Soups And Stews

Italian Gnocchi Soup ( My Version)

This soup has graced someone’s table at one point or another and everyone loves it. I am by no means taking credit for this delicious soup. Kudos to the awesome person who created this soup.

Today, I am going to share my version of the recipe with you. I have tweaked this recipe to fit my family. I know that there are tons of similar recipes out there of this particular recipe. I found that the original recipe was way to rich for us in-particular, however, with a few adjustments, it was perfect for us.

So, let me share with you my version of the original.


2 Chicken Breasts ( boneless – skinless)
Salt And Pepper
Red Pepper Flakes (to taste)
1/2 Tsp Dried Basil
1 Onion – diced
2 Carrots – thinly sliced
2 Celery Stalks – thinly sliced
1/2 Tsp Dried Thyme
1/2 Tsp Rosemary
4 Cups Chicken Broth
2 Bay Leaves
1 Cup Milk
1 Cup Heavy Cream
1 Tbsp Cornstarch
1 Pkg (16 0z) Gnocchi
1 Cup Packed Spinach ( or to taste)


  1. To the slowcooker add all of the ingredients except for the cornstarch, milk, cream, gnocchi, and spinach. Stir to combine well. Cover and cook on low for 6 to 8 hours or on low for 4-5 hours.
  2. Remove the chicken and shred. Set aside. Remove the bay leaves and discard them.
  3. Add the shredded chicken back in to the crockpot.
  4. Add the milk, cream, and cornstarch to a bowl and stir to combine well. Pour into the crockpot with the chicken. Add in the gnocchi and stir. Place the lid on and cook on high for about 10 – 20 minutes or until the gnocchi is completely cooked through and tender.
  5. Add the spinach and stir through until the spinach has wilted into the soup. Adjust the seasoning and serve.

  • This is so easy to make and has far less calories per serving.
  • I use almond milk to cut a few more calories and it tastes just as good.
  • You can use half and half if you prefer or just use milk.
  • I have also used kale instead of spinach and it was amazing. I would add the kale in with the gnocchi and cook it down some instead of adding it to the end.
  • I like to top it with more red pepper flakes and shaved parmesan.

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