This post may contain affiliate links. Please read our disclosure policy.
This creamy chicken bacon gnocchi soup is easy, irresistible, and fast comfort food! It has simple ingredients like bacon, rotisserie chicken, store-bought gnocchi, and fresh spinach.
You may also enjoy this Chicken Bacon Ranch Casserole or Bacon Ranch Tortellini next.
Why you’ll love it
This chicken gnocchi soup was inspired by my Chicken Bacon Gnocchi. Those flavors are well loved, so doing something similar in soup form was a no-brainer for me. Is there any better way to warm up than with pillowy gnocchi in a piping hot bowl of soup?!
It’s ready in 45 minutes with little effort, and you can easily grab the ingredients after work. This simple gnocchi soup has layers of flavor yet is straightforward to make. One reader loved it so much that they didn’t want to eat more but needed more, then ate three bowls!
Pro tip
The gnocchi cooks right in the soup, and the starch that is released is important for thickening the broth up, so there is no need to pre-cook it.
What you’ll need
- Bacon – it adds a ton of savory flavor to this creamy soup
- Onion and garlic – I like using sweet (Vidalia) onions best
- Chicken broth – for savory depth
- Heavy cream – it makes the broth texture luxurious
- Italian seasoning – it’s an all-purpose blend of tasty dried herbs that comes in one jar
- Gnocchi – we’re using the shelf-stable kind from the pasta aisle
- Chicken – use already cooked Leftover Chicken, or get a rotisserie chicken
- Spinach – it adds a touch of color and pop of freshness
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- A pair of kitchen shears makes it easy to cut up the bacon.
- I use this onion saver to keep the rest of the onion fresh for longer.
- This is the Dutch oven I use for this soup.
How to make chicken bacon gnocchi soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Fry the cut-up bacon in a large pot until crispy. Meanwhile, prep the other ingredients. Transfer it to a plate, leaving behind some of the fat. Sauté the onion until lightly browned. Stir in the garlic, cooking until fragrant.
Add in the broth, cream, Italian seasoning, gnocchi, and most of the bacon. Bring to a boil. Reduce and simmer, stirring occasionally. Cook until the broth has thickened, then add the chicken and spinach. Warm through. Season with salt & pepper, and top with the remaining bacon.
Substitutions and variations
- I don’t recommend subbing the cream with something like milk or half-and-half because there’s a chance the soup will curdle due to the high heat it’s cooked over.
- If you don’t have any pre-cooked chicken, I would cut up a couple of chicken breasts (or a few chicken thighs; they will stay more tender) and then add to the pot in step 4.
- You could sub the spinach with kale if you wish, or leave it out altogether.
What to serve with chicken gnocchi soup
- It’s a hearty soup, so pair it with a side salad, and you’ve got a great meal. Try spring mix with my Italian Dressing or this bright Pesto Dressing to change it up.
- A slice of fresh crusty bread rounds it out, or try my Extra Cheesy Garlic Bread.
Leftovers and storage
- Store leftovers of this gnocchi soup in an airtight container for 3-4 days in the fridge.
- Reheat slowly over a low heat until warmed through. If it’s too thick, try adding a splash of chicken broth.
- This isn’t the type of soup that freezes beautifully, but it will still taste fine if you need to do so. It may separate a bit, so I recommend warming it on a low heat and possibly adding a touch more cream or chicken broth if needed.
If you made this chicken soup with gnocchi, please leave a star rating and review below! Tag me #saltandlavender on Instagram if you made one of my recipes.
Chicken Bacon Gnocchi Soup
Ingredients
- 6 strips bacon
- 1/2 medium onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- 1 pound uncooked potato gnocchi
- 2 cups cooked/rotisserie chicken
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
Instructions
- Cut the bacon into small pieces (I use my kitchen shears to make this job easy) and add it to a soup pot over medium-high heat. Cook until crispy (about 10 minutes).
- Meanwhile, prep the other ingredients.
- Transfer the bacon to a paper towel lined plate and leave about 2 tablespoons of the bacon fat in the pot.
- Add the onion to the pot and sauté for 4-5 minutes or until softened and lightly browned.
- Stir in the garlic and cook for 30 seconds.
- Add the chicken broth, cream, Italian seasoning, gnocchi, and most of the cooked bacon to the pot (I reserve some bacon for garnishing). Give it a good stir and scrape up any brown bits from the bottom of the pot. Increase the heat to high and bring it to a boil.
- Once boiling, reduce the heat so it's gently simmering and cover the pot with the lid slightly ajar. Cook for 15 minutes (I stir it every so often just to ensure the gnocchi isn't sticking to the bottom).
- Once the soup is as thick as you want it to be (it continues to thicken up the longer it's cooked), add in the cooked chicken and the spinach. Let it warm through for a few minutes. Season with salt & pepper as needed and serve immediately.
Notes
- Serves 4-6 depending on how much people eat.
- Use low-sodium chicken broth if sensitive to salt.
- The gnocchi cooks right in the soup… no need to pre-cook it. The starch releases and that’s what thickens up the broth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This looks so easy, and delicious. I’m retired and All About EASY! TY for posting. Will try it this weekend.
You’re welcome, Bonnie! Let me know if you try it. 🙂
Can you freeze this soup?
See “leftovers & storage” in the blog post.
Can this be made in a crockpot?
Hi Michelle! You could try, but you’d need to do the sautéing steps in a skillet anyway, so you’re now dirtying up the skillet and your slow cooker. I’d probably wait til the last hour or to to add the gnocchi and cream. Let me know how it goes if you try!
This looks delicious. Making it tonight!
Enjoy, Mimi! 😀
Very tasty, friends and family loved it! I added celery and sliced mushrooms in with the onion. I used fat free 1/2and 1/2 and added after I had brought the soup to a boil and topped with a sprinkle of parmigiana. So good.
Wonderful! Thanks, Julie! 😀
Wondering about substituting cream cheese for the heavy cream… and potatoes for gnocchi
Hi! I think those subs would work.
Fantastic, no modifications, no notes! We all loved it and I’ll make it again for sure!
Yay!! Thank you!
Has anyone tried shaved brussel sprouts instead of spinach?
I think that could be really good!
This recipe came across my feed and I thought I would give it a try. It is a PERFECT soup for cold weather. It is hearty and delicious. I do have to make minor changes to accommodate dietary issues in my household- a little less bacon grease and a little less salt- but that is just personal preference. I am not a big spinach fan, but the fresh spinach adds a nice flavor with the bacon. It is easy to make and has now become a regular meal.
I’m so glad it’s a new favorite, Ashley! 🙂 Thanks for your review!
I really wasn’t sure if this was going to be as good as I thought it would be, not many ratings. but it exceeded my expectations. Blew my mind. No need to pour off any bacon fat. Amazing flavor.
I’m thrilled you enjoyed it, Sarah! I mean… 20 people gave it 5 stars and there’s 66 comments on the blog post, so that’s not bad right? Haha. Food blogging is super competitive. In any case, I really appreciate you coming back to write me a review.
Would this work with gluten-free gnocchi too (not sure if the almond flour its made with would alter the outcome)?
I think gluten-free gnocchi should be ok in soup. The broth might end up slightly thinner, but I don’t think it’ll be a big deal with this soup. Let me know!
I’ve made this twice now, both times in The crockpot. I did cook the chicken and bacon in advance. I gather all but the liquids, spinach, and gnocchi in a bowl to keep in the fridge until the next day when I add it to the crockpot. Once in the crockpot I add the frozen spinach and liquids and cook on low while I’m at work. When I get home I add the gnocchi about 20-30 min before eating time. Turned out great both times!!
Love that!! Thanks for the slow cooker tips!