White Bean Chicken Gnocchi Soup
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This 30-minute white bean soup with chicken and gnocchi is cozy, flavorful, and easy to make, since the miniature gnocchi cook directly in the simmering broth. The result is a broth-y soup without cream that still delivers the Italian flavors you love; each bowl packs in colorful veggies, creamy white beans, hearty shredded chicken, and zippy bursts of lemon and herbs. Just the kind of one pot meal we all need!
We’ve been in major soup mode lately, and I think this is the first soup recipe I’ve published that incorporates miniature gnocchi. The little potato-flour pillows are such a delicious and effortless addition, and I just love how the starch they naturally release as they simmer lightly thickens your soup.
This recipe is based on my popular white bean chicken soup, and I think you’ll enjoy it just as much. We definitely do! It shares some vibes with the creamy chicken gnocchi soup based on a restaurant favorite, but is quite a bit lighter thanks to the absence of cream or other dairy mixed in.
Why You’ll Love White Bean Gnocchi Soup
- Nutritious and filling all at once
- Quick and easy to make—30 minutes or less, start to finish
- True one-pot goodness—veggies, beans, and chicken together in each bowl
- Miniature gnocchi are adorable, delicious, and simmer directly in the pot, effortlessly adding body to the broth
- A spritz of lemon juice and fresh herbs at the end makes each bowl feel lively
- Easy to store and reheat for lunch
Ingredient Notes
One Pot and Done
Along with the fact that it’s delicious, cozy, and relatively nutritious, an excellent quality of this soup is that it requires only one pan and yet packs in so many different colors and flavors.
Begin by giving the veggies and aromatics a quick sauté. This gives them a head start on becoming nice and tender and starts building a base of flavor.
After adding the broth, it’s a simple matter of simmering everything else in the pot—beans and chicken go in first, so you can ensure the liquid comes back to a bubble before adding the gnocchi.
An easy tell for when gnocchi are done
Package directions will give you a guideline for how long to cook your gnocchi, but there’s also an easy visual clue—when they’re tender, they float to the surface. For this recipe, take care to turn off the heat as soon as you see this. Since you’re not draining the gnocchi, you don’t want them to cook longer than needed.
The Finishing Touch
These bowls beg to be finished with a spritz of lemon juice, which is just the fresh touch to wake up all the other flavors.
Season to taste!
Lastly, don’t forget to season to taste with additional salt and pepper. The magic of salt—not too little, not too much—is that it brings out the best in all the other flavors. There’s no reason to accept a so-so soup if all it needs is an extra pinch of salt to suit your personal tastes!
More 30-Minute Soup Recipes
- 20-Minute Tomato Soup with Sun-Dried Tomato Pesto
- White Bean Tortellini Soup
- Italian Chickpea Soup
- Chicken Noodle Soup with Egg Noodles
White Bean Chicken Gnocchi Soup
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1/2 medium yellow onion chopped
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 6 cups low-sodium chicken broth
- 1 (15 ounce can) Cannellini beans drained and rinsed
- 2-3 cups shredded chicken such as from a rotisserie chicken
- 1 pound miniature potato gnocchi
- 2 cups baby spinach
- 1 Tablespoon lemon juice from about 1/2 medium lemon
- 1 Tablespoon chopped fresh parsley or 1-2 teaspoons dried
- kosher salt and black pepper
Instructions
- Warm olive oil and butter in a large Dutch oven or stockpot over medium-high heat.1 Tablespoon olive oil, 1 Tablespoon butter
- Add onion, carrots, and celery. Sauté, stirring frequently, for 4-5 minutes.1/2 medium yellow onion, 2 medium carrots, 2 stalks celery
- Stir in the garlic and Italian seasoning. Cook for 30-60 seconds, just until fragrant.3 cloves garlic, 1 teaspoon Italian seasoning
- Pour in the broth, then add the beans and chicken. Bring liquid to a gentle boil.6 cups low-sodium chicken broth, 1 (15 ounce can) Cannellini beans, 2-3 cups shredded chicken
- Add the gnocchi and stir gently to break apart any clumps. Cook for 3-4 minutes, or as long as package directions state, until the gnocchi float to the top of the broth.1 pound miniature potato gnocchi
- Turn off the heat and stir in the spinach, lemon juice, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. The spinach will wilt in just a minute or two, during which you can sample the broth and season with more salt, pepper, or lemon to taste. Serve and enjoy!2 cups baby spinach, 1 Tablespoon lemon juice, 1 Tablespoon chopped fresh parsley, kosher salt and black pepper
Notes
- Season to Taste: You may want to add more lemon juice, salt, and/or pepper. Start with the amounts listed here, and add more if desired.
- Dried Herbs: If you prefer, substitute 1/4 teaspoon each of basil, oregano, rosemary, and thyme for the Italian seasoning. Adjust the amounts of each to taste.
- Add Heat: Add 1/4 teaspoon, or a little more, red pepper flakes to the soup along with the garlic and Italian seasoning.
