Marry Me Tuscan Chicken Gnocchi Soup – Creamy, Comforting, and Irresistibly Flavorful
If you’re looking for a cozy, restaurant-worthy soup that feels like a warm hug, this Marry Me Tuscan Chicken Gnocchi Soup will win your heart. It’s rich, creamy, and bursting with tender chicken, pillowy gnocchi, sun-dried tomatoes, and fresh spinach — all simmered in a velvety Parmesan cream broth.
This soup takes all the flavors you love from Marry Me Chicken — creamy sauce, Italian herbs, garlic, and sun-dried tomatoes — and transforms them into a soul-warming bowl of comfort. Every spoonful delivers creamy texture, savory depth, and a touch of Tuscan charm.
It’s the perfect one-pot meal for chilly nights, date nights, or anytime you want something that feels indulgent yet easy to make.
Why You’ll Love This Marry Me Tuscan Chicken Gnocchi Soup
1. Luxuriously creamy and hearty
A rich Parmesan cream base wraps around tender chicken and soft gnocchi for a perfect balance of comfort and flavor.
2. One pot, minimal cleanup
Everything cooks in a single pot — ideal for busy nights or lazy weekends.
3. Ready in 30 minutes
This soup feels gourmet but comes together quickly with simple ingredients.
4. Classic “Marry Me” flavors
Garlic, Parmesan, cream, and sun-dried tomatoes create an irresistible sauce-turned-soup that’s impossible not to love.
5. Customizable and meal-prep friendly
Add veggies, switch proteins, or use gluten-free gnocchi to make it fit your needs.
What You’ll Need
For the Soup Base:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, diced
- Salt and black pepper, to taste
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
For the Broth and Flavor:
- 1/2 cup sun-dried tomatoes (in oil, drained and chopped)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
For the Gnocchi and Finish:
- 1 pound (16 oz) potato gnocchi
- 2 cups fresh spinach (roughly chopped)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Optional Garnishes:
- Extra grated Parmesan
- Fresh basil or parsley
- Cracked black pepper
Step-by-Step Instructions
Step 1: Sear the Chicken
In a large soup pot or Dutch oven, heat butter and olive oil over medium heat.
Add the diced chicken, season with salt and pepper, and cook for 5–6 minutes until golden brown and cooked through.
Remove the chicken from the pot and set aside. This step adds flavor and keeps the chicken tender.
Step 2: Sauté the Aromatics
In the same pot, add the diced onion and cook for about 2–3 minutes until softened.
Stir in minced garlic and red pepper flakes, cooking another 30 seconds until fragrant.
This builds the savory base that makes the soup rich and flavorful.
Step 3: Add Sun-Dried Tomatoes and Seasonings
Stir in the chopped sun-dried tomatoes, Italian seasoning, and paprika.
Let everything cook together for 1–2 minutes, allowing the flavors to deepen and the tomatoes to slightly caramelize.
Step 4: Pour in Broth and Simmer
Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot.
Bring the soup to a gentle boil, then reduce to medium heat and simmer for 5 minutes.
This allows all the flavors to blend beautifully before adding the cream.
Step 5: Add Cream and Parmesan
Lower the heat to medium-low and slowly pour in the heavy cream, stirring constantly.
Add the grated Parmesan and stir until it melts smoothly into the broth.
If you prefer a thicker texture, stir in the cornstarch-water mixture now and simmer gently for another 3–5 minutes until slightly thickened.
Step 6: Add Gnocchi and Spinach
Add the gnocchi to the pot and cook for about 3–4 minutes, or until the gnocchi float to the surface and become tender.
Stir in the chopped spinach and let it wilt into the soup.
Return the cooked chicken to the pot and simmer for another minute or two until everything is heated through and creamy.
Step 7: Taste and Serve
Taste and adjust seasoning — add more salt, pepper, or Parmesan as needed.
Serve warm, topped with extra grated Parmesan, black pepper, and fresh herbs for a finishing touch.
This soup is best enjoyed right away while the gnocchi are soft and pillowy.
Tips for Perfect Marry Me Gnocchi Soup
- Use quality Parmesan cheese.
Freshly grated Parmesan melts more smoothly and adds rich, nutty flavor — skip the pre-grated kind if possible. - Don’t overcook the gnocchi.
They cook quickly — remove from heat once they float, or they may become mushy. - Adjust the thickness.
For a creamier soup, add a cornstarch slurry. For a lighter one, add extra broth or cream to thin it out. - Taste as you go.
The sun-dried tomatoes and Parmesan are salty, so season carefully at the end. - For extra flavor:
Add a splash of white wine while sautéing the onions, or stir in a spoonful of pesto for a fresh, herby twist.
Flavor Variations
Once you’ve made this comforting soup, you can experiment with different flavors to suit your preferences.
Protein Variations
- Italian Sausage Gnocchi Soup: Substitute the chicken with ground Italian sausage for a heartier, bolder version.
- Shrimp Gnocchi Soup: Add shrimp near the end of cooking and simmer just until pink and cooked through.
- Vegetarian Version: Omit the chicken and use vegetable broth — add mushrooms or white beans for protein.
Extra Add-Ins
- Mushrooms: Add sliced cremini or shiitake mushrooms for extra umami.
- Sun-Dried Tomato Paste: For deeper flavor, add 1 tablespoon of paste with the tomatoes.
- Kale or Swiss Chard: Swap spinach for other hearty greens for more texture.
Spice It Up
If you love a little heat, increase the red pepper flakes or stir in a spoonful of Calabrian chili paste for an authentic Italian kick.
Serving Suggestions
This creamy Tuscan gnocchi soup pairs beautifully with crusty bread or a simple salad. Here are some serving ideas:
- Warm baguette or garlic bread for dipping
- A side Caesar or garden salad
- Roasted vegetables on the side
- Freshly cracked black pepper and extra Parmesan for topping
It’s also perfect as part of a cozy dinner menu — start with a light antipasto platter, then finish with this rich soup and a glass of white wine.
How to Store and Reheat
Refrigerator:
Store leftover soup in an airtight container for up to 3–4 days.
Reheat gently on the stovetop over low heat, stirring often. Add a splash of broth or cream if it thickens too much.
Freezer:
Cream-based soups don’t freeze perfectly, but you can freeze the base before adding cream and gnocchi.
When reheating, add the cream and gnocchi fresh for the best texture.
Make-Ahead Option
You can cook the soup base (through Step 5) a day ahead and refrigerate it.
When ready to serve, heat the soup, then add the gnocchi, spinach, and cooked chicken right before serving.
This ensures the gnocchi stay soft and the soup keeps its creamy consistency.
Troubleshooting
Soup too thin:
Add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and simmer until thickened.
Soup too thick:
Stir in more chicken broth or cream until desired consistency.
Gnocchi falling apart:
Reduce cook time and avoid boiling too vigorously.
Soup curdled or separated:
Add the cream off the heat, then warm gently — overheating dairy can cause curdling.
Frequently Asked Questions
Can I use store-bought gnocchi?
Yes! Shelf-stable or refrigerated gnocchi both work well. Gluten-free versions are also widely available.
Can I make this dairy-free?
Use full-fat coconut milk instead of cream and a dairy-free Parmesan alternative. The flavor will be slightly different but still rich and delicious.
Can I use leftover chicken?
Absolutely. Rotisserie or pre-cooked chicken works great — just add it at the end to warm through.
Can I use half-and-half instead of heavy cream?
Yes, though the soup will be slightly lighter. To thicken, add a cornstarch slurry if needed.
Is this soup spicy?
Not by default, but you can easily adjust the heat with red pepper flakes or a dash of hot sauce.
Nutrition Information (Approximate Per Serving)
- Calories: 430
- Protein: 28g
- Fat: 23g
- Carbohydrates: 30g
- Fiber: 3g
(Nutrition values may vary based on brands and ingredients used.)
Why This Recipe Works
This recipe takes everything people love about “Marry Me Chicken” — creamy sauce, sun-dried tomatoes, Parmesan, and herbs — and translates it into a hearty, comforting soup with gnocchi as the star.
The combination of chicken broth, cream, and Parmesan creates a rich, velvety base that clings perfectly to every gnocchi. The sun-dried tomatoes infuse the broth with deep, savory sweetness, while the spinach adds freshness and color.
The result is a one-pot meal that feels indulgent yet balanced, rich yet not heavy — the kind of soup that gets better with every spoonful.
Tips for Customizing Your Gnocchi Soup Routine
- Make it gluten-free.
Use gluten-free gnocchi and check that your broth and Parmesan are gluten-free certified. - Serve with toppings.
Set out small bowls of Parmesan, crushed red pepper, and fresh herbs so everyone can personalize their bowl. - Meal prep magic.
Cook the base ahead of time, then add gnocchi fresh each day for the best texture. - Add a protein twist.
Crispy pancetta or bacon makes a delicious garnish for extra flavor. - Turn leftovers into a pasta bake.
If the soup thickens too much the next day, stir in cooked pasta and bake with cheese on top for a new twist.
Final Thoughts
This Marry Me Tuscan Chicken Gnocchi Soup is comfort in a bowl — rich, creamy, and layered with flavors that feel both cozy and sophisticated. With its tender chicken, sun-dried tomatoes, and pillowy gnocchi all bathed in a luxurious Parmesan cream, every bite feels like something special.
It’s simple enough for weeknights yet elegant enough to impress anyone you serve it to — truly the kind of dish that lives up to its name.
Warm, hearty, and full of love — this soup just might make anyone say, “Marry me.”
