Marry Me Chicken Gnocchi Soup

When you want something cozy and comforting on a busy night, this Marry Me Chicken Gnocchi Soup is the answer. Pillowy gnocchi and tender chicken simmer in a creamy sun-dried tomato Parmesan broth that tastes like it took all day. It all comes together in one pot in just 30 minutes.

Marry me gnocchi soup takes the creamy sun-dried tomato and Parmesan flavors of the viral marry me chicken and turns them into a hearty soup. The name comes from the idea that the dish is so good, someone might propose after one bite. Shelf-stable potato gnocchi cook right in the broth, so there’s no extra pot to boil. Shredded rotisserie chicken keeps prep quick and easy.

As a dietitian, I love that this soup is packed with veggies like onion, carrots, and celery, with 27 grams of protein per serving. It gets its creaminess from a little heavy cream and Parmesan, with no cream cheese needed. This soup is on the higher side for sodium, so I break down where it comes from in the nutrition section below, along with easy ways to lower it.

If you love these flavors, I have a couple more marry me recipes for you. My original marry me chicken soup is another cozy option for soup season. For a hearty dinner over pasta, try my marry me chicken meatballs, which are also ready in 30 minutes.

What Does Marry Me Chicken Gnocchi Soup Taste Like?

This soup is creamy, savory, and rich, with a tomato-Parmesan broth that’s full of flavor. The sun-dried tomatoes add a sweet-tangy pop, while garlic and Italian herbs make it warm and cozy. The gnocchi are soft and pillowy, almost like little dumplings. Every spoonful has tender chicken, veggies, and plenty of creamy broth.

Why You Will Love Marry Me Gnocchi Soup

• Ready in 30 minutes. It’s a quick, cozy dinner for busy weeknights.
• One pot. The gnocchi cook right in the soup, so there’s less cleanup.
• Freezer-friendly. Make a big batch and freeze leftovers for an easy dinner later.
• Rotisserie chicken shortcut. Pre-cooked chicken keeps prep quick.
• Budget-friendly. The whole pot costs about $17.29, or $2.16 per serving.

Ingredients Needed

The main ingredients in marry me chicken gnocchi soup are chicken, potato gnocchi, sun-dried tomatoes, broth, heavy cream, and Parmesan. Here’s everything you’ll need:

• Sun-dried tomato oil: The oil from the jar adds extra flavor when sautéing the veggies.
• Onion, carrots, and celery: These build a hearty, veggie-packed base.
• Garlic: Eight cloves give the soup plenty of flavor.
• Tomato paste and butter: They add richness and depth to the broth.
• Sun-dried tomatoes: They give the soup its signature sweet-tangy marry me flavor.
• Low-sodium chicken broth: It forms the base of the soup.
• Seasonings: Italian seasoning, dried oregano, dried basil, salt, and black pepper.
• Shelf-stable potato gnocchi: One pound cooks right in the soup.
• Shredded chicken: I use rotisserie chicken for convenience.
• Heavy cream and Parmesan: They’re stirred in at the end for a creamy, cheesy finish.
• Fresh basil (optional): It makes a fresh, bright garnish.

Substitutions

• Use half & half: Swap the heavy cream for half & half for a lighter soup.
• Add spinach: Stir in a few handfuls of baby spinach with the chicken and let it wilt.
• Lower the sodium: Use plain cooked chicken instead of rotisserie, cut the salt to ½ teaspoon, use a little less Parmesan, and make sure your Italian seasoning is salt-free.

How to Make Marry Me Chicken Gnocchi Soup

• Step 1: Sauté the veggies. Warm the sun-dried tomato oil in a large Dutch oven over medium heat. Cook the onion, carrots, and celery for 5 minutes, stirring now and then, then stir in the garlic for 30 seconds.
• Step 2: Build the tomato base. Add the tomato paste and butter. Once the butter melts, stir until the veggies are coated, then add the sun-dried tomatoes and cook for 2–3 minutes.
• Step 3: Simmer the broth. Pour in the chicken broth and add the Italian seasoning, oregano, salt, basil, and pepper. Bring it to a boil, then lower the heat and simmer for 10 minutes.
• Step 4: Cook the gnocchi. Gently add the gnocchi to the simmering soup and cook for 2–3 minutes, until they float to the top. Take the pot off the heat.
• Step 5: Stir in the creamy finish. Add the shredded chicken, heavy cream, and Parmesan, stirring until the cheese melts and everything is warmed through.
• Step 6: Serve. Ladle the soup into bowls and top with fresh basil, if you like.

Recipe Success Tips

• Don’t overcook the gnocchi. Pull the pot off the heat as soon as they float, since they’ll keep softening in the hot broth.
• Add the cream off the heat. Stirring in the cream and Parmesan after removing the pot from the heat keeps the broth smooth.
• Shred your own Parmesan. Freshly shredded Parmesan melts much more smoothly than pre-shredded.
• Use the sun-dried tomato oil. It adds a layer of flavor you don’t get from plain oil.

What to Serve with Marry Me Chicken Gnocchi Soup

This soup is hearty enough to be a meal on its own, with chicken, gnocchi, and veggies in every bowl. If you want to round it out, here are a few easy sides that pair perfectly:

• Crusty bread: It’s perfect for dipping into the creamy broth.
• Green salad: A crisp salad with a simple vinaigrette balances the rich soup.
• Roasted veggies: Roasted broccoli or green beans add extra veggies to the meal.

How to Store Marry Me Gnocchi Soup

Store leftover soup in an airtight container in the fridge for up to 3 days. The gnocchi will soak up some of the broth as it sits, so add a splash of broth when reheating.

To freeze, let the soup cool completely and store it in freezer-safe containers for up to 3 months. Thaw it overnight in the fridge and reheat gently on the stovetop, stirring well.

Is Marry Me Chicken Gnocchi Soup Healthy?

With 27 grams of protein and plenty of veggies, this high-protein soup makes a filling, cozy meal.

However, at 956 milligrams per serving, this soup is high in sodium. The added salt is the single biggest source, but the rotisserie chicken and shelf-stable gnocchi add a lot too, since most rotisserie chickens are seasoned with a salt solution and packaged gnocchi contain salt. The Parmesan and broth add smaller amounts. To lower it, use plain cooked chicken, cut the salt to ½ teaspoon, use a little less Parmesan, make sure your Italian seasoning is salt-free, and compare gnocchi labels.

Total nutritional content per serving is:

• Calories: 411 calories
• Carbohydrates: 37 grams
• Protein: 27 grams
• Total Fat: 18 grams
• Sodium: 956 mg
• Fiber: 3 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• Sundried tomatoes and oil: $1.58
• 1 medium yellow onion: $0.68
• 3 medium carrots: $0.18
• 3 celery stalks: $0.32
• 8 garlic cloves: $0.15
• ¼ cup tomato paste: $0.28
• 1 tbsp unsalted butter: $0.17
• 6 cups low-sodium chicken broth: $4.17
• 1 tbsp Italian seasoning: $0.05
• 1 tsp dry oregano: $0.06
• 1 tsp salt: $0.01
• ½ tsp dry basil: $0.03
• ½ tsp black pepper: $0.01
• 1 lbs potato gnocchi: $2.87
• 4 cups shredded chicken: $3.99
• ¾ cup heavy cream: $1.06
• ¾ cup freshly shredded parmesan cheese: $1.68

A bowl of creamy soup at a restaurant or café can easily cost $8–$12. This marry me chicken gnocchi soup makes 8 servings for about $17.29, or $2.16 per serving. That’s a whole pot of soup for about the price of two restaurant bowls. Leftovers make easy lunches, too.

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Recipe

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5 from 1 vote

Marry Me Chicken Gnocchi Soup

Pillowy gnocchi and tender chicken in a creamy sun-dried tomato Parmesan broth so good, it might just earn you a proposal.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Servings: 8 servings

Calories: 411kcal

Author: Megan Byrd, RD

Cost: $17.29 or $2.16/serving

Equipment

• 1 5 or 6 qt Dutch Oven

Ingredients

• 2 tbsp sundried tomato oil (from the jar)
• 1 medium yellow onion diced
• 3 medium carrots chopped
• 3 celery stalks chopped
• 8 garlic cloves minced
• ¼ cup tomato paste
• 1 tbsp unsalted butter
• ⅓ cup chopped sundried tomatoes
• 6 cups low-sodium chicken broth
• 1 tbsp Italian seasoning
• 1 tsp dry oregano
• 1 tsp salt
• ½ tsp dry basil
• ½ tsp black pepper
• 1 lbs potato gnocchi shelf-stable
• 4 cups shredded chicken (I used rotisserie)
• ¾ cup heavy cream
• ¾ cup freshly shredded parmesan cheese
• chopped fresh basil optional for garnish

Instructions

• Add the sundried tomato oil to a large Dutch oven or pot and heat over medium heat. Add the onion, carrots, and celery and saute for 5 minutes, stirring occasionally. Add the garlic and saute another 30 seconds.
• Add the tomato paste and butter. Once the butter is melted, stir until the veggies are evenly coated with the tomato paste. Add the sun-dried tomatoes and saute for 2-3 minutes.
• Stir in the chicken broth and seasonings, and bring to a boil. Once boiling, reduce to a simmer and simmer for 10 minutes.
• Carefully drop the shelf-stable gnocchi into the pot while simmering, and continue to cook for 2-3 minutes, or until the gnocchi float to the top. Remove from heat.
• Stir in the shredded chicken, heavy cream, and Parmesan cheese. Stir until the cheese is melted and everything is heated through. Serve garnished with fresh basil if desired!

Video

Nutrition

Serving: 1.25cups | Calories: 411kcal | Carbohydrates: 37g | Protein: 27g | Fat: 18g | Sodium: 956mg | Fiber: 3g

If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!

xoxo Megan