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Creamy Gnocchi Chicken and Pesto Soup

This creamy gnocchi and pesto chicken soup is going to be a family favourite!

Creamy gnocchi and pesto chicken soup in a dutch oven topped with basil.
Creamy Gnocchi and Chicken Pesto Soup

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Ya'll, it's that time of year again. With the weather starting to nip at my nose, my favourite time of day is getting home, putting on my coziest pair of track pants, and warming up with this delicious, creamy soup!

The best thing about this soup isn't that it's packed full of hearty veggies, or that it uses leftover chicken, it's that you get to have soup AND pasta for dinner!

This easy one-pot meal is sure to be a family favourite! No spinach, no problem, you can swap it for any other hearty green like kale, chard or collard greens.

If you liked this Creamy Gnocchi and Chicken Pesto soup, you'll love these other creamy soups:

Creamy Gnocchi & Pesto Chicken Soup

Makes 3-4 litres

What you'll need:

1 tbsp extra virgin olive oil

1 medium carrot, diced

1 celery rib, diced

1 medium onion, diced

1 red bell pepper, diced

3 garlic cloves, grated

1 1/2 tsp Italian seasoning

Salt & pepper, to taste

1 900 ml carton chicken broth

500 g pkg shelf-stable gnocchi

2 cups shredded rotisserie chicken

1/3 cup pesto + more for serving (store-bought or homemade)

497 ml half and half cream

Couple handfuls of fresh spinach

Fresh basil, for garnish


In a medium size bowl toss 1/3 cup of pesto with 2 cups of cooked and shredded rotisserie chicken and set aside.

Add 1 tbsp olive oil to a large pot over medium-high heat. Once the oil is hot, add the diced carrot, onion, celery and bell pepper. Cook for 5 minutes until the veggies begin to soften. Stir in the minced garlic, 1 1/2 tsp of Italian seasoning, and salt and pepper to taste and cook for 2 minutes. Pour in 1 900 ml carton of chicken stock and bring to a boil. Once boiling, stir in the gnocchi and cook until just tender (usually 2-3 minutes). Once the gnocchi is tender stir in the pesto chicken and 497 ml of half and half cream. Bring back to a boil, reduce heat and simmer for 5 minutes. Stir in a couple handfuls of fresh spinach, then taste and adjust seasoning.

To serve: ladle into bowls, top with additional pesto, fresh basil leaves and a drizzle of extra virgin olive oil

Soup's up, my friends!

Chef Jill's Signature



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