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Creamy Chicken Marsala Gnocchi Soup

This comforting dish combines tender chicken, pillowy gnocchi, and a rich, creamy sauce with a hint of Marsala wine. Perfect for a cozy dinner and easy to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spoon or spatula

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup Marsala wine
  • 4 cups chicken broth
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 1 package gnocchi (16 oz) Follow package instructions for cooking time.
  • 1 cup mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt Adjust to taste before serving.
  • 1/2 teaspoon black pepper Adjust to taste before serving.
  • 1/4 cup chopped fresh parsley For garnish; adjust to preference.

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
  • Add minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
  • Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
  • Pour in the Marsala wine and scrape the bottom of the pot to integrate any browned bits. Let it simmer for about 5 minutes until the wine reduces slightly.
  • Add the chicken broth, heavy cream, sliced mushrooms, dried thyme, salt, and pepper. Stir well to combine.
  • Bring the soup to a boil, then reduce the heat to a simmer.
  • Add the gnocchi to the pot and cook according to package instructions (about 2-4 minutes), until they float to the top.
  • Once the gnocchi is cooked, stir in the chopped parsley and adjust seasoning if necessary.
  • Serve hot, garnished with additional parsley if desired.

Notes

You can substitute rotisserie chicken for convenience. Just shred it and add it towards the end of cooking.
For a lighter version, you can use half-and-half instead of heavy cream.
Make sure to taste the soup before serving; adjust salt and pepper to your preference.