One-Pot Creamy Gnocchi Soup Recipe with Spinach and Chicken: The 30-Minute Comfort Bowl You’ll Brag About

If dinner had a “mic drop,” this would be it. Creamy, cozy, and ridiculously satisfying, this one-pot gnocchi soup turns basic pantry items into a bowl that tastes like you spent hours—spoiler: you didn’t. Think rotisserie chicken meets pillowy gnocchi swimming in a silky garlic-parmesan broth, with spinach for a little balance so your conscience chills.

It’s the ultimate weeknight flex: fast, hearty, and so good you’ll want leftovers but won’t have any. Your future self will ask for the recipe—save yourself the trouble and bookmark this now.

What Makes This Recipe Awesome

• One pot, minimal mess: Fewer dishes, faster cleanup, zero regrets.
• Restaurant-level flavor: Garlic, thyme, and a touch of parmesan deliver big-time depth in under 30 minutes.
• Ultra comforting: Creamy without being heavy, thanks to broth plus a reasonable splash of cream.
• Weeknight-friendly: Uses rotisserie chicken and shelf-stable gnocchi for speed and convenience.
• Flexible: Swap dairy, skip chicken, or toss in extra veggies—this soup is chill and forgiving.

What Goes Into This Recipe – Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1/4 cup all-purpose flour (for thickening)
• 6 cups low-sodium chicken broth
• 1 pound potato gnocchi (shelf-stable or refrigerated)
• 2 cups cooked shredded chicken (rotisserie is perfect)
• 2 cups baby spinach, lightly packed
• 1 cup half-and-half or heavy cream (adjust for desired richness)
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• Salt and black pepper, to taste
• Juice of 1/2 lemon (about 1 tablespoon, for brightness)
• Fresh parsley, chopped, for garnish (optional)

The Method – Instructions

1. Sweat the aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add onion, carrots, and celery.

   Cook 5–6 minutes, stirring, until softened and glossy.

2. Layer the flavor: Add garlic, thyme, oregano, and red pepper flakes. Cook 30–60 seconds, just until fragrant. If it smells amazing, you’re doing it right.
3. Make a quick roux: Sprinkle in flour and stir to coat the veggies.

   Cook 1–2 minutes to remove raw flour taste. The mixture should look slightly pasty.

4. Build the broth: Gradually pour in chicken broth while whisking or stirring to avoid lumps. Bring to a gentle simmer.
5. Add the stars: Stir in gnocchi and shredded chicken.

   Simmer 5–7 minutes, stirring occasionally, until gnocchi are tender and float. Don’t overcook—soggy gnocchi are a crime.

6. Creamy finish: Reduce heat to low. Stir in cream and Parmesan until smooth.

   Add spinach and cook 1–2 minutes until wilted.

7. Balance and season: Add lemon juice. Taste and season with salt and pepper. If you like it thicker, simmer a few extra minutes; thinner, splash in more broth.
8. Serve like a pro: Ladle into bowls and garnish with parsley and extra Parmesan.

   Post a pic. Pretend it took all day. We won’t tell.

Storage Tips

• Refrigerator: Cool completely, then store in an airtight container for up to 3 days.

  The gnocchi will continue to absorb liquid—normal and delicious.

• Reheating: Warm gently on the stovetop over low heat, adding a splash of broth or milk to loosen. Avoid boiling to keep the cream smooth.
• Freezer: Not ideal due to dairy and gnocchi texture. If you must freeze, do so before adding cream and spinach; add them fresh when reheating.

Benefits of This Recipe

• High satisfaction-to-effort ratio: Big flavor payoff with minimal cooking skills required—IMO, peak weeknight energy.
• Balanced comfort: Protein from chicken, carbs from gnocchi, and greens from spinach make it cozy but not reckless.
• Budget-friendly: Uses pantry staples and a single rotisserie chicken to feed a crowd without drama.
• Customizable nutrition: Adjust cream, switch to low-sodium broth, or add more veggies to fit your goals.

Avoid These Mistakes

• Skipping the roux: It’s five extra minutes that prevent a thin, sad soup.

  Don’t cut this corner.

• Boiling after adding cream: High heat can cause splitting. Keep it at a gentle simmer or low heat.
• Overcooking gnocchi: They cook fast. Once they float and are tender, you’re done.
• Underseasoning: Taste after adding Parmesan and lemon.

  Then adjust salt and pepper. Parmesan is salty; don’t guess.

• Using pre-shredded Parmesan: Freshly grated melts better and tastes cleaner. The bagged stuff has anti-caking agents—FYI, that’s code for “doesn’t melt great.”

Alternatives

• Protein swaps: Try Italian sausage (browned first), turkey, leftover roast chicken, or white beans for a vegetarian version.
• Dairy-free: Use olive oil only, skip butter, and swap cream for unsweetened cashew cream or a coconut milk + broth combo.

  Use a dairy-free parm-style topping or nutritional yeast.

• Gluten-free: Choose gluten-free gnocchi and replace flour with 1.5 tablespoons cornstarch whisked into cold broth before adding.
• Extra veg: Mushrooms, peas, kale, or diced zucchini fit right in. Add sturdy veg earlier; delicate veg near the end.
• Flavor twists: Add a splash of dry white wine after the roux; finish with basil pesto; or stir in sun-dried tomatoes for a bolder vibe.

FAQ

Can I use raw chicken instead of cooked?

Yes. Dice boneless, skinless chicken thighs or breasts, season with salt and pepper, and sauté in the pot with oil before the vegetables until just cooked through.

Remove, proceed with the recipe, then add the chicken back with the gnocchi.

What kind of gnocchi works best?

Shelf-stable or refrigerated potato gnocchi both work well. Refrigerated can cook slightly faster. Avoid cauliflower gnocchi here unless you pre-sear it; otherwise it can fall apart.

How do I make it lighter?

Use half-and-half instead of heavy cream, increase broth by 1/2 to 1 cup, and add more spinach.

You can also reduce Parmesan to 1/4 cup and finish with extra lemon for brightness.

Can I make it ahead?

You can prep the base (through simmering the broth) and hold it. For best texture, add gnocchi, cream, and spinach right before serving to avoid over-soft gnocchi.

Why add lemon at the end?

A little acidity wakes up the richness and makes the flavors pop. It won’t make the soup sour—it just keeps it from tasting flat.

What if my soup is too thick?

Add warm broth or milk a little at a time, stir, and re-season.

Soups thicken as they cool, especially with gnocchi soaking up liquid.

How do I avoid grainy soup with the cheese?

Lower the heat before stirring in Parmesan and add it gradually. High heat can make cheese seize or turn grainy, and pre-shredded cheese melts poorly.

Is this spicy?

Only mildly, from the red pepper flakes. Skip them if you’re heat-averse or double them if you like a little chaos.

Wrapping Up

This One-Pot Creamy Gnocchi Soup with Spinach and Chicken is the weeknight secret weapon you’ll reach for again and again: fast, forgiving, and wildly comforting.

It’s rich without being heavy, flexible without being fussy, and fancy-tasting without the effort. Keep gnocchi and broth on hand, grab a rotisserie chicken, and you’re 30 minutes from dinner excellence. Pro tip: make extra—future-you will be thrilled.