Easy Crockpot Gnocchi Soup
This easy crockpot gnocchi soup tastes like the restaurant version, with creamy broth, chicken, spinach and soft potato gnocchi. The slow cooker makes the base, and the gnocchi go in at the end so they stay tender.
6
servings20
minutes4
hours30
minutesChicken and vegetables simmer in a seasoned broth. Gnocchi, spinach and cream finish the soup in the last half hour.
Ingredients
1 1/2 lb boneless skinless chicken breasts
1 medium yellow onion, diced
3 carrots, diced
3 celery stalks, diced
4 cloves garlic, minced
6 cups low-sodium chicken broth
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1 package (16 oz) shelf-stable potato gnocchi
3 cups fresh baby spinach
1 cup heavy cream or half-and-half
1/2 cup grated Parmesan cheese
2 tbsp cornstarch mixed with 3 tbsp cold water
Directions
- Add the onion, carrots, celery and garlic to a 6-quart slow cooker.
- Lay the chicken on top. Pour over the broth and sprinkle in the Italian seasoning, salt and pepper.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- Remove the chicken to a plate. Check that it reads 165°F, then shred it with two forks.
- Stir the cornstarch slurry into the broth and turn the slow cooker to HIGH.
- Add the gnocchi and cook, covered, for 25 to 30 minutes until they float and are tender.
- Stir in the spinach and cook 3 to 5 minutes until wilted.
- Turn off the heat. Stir in the shredded chicken, cream and Parmesan.
- Do not boil the soup after adding the cream, or it may curdle.
- Taste, adjust the salt and serve hot with extra Parmesan.
Notes
- Swap the chicken for Italian sausage, browned first. Kale can replace spinach but add it 10 minutes earlier. The gnocchi keep absorbing liquid, so leftovers get thick; add broth to thin them. Store 3 days in the fridge. This soup does not freeze well, as the gnocchi go soft.
Why this gnocchi soup works in a slow cooker
Creamy gnocchi soup is usually a stovetop dish with lots of stirring. In the slow cooker, the chicken and vegetables cook in a seasoned broth all afternoon. Then the gnocchi, spinach and cream go in during the last half hour, and dinner is ready.
The gnocchi are the shortcut. They are soft potato dumplings that cook in about 25 minutes in hot broth, and they thicken the soup as they go. A little cornstarch and Parmesan make the broth creamy without a roux. It tastes like a restaurant soup, but it is far easier.
Ingredient notes
Chicken breasts: Boneless, skinless breasts cook in 4 hours on LOW and shred easily. Thighs work too and stay juicier.
Shelf-stable potato gnocchi: Use the vacuum-packed kind from the pasta aisle, not frozen or fresh. They hold up in the hot broth.
Carrots, celery and onion: A classic base. Dice them small so they soften in the time the chicken cooks.
Baby spinach: Added at the end so it wilts without turning dull. Two big handfuls look like a lot but cook down fast.
Heavy cream and Parmesan: They go in off the heat. Freshly grated Parmesan melts smoother than the kind in a can.
Italian seasoning: One teaspoon of dried Italian seasoning adds basil, oregano and thyme without a long list of herbs. Use a blend you like and check that it is not too salty.
Tips for a smooth, creamy soup
Add gnocchi late: The most common mistake is putting the gnocchi in at the start. They fall apart in a long cook. Add them in the last 25 to 30 minutes on HIGH.
Turn the heat off before the cream: Boiling soup can make cream curdle. Switch off the cooker, then stir in the cream and cheese.
Thicken first: Whisk the cornstarch into cold water, stir it in, and let the broth thicken before the gnocchi go in. It gives the soup body. Stir the soup gently after adding the gnocchi so they do not stick to the bottom.
Swaps and variations
Use browned Italian sausage in place of chicken for a richer pot. Kale can replace spinach, but add it 10 minutes earlier. Half-and-half works in place of heavy cream for a lighter soup, and a pinch of nutmeg adds a classic note.
Do not use fresh homemade gnocchi. They are too delicate for the slow cooker and dissolve into the broth. A squeeze of lemon juice at the end brightens the whole pot. A spoonful of pesto swirled into each bowl adds a fresh, herby punch.
What to serve with it
Serve in wide bowls with extra Parmesan and black pepper. Warm garlic bread or a crusty baguette is great for dipping. A green salad with a lemon dressing or a plate of roasted tomatoes on the side adds a fresh note. A handful of cherry tomatoes roasted on the side also pairs well with the creamy broth.
Storing and reheating
Refrigerate for up to 3 days. The gnocchi keep absorbing broth, so the soup will be thick the next day. Thin it with chicken broth or water as you reheat it over low heat.
This soup does not freeze well, because the gnocchi turn soft and the cream can separate. If you plan to freeze, freeze the broth and chicken before adding the gnocchi and cream. Gnocchi are a little slippery to stir back in, so warm the soup slowly and gently.
Easy Crockpot Gnocchi Soup at a glance
- Prep time: 20 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 6 servings
- Ingredients: 14, led by boneless skinless chicken breasts, yellow onion, carrots, celery stalks
Tips for Easy Crockpot Gnocchi Soup
Swap the chicken for Italian sausage, browned first. Kale can replace spinach but add it 10 minutes earlier. The gnocchi keep absorbing liquid, so leftovers get thick; add broth to thin them. Store 3 days in the fridge. This soup does not freeze well, as the gnocchi go soft.
Easy Crockpot Gnocchi Soup FAQ
How long does Easy Crockpot Gnocchi Soup take?
Easy Crockpot Gnocchi Soup takes 4 hours 30 minutes of cooking after 20 minutes of prep.
How many people does Easy Crockpot Gnocchi Soup serve?
This recipe makes 6 servings.
What do I need to make Easy Crockpot Gnocchi Soup?
14 ingredients, led by boneless skinless chicken breasts, yellow onion, carrots, celery stalks. Amounts are in the recipe card above.
