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Marry Me Chicken Gnocchi Soup. The perfect warm bowl of soup we’re all craving right now. It’s made with Italian spices, chicken, spinach, sun-dried tomatoes, and pillowy potato gnocchi, then finished with fresh parmesan and served with crusty bread. Comforting, cozy, and so delicious—this is one of those all-in-one dinners everyone at the table will love.
I got home from New York Friday night, and let me tell you, it feels like fall here in the mountains. The leaves have turned the prettiest shades of yellow and orange, the air is chilly, and the peaks are dusted in snow. It’s so cozy, and I’m embracing it fully. My mind has been spinning with fall recipes—everything from pumpkin cookies to hearty chili to slow-roasted meats. Fall cooking (and baking!) really is my favorite.
I actually made this soup a couple of weeks ago, but this feels like the perfect week to finally share it.
If you’re not familiar with Marry Me Chicken, it’s a dish made with chicken simmered in a creamy Italian sauce with sun-dried tomatoes. Everyone’s version online is a little different, but the flavors are always cozy and so good. I make it a lot on busy nights, and for months now I’ve been wanting to turn it into a soup.
And of course, I had to add gnocchi—because it’s been way too long since I cooked with it. My mom and I were so excited about this one. It’s soup season, and this recipe is the perfect way to celebrate it!
The Details to Making the Perfect Gnocchi Soup
Ingredients
- oil packed sun-dried tomatoes
- shallots
- garlic
- Italian seasoning
- smoked paprika
- chili flakes
- tomato paste
- chicken
- broth
- salt and black pepper
- cream cheese
- heavy cream or whole milk
- spinach
- potato gnocchi
- parmesan cheese
- fresh basil or parsley
Special Tools
I like to use a Dutch oven. Mine is cast iron, but any soup pot works well here! Nothing fancy about this recipe.
Steps
Step 1: Drain the oil from the sun-dried tomatoes
Take the jar of sun-dried tomatoes and drain a few tablespoons of the oil into your Dutch oven. I love using the oil from the jar—it’s seasoned and works perfectly for Italian recipes.
Step 2: Get cooking
To the oil, add the shallots, garlic, Italian seasoning, paprika, and chili flakes. Stir in the tomato paste and cook until it thickens slightly.
Now add the chicken and toss it with all those spices. At this point, your kitchen will smell amazing!
Step 3: Add the broth and cook the chicken
Pour in the broth and let the chicken cook for about 20 minutes. Once tender, shred the chicken directly into the soup.
Step 4: Finish the soup
Mix in the cream cheese and milk until creamy. Add the spinach (or kale), the sun-dried tomatoes, and the gnocchi. Cook until the soup is hot and steamy and the gnocchi float to the top. Stir in some parmesan too!
Serving
Ladle the soup into bowls and top with fresh basil and extra parmesan. I love serving this with a crusty piece of bread on the side—it’s perfect for dipping. Add a simple side salad for color and you’ve got the easiest cozy dinner.
For leftovers, remove the gnocchi from the broth before refrigerating so they don’t soak up all the liquid. Just add them back in when reheating.
That’s it! A simple, warming soup that’s perfect for these busy fall days.
Looking for other easy fall night dinners?? Here are my favorites:
Cozy Wild Rice and Orzo Chicken Soup
Creamy French Onion and Mushroom Soup
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
One Pot Chicken and Sage Dumplings
Lastly, if you make this Marry Me Chicken Gnocchi Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Marry Me Chicken Gnocchi Soup
Ingredients
- 1/2 cup oil-packed sun-dried tomatoes, oil drained
- 1 shallot, chopped
- 4 cloves garlic, chopped
- 2 tablespoons Italian seasoning
- 1 teaspoon smoked paprika
- chili flakes
- 3 tablespoons tomato paste
- 1 pound chicken breasts or thighs
- salt and black pepper
- 4-6 cups broth
- 4 ounces cream cheese, at room temperature
- 1 cup heavy cream or whole milk
- 2 cups chopped spinach
- 1/2 cup grated parmesan
- 1 pound fresh potato gnocchi
- fresh basil or parsley, for serving
Instructions
- 1. Drain 3 tablespoons of oil from the sun-dried tomato jar into a large Dutch oven. Chop the sun-dried tomatoes and set aside.2. Set the pot over medium heat. Add the shallots, garlic, and Italian seasoning. Mix in the tomato paste. Season with chili flakes. Cook until the tomato paste thickens, about 5 minutes. Add the chicken and toss with the spices. 3. Add 4 cups of broth. Season with salt and pepper. Simmer over medium heat for 20 minutes, until the chicken is cooked through. Shred using 2 forks. 4. Whip the cream cheese up in a bowl, then add it to the soup with the milk. Stir in the spinach, sun-dried tomatoes, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth.5. Serve the soup topped with parmesan and basil. Enjoy warm, preferably with a crusty piece of bread.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Chef’s kiss!!! Love this recipe. Making it for the second time tonight. My husband and I are both big fans:) Wondering about 1 thing- I didn’t see anywhere in the steps where it said when to add the smoked paprika- I assumed with the the Italian seasoning but just curious. Thanks!!
Hey Debbie,
Perfect! Love to hear this recipe turned out nicely for you, thanks for making it! The paprika is added in step 2. Happy Holidays!🎁🎄
This soup is delicious!! I have made it many times and plan on making it again when family comes for Christmas. Do you think I could do it in the crockpot?
Hey Emma,
Awesome! I appreciate you making this recipe so often and your comment, so glad it is always enjoyed!
Sure, the crockpot would work nicely, I would do 6 hours on low and then add the gnocchi during the last 30 minutes. I hope this helps!
I love your recipes so much and shared this one with dear friends and family because it was so yummy and they all loved it !!!!!!!
Thanks so much, Morgan! I am so glad to hear you have been enjoying this recipe, thanks for sharing with others:)
Have the best week!
Delicious!
Hey Jen,
Awesome!☃️ I am so glad to hear this recipe was enjoyed, thanks a lot for making it!
I made this for us and then made it for my kids at their house. they finished it before dinner. I have loads of soups I like and this one is a new favorite. Most soups do best made a day ahead of time. This seemed to be best served the same day. Am I wrong on this? seemed like the next day was quite a bit thicker assuming the starch absorbed more of the liquid? curious to see what others think. and how about making it with cheese tortellini and skipping the parmesan if the gnocchi is hard to find.
Hey Susan,
Happy Holidays! Thank you so much for making this recipe and your comment, love to hear it turned out well for you! Yes, I think this soup is best served the day of. Cheese tortellini would be a great option here!
I really did not like the taste.
Sorry to hear this, Isa. If there is anything that I can help with, please let me know!
This soup was DELICIOUS! My husband said this recipe is a keeper. I used almost 2 lbs of ck breasts, 1 cup of the chopped tomatoes, and 5 cups of ck broth. I added a dab more of cream and cheese. Sooo good! Excited to see how much better the leftovers are! Thanks for a yummy recipe!
Hey Joy,
Thanks so much! I am so glad you enjoyed this recipe and appreciate the feedback! Happy Tuesday!
Can this be frizzed? Loved it but when cooking for one I need options.
Hi Peg,
I am assuming you mean frozen? Yes, you can definitely freeze this recipe! Please let me know if you have any other questions!
Literally eating this as it’s finishing in the pot on the stove before any of the garnishes! Taste testers and makers of the world — rejoice, this is freaking incredible. I used vegan cream cheese, dairy free Parmesan and oat milk and it still was creamy, thickened up beautifully and absolutely 10 out of 10 for fall and winter recipes.
Hey Ashley,
Yay! Thank you so much for trying this recipe. I am so glad to hear it was enjoyed. Have a great week!
When do you add the heavy cream??
Hi Jacqueline,
The heavy cream or milk is added in step 4. Please let me know if you have any other questions!
This soup is SO GOOD! I made this recipe in the crock pot for a chili and soup cookoff at work and won Best Soup and People’s Choice! Will definitely be making again!
Hi Kayla,
Happy Friday! I appreciate you making this recipe and your feedback, love to hear it was enjoyed!
Could you do this in a crockpot? How would you change it for that? Thank you!
Hi Nicole,
I would add everything to the crockpot except the cream cheese and gnocchi, cook on low for 6 hours and then add the cream cheese during the last 30 minutes with the gnocchi. I hope this helps!
Easy and delicious! My husband went back for thirds!
Hey Paige,
Happy Sunday!🎃 Thanks a bunch for making this recipe and your comment, so glad to hear it was a winner!
can you make it in a regular pot? thanks!
Hey Pam,
You bet, any soup pot will work! I hope you love this recipe, please let me know if you give it a try!
Hi Tieghan! This soup is delicious. My family loves it. I did not have cream cheese, so I substituted some goat cheese, and it was still delicious. Thanks!
Thanks so much, Julie! I love to hear this soup was enjoyed, thanks for giving it a try!
This was sooooo good and easy to make! I’m already looking forward to making it again.
Hi Katherine,
Happy Friday!🎃 Thanks a bunch for making this recipe and your comment, I’m so glad it was enjoyed!