Chicken Gnocchi Alfredo Soup

This soup has amazing flavor.  I found it to be better than dinner itself and will definitely make it again.

Yield: 5 servings


  • Alfredo Sauce
    • 1/2 cup butter
    • 2 cups heavy whipping cream
    • 2 cloves garlic, minced
    • 3 cups grated parmesan cheese
    • 1 tsp dried parsley
  • 2 cups water
  • 2 boneless skinless chicken thighs, cooked, cooled, and cubed
  • 1 tsp italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 16oz. potato gnocchi
  • 3 cups coarsely chopped spinach
  • Pesto sauce


  1. For the alfredo sauce, melt the butter in a saucepan.  Add the cream and heat until it simmers.  Simmer for 4 to 5 minutes, until it thickens.  Add the garlic, cheese, and parsley.
  2. Add the water and bring to a light simmer.  Add the chicken, spices, gnocchi, and spinach.  Simmer for 3-8 minutes until the gnocchi float.
  3. Serve the soup hot.  Top each bowl with 1 tsp pesto sauce.

Adapted from Taste of Home.