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Chicken Gnocchi Pesto Soup

Total Time

Prep/Total Time: 25 min.


4 servings (1-1/2 quarts)

After tasting a similar soup at a restaurant, I created this quick and tasty version. The pesto adds an extra-nice Italian flavor that is often missing from other gnocchi soups. —Deanna Smith, Des Moines, Iowa t
Chicken Gnocchi Pesto Soup Recipe photo by Taste of Home


  • 1 jar (15 ounces) roasted garlic Alfredo sauce
  • 2 cups water
  • 2 cups rotisserie chicken, roughly chopped
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (16 ounces) potato gnocchi
  • 3 cups coarsely chopped fresh spinach
  • 4 teaspoons prepared pesto


  1. In a large saucepan, combine the first 6 ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook until gnocchi float, 3-8 minutes. Top each serving with pesto.
Potato gnocchi
Look for potato gnocchi in the pasta or frozen foods section.

Nutrition Facts

1-1/2 cups: 586 calories, 26g fat (11g saturated fat), 158mg cholesterol, 1650mg sodium, 56g carbohydrate (3g sugars, 4g fiber), 31g protein.

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