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This marry me chicken gnocchi soup takes everything you love about viral marry me chicken and turns it into a warm, cozy bowl of soup. Tender chicken, pillowy gnocchi, and a rich, creamy broth come together with sun-dried tomatoes and a spoonful of tomato paste for that signature sweet, savory depth of flavor everyone can't stop talking about. It's made with the same simple ingredients you'd use for a classic chicken gnocchi soup, just leveled up with the flavors that make marry me chicken so irresistible. Whether you're making it for a weeknight dinner or a cozy night in, one bowl of this soup and you'll understand exactly how it got its name.

Why this is the best Marry Me Chicken Gnocchi Soup recipe

It's a simple recipe. This Marry Me Chicken Gnocchi Soup uses easy-to-find ingredients like chicken, potato gnocchi, sun-dried tomatoes, spinach, garlic, Parmesan cheese, and heavy cream. Everything comes together in one pot, so you get a hearty homemade soup without a sink full of dishes.

Marry me chicken gnocchi soup is rich and creamy. The broth turns into a velvety Parmesan cheese cream sauce that coats the tender chicken and pillowy gnocchi. Sun-dried tomatoes add a slightly sweet, tangy flavor that keeps the soup from tasting too heavy and the spices are perfectly balanced for a warm, rich taste.

This soup is filling enough for dinner. Chicken and gnocchi make this creamy soup substantial enough to serve as a complete meal. Add some crusty garlic bread or a simple salad if you want something on the side.

It's great for busy weeknights or a cozy weekend meal. Marry Me Chicken Gnocchi Soup feels special enough for company or date night, but it is still easy enough to make when you need a satisfying family dinner in a hurry. The creamy sauce, tender chicken, Parmesan, sun-dried tomatoes, and plenty of garlic give you the familiar depth of flavors of Marry Me Chicken in a warm, spoonable, cozy soup. It's like a warm hug in a bowl.

What you'll need to make the best Marry Me Chicken Gnocchi Soup

Equipment

Large pot or Dutch Oven - This recipe makes a lot of creamy chicken soup, so you'll need a pot big enough to stir in.
Garlic press - I love my garlic press. It's the best way to distribute that tangy fresh garlic flavor throughout your meat mixture. If you don't have a garlic press, you can smash the cloves with the wide edge of your chef knife, then remove the papery skin and cut the garlic as fine as you can possibly get it with the sharp side of the knife.

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients

Olive oil - This is to cook the aromatic vegetables at the beginning. You can use butter instead if you prefer, or the sun-dried tomato oil that you drained from the jar.
Onion - This will be diced so that it cooks more quickly.
Carrots - These will be peeled and thinly sliced so they also cook quickly.
Celery stalks - You'll want to remove the leaves and thinly slice the stalks.
Garlic - There is no substitute for the flavor of fresh garlic, but if you don't have any, you can replace it with garlic powder or minced garlic from a jar. It won't taste the same.
Sun-dried tomatoes - These are typically packed in oil in the jar and should be well-drained and chopped. I always err on the side of extra because I love the flavor of sun-dried tomatoes.
Italian seasoning - This is a blend of many Italian herbs including oregano, basil, rosemary, thyme, and marjoram.
Smoked paprika - Smoked paprika gives the soup a warm flavor (no spice though).
Red pepper flakes - These heat up the soup a tiny bit but not enough to make it spicy.
Salt & black pepper to taste - Use your judgement here, after you've tasted the soup.
Tomato paste - This makes the broth thicker and heartier.
All purpose flour - This helps to thicken the broth as well.
Chicken broth - This is what makes our soup a soup.
Shredded chicken - This can be leftover roast chicken breasts or thighs, a rotisserie chicken, or cooked just for the purpose.
Baby spinach - I prefer the smaller, more tender leaves, but if all you have is bigger leaves, shred them and use them anyway.
Heavy cream - This chicken soup recipe has a creamy broth thanks to heavy cream.
Parmesan cheese - This should be real cheese that has been grated into a fine powder. It should not be shelf-stable. (No green can.) It is found in the cheese section of the grocery store.
Potato gnocchi - I recommend the refrigerated gnocchi not the dried ones.
Garlic bread - This is just a little extra that I like to serve with my soup. It's my favorite garlic bread recipe.

How to make easy Marry Me Chicken Gnocchi Soup

Heat olive oil in a large soup or stock pot under medium heat; add the onion, carrots, and celery and sauté until the veggies start to soften (about 5 minutes).
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Add the minced garlic, sun-dried tomatoes, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper, and sauté for another minute.
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Stir in the tomato paste and flour until combined, and cook while stirring for 1 minute.
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Pour in chicken stock, scrape the pan, and stir to combine.
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Reduce heat to low and simmer for 20 minutes, until the broth is slightly thickened and fragrant.
While the soup pot is simmering, fill a separate saucepan with salted water and heat to a boil. When the water boils, add the gnocchi and boil until the gnocchi float. Immediately skim them out and add to the soup.
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To the soup pot, add the chicken, spinach, heavy cream, grated Parmesan, and simmer 10 minutes longer.
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Spoon immediately into bowls, and top with extra Parmesan cheese, fresh basil, and accompanied by garlic bread.

Cook's Tips

Gnocchi is naturally a bit lower in calories and carbohydrates per serving than traditional pasta and has a lower glycemic index.

Take care not to over boil the gnocchi, skim them out as soon as they start to float or they start to get soft and mushy.

Substitutions & variations

You can use boneless skinless chicken breasts or chicken thighs in this soup. Chicken thighs will be slightly richer and more tender, while chicken breasts have a milder flavor.

Rotisserie chicken is a convenient shortcut. Add shredded cooked chicken toward the end of cooking so it has enough time to heat through without becoming dry.

You can substitute refrigerated or shelf-stable potato gnocchi depending on what is available at your grocery store. Cauliflower gnocchi and ricotta gnocchi can also work, although the texture and cooking time may be different.

If you don't have spinach, use chopped kale instead. Kale is sturdier than spinach, so give it a few extra minutes to soften in the soup.

For a little heat, increase the red pepper flakes. If your family prefers a milder soup, reduce them or leave them out completely.

Half-and-half can be used instead of heavy cream for a lighter soup, although the broth will not be quite as rich or thick. For the creamiest texture, stick with heavy cream.

Refrigerated grated Parmesan melts more smoothly into the broth than slivered Parmesan cheese. You can also add extra Parmesan at the table for anyone who wants an even cheesier bowl.

Storing leftover marry me chicken gnocchi soup

Leftovers should be eaten within 24 hours as gnocchi soaks up liquid as it sits and will become bloated and mushy. You can store this soup in an airtight container in the refrigerator for up to 3-5 days if the gnocchi is removed.

This recipe doesn't freeze well with the gnocchi, but you can freeze it if you remove the gnocchi first.