We love this chicken parmesan gnocchi soup! Packed with chicken parmesan flavors, the broth combines fire-roasted tomatoes and parmesan for a rich, comforting bowl. Top it however you like and you’ll fall in love.
We can’t get enough soup.
This chicken parmesan gnocchi soup is a crowd-pleaser: hearty, flavorful, and simple to make. Fire-roasted tomatoes and a parmesan-infused broth give it that classic parm taste. Tender shredded chicken and pillowy gnocchi make it substantial, and the fresh toppings finish it perfectly.
My kids adore it too, which makes this one a big win at our house.
I make a lot of soup — enough that extra ladles and storage containers are a must. I freeze portions for easy lunches; soup and sourdough makes a satisfying meal any day.
This is one of those comfort-food soups we all reach for. It’s perfect for weeknights because it comes together quickly, and it’s also great for gatherings or game day.
The best part is how fast it comes together. Use a rotisserie chicken and you can have it on the table in about 30 minutes. The gnocchi cooks in minutes, there’s minimal time needed to soften vegetables, and the broth becomes flavorful quickly.
Here’s how I make it:
Start by sautéing onion and garlic with a little olive oil and seasoning. Add shredded chicken, crushed fire-roasted tomatoes, chicken stock and a parmesan rind; the rind adds depth and richness as it simmers. After it gently simmers, stir in a splash of cream, then add the gnocchi — it will cook and float in just a few minutes. Finish with a taste and adjust salt and pepper, then serve topped with torn basil, shaved parmesan and a pinch of crushed red pepper.
This is how I make it!
Sauté onion and garlic with olive oil, then add dried basil and oregano and season with salt and pepper. Stir in the shredded chicken, crushed tomatoes, chicken stock and the parmesan rind. Bring to a boil, then reduce to a simmer and cook 15–20 minutes so the flavors meld. Add the cream, taste and season as needed, then add uncooked gnocchi; it will cook and rise to the surface within minutes. Serve with fresh torn basil, shaved parmesan and crushed red pepper.
It’s cozy, warm, creamy and a little cheesy — basically everything you want in a comfort soup.
Chicken Parmesan Gnocchi Soup
Chicken Parmesan Gnocchi Soup
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Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 ½ cups cooked shredded chicken
- 28 oz crushed tomatoes (fire-roasted if available)
- 32 ounces chicken stock
- 1 parmesan rind
- ⅓ cup heavy cream
- 16 ounces uncooked gnocchi
- fresh basil, torn, for topping
- shaved parmesan cheese, for topping
- crushed red pepper, for topping
Instructions
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Heat the olive oil in a large stock pot over medium-low heat.
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Add the onions, garlic, a big pinch of salt and pepper and the basil and oregano. Stir to combine, then cook for 5 minutes until the onions soften.
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Stir in the chicken. Add in the crushed tomatoes, chicken stock and parmesan rind. Bring the mixture to a boil then reduce it to a simmer. Cover and let it simmer for 15 to 20 minutes.
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After 20 minutes, add in the cream. Taste and season with more salt and pepper if needed.
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Add in the gnocchi. It will cook and float to the top within 5 minutes.
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Serve, topped with fresh basil, parmesan and crushed red pepper. Enjoy!
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I appreciate you so much!
Great for dipping too!