Creamy Basil Pesto Chicken Gnocchi Soup Tips, FAQ & printable recipe

Tips for success

To achieve the best flavor, stir the pesto into the soup immediately before serving. This preserves the bright, fresh notes of the basil and prevents the color from dulling due to prolonged heat exposure. If you find the soup is too thick after adding the gnocchi, you can add a splash of warm chicken broth to reach your desired consistency, stirring gently to ensure the soup remains uniform and creamy.

If you want to add extra texture, consider adding a handful of fresh baby spinach during the final 5 minutes of cooking. It wilts perfectly into the hot soup and adds another layer of color and nutrition.

Always taste the soup before serving; the saltiness of the pesto and the chicken broth can vary, so adjust with a little kosher salt or freshly cracked black pepper if necessary to balance the overall profile.

Variations

• Spicy Pesto Soup: Add 1 teaspoon of red pepper flakes along with the Italian seasoning to the slow cooker. The heat from the chili flakes balances the richness of the cream and the fresh basil perfectly.
• Vegetable-Packed Soup: Incorporate 2 cups of chopped baby kale or spinach during the final 10 minutes of cooking. The greens wilt beautifully and add a vibrant color and fresh flavor to the creamy soup.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the soup has thickened.

Freezer

Freezing is not recommended as the texture of the gnocchi and the cream-based sauce can separate and become grainy upon thawing.

Reheat

Reheat on the stove over medium-low heat, stirring constantly until hot. Add a little extra broth or cream if needed to adjust the consistency.

Allow the soup to cool to room temperature for no more than two hours before transferring it to an airtight container. Keep the soup in the refrigerator, where it will maintain its quality for up to three days. Note that the gnocchi may continue to absorb the liquid over time, so you might need to add a small amount of broth when reheating to restore the original creamy consistency of the dish.

You can prepare the chicken and broth base up to 24 hours in advance and keep it refrigerated. When you are ready to eat, reheat the base in the slow cooker or on the stove, then proceed with shredding the chicken and adding the gnocchi, cream, and pesto as directed.

This method allows you to have a nearly instant meal ready for busy evenings while still enjoying the fresh finish of the pesto and gnocchi.

Serving ideas

For a truly elevated presentation, serve this soup in wide, shallow bowls to showcase the mozzarella pearls and the swirl of pesto. A side of crusty, toasted sourdough bread is an excellent accompaniment for soaking up the remaining creamy broth.

Ensure the soup is served piping hot, as the mozzarella pearls are most enjoyable when they are soft and slightly gooey, providing a wonderful textural contrast to the tender chicken.

Garnish each bowl generously with the toasted pine nuts and freshly grated Parmesan cheese right before it hits the table. The toasted pine nuts add a necessary crunch that complements the softness of the gnocchi, while the Parmesan adds a sharp, salty finish that cuts through the richness of the heavy cream.

These finishing touches transform the soup from a simple slow-cooker meal into a sophisticated dining experience suitable for any occasion.

Frequently asked questions

Recipe card

Creamy Basil Pesto Chicken Gnocchi Soup

Prep 20 minCook 4 hTotal 4 h 20 minServes 6

Ingredients

• 1.5 lb boneless chicken thighs
• 1 shallot, diced
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes
• 1 tsp Italian seasoning
• 4 cups chicken bone broth
• 16 oz potato gnocchi
• 1 cup heavy cream
• 1/2 cup fresh basil pesto
• 1 cup mozzarella pearls
• toasted pine nuts, for serving
• Parmesan cheese, for serving

Instructions

1. Add the chicken thighs, diced shallot, minced garlic, sun-dried tomatoes, Italian seasoning, and chicken bone broth to the slow cooker bowl. Cover with the lid and set the slow cooker to the LOW setting. Cook for 4 hours until the chicken is tender and reaches 165°F (74°C).
2. Once the cooking time is complete, remove the chicken thighs from the slow cooker and shred the meat using two forks. Return the shredded chicken to the pot. Stir in the potato gnocchi, heavy cream, and fresh basil pesto until well combined.
3. Fold in the mozzarella pearls to the hot soup. Allow the cheese to melt slightly for about 5 minutes. Ladle the soup into warm bowls and top with toasted pine nuts and grated Parmesan cheese before serving immediately.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

35 g

Fat

24 g

Fiber

2.5 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.