Easy Slowcooker Italian Gnocchi Soup! Delicious
Easy Slowcooker Italian Gnocchi Soup! Delicious! is a easy Italian recipe that serves 8. 410 calories per serving. Recipe by Whippoorwill Holler on YouTube.
Prep: 28 min | Cook: 6 hrs 30 min | Total: 6 hrs 48 min
Cost: $29.25 total, $3.66 per serving
Ingredients
- 3 pounds Chicken Breast (cut into bite‑size pieces; seasoned with salt, pepper, dried basil and celery salt)
- 1 teaspoon Salt (for seasoning chicken and soup)
- 1 teaspoon Black Pepper (freshly ground)
- 1.5 teaspoons Dried Basil (divided between chicken and broth)
- 0.5 teaspoon Celery Salt (seasoning for chicken)
- 5 pieces Carrots (peeled and cut into ¼‑inch disks)
- 4 stalks Celery Stalks (chopped)
- 5 cups Chicken Stock (low‑sodium preferred)
- 1 teaspoon Dried Parsley (adds fresh flavor)
- 2 pieces Bay Leaves (remove before serving)
- 1 cup Half‑and‑Half (adds creaminess; stir in cornstarch slurry later)
- 2 tablespoons Cornstarch (mixed with half‑and‑half to thicken; arrowroot can be used instead)
- 32 ounces Potato Gnocchi (store‑bought; two 16‑oz bags; frozen or refrigerated)
- 2 cups Frozen Chopped Spinach (can substitute fresh spinach (about 3 cups loosely packed))
Instructions
Season the Chicken
Sprinkle the chicken pieces with salt, pepper, dried basil and celery salt; toss to coat evenly.
Time: PT10M
Add Base Ingredients to Slow Cooker
Place the seasoned chicken, carrot disks, chopped celery, chicken stock, dried parsley, extra dried basil, additional salt and pepper, and the bay leaves into the slow cooker. Stir briefly to combine.
Time: PT5M
Slow Cook Overnight
Cover and set the slow cooker to LOW. Cook for 6 hours (or 3‑4 hours on HIGH if short on time).
Time: PT6H
Temperature: low
Shred the Cooked Chicken
Using two forks, pull the cooked chicken apart into bite‑size shreds directly in the pot.
Time: PT5M
Make the Half‑and‑Half Slurry
In a small mixing bowl, whisk together the half‑and‑half and cornstarch (or arrowroot) until smooth, no lumps.
Time: PT3M
Thicken the Soup
Stir the slurry into the slow cooker, switch the cooker to HIGH, and cook for about 10 minutes, stirring occasionally, until the broth thickens slightly.
Time: PT10M
Temperature: high
Add Gnocchi
Add the gnocchi to the pot, stir gently to separate pieces, replace the lid and cook on HIGH for 10 minutes until the gnocchi are heated through.
Time: PT10M
Temperature: high
Add Spinach
Stir in the frozen (or fresh) chopped spinach, replace the lid and cook another 10 minutes on HIGH until the spinach is wilted and heated through.
Time: PT10M
Temperature: high
Finish and Serve
Remove the bay leaves, taste and adjust salt or pepper if needed, then ladle into bowls and serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 410
- Protein
- 25g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Contains dairy, Contains gluten, High protein, Comfort food, Low added sugar
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast, rotisserie chicken (shredded)
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Dried Basil: Fresh basil (add at end)
- Instead of Celery Salt: Ground celery seeds
- Instead of Carrots: Shredded carrots
- Instead of Celery Stalks: Celery hearts
- Instead of Chicken Stock: Vegetable stock, homemade chicken broth
- Instead of Dried Parsley: Fresh parsley (chopped)
- Instead of Bay Leaves: Dried thyme (1/2 tsp)
- Instead of Half‑and‑Half: Whole milk + butter, heavy cream (use less)
- Instead of Cornstarch: Arrowroot powder
- Instead of Potato Gnocchi: Homemade gnocchi, store‑bought gluten‑free gnocchi
- Instead of Frozen Chopped Spinach: Fresh baby spinach
Equipment Needed
- Slow Cooker
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Mixing Bowl
- Whisk or Fork
- Ladle or Large Spoon
- Serving Bowls
Critical Steps — Do Not Skip
- Season the chicken thoroughly
- Shred the cooked chicken while still in the pot
- Mix the half‑and‑half with cornstarch to a smooth slurry
- Thicken the soup on HIGH without boiling
- Add gnocchi only long enough to heat through
- Incorporate spinach and allow it to wilt
Chef Tips from the Video
- Use low‑sodium chicken stock to control salt level.
- A pinch of nutmeg in the half‑and‑half mixture adds a subtle warmth.
- Finish with a sprinkle of grated Pecorino Romano for extra depth.
Troubleshooting
Soup is too thin after adding the slurry
Simmer on HIGH for a few more minutes, stirring constantly, or add an extra teaspoon of cornstarch mixed with cold water.
Gnocchi become mushy
Add gnocchi at the very end and limit cooking time to 8‑10 minutes; use fresh or frozen gnocchi that hold shape.
Spinach clumps together
Break up frozen spinach with a spoon before adding, or use fresh spinach and stir until wilted.
Storage
Refrigerator: Store in airtight containers for 3‑4 days. Reheat gently on the stove; add a splash of milk if it thickens too much.
Freezer: Freeze the soup without gnocchi and half‑and‑half for up to 2 months. Thaw, then add fresh gnocchi and half‑and‑half when reheating.
Room temperature: Do not store at room temperature; discard if left out over 2 hours.
Make-Ahead Tips
- Prepare the broth and chicken the night before and refrigerate; add half‑and‑half, gnocchi and spinach in the morning.
- The soup freezes well without gnocchi; add fresh gnocchi after thawing for best texture.
Frequently Asked Questions
What is the cultural significance and history of Italian Gnocchi Soup in Italian cuisine?
Gnocchi soup, while not a traditional regional staple, reflects Italy’s love for comforting, broth‑based dishes that showcase humble ingredients like potatoes and vegetables. It evolved as a home‑cooked comfort food, especially in northern regions where potato gnocchi are common, and today it’s enjoyed as a hearty winter or Sunday lunch.
What are the traditional regional variations of gnocchi soup in Italy?
In northern Italy, especially Lombardy and Veneto, gnocchi are often served in a simple broth with butter and sage. In the south, tomato‑based broths or added ricotta are common. Some families add pancetta or sausage for extra richness, while others keep it vegetarian with just vegetables and herbs.
How is authentic Italian Gnocchi Soup traditionally served in Italy?
Traditionally, the soup is ladled into shallow bowls, garnished with a drizzle of extra‑virgin olive oil, freshly grated Parmesan or Pecorino, and a sprinkle of fresh herbs like parsley or sage. It is often accompanied by crusty Italian bread or focaccia for dipping.
On what occasions or celebrations is Italian Gnocchi Soup traditionally enjoyed in Italian culture?
Gnocchi soup is a favorite for casual family gatherings, Sunday lunches after church, and cold winter evenings. It’s also served during festive holidays in some households as a warming starter before a larger feast.
What other Italian dishes pair well with Italian Gnocchi Soup?
Pair the soup with a simple arugula salad dressed with lemon and olive oil, a side of roasted vegetables, or a classic Caprese salad. For heartier meals, serve alongside grilled chicken or a slice of baked lasagna.
What makes Italian Gnocchi Soup special or unique in Italian cuisine?
The combination of pillowy potato gnocchi, tender shredded chicken, and a creamy half‑and‑half broth creates a luxurious texture that’s rare in traditional Italian soups, which are usually broth‑based. It bridges the gap between a soup and a stew, offering comfort and elegance in one bowl.
What are the most common mistakes to avoid when making Italian Gnocchi Soup?
Common pitfalls include overcooking the gnocchi (they become mushy), adding the thickening slurry too quickly causing lumps, and forgetting to remove the bay leaves before serving. Also, seasoning too early can lead to a bland final taste because flavors concentrate during the long cook.
Why does this Italian Gnocchi Soup recipe use half‑and‑half instead of heavy cream?
Half‑and‑half provides a creamy mouthfeel while keeping the soup lighter and less rich than heavy cream. It also thickens more gently, preventing the soup from becoming overly heavy, which is ideal for a balanced comfort dish.
Can I make Italian Gnocchi Soup ahead of time and how should I store it?
Yes. Prepare the broth, chicken, and vegetables the night before and refrigerate. Add the half‑and‑half, gnocchi, and spinach just before serving. The soup freezes well without gnocchi; store in airtight containers for up to two months and add fresh gnocchi when reheating.
What does the YouTube channel Whippoorwill Holler specialize in?
The YouTube channel Whippoorwill Holler focuses on wholesome, family‑friendly recipes that can be prepared ahead of time, often using slow cookers, Instant Pots, and classic comfort‑food techniques. The host emphasizes nutritious, crowd‑pleasing meals suitable for busy Sunday lunches and everyday cooking.
Last updated: September 6, 2026
