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This crockpot chicken gnocchi soup is an easy and delicious one-pot meal made with tender chicken, pillowy gnocchi, creamy white beans, and healthy vegetables! This rich and creamy soup – WITHOUT one drop of heavy cream – is the ideal nourishing and comforting midweek family dinner!

Overhead shot of two bowls filled with Tuscan Slow Cooker Creamy Chicken Gnocchi Soup on a blue colored surface surrounded by water glasses, fresh parsley, slices of bread, a green linen and two spoons.

Update: This recipe was originally published in February 2018. I made updates to the article below to include more information about making gnocchi soup with chicken at home. Plus, there’s now a recipe video showing you *just* how easy it is to make this chicken gnocchi soup recipe.

About this crock pot chicken gnocchi soup

Get ready for a hearty and comforting soup with an Italian twist! This creamy Tuscan chicken crock pot soup is packed with pillowy mini gnocchi, creamy white beans, tender pieces of chicken, and fresh vegetables and thickened with a cornstarch slurry! 

This crock pot gnocchi soup can be prepared a few hours before lunch or dinner in your trusty crock pot or slow cooker, allowing you to get on with other important activities and guaranteeing a bowl-licking experience!

If you’re a fan of deliciously pillowy gnocchi, be sure to try these recipes next: Ricotta Cheese Gnocchi and Gnocchi Casserole.

Why you’ll love this crockpot gnocchi soup 

Pillowy mini potato dumplings submerged in creamy chicken soup – what’s NOT to love about this recipe? Here’s why you need to try this slow cooker chicken gnocchi soup today:

  • Effortless. Simply add the ingredients to a single pot and get on with the rest of your day, adding one or two ingredients along the way! It’s that easy!
  • Versatile! This creamy Tuscan gnocchi soup can be adapted with a few ingredient substitutions. 
  • Budget-friendly ingredients! This dish is ideal as an inexpensive meal to feed the family. You can enjoy the same quality as Olive Garden’s chicken gnocchi soup without the cost!
  • Satisfying and filling. The tender chicken, pillowy gnocchi, and veggies in this soup make it incredibly flavorful and satiating. 

45 degree angle shot of a bowl filled with Tuscan Slow Cooker Creamy Chicken Gnocchi Soup on a neutral plate with a green linen and slice of bread in front of the bowl and a water glass, small piece of parmesan and an additional bowl of soup blurred in the background.

Ingredients for chicken gnocchi soup crockpot

The list of ingredients may be longer than some of my other recipes, but this crockpot chicken gnocchi soup recipe makes up for it with simplicity. Here’s what you’ll need to make slow cooker chicken gnocchi soup:

What you’ll need

  • Chicken – Boneless skinless chicken breasts, cubed. 
    • Substitution: Boneless skinless chicken thighs. 
  • Onion – I’ve used yellow onion, peeled and diced. 
    • Substitution: Shallots.
  • Carrots – Peeled and diced. 
  • Garlic cloves – Freshly minced. 
    • Substitution: Jarred minced garlic or bottled garlic powder.
  • Parmesan rind – This is optional.
  • Canned diced tomatoes – Regular or something with a kick of heat, such as Ro-Tel tomatoes. 
  • Chicken broth
    • Substitution: Chicken stock. 
  • Italian seasoning
  • Dried Basil
  • Crushed red pepper flakes – You can add more or less depending on how spicy you like the soup. 
  • Kosher salt 
    • Substitution: Coarse sea salt. 
  • Ground black pepper
  • Evaporated milk –  Great for keeping this crock pot Tuscan chicken recipe lower in calories and adding delicious flavor. 
    • Substitution: Half and half or heavy cream can be used for an ultra creamy chicken gnocchi if you don’t mind the extra calories. 
  • Canned white beans – Drained and rinsed.
  • Cornstarch This helps to thicken the slow cooker Tuscan soup along with the evaporated milk. 
  • Mini potato gnocchi – Store-bought or homemade gnocchi. 
  • Fresh baby spinach – Stemmed.
    • Substitution: Kale.
  • Parmesan cheese – Freshly grated. 
  • Optional toppings: Top this slow cooker gnocchi soup with freshly grated parmesan, parsley, basil, or crispy bacon!

Soup variations

  • Greens. Baby spinach adds a boost of healthy greens to this crockpot Tuscan chicken soup, but you can use kale instead. 
  • Chicken. Skinless, boneless chicken thighs or breasts can be used in this crock pot gnocchi soup. Regardless of the cut of chicken used, make sure to cut it into uniform cubes for even cooking.  
  • Creamy. The evaporated milk provides flavor while keeping the calories low in this soup. If you want an ultra creamy chicken Italian soup, use half-and-half or heavy cream. 
  • Spicy. Use canned Ro-tel tomatoes and increase the crushed red pepper flakes for an extra kick of heat. 

45 degree, up-close shot of a bowl filled with Tuscan Slow Cooker Creamy Chicken Gnocchi Soup with a spoon inserted into the soup.

How do you make chicken gnocchi soup in the crock pot? 

This gnocchi soup with chicken is easy and fuss-free to prepare thanks to the trusty crock pot or slow cooker! Here’s how to do it:

  1. Add everything to crock pot: Place the chicken, onion, carrots, garlic, parmesan rind (if using), tomatoes, broth, Italian seasoning, basil, red pepper flakes, salt and pepper into the bowl a slow cooker or crockpot and stir to combine.
  2. Cover and cook on HIGH for 1 ½ – 2 ½ hours or LOW for 3 ½ – 4 ½ hours.
  3. Add the evaporated milk, white beans and cornstarch mixture (slurry) to the slow cooker. Stir well. Cover and cook for an additional 30 minutes, or until soup thickens slightly.
  4. Add in the gnocchi and continue to cook on HIGH for 20-30 minutes, or until gnocchi are pillow-y and soft. Stir in the spinach. Then, cover the slow cooker and cook until spinach wilts, about 5-10 minutes.
  5. Adjust for taste, then serve! Taste and adjust the soup for seasoning with salt and pepper. Serve immediately topped with fresh parmesan and optional garnishes if using. Enjoy!

Tips for the best crockpot chicken soup 

  1. You can substitute boneless skinless chicken thighs for chicken breasts. Just make sure you cut the chicken into bite sized cubes, regardless of what cut of chicken you use.
  2. You can either use chicken broth or chicken stock in this recipe. I used chicken broth since the recipe also calls for evaporated milk, and I felt the milk gave the soup plenty of rich mouthfeel.
  3. While the recipe calls for evaporated milk to save a few calories, you can absolutely substitute half-and-half or heavy cream if you are looking for an even richer soup.
  4. If spinach isn’t your thing, kale is a delicious substitution.
  5. While this Crockpot Chicken Gnocchi Soup reheats well, the gnocchi will soak up a good amount of the liquid during storage. Therefore you may need to add more evaporated milk when reheating (or half-and-half or heavy cream depending on what you used in the soup). The amount of liquid you add will depend entirely on how much soup you are reheating and how “soupy” of a consistency you are looking for.

FAQs: frequently asked questions

Do you cook gnocchi before adding it to soup?

Since gnocchi is very delicate, it’s important to only add them (uncooked) to the crock pot after most of the ingredients have already cooked in the slow cooker. 

Don’t cook the gnocchi before adding them to the slow cooker, as they will become mushy. 

How do you keep gnocchi from getting soggy in soup?

Pan-frying gnocchi in hot oil before adding them to the soupy mixture will add a crispy outer crust and help prevent the gnocchi from turning soggy in soup. 

Will gnocchi dissolve in soup?

Like all pasta, gnocchi can become overly mushy if left to sit in hot liquid. This is why I’ve only added the gnocchi towards the end of the recipe cooking time. 

How do you know when gnocchi are cooked in soup?

Gnocchi will float to the surface of the soupy mixture once cooked. You can also check by cutting one of the gnocchi down the middle to see whether it has cooked through. 

Serving creamy gnocchi chicken soup

This creamy chicken gnocchi soup is packed with protein, veggies and carbs, and eats like a complete meal.
However, if you are looking for a few sides to serve with this crockpot soup, below are some delicious options!

Storing creamy chicken and gnocchi

How long is chicken gnocchi soup good?

Allow leftover crock pot gnocchi soup to cool completely to room temperature before storing in an airtight container. Then, store in the refrigerator for up to 4 days.

Can I freeze gnocchi soup with chicken? 

Yes, you can freeze chicken and gnocchi soup.

To freeze, allow the crockpot gnocchi soup to cool completely before transferring to a freezer safe storage bag or airtight container. Store in the freezer for up to 2 months.

To reheat creamy chicken gnocchi soup, first defrost it overnight in the refrigerator. Then, reheat over low heat, stirring frequently, until warm throughout. Pro tip – Make sure you avoid boiling this creamy soup! Since this gnocchi soup thickens up during storage, I recommend adding a splash of cream, milk, or half-and-half when reheating.

Overhead shot of a bowl of Tuscan Slow Cooker Creamy Chicken Gnocchi Soup with a hand cradling the bowl and another hand holding a spoon and inserting it into the soup; with fresh parsley, a torn slice of bread and a water glass in the upper corners of the shot.

Hearty, yet made without any heavy cream and with the convenience of the crockpot, this Creamy Chicken Gnocchi Soup Recipe is a weeknight dinner winner!

Until next week friends, cheers – to skinnier soup for the soul!

Cheyanne

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More easy, creamy chicken soups!

Crockpot Chicken Gnocchi Soup Recipe plus step-by-step video👇

Overhead shot of a bowl filled with Tuscan Slow Cooker Creamy Chicken Gnocchi Soup on a blue colored surface surrounded by another bowl of soup, water glasses, fresh parsley, slices of bread, a green linen and two spoons.

Crockpot Creamy Chicken Gnocchi Soup

4.56 from 9 votes
Total Time: 2 hours 25 minutes
Prep Time: 15 minutes
Cook Time: 2 hours 10 minutes
Servings: 8
This Slow Cooker Creamy Chicken Gnocchi Soup is rich and hearty without any heavy cream! Made with the convenience of the slow cooker, and packed with white beans and vegetables, this soup is cozy, yet healthy and the perfect dinner any day of the week!

Ingredients 

For serving: Crusty Bread, Fresh Parsley or Basil

    Instructions

    • Place the chicken, onion, carrots, garlic, parmesan rind (if using), tomatoes, broth, Italian seasoning, basil, red pepper flakes, salt and pepper into the bowl a slow cooker or crockpot and stir to combine*. 
    • Cover and cook on HIGH for 1 ½ - 2 ½ hours or LOW for 3 ½ - 4 ½ hours. (The chicken will continue to cooking in the next steps.)
    • Add the evaporated milk, white beans and cornstarch (dissolved in water) to the slow cooker. Stir well to combine.  Cover and cook on HIGH for an additional 30 minutes, or until the soup is slightly thickened.
    • Add in the gnocchi and continue to cook on HIGH for 20-30 minutes, or until softened. Stir in the spinach, cover the slow cooker and cook until spinach is wilted, about 5-10 minutes.
    • Taste and adjust the soup for seasoning with salt and pepper. Serve immediately topped with fresh parmesan and optional garnishes if using. Enjoy!

    Video

    Notes

    1. You can substitute boneless skinless chicken thighs for chicken breasts if desired.  Just make sure you cut the chicken into bite sized cubes, regardless of what cut of chicken you use.
    2. You can either use chicken broth or chicken stock in this recipe.  I used chicken broth since the recipe also calls for evaporated milk, and I felt the milk gave the soup plenty of rich mouthfeel.
    3. While the recipe calls for evaporated milk to save a few calories, you can absolutely substitute half-and-half or heavy cream if you are looking for an even richer soup.
    4. If spinach isn’t your thing, kale is a delicious substitution.   
    5. While this soup reheats well, the gnocchi will soak up a good amount of the liquid during storage.  Therefore you may need to add more evaporated milk (or half-and-half or heavy cream depending on what you used in the soup) when reheating.  The amount of liquid you add will depend entirely on how much soup you are reheating and how “soupy” of a consistency you are looking for.

    Nutrition

    Calories: 290kcal    Carbohydrates: 32g    Protein: 21g    Fat: 8g    Saturated Fat: 4g    Cholesterol: 58mg    Sodium: 1243mg    Potassium: 641mg    Fiber: 2g    Sugar: 8g    Vitamin A: 3470IU    Vitamin C: 14.5mg    Calcium: 274mg    Iron: 3.1mg

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