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Chicken Gnocchi Pesto Soup Recipe

Chicken Gnocchi Pesto Soup Recipe

After tasting a similar soup at a restaurant, I created this quick and tasty version. —Deanna Smith, Des Moines, Iowa
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


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


  • 1. In a large saucepan, combine the first six ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook 3-8 minutes or until gnocchi float. Top each serving with pesto. Yield: 4 servings.
Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.

Reviews for Chicken Gnocchi Pesto Soup

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meme9585 User ID: 8685317 242213
Reviewed Jan. 21, 2016

"quick, easy and delcious! maybe a bit of bacon and onions too would be a good addition. I will definately be making this more and trying various versions."

fascinator User ID: 7633968 224425
Reviewed Apr. 7, 2015

"This was delicious! Added mushrooms because they needed to be used and added a little more water. Very fast to make."

hoover1030 User ID: 7668300 116487
Reviewed Jun. 6, 2014

"I am so thrilled with this recipe. It became my favorite winter soup. I have made it with broccoli, and mushrooms and less spinach; no chicken or with bacon. It is very quick, and can be changed easily with what you have on hand. Yummy!"

peppervine72 User ID: 7658865 132113
Reviewed Feb. 19, 2014

"we do not have alfredo sauce in jars here so i had to make my own

but this soup was yummy and easy to make!"

kitzer User ID: 4188178 183680
Reviewed Feb. 3, 2013

"Thank you, Deanna, my neighbor to the South!! (Minnesota here!!)

I finally made this wonderful soup! (Twice!)
I did 'sweat' chopped garlic in a bit of butter before adding the other ingredients.
(I would suggest whisking the water into the sauce to blend it.)
Not wanting to venture out in freezing temps., I did use frozen spinach. Not the kind that is frozen in a block.
I made half the recipe because I was dining alone and wanted reruns the next day. Needless to say, there wasn't too much left!
I also topped it with some grated parmesan.
It was totally a feast for the eyes when topped with a teaspoon of Pesto with the olive oil slowly running off onto the warm soup!!
I made it again a few days later!!
What more can I say, other than easy, flavorful, and easily 10 stars - or 20!!
Loved it - Kitzer"

lkatemc User ID: 7040119 178333
Reviewed Jan. 12, 2013

"This was a big hit with my family and quick and effortless. My husband threw away my Taste of Home magazine, so I was so pleased to find this again online! Making again today :)"

dhodge User ID: 4904949 177665
Reviewed Jul. 21, 2012

"I made this yesterday. It is just delicious and so easy!"

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