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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!
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.
Table of Contents
- About this crock pot chicken gnocchi soup
- Ingredients for chicken gnocchi soup crockpot
- How do you make chicken gnocchi soup in the crock pot?
- FAQs: frequently asked questions
- Serving creamy gnocchi chicken soup
- Storing creamy chicken and gnocchi
- More easy, creamy chicken soups!
- Crockpot Creamy Chicken Gnocchi Soup
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!
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.
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.
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:
- 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.
- Cover and cook on HIGH for 1 ½ – 2 ½ hours or LOW for 3 ½ – 4 ½ hours.
- 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.
-
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.
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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
- 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.
- 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.
- 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.
- If spinach isn’t your thing, kale is a delicious substitution.
- 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
- Italian salad
- Crusty bread, fluffy dinner rolls, or breadsticks
- Roasted seasonal vegetables
- Flavorful marinated mushrooms or oven roasted mushrooms
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.
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!
- Chicken Noodle Thai Soup
- Creamy Tortellini Chicken Soup
- Chicken Corn Chowder
- Creamy Chicken Wild Rice Soup
Crockpot Chicken Gnocchi Soup Recipe plus step-by-step video👇
Crockpot Creamy Chicken Gnocchi Soup
Ingredients
- 1 pound Boneless Skinless Chicken Breasts – cut into 1’’ cubes*
- 1 small Yellow Onion – peeled & diced
- 2 Carrots - peeled & diced (about 1 1/3 cup)
- 3-4 cloves Garlic – minced
- 1 Parmesan Rind (optional)
- 1 (14.5 ounce) can Diced Tomatoes
- 4 Cups Chicken Broth (can substitute Stock)*
- 1 TBS Italian Seasoning
- 2 tsp Dried Basil
- 1/2 - 1 tsp Crushed Red Pepper Flakes (depending how spicy you want it)
- 1 ½ tsp Kosher Salt
- ½ tsp Ground Black Pepper
- 2 (12 ounce) cans Evaporated Milk
- 1 (14.5 ounce) can White Beans – drained and rinsed
- ¼ Cup Cornstarch – dissolved in 2 TBS of Water
- 1 (16 ounce) package Mini Potato Gnocchi
- 4 ounces Fresh Baby Spinach - stemmed (about 3 cups, packed)
- ¼ Cup Parmesan Cheese – freshly grated, or more to taste
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
- 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.
- 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.
- 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.
- If spinach isn’t your thing, kale is a delicious substitution.
- 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
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Shannon
Hi! Can you use frozen veggies in this rather than fresh?
Cheyanne
Hi Shannon,
Great question! Unfortunately, I have only made the recipe as directed. As with anything, I do recommend using fresh ingredients for the best taste and texture. However, if you try using frozen vegetables, I’d love to hear how it turns out! Cheers! 🙂
Tara Hopkins
Is there a stovetop recipe?
Cheyanne
Hi Tara,
I have only developed and tested the recipe as written. However, I’m sure the recipe can be modified to work on the stovetop. If you get a chance to try it, please let me know how it turns out!
Cheers and warm wishes for a happy New Year!
Kelly | Foodtasia
What a cozy, comforting soup! Love the flavors and love, love, love the gnocchi in it! I was just thinking today of how much I like Tuscan Chicken and wouldn’t that be good as a soup – and voilà! – it’s even lovelier than my imagination!
Jean Zabielski
I would like to take this to a potluck at work, but make it the night before and store in the fridge. Would it be best then, to wait til the day of the potluck to add the gnocchi and the spinach after first warming up the main part of the soup at work? Or could I just do it all at home and then reheat it in the crockpot at work the next day, but bring along more evaporated milk in case it’s too thick?
Cheyanne Bany
Hi Jean,
I would definitely wait to add the gnocchi and spinach. If you make it fully according to the recipe and then reheat it (with the gnocchi and spinach already added), the gnocchi will disintegrate and the spinach will be entirely overcooked and taste bitter. I hope that answers your question!! Let me know if you have any others. Cheers!
Jamie
So do you cook the chicken for 2 hours first then add everything else? I’m just not fallowing the recipe no matter how many times i read it. Also, what do you mean when you say put the chicken through the black pepper?
Cheyanne Bany
Hi Jamie,
Step 1 – “Place the chicken through ground black pepper” means place all the ingredients in the ingredient list from chicken through black pepper into the slow cooker. In other words, place the chicken, onion, carrots, garlic, tomatoes, broth and seasonings into the slow cooker.
Hopefully that answers both of your questions! Let me know if you need further clarification or if you have any additional questions. I’m always here to help. Cheers!
April
When do u add chicken broth, carrots, onions, and all the seasonings
Cheyanne Bany
Hi April,
All ingredients are listed in order of use. You add the broth, etc in the first step – “Place the chicken through pepper in a slow cooker or crockpot. Cover and cook on HIGH for 1 ½ – 2 ½ hours or LOW for 3 ½ – 4 ½ hours.” Let me know if you have any other questions. I’m always here to help. Cheers!
April
Ok ty
marcie
I LOVE gnocchi but can you believe that I’ve never had it in soup? I need to change that and I love that you can whip this up easily in the slow cooker!
Geraldine | Green Valley Kitchen
I have yet to get a slow cooker (and I’m behind on the instapot craze as well) but I’m such a soup fan that I think I need to make the leap and get one. Love that you’re using gnocchi in this – they are such delicious little dumplings! Hope you’re having a great weekend, Cheyanne!
Danielle Wolter
OMG gnocchi soup! Gnocchi are one of my favorite things to order at an Italian restaurant. I LOVE them. I never thought of putting them in soup. And I’d like to say I’ll use the evaporated milk, but I’ll probably use cream. I’m just a sucker for a rich creamy soup I guess. I’ll eat healthy another day! I feel like it’s only hot here in CA now, so I;m just going to eat soup all year round.
Kevin O’Leary
I love slow cooker soups, and this one looks scrumptious! Perfect. 🙂
annie@ciaochowbambina
Well that’s a pretty bowl of soup! You had me at Tuscan!! It’s drizzly and cold here, today, so this will be perfect! Cheers to a lovely weekend, my friend! xo
Ben|Havocinthekitchen
Say what? Gnocchi soup?! Ouch, sorry for being rude. Hi Chey. You’re so right about time flying. And although I’m so ready for spring, I’m enjoying comfort meals as much as possible as spring and summer are reserved for salads. Now let’s talk about important matters. Gnocchi soup? I know tortellini soup (Which I’m embarrassed to say I’ve never made), but gnocchi soup is a new level to me. Sounds and looks fantastic!
Marissa
I am with you on eating as much soup as possible before spring hits! It snowed here today, so yeah! for soup weather!!
Love the flavors going on here and that dreamy creamy texture! + Gnocchi for the win!
Jennifer @ Seasons and Suppers
That is just the most perfect bowl of soup! Love everything about it and especially the slow cooker part. Set it and forget it. Then enjoy! 🙂
Kelsie | the itsy-bitsy kitchen
Girl, I’m totally with you. WHERE is time going? I know it’s supposed to move faster as you get older but I also know I’m not old enough yet for time to be moving so fast. Or I like to think I’m not old enough for that anyway. But this soup looks delicious! And comforting for those moments after I look in the mirror and realize my crow’s feet have crow’s feet and maybe I’m older than I think 🙂
Mary Ann | The Beach House Kitchen
I agree that time is flying Chey, but I can’t wait til it’s as hot as a firecracker on the 4th of July!! You know I LOVE summer! And I love this soup, and that it’s for the slow cooker. I love the addition of the evaporated milk instead of the heavy cream too. This is one hearty soup that’s perfect for these remaining days of winter! Happy weekend!
Angie@Angie’s Recipes
This looks super comforting and delicious! Have never thought of using slow cooker to make gnocchi soup…a brilliant idea!