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Chicken Gnocchi Pesto Soup

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings (1-1/2 quarts)


  • 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


  • 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.
Editor's Note
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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Average Rating:
  • Rhiannon
    May 7, 2020

    It was really tasty and easy, but I am giving 4 stars because it needs way more liquid. At least a cup more of water. But it's very good!

  • sd20
    Oct 16, 2018

    Very easy to make. My family is not huge garlic fans so I used regular alfredo and added a little garlic powder to it.

  • angelae30
    Oct 26, 2017

    Love this recipe. The five stars are for the original recipe. But over the years I've tweaked it to our individual tastes. I use chicken broth in place of water. I saute mushrooms, onion & garlic and add to the soup. If I don't have rotisserie chicken on hand, then I saute some chicken breasts with the vegetables. Definitely try the recipe & then make it your own.

  • meme9585
    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
    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
    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
    Feb 19, 2014

    we do not have alfredo sauce in jars here so i had to make my ownbut this soup was yummy and easy to make!

  • kitzer
    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
    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 :)

  • cassiebuckel
    Nov 14, 2012

    No comment left