Garlic Marry Me Chicken Gnocchi Soup

If you ask me, “Marry Me” recipes always deliver on their promise.

This cozy soup combines tender gnocchi with shredded chicken in a creamy, sun-dried tomato broth that’s worth proposing over. The base starts with classic mirepoix—onions, carrots, and celery—then gets a flavor boost from garlic, herbs de provence, and those tangy sun-dried tomatoes.

It’s finished with heavy cream, cream cheese, and freshly grated parmesan for serious richness. Fresh spinach and basil add a pop of color and freshness that balances out all that creaminess.

It’s a comforting, filling soup that feels fancy enough for company but easy enough for a weeknight dinner.

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What Kind of Gnocchi Should I Use?

For this soup, shelf-stable gnocchi is your best bet since it holds up better in the broth without getting mushy or falling apart. You’ll find it in the pasta aisle rather than the refrigerated section, and it comes in vacuum-sealed packages that you can keep in your pantry. Fresh or frozen gnocchi can work in a pinch, but they tend to be more delicate and might break down if the soup sits for a while or gets reheated. If you do use fresh gnocchi, just add it toward the end of cooking and serve the soup right away for the best texture.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Sun-dried tomato oil: If you don’t have the oil from your sun-dried tomatoes, just use regular olive oil instead. You’ll still get plenty of tomato flavor from the chopped sun-dried tomatoes in the soup.
• Gnocchi: Shelf-stable gnocchi works best here, but if you only have refrigerated gnocchi, that’s fine too – just cook it separately according to package directions and add it at the end. You could also swap in tortellini or small pasta shells if gnocchi isn’t your thing.
• Heavy cream: For a lighter version, you can use half-and-half, though the soup won’t be quite as rich. Avoid using milk alone as it may curdle with the acidity from the tomatoes.
• Rotisserie chicken: Any cooked chicken works here – leftover grilled chicken, poached chicken breasts, or even canned chicken in a pinch. You could also use turkey if that’s what you have on hand.
• Herbs de Provence: Italian seasoning is a great swap and will give you a similar flavor profile. If you don’t have either, a mix of dried basil, thyme, and oregano will do the trick.
• Baby spinach: Kale or chopped regular spinach work just as well. If using kale, add it a few minutes earlier so it has time to soften up.
• Kinder’s Buttery Garlic and Herb Seasoning: If you don’t have this specific seasoning, just add an extra pinch of garlic powder and dried parsley instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the gnocchi too early or cooking it too long, which turns it mushy and unappetizing – stick to the 3-4 minute boil time and watch it closely since shelf-stable gnocchi cooks fast.

Another common error is adding the cream cheese straight from the fridge, which creates lumps that won’t melt smoothly into your soup, so make sure it’s truly softened to room temperature before stirring it in.

Don’t forget to turn off the heat before adding the cream cheese and Parmesan, as high heat can cause the dairy to separate and give your soup a grainy texture instead of that creamy consistency you’re after.

Finally, resist the urge to skip the 5-10 minute resting time at the end – this allows the flavors to come together and the soup to thicken up to the perfect consistency.

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What to Serve With Marry Me Chicken Gnocchi Soup?

This soup is pretty hearty on its own with the gnocchi and chicken, but I love serving it with some warm, crusty bread or garlic knots for soaking up all that creamy, garlicky broth. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette helps balance out the richness of the soup. If you want to make it feel like more of a complete meal, try adding some roasted vegetables on the side like zucchini or asparagus. You could also serve it with some extra parmesan cheese and red pepper flakes on the table so everyone can customize their bowl to their liking.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. Just keep in mind that the gnocchi will soak up some of the broth as it sits, so you might want to add a splash of chicken broth or cream when you reheat it to loosen things up.

Freeze: I usually don’t recommend freezing this soup because the gnocchi and cream can get a little weird in texture after thawing. If you want to freeze it anyway, it’ll keep for up to 2 months, but the gnocchi might be softer than you’d like when reheated.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions, but I’d do it in 1-minute intervals on medium power, stirring in between. Add a little extra broth or cream if it’s gotten too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 130-150 g
• Fat: 150-170 g
• Carbohydrates: 180-210 g

Ingredients

For the soup base:

• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 tbsp sun-dried tomato oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3/4 tsp salt
• 1/2 tsp pepper
• 3/4 tsp garlic herb seasoning
• 1 tsp herbs de provence
• 3/4 tsp red pepper flakes
• 1/2 cup sun dried tomatoes (chopped into 1/4-inch strips)
• 3 tbsp tomato paste
• 6 cloves garlic, minced
• 4 cups chicken broth
• 1 1/4 cups heavy cream
• 1 tsp balsamic vinegar

For the assembly:

• 1 lb gnocchi (I always use De Cecco for better texture)
• 3 cups chicken (shredded or cut into 1/2-inch cubes)
• 4 oz cream cheese (softened to room temperature, about 70°F)
• 3/4 cup freshly grated parmesan
• 2 cups fresh baby spinach
• 3 tbsp fresh basil, chiffonade

Step 1: Prepare Ingredients and Cook the Aromatics

• 2 tbsp butter
• 1/2 tbsp sun-dried tomato oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3/4 tsp salt
• 1/2 tsp pepper
• 3/4 tsp garlic herb seasoning
• 1 tsp herbs de provence
• 3/4 tsp red pepper flakes
• 6 cloves garlic, minced
• 1/2 cup sun dried tomatoes, chopped
• 3 tbsp fresh basil, chiffonade

Dice the onion, carrots, and celery into uniform pieces (about 1/4-inch) so they cook evenly.

Mince the garlic, chop the sun-dried tomatoes into 1/4-inch strips, and chiffonade the basil.

Melt butter and sun-dried tomato oil together in a large pot over medium heat.

Once foaming, add the diced onion, carrots, and celery along with salt, pepper, garlic herb seasoning, herbs de provence, and red pepper flakes.

Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics.

Step 2: Build Depth with Tomatoes and Garlic

• vegetables from Step 1
• 1/2 cup sun dried tomatoes
• 3 tbsp tomato paste
• 6 cloves garlic, minced

Stir the sun-dried tomatoes and tomato paste into the softened vegetables and cook for 3 minutes, allowing the paste to caramelize slightly and deepen the flavors.

Add the minced garlic and cook for just 1 minute more—this timing prevents the garlic from burning while allowing it to infuse its flavor into the base.

I always add garlic near the end of the aromatic phase because it can turn bitter if cooked too long.

Step 3: Create the Creamy Broth Base

• 4 cups chicken broth
• 1 1/4 cups heavy cream

Pour in the chicken broth and heavy cream, stirring to combine.

Bring the mixture to a gentle boil over medium-high heat.

The cream will create a rich, velvety base while the broth provides the body and seasoning of the soup.

Step 4: Cook Gnocchi and Chicken Together

• 1 lb gnocchi
• 3 cups chicken, shredded or cubed

Once the broth reaches a boil, add the gnocchi and shredded or cubed chicken.

Bring back to a gentle boil and cook for 3-4 minutes until the gnocchi floats to the top and is tender.

I prefer to use quality gnocchi like De Cecco because it holds its shape better and doesn’t become mushy in the creamy broth.

Step 5: Finish with Cream Cheese and Cheese

• 4 oz cream cheese, softened
• 3/4 cup freshly grated parmesan
• 1 tsp balsamic vinegar

Remove the pot from heat and stir in the softened cream cheese until completely melted and incorporated.

Add the grated Parmesan and balsamic vinegar, stirring until smooth and creamy.

Removing from heat before adding the cream cheese prevents it from breaking and ensures a silky, luxurious texture.

Step 6: Wilt Spinach and Add Fresh Herbs

• 2 cups fresh baby spinach
• 3 tbsp fresh basil, chiffonade

Stir in the fresh baby spinach and most of the basil chiffonade, reserving a small amount for garnish.

The residual heat from the soup will gently wilt the spinach while keeping it vibrant green.

Let the soup rest for 5-10 minutes before serving, allowing the flavors to meld and the texture to set.

Garlic Marry Me Chicken Gnocchi Soup

Delicious Garlic Marry Me Chicken Gnocchi Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 2750 kcal

Ingredients

  

For the soup base

• 2 tbsp butter (I like Kerrygold unsalted butter for this)
• 1/2 tbsp sun-dried tomato oil
• 1 large onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3/4 tsp salt
• 1/2 tsp pepper
• 3/4 tsp garlic herb seasoning
• 1 tsp herbs de provence
• 3/4 tsp red pepper flakes
• 1/2 cup sun dried tomatoes (chopped into 1/4-inch strips)
• 3 tbsp tomato paste
• 6 cloves garlic, minced
• 4 cups chicken broth
• 1 1/4 cups heavy cream
• 1 tsp balsamic vinegar

For the assembly

• 1 lb gnocchi (I always use De Cecco for better texture)
• 3 cups chicken (shredded or cut into 1/2-inch cubes)
• 4 oz cream cheese (softened to room temperature, about 70°F)
• 3/4 cup freshly grated parmesan
• 2 cups fresh baby spinach
• 3 tbsp fresh basil, chiffonade

Instructions

 

• Dice the onion, carrots, and celery into uniform pieces (about 1/4-inch) so they cook evenly. Mince the garlic, chop the sun-dried tomatoes into 1/4-inch strips, and chiffonade the basil. Melt butter and sun-dried tomato oil together in a large pot over medium heat. Once foaming, add the diced onion, carrots, and celery along with salt, pepper, garlic herb seasoning, herbs de provence, and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromatics.
• Stir the sun-dried tomatoes and tomato paste into the softened vegetables and cook for 3 minutes, allowing the paste to caramelize slightly and deepen the flavors. Add the minced garlic and cook for just 1 minute more—this timing prevents the garlic from burning while allowing it to infuse its flavor into the base. I always add garlic near the end of the aromatic phase because it can turn bitter if cooked too long.
• Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle boil over medium-high heat. The cream will create a rich, velvety base while the broth provides the body and seasoning of the soup.
• Once the broth reaches a boil, add the gnocchi and shredded or cubed chicken. Bring back to a gentle boil and cook for 3-4 minutes until the gnocchi floats to the top and is tender. I prefer to use quality gnocchi like De Cecco because it holds its shape better and doesn't become mushy in the creamy broth.
• Remove the pot from heat and stir in the softened cream cheese until completely melted and incorporated. Add the grated Parmesan and balsamic vinegar, stirring until smooth and creamy. Removing from heat before adding the cream cheese prevents it from breaking and ensures a silky, luxurious texture.
• Stir in the fresh baby spinach and most of the basil chiffonade, reserving a small amount for garnish. The residual heat from the soup will gently wilt the spinach while keeping it vibrant green. Let the soup rest for 5-10 minutes before serving, allowing the flavors to meld and the texture to set.