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This soup mixes great flavors and textures. Here is what you need: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 pound boneless, skinless chicken breast, cubed - 4 cups chicken broth - 1 cup heavy cream - 1 cup basil pesto - 1 pound gnocchi (store-bought or homemade) - 2 cups fresh spinach, roughly chopped - Salt and pepper to taste - Grated Parmesan cheese for garnish - Fresh basil leaves for garnish Each ingredient plays a key role. The chicken adds protein, while the gnocchi gives a satisfying bite. The pesto brings green goodness and flavor. You will need a few tools to make this soup: - Large pot - Wooden spoon or spatula - Knife and cutting board - Measuring cups and spoons - Ladle for serving These tools help you cook and serve the soup easily. Feel free to mix things up! Here are some fun ideas: - Add vegetables like carrots or bell peppers for extra crunch. - Use different greens like kale instead of spinach. - Swap chicken for shrimp or tofu for a new twist. Customizing the soup makes it your own. Enjoy experimenting with flavors! {{ingredient_image_1}} - Gather your ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 pound boneless, skinless chicken breast, cubed - 4 cups chicken broth - 1 cup heavy cream - 1 cup basil pesto - 1 pound gnocchi - 2 cups fresh spinach, roughly chopped - Salt and pepper - Grated Parmesan cheese for garnish - Fresh basil leaves for garnish - Start by dicing the onion. Chop it into small pieces. This helps it cook faster. - Mince the garlic cloves. You want them very small for good flavor. - Cube the chicken breast into bite-sized pieces. Make sure they are even for cooking. - Heat a large pot over medium heat. Add the olive oil and let it get warm. - Add the diced onion. Sauté it for about 3-4 minutes until it looks clear. - Stir in the minced garlic. Cook it for 30 seconds to bring out the smell. - Add the cubed chicken to the pot. Season it with salt and pepper. Cook it for about 5-7 minutes. Stir often so it cooks evenly. - Pour in the chicken broth. Bring it to a boil. Once boiling, turn the heat down to simmer. - Mix in the heavy cream and basil pesto. Let it cook for 3-5 minutes to thicken. - Gently add the gnocchi. Cook according to the package for 2-3 minutes. They will float when done. - Fold in the fresh spinach. Let it cook for about 2 minutes until it wilts. - Taste the soup. Add more salt and pepper if needed. - Serve the soup in warm bowls. - Garnish with grated Parmesan cheese and fresh basil leaves for a lovely touch. To make your soup creamier, use heavy cream. It adds a rich taste. You can also mix in some cream cheese for extra thickness. If you want a lighter option, try using half-and-half. Just remember, adding cream at the end helps keep its texture smooth. Cooking gnocchi is simple. Always follow the package instructions for timing. Gnocchi cooks quickly, usually in 2-3 minutes. When they float, they are ready. Don't overcrowd the pot; cook in batches if needed. This way, they will have a nice texture. You can also sauté them in a pan for a crispy exterior. Seasoning is key for great flavor. Start with salt and pepper when cooking the chicken. Taste the soup before serving and adjust accordingly. You can add garlic powder or onion powder for more depth. Fresh herbs like basil or parsley can brighten the dish. A squeeze of lemon at the end adds a nice zing. Pro Tips Use Fresh Ingredients: Fresh basil and high-quality chicken broth will elevate the flavor of your soup significantly. Customize the Pesto: Experiment with different types of pesto, such as sun-dried tomato or arugula, for a unique twist. Don’t Overcook Gnocchi: Gnocchi should be cooked until they float to the top, which indicates they are done. Overcooking can make them mushy. Make it Ahead: This soup can be made ahead of time and stored in the refrigerator. Just add the spinach right before serving to keep it fresh. {{image_2}} If you want to switch the chicken, try shrimp or turkey. Both cook fast and add great flavor. You can also use rotisserie chicken for a quick fix. Just shred it and add it near the end of cooking. Tofu is another option. It absorbs flavors well and works great in this soup. For a vegetarian take, skip the chicken and use vegetable broth. Add more veggies like carrots, bell peppers, or mushrooms for texture. Chickpeas can add protein and a nice bite. You still get that creamy goodness from the heavy cream and pesto. It’s just as filling and tasty. To make this soup low-carb, swap gnocchi for zucchini noodles or cauliflower rice. Both options keep the soup light and healthy. You can also reduce the heavy cream or use a low-carb cream alternative. Adding more leafy greens like kale can boost nutrients without extra carbs. To store your leftover creamy pesto chicken gnocchi soup, let it cool first. Once it's cool, transfer it to an airtight container. This helps keep the soup fresh and tasty. You can store it in the fridge for up to three days. Just make sure you seal it well to prevent it from absorbing other fridge smells. You can freeze this soup for longer storage. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. The soup can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Avoid freezing the gnocchi if you want to keep their texture nice. To reheat your creamy pesto chicken gnocchi soup, pour it into a pot over low heat. Stir gently until it warms up. You can also use a microwave-safe bowl for quick heating. Heat in short intervals, stirring in between, to avoid hot spots. Add a splash of water or cream if the soup gets too thick during reheating. Enjoy your delicious meal again! To make Creamy Pesto Chicken Gnocchi Soup gluten-free, you need to choose the right gnocchi. Look for gluten-free gnocchi made with ingredients like potato or rice flour. Most store-bought brands offer gluten-free options. You can also make your own using gluten-free flour for a fun twist. Just follow the same cooking steps, and you'll have a delicious, gluten-free soup! Absolutely! Using homemade pesto can enhance the flavor of your soup. When you make pesto at home, you control the ingredients. Blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. This mix gives your soup a fresh and vibrant taste. Feel free to adjust the garlic and nuts to fit your taste. This soup is filling and tasty on its own, but you can pair it with many sides. A simple green salad with a light vinaigrette works well. You can also serve crusty bread or garlic bread to soak up the soup. For a fun twist, try adding a side of roasted vegetables. They add color and flavor to your meal! This blog post guides you through making creamy pesto chicken gnocchi soup. We covered ingredients, tools, and optional choices for your soup. I shared easy steps for prep and cooking, plus tips for creaminess and flavor. You learned about variations and how to store your leftovers. Remember, you can adjust the recipe to fit your needs. Enjoy your cooking adventure and savor every bite of this delicious soup!

Creamy Pesto Chicken Gnocchi Soup

A rich and flavorful soup featuring tender chicken, gnocchi, and fresh spinach in a creamy pesto broth.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breast, cubed
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup basil pesto
  • 1 pound gnocchi
  • 2 cups fresh spinach, roughly chopped
  • to taste salt and pepper
  • for garnish grated Parmesan cheese
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
  • Stir in the minced garlic and cook for another 30 seconds, until fragrant.
  • Add the cubed chicken breast to the pot and season with salt and pepper. Cook, stirring frequently, until the chicken is no longer pink and cooked through, about 5-7 minutes.
  • Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
  • Stir in the heavy cream and basil pesto, allowing the soup to thicken slightly, about 3-5 minutes.
  • Gently add the gnocchi to the pot and cook as per package instructions, usually around 2-3 minutes or until they float to the top.
  • Fold in the fresh spinach and let it wilt in the heat of the soup for about 2 minutes.
  • Taste the soup and adjust seasoning with more salt and pepper if necessary.

Notes

Serve in warm bowls, garnished with grated Parmesan cheese and fresh basil leaves.
Keyword chicken, creamy, gnocchi, pesto, soup