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To make this creamy soup, gather these ingredients: - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 pound chicken breasts, diced - 4 cups chicken broth - 1 cup heavy cream - 1 cup prepared basil pesto - 16 ounces potato gnocchi - 1 cup baby spinach, loosely packed - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish Each item plays a key role in creating rich flavors and a hearty texture in the soup. The chicken provides protein, while the heavy cream adds a smooth, velvety mouthfeel. You can swap some ingredients if needed: - Use vegetable broth instead of chicken broth for a vegetarian option. - Swap heavy cream with coconut milk for a lighter version. - If you don't have basil pesto, make your own using fresh basil, olive oil, nuts, and cheese. - Any green leaves like kale or Swiss chard can replace baby spinach. These substitutions keep the soup tasty, while allowing you to cater to dietary needs and preferences. For the best flavor, I recommend using high-quality brands: - Olive Oil: Choose extra virgin olive oil for a richer taste. Brands like California Olive Ranch are great. - Chicken Broth: Look for low-sodium options like Swanson or Pacific Foods for a balanced flavor. - Heavy Cream: Use brands like Land O'Lakes for a rich, creamy texture. - Pesto: Try Buitoni or Classico for a fresh flavor that enhances your soup. Using quality ingredients elevates your dish and makes every spoonful a delight. {{ingredient_image_1}} Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion to the pot. Sauté it for about 3 to 4 minutes. You want the onion to become soft and translucent. Next, stir in 2 cloves of minced garlic. Cook it for 1 more minute until it smells really good. This step builds a rich flavor base for your soup. Now, add 1 pound of diced chicken breasts to the pot. Season it with salt, pepper, and 1 teaspoon of dried Italian herbs. Stir the chicken often while it cooks. It will take about 5 to 7 minutes for the chicken to cook through. Make sure there is no pink left. This step adds protein and heartiness to your soup. Pour in 4 cups of chicken broth and 1 cup of heavy cream. Stir well to mix everything together. Bring the mixture to a gentle simmer. Add in 1 cup of prepared basil pesto. This gives the soup its creamy and flavorful kick. Now, add 16 ounces of potato gnocchi. Cook it according to the package instructions, usually about 2 to 3 minutes. The gnocchi will float to the top when it is done, which means it is ready. Once the gnocchi is cooked, fold in 1 cup of baby spinach. Let it wilt for 1 to 2 minutes. This adds a nice color and nutrients to your soup. Finally, taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls. Top each bowl with grated Parmesan cheese and fresh basil leaves. This makes your dish look and taste amazing! To get that rich and creamy texture, start with high-quality heavy cream. This adds depth to the soup. Make sure to stir the cream in gently after adding the broth. This helps it blend well. Keep the heat low after adding the cream. High heat can cause it to curdle. If you want it creamier, add a bit more cream or even some cream cheese. One mistake is cooking the chicken too long. Overcooking can make it dry. Cook just until it's no longer pink. Also, don't skip the pesto! This ingredient gives the soup its signature flavor. Using too much salt can overpower the dish. Always taste as you cook. Lastly, don’t forget to fold in the spinach at the end. This keeps it fresh and bright. You can boost flavor with a few extra ingredients. A squeeze of lemon juice adds brightness. Fresh herbs, like parsley or thyme, can elevate the taste. Consider adding sun-dried tomatoes for a tangy twist. If you like some heat, sprinkle in red pepper flakes. A sprinkle of grated Parmesan on top adds a nice salty finish. These small changes can make your soup even more delightful. Pro Tips Use Fresh Ingredients: Fresh basil and high-quality chicken will enhance the flavor of your soup significantly. Customize Your Gnocchi: Try using flavored gnocchi, such as spinach or mushroom, for an extra layer of taste. Control the Creaminess: Adjust the amount of heavy cream based on your preference for a lighter or richer soup. Storage Tips: This soup can be stored in the fridge for up to 3 days, but the gnocchi may absorb some broth. Add more broth when reheating if necessary. {{image_2}} You can easily make this soup vegetarian. Instead of chicken, use diced mushrooms or chickpeas. Replace chicken broth with vegetable broth for a rich flavor. This swap keeps the heartiness of the dish while making it plant-based. You will still enjoy the creamy texture and fresh pesto taste. Feel free to add more veggies to your soup. Carrots, zucchini, or bell peppers work well. Just chop them small and add them when you cook the onions. For a cheesy twist, stir in cream cheese or mozzarella. This adds creaminess and a nice stretch to the soup. If you like heat, add red pepper flakes. Start with a pinch and adjust to your taste. Mix them in when you sauté the garlic for an extra kick. The spice brings a new level of excitement to the creamy pesto flavor. Store leftover creamy pesto chicken gnocchi soup in airtight containers. Let the soup cool down to room temperature first. This helps prevent bacteria growth. Place the containers in the fridge for up to three days. Label the containers with the date to keep track. For long-term storage, you can freeze the soup. Use freezer-safe containers or bags. Leave some space at the top of the container. Soup expands when it freezes. The soup can last for up to three months in the freezer. When ready to eat, move the container to the fridge and let it thaw overnight. Reheat the soup on the stove for even heating. Pour it into a pot over low heat. Stir gently until hot, about 5-10 minutes. You can also use a microwave. Heat in short bursts, stirring in between. This helps heat evenly. If the soup thickens, add a little chicken broth or water as needed. Yes, you can use store-bought gnocchi. It saves time and works great in this soup. I prefer using fresh gnocchi for its soft texture. If you pick dried gnocchi, just cook it a little longer. Either way, it absorbs the soup flavor well. To make this soup gluten-free, choose gluten-free gnocchi. Many brands offer tasty options made from rice or potatoes. Also, check your chicken broth. Some brands add gluten. You can make your own broth for a safe choice. This way, you can enjoy the soup without worry. Absolutely! This soup keeps well. Make it a day in advance and store it in the fridge. When you reheat it, the flavors deepen, making it even better. Just add a splash of cream to refresh the texture. Enjoy it warm on a chilly day! This article covered everything you need for Creamy Pesto Chicken Gnocchi Soup. We explored ingredients, cooking steps, and helpful tips. I shared variations to fit your taste and provided storage advice for leftovers. Remember to avoid common mistakes and have fun with this recipe. Your soup will be creamy and full of flavor. Enjoy making this dish that warms your heart and home!

Creamy Pesto Chicken Gnocchi Soup

A comforting and creamy soup featuring chicken, gnocchi, and basil pesto.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 pound chicken breasts, diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup prepared basil pesto
  • 16 ounces potato gnocchi
  • 1 cup baby spinach, loosely packed
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • to taste salt and pepper
  • for serving 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 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
  • Add the diced chicken breasts to the pot. Season with salt, pepper, and dried Italian herbs. Cook for about 5-7 minutes, stirring occasionally until the chicken is cooked through and no longer pink.
  • Pour in the chicken broth and heavy cream. Stir well to combine and bring the mixture to a gentle simmer.
  • Stir in the basil pesto and bring back to a simmer. Add the gnocchi and cook according to the package instructions (usually around 2-3 minutes) until they float to the top.
  • Once the gnocchi is cooked, fold in the baby spinach and let it wilt for 1-2 minutes.
  • Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and top with grated Parmesan cheese and fresh basil leaves.

Notes

Feel free to add more vegetables or adjust seasoning to taste.
Keyword chicken, creamy, gnocchi, pesto, soup