stir in the Spinach

Finally, add the baby spinach and stir until wilted. Taste and adjust seasoning if needed. Serve hot!

Expert Tips and Tricks

If you want a thicker soup, mash a few of the gnocchi once they’re cooked to create a heartier texture.
For extra depth of flavor, use sun-dried tomatoes packed in oil instead of dry ones.
Let the parmesan melt slowly to avoid clumping—stir it in little by little.

Recipe Variations and Possible Substitutions

Want a dairy-free version? Swap the heavy cream for full-fat coconut milk and use nutritional yeast instead of parmesan.
Prefer a low-carb version? Use cauliflower gnocchi or replace gnocchi with diced zucchini.
Looking for more protein? Add crumbled Italian sausage along with the chicken for an even richer flavor.

Serving and Pairing Suggestions

This soup pairs beautifully with a crusty loaf of garlic bread or a simple side of buttery dinner rolls. If you want something fresh, serve it with a light Caesar salad or a balsamic-glazed roasted veggie medley.

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: This soup can be frozen, but gnocchi may soften after thawing. Freeze without the gnocchi, then add fresh gnocchi when reheating.
Reheat: Warm it gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.

4 FAQs

Can I use rotisserie chicken instead of cooking raw chicken?
Yes! Just shred the rotisserie chicken and add it in when you add the broth to save time.
Can I make this in a slow cooker?
Absolutely! Add all ingredients except the gnocchi, cream, and spinach to a slow cooker. Cook on low for 6-7 hours, then stir in the gnocchi, cream, and spinach for the last 30 minutes.
What if I don’t have gnocchi?
You can swap it for small pasta like orecchiette or even diced potatoes for a similar texture.
Can I use frozen gnocchi?
Yes! Just add it directly to the soup—no need to thaw it first.

Conclusion

This Marry Me Chicken Gnocchi Soup is rich, creamy, and packed with flavor—perfect for a cozy dinner at home. Whether you’re making it for a special someone or just treating yourself, this is one of those recipes that’ll have everyone asking for seconds. Give it a try and get ready for some serious compliments!

Marry Me Chicken Gnocchi Soup

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Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Instructions

Step 1: Sear the Chicken
Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then sear it for 3-4 minutes per side until golden brown. Remove and set aside.

Step 2: Sauté the Aromatics
In the same pot, add the diced onion and cook until soft. Stir in the minced garlic and sun-dried tomatoes, cooking for another minute until fragrant.

Step 3: Simmer the Broth
Pour in the chicken broth and Italian seasoning, then add the seared chicken back to the pot. Cover and let it simmer for 20 minutes, or until the chicken is tender enough to shred.

Step 4: Shred the Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Add the Cream, Parmesan, and Gnocchi
Stir in the heavy cream and parmesan cheese, then add the gnocchi. Let it cook for about 5 minutes, or until the gnocchi is soft and floating on top.

Step 6: Stir in the Spinach
Finally, add the baby spinach and stir until wilted. Taste and adjust seasoning if needed. Serve hot!

Notes

If you want a thicker soup, mash a few of the gnocchi once they’re cooked to create a heartier texture.
For extra depth of flavor, use sun-dried tomatoes packed in oil instead of dry ones.
Let the parmesan melt slowly to avoid clumping—stir it in little by little.