Simple Marry Me Chicken Gnocchi Soup

I used to think “marry me” recipes were just silly internet names until my neighbor brought over this chicken gnocchi soup. My husband took one spoonful and literally asked if we could have it every week. That’s when I knew I had to get the recipe.

The thing about this soup is that it sounds fancy, but it’s really just comfort food dressed up a little. You’ve got tender chicken, pillowy gnocchi, and a creamy broth that makes you want to lick the bowl. It’s the kind of meal that makes everyone at the table go quiet because they’re too busy eating to talk.

What Kind of Gnocchi Should I Use?

You can use either store-bought or homemade gnocchi for this soup, and both will give you great results. If you’re going the store-bought route, look for potato gnocchi in the pasta aisle or refrigerated section – brands like DeLallo make quality options that hold up well in soup. Fresh gnocchi from the refrigerated section tends to have a softer texture, while shelf-stable gnocchi is a bit more firm and less likely to fall apart during cooking. If you’re feeling ambitious, homemade gnocchi will give you the most control over texture and flavor, but don’t stress if you don’t have the time – good quality store-bought gnocchi works perfectly fine for this comforting soup.

Options for Substitutions

This cozy soup is pretty forgiving when it comes to swaps and substitutions:

• Potato gnocchi: If you can’t find gnocchi, try using small pasta shapes like ditalini, shells, or even tortellini. Cook according to package directions and add them in the last few minutes of cooking.
• Cooked chicken breasts: Rotisserie chicken works great here and saves time. You can also use leftover turkey or even skip the meat entirely for a vegetarian version.
• Heavy cream: For a lighter option, use half-and-half or whole milk, but add it gradually and don’t let the soup boil to prevent curdling. Coconut milk also works for a dairy-free twist.
• Tuscan Marry Me blend: Don’t have this specific blend? Mix together 1 teaspoon each of dried basil, oregano, and garlic powder, plus ½ teaspoon of red pepper flakes.
• Sundried tomatoes: Regular cherry tomatoes or canned diced tomatoes work fine. If using fresh tomatoes, you might want to add a pinch of sugar to balance the acidity.
• Kale: Spinach, Swiss chard, or even chopped broccoli can replace the kale. Add spinach at the very end since it wilts quickly.
• Cooking wine: As mentioned in the recipe, chicken stock works perfectly as a substitute, or you can simply leave it out entirely.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the gnocchi too early, which causes them to become mushy and fall apart – instead, add them during the last 5-7 minutes of cooking so they stay tender but hold their shape.

Another common error is not making a proper roux with the flour and butter, so whisk the flour into the melted butter and cook for about a minute before slowly adding the chicken stock to avoid lumpy soup.

Don’t let the heavy cream boil once you add it, as high heat can cause it to curdle and separate – keep the soup at a gentle simmer and stir frequently.

Finally, add the kale and parmesan at the very end since the kale only needs a minute or two to wilt, and the cheese will melt beautifully into the hot soup without becoming stringy.

What to Serve With Marry Me Chicken Gnocchi Soup?

This rich and creamy soup is pretty hearty on its own, but I love serving it with some crusty bread for dipping – garlic bread or a warm baguette work perfectly to soak up all that delicious broth. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the cream and cheese in the soup. If you want to make it a more filling meal, try adding some roasted vegetables like broccoli or green beans on the side. The soup also pairs nicely with a glass of white wine like Pinot Grigio or Chardonnay if you’re looking to make dinner feel a bit more special.

Storage Instructions

Refrigerate: This creamy soup keeps really well in the fridge for up to 4 days in an airtight container. The gnocchi might absorb some of the broth as it sits, but that just makes it extra hearty and comforting. I actually think it tastes even better the next day when all those flavors have had time to meld together!

Freeze: You can freeze this soup for up to 3 months, though the texture of the gnocchi and cream might change slightly after thawing. I recommend freezing it in individual portions so you can grab just what you need for a quick meal later on.

Warm Up: Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. If it seems too thick, just add a splash of chicken stock or milk to thin it out. You can also microwave individual portions on medium power, stirring every 30 seconds until heated through.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 95-110 g
• Fat: 120-135 g
• Carbohydrates: 200-220 g

Ingredients

For the creamy gnocchi soup:

• 1 tbsp tomato paste
• 1 cup chopped kale
• 1 to 2 cups tomatoes (optional, adds freshness)
• 1 tsp sea salt
• 1 1/2 cups heavy cream (for extra creamy texture)
• 3 tbsp all-purpose flour
• 1 1/2 tbsp tuscan marry me blend
• 1 tbsp extra virgin olive oil
• 2 tbsp unsalted butter (I like Kerrygold unsalted butter for this)
• 4 garlic cloves, minced (freshly minced for best flavor)
• 1 package potato gnocchi (16 oz)
• 4 cups chicken stock (organic, low sodium preferred)
• 2 cups shredded cooked chicken breast
• 5 to 6 sundried tomatoes (finely chopped)
• 1 cup parmesan, freshly shredded
• 3 tbsp cooking wine
• 1/2 lemon, juiced

For serving:

• 1 homemade texas toast garlic bread

Step 1: Shred the Chicken

• 2 cups shredded cooked chicken breast (organic preferred)

Begin by shredding your cooked chicken breast into bite-sized pieces.

If you need a reliable method, you can follow an Easy Shredded Chicken recipe.

Once the chicken is shredded, set it aside for later use.

Step 2: Prepare the Aromatic Base and Sauté the Gnocchi

• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 4 garlic cloves, minced
• 5 to 6 sundried tomatoes (organic)
• 1 tbsp tomato paste (organic)
• 3 tbsp all-purpose flour (organic)
• 1 1/2 tbsp Tuscan Marry Me blend
• 1 tsp sea salt
• 1 package potato gnocchi (16 oz, homemade or Delallo foods)

In a medium-sized Dutch oven over medium-high heat, add the unsalted butter and extra virgin olive oil.

Once the butter has melted and the oil is hot, add the minced garlic, sautéing for 1-2 minutes until fragrant.

Stir in the sundried tomatoes and tomato paste until well combined.

Sprinkle in the flour, Tuscan Marry Me blend, and sea salt, whisking constantly to form a thick paste and incorporate all the flavors.

Next, add the potato gnocchi and sauté them for 1-2 minutes, just until the gnocchi are slightly seared and crisp.

Searing the gnocchi before simmering gives them excellent texture!

Step 3: Create the Soup Base and Simmer

• 1 1/2 cups heavy cream (organic)
• 4 cups chicken stock (organic)
• 1/2 lemon, juiced
• 3 tbsp cooking wine or extra chicken stock
• shredded cooked chicken breast (from Step 1)
• 1 cup chopped kale (organic, fresh or frozen)
• 1 to 2 cups tomatoes (optional, try Roasted Herb Tomatoes)

Lower the heat to medium-low.

Gradually stir in the heavy cream, chicken stock, lemon juice, and cooking wine or extra chicken stock, making sure the mixture becomes smooth with no lumps.

Add the shredded chicken from Step 1 and chopped kale, stirring again to combine.

If you’d like, add your tomatoes at this stage for an extra burst of flavor and color.

Let the soup simmer for about 10-12 minutes, until the gnocchi floats to the top and is tender.

Step 4: Finish the Soup with Parmesan

• 1 cup parmesan, freshly shredded

Stir in the freshly shredded parmesan cheese and continue to cook for another 1-2 minutes, allowing the parmesan to melt and thicken the soup further.

The cheese will make the soup deliciously creamy and rich.

I love to use freshly grated parmesan here for the best flavor and melting quality.

Step 5: Serve and Enjoy

• 1 homemade Texas toast garlic bread

Remove the soup from the heat.

Discard any bay leaves that may have been added (though none are in this ingredient list).

Serve immediately in bowls, optionally with a side of homemade Texas toast garlic bread or a fresh salad.

Bon appétit!

I like to scoop up this creamy soup with the garlic bread for a hearty meal.