Chicken Gnocchi Soup is made with rotisserie chicken and pantry items like chicken broth, gnocchi, and pesto. This easy soup recipe is made in a half hours time.
Gnocchi in a soup? I had the idea brewing in my head for quite some time, and upon returning home from Washington I knew exactly what would make this Italian-style chicken soup stand out. My secret ingredient, salami! I don’t know why, but it never occurred to me to add it to soup. On my first night in Washington we ate at a vineyard. I had a bowl of the orzo and salami soup. It was delicious and packed full of flavor.
To be honest, I wasn’t sure what to expect when I first ordered it. Dummy me was thinking it would be large pieces of salami floating in the soup. Nope–nothing like that. It was tiny little diced up pieces of salami. It gave the soup so much depth, and its exactly what it did to my soup here today.
This Chicken Gnocchi Soup isn’t like the creamy gnocchi soup you get at Olive Garden. Instead it’s a broth based soup and its finished with a dollop of pesto adding so much flavor this this soup.
Table of contents
Ingredients
- Meat – I use a store bought cooked rotisserie chicken and salami.
- Gnocchi – One pound of store bought potato gnocchi.
- Vegetables – I use the basic carrots, celery, and onions plus plum tomatoes, and spinach.
- Broth – 3 – 32 ounce boxes of chicken broth.
- Cheese – I like to use grated Parmesan cheese.
- Pesto – You can use store bought or make your own homemade pesto. A dollop is all you need per bowl.
Directions
First, In a large stock pot, on medium heat add olive oil and diced salami. Cook for 2 minutes, stirring frequently until crispy.
Next, add ⅓ cup chicken fat juices, diced carrots, onions, and minced garlic. Cook for 5 minutes then add ½ cup of chicken broth to continue to sweat the vegetables.
Add 2 cups shredded chicken, plum tomatoes, and spinach to the pot. Mix well and add all the chicken broth to the stock pot. Place lid on top and bring to a boil (about 5 minutes).
Then add the package of gnocchi to the pot. Cook gnocchi for 5 minutes. Ladle soup into bowls and top with grated cheese and a spoonful (about 1 tablespoon) of pesto to each bowl. Enjoy
Tips & Tricks
Here are a few of my favorite tips and tricks that I have when making Chicken Gnocchi Soup.
- Salami – The salami will make this dish salty. This recipe has been tested with both low sodium chicken broth and regular chicken broth. If you are ok with salty you can use regular chicken brother, although it tastes better with the low-sodium variety.
- Rotisserie Chicken – I purchase my rotisserie chicken at Costco and drain the fat at the bottom of the container to use for later use for soups and stews. Not all rotisseries come with the fat/juices.
- Chicken Fat/Juices – If you don’t have the juices from the chicken you can substitute with chicken broth.
Soup Recipes
Still craving more soup? Try these other soup recipes.
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Chicken Gnocchi Soup
Equipment
- 1 Stove Top
Ingredients
- 1 tablespoon Olive OIl
- 10 slices Columbus Italian Dry Sliced Salame diced
- ½ cup chicken fat juices from rotisserie
- ½ cup carrots diced
- ½ onion diced
- 1 tablespoon minced garlic
- 3-32 ounce Low sodium chicken broth
- 2 cups shredded cooked rotisserie chicken
- 2 plum tomatoes diced
- 2 cups fresh spinach chopped
- 1 pound Potato Gnocchi
Garnish
- ⅓ cup Grated Parmesan Cheese divided
- ⅓ cup Pesto divided
Instructions
- In a large stock pot, on medium heat add olive oil and diced salami. Cook for 2 minutes, stirring frequently until crispy.
- Next, add ⅓ cup chicken fat juices, diced carrots, onions, and minced garlic. Cook for 5 minutes then add ½ cup of chicken broth to continue to sweat the vegetables.
- Add 2 cups shredded chicken, plum tomatoes, and spinach to the pot. Mix well and add all the chicken broth to the stock pot. Place lid on top and bring to a boil (about 5 minutes).
Notes
- Salami – The salami will make this dish salty. This recipe has been tested with both low sodium chicken broth and regular chicken broth. If you are ok with salty you can use regular chicken brother, although it tastes better with the low-sodium variety.
- Rotisserie Chicken – I purchase my rotisserie chicken at Costco and drain the fat at the bottom of the container to use for later use for soups and stews. Not all rotisseries come with the fat/juices.
- Chicken Fat/Juices – If you don’t have the juices from the chicken you can substitute with chicken broth.
Nutrition
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Leslie Witherspoon
We just got that fall chill, and this was the first soup on my list to make. This recipe is a keeper.
Katie
Thanks Leslie! It’s so good and super easy to make! 🙂 Glad you enjoyed it!
Ricky L
salivating
Katie
It’s so good! 🙂
Nancy/SpicieFoodie
What a scrumptious and filling soup. Thanks for sharing:)
Katie
Thanks Nancy–you’ll have to let me know if you try it!
Nutmeg Nanny
Oh man, this soup!! This looks so incredible 🙂
Katie
Thanks Brandy–and so easy to make!!! 🙂
Jessica @ A Kitchen Addiction
I love gnocchi in soup, so this has to go on my menu soon!
Katie
Me too and yet I always forget to add it, Jessica!
Wanda
My mom always make soup with salami. She gets in that long stick and keeps the rest on the fridge to have later with some crackers and cheese. Katie, you have brought some warm memories from my mom cooking for us as kids. Thanks! I love gnocchi in soup and this is a very fast dish. I love it!!!
Katie
Awe how cool, Wanda. I had never heard of salami in soup until last weekend in Washington State!
Kayle (The Cooking Actress)
This little Italian girl is droooooling over this soup!!!
Katie
Kayle–you’ll love it!!