After turning a popular Italian chain’s Zuppa Toscana into my hit Sausage & Spinach Soup, I knew I had to do the same with their Chicken Gnocchi Soup. This Instant Pot version is loaded with tender chicken, vibrant vegetables, optional pancetta or bacon, and plenty of pillowy gnocchi suspended in a rich, cheesy, creamy base. One spoonful and you’ll understand why it’s a family favorite.
The Instant Pot makes this a true one-pot meal: quick, simple, and full of flavor.
Here’s how it comes together (full recipe below):
Start by dicing a yellow onion, peeling and dicing carrots, and chopping celery. These three vegetables form a classic mirepoix, the flavor base for the soup. Reserve the celery leaves to finish the dish.
Set the Instant Pot to Sauté (More/High) and melt butter. If you’re using pancetta or bacon, add it now and cook until slightly crispy. Remove the cooked meat with a slotted spoon and set aside on paper towels, but leave the rendered fat in the pot — it’s a major flavor boost.
Add the diced onion, carrots, and celery to the pot and sauté for a few minutes, scraping up any browned bits from the pancetta. Stir in garlic, then add sherry if using; let it simmer briefly to deglaze the pot.
Pour in chicken broth, add the seasonings (seasoned salt, black pepper, thyme, oregano, and Italian seasoning), and stir. Nestle the chicken into the broth so it’s submerged, then secure the lid and pressure cook on high for 10 minutes followed by a quick release.
Remove the chicken with tongs and let it cool slightly, then shred the meat and discard any skin, bones, or cartilage if you cooked a whole bird or bone-in pieces.
Switch the pot back to Sauté (More/High). When the broth is bubbling, add the gnocchi and cook 2–3 minutes until the gnocchi float. Turn the pot off and switch to Keep Warm.
Make a slurry by whisking heavy cream (or half & half) with all-purpose flour until combined; it may look slightly lumpy. Stir the slurry into the soup and mix to remove most lumps. Add grated Parmesan and optionally a package of Boursin cheese, stirring until melted and smooth. Add the baby spinach and reserved celery leaves, stirring until the spinach wilts.
Return the crisped pancetta or bacon and shredded chicken to the pot. Give everything a final stir to combine, then ladle into bowls and serve with crusty bread if you like. The finished soup is creamy, comforting, and filled with tender chicken and gnocchi.
Enjoy!
Instant Pot Best Chicken Gnocchi Soup
This creamy, chicken-and-gnocchi soup is inspired by a popular restaurant version but made at home for a richer, more satisfying result. Gnocchi are small Italian potato dumplings that cook quickly and add great texture.
5 minutes
29 minutes
34 minutes
Ingredients
- 4 tablespoons (1/2 stick) salted butter
- 8–10 ounces pancetta, diced (optional) or 1/2 pound bacon, chopped
- 1 yellow onion, diced
- 2 medium carrots, diced
- 3 ribs celery, diced, with leafy tops reserved
- 1 tablespoon (3 cloves) garlic, crushed or minced
- 1/2 cup sherry wine (optional)
- 1 tablespoon seasoned salt
- 2 teaspoons black pepper
- 2 teaspoons dried thyme
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 5 1/2 cups chicken or garlic broth
- 1 1/2–3 pounds chicken breast and/or thighs (use less for a soupier result)
- 2 cups heavy cream or half & half
- 1/2 cup all-purpose flour
- 1–2 pounds gnocchi (potato gnocchi recommended)
- 8–10 ounces baby spinach
- 1/3 cup grated Parmesan cheese
- 5.2 ounce package Boursin (optional)
Instructions
- Add butter to the Instant Pot and select Sauté on the More/High setting.
- When melted, add pancetta or bacon and cook 6–8 minutes until slightly crispy. Remove to a paper-towel-lined bowl but leave the fat in the pot.
- Add onion, carrots, and celery and sauté about 3 minutes. Scrape up any browned bits. Stir in garlic for 1 minute, then add sherry and simmer briefly to deglaze.
- Add broth and seasonings, stir, then add chicken, making sure it’s submerged.
- Cancel Sauté, select Pressure Cook (Manual) on high for 10 minutes, then quick release.
- Remove chicken with tongs, let cool slightly, shred, and discard any bones or skin if used.
- Cancel Keep Warm, select Sauté on More/High. When bubbling, add gnocchi and cook 2–3 minutes until they float. Turn off and switch to Keep Warm.
- Whisk cream and flour in a bowl until combined, then stir into the soup to thicken. Stir briefly to smooth any small lumps.
- Add Parmesan and Boursin (if using), stirring until incorporated.
- Add spinach and reserved celery leaves, stirring until wilted (about 2 minutes). Return pancetta/bacon and shredded chicken to the pot and stir to combine.
- Ladle into bowls and serve warm with crusty bread if desired.
Jeffrey’s Tips
The pancetta or bacon is optional; skip it if you prefer. Adjust the amount of gnocchi to your preference—1 pound is fine for many, but 2 pounds makes a heartier, stew-like dish. If you like wilted spinach, add it on top of the chicken before pressure cooking (don’t stir); otherwise add it at the end. Using skin-on chicken yields a richer broth, but boneless skinless pieces work well too.