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Close up of a bowl of white bean soup with veggies, mini gnocchi, and shredded chicken, with fresh parsley and a lemon wedge sprinkled on top.
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White Bean Chicken Gnocchi Soup

Cozy, flavorful, and easy to make, since the gnocchi cook directly in the simmering broth. Whip this for a satisfying and healthy meal!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main, Soup
Cuisine: American
Keyword: white bean chicken gnocchi soup
Servings: 4
Calories: 443kcal
Author: Monica Lensink

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

  1. 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.
  2. 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.
  3. Add Heat: Add 1/4 teaspoon, or a little more, red pepper flakes to the soup along with the garlic and Italian seasoning.

Nutrition

Calories: 443kcal | Carbohydrates: 51g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 762mg | Potassium: 738mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6717IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 6mg