Easy Crockpot Gnocchi Soup (Dump and Go)

This Crockpot Gnocchi Soup is the kind of dinner that asks for about 10 minutes of your time in the morning, then handles the rest. You come home to a pot full of tender chicken, soft vegetables, and the smell of herbs drifting through the kitchen.

A quick stir of pillowy gnocchi and a swirl of cream right at the end turns a handful of fridge staples into something that feels much harder than it really was. If your weeknights need a warm, comforting bowl of soup with almost no babysitting, this one belongs on your list.

Why This Soup Earns a Permanent Spot

The broth gets its body from the bits of chicken and carrot that slowly break down over the long cook. You taste rosemary, thyme, and just enough garlic to warm it up, all without opening a single can of cream of anything. The half-and-half melts in at the end to make it silky, not heavy.

I keep this recipe in rotation because it uses a few smart shortcuts without cutting any actual flavor. Refrigerated potato gnocchi cook directly in the hot soup during the last stretch, so you never have to boil water or dirty a second pot. Fresh spinach wilts in at the same time and adds a bright, earthy note that balances the richness.

Ingredients

• 1.5 lbs boneless skinless chicken thighs: they stay moist after hours in the slow cooker. Breasts will work too, but they are less forgiving.
• 1 medium yellow onion, diced: any sweet or white onion does the job.
• 3 medium carrots, peeled and sliced into rounds: cut them about the same thickness so they cook evenly.
• 3 celery stalks, sliced: the leafy tops add extra flavor if you have them.
• 3 cloves garlic, minced: fresh is best, but jarred works in a pinch.
• 4 cups low-sodium chicken broth: the low-sodium kind keeps you in control of the salt.
• 1 tsp dried Italian seasoning: a mix of oregano, basil, thyme, and rosemary carries the soup.
• 1/2 tsp kosher salt: add more to taste at the end.
• 1/4 tsp black pepper: freshly ground gives a sharper warmth.
• 1/4 tsp red pepper flakes: optional, for a gentle background heat.
• 1 lb fresh potato gnocchi: the refrigerated shelf stable kind, not frozen. They hold their shape better here.
• 1 cup half-and-half: whole milk works too, but the soup will be thinner.
• 2 cups packed fresh baby spinach: no need to chop, it wilts down fast.
• 1/2 cup grated Parmesan cheese: plus extra for passing at the table.

Variations

• Swap chicken thighs for breasts: use 1.5 lbs boneless skinless breasts. They will cook faster and stay lean, so check for doneness around the 5 hour mark on low.
• Use kale instead of spinach: lacinato or curly kale holds its texture better. Add it with the gnocchi and let it cook the same 30 minutes.
• Make it dairy free: replace the half-and-half with full fat canned coconut milk and skip the Parmesan. The soup will be a little richer and slightly sweeter.
• Add sausage: brown 8 oz of loose Italian sausage on the stovetop and add it with the broth. It gives a smoky, fennel note that pairs well with the gnocchi.

Crockpot Mississippi Meatballs are a great main dish to serve alongside this soup.

How To Make Crockpot Gnocchi Soup

Step 1: Season the Chicken and Vegetables

Place the 1.5 lbs chicken thighs in the bottom of a 6-quart slow cooker. Scatter the diced onion, sliced carrots, sliced celery, and 3 minced garlic cloves over the top in an even layer. Sprinkle everything with 1 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp black pepper, and the 1/4 tsp red pepper flakes if you are using them. Pour the 4 cups of broth over everything, put the lid on, and set the cooker to low for 6 hours.

The broth will not fully cover the vegetables at first, and that is exactly how it should look. Over the hours everything will soften and sink down into the liquid.

Step 2: Shred the Chicken

After 6 hours on low, the chicken thighs will be deeply tender and read at least 165°F at the thickest part. Use two forks to lift each piece out of the slow cooker onto a cutting board and pull the meat apart into bite-sized shreds. Return all the shredded chicken to the pot and give the soup a gentle stir.

The vegetables will be completely soft by now and the broth will have taken on a golden tint from the seasonings. You will smell garlic and herbs before you even open the lid.

Step 3: Stir in the Gnocchi and Spinach

Add the 1 lb of fresh gnocchi and the 2 cups of spinach directly to the slow cooker. Stir them in so the gnocchi are submerged as much as possible, then cover the pot and turn the heat to high. Let everything cook for 20 to 30 minutes until the gnocchi are tender and have puffed slightly, and the spinach is fully wilted.

The little potato dumplings will float to the top when they are done. Give one a taste to be sure it is soft all the way through before you move on.

Step 4: Finish with Cream and Parmesan

Turn the slow cooker off or to the warm setting, then slowly stir in the 1 cup half-and-half and the 1/2 cup grated Parmesan. Stir steadily for about a minute until the cheese melts into the broth and the soup looks creamy and pale. Let it sit for about 10 minutes with the lid on until everything is hot all the way through.

Keeping the heat low at this stage prevents the dairy from curdling. The broth will tighten up just enough to coat the back of a spoon.

Step 5: Ladle and Serve

Ladle the soup into wide, shallow bowls and finish each one with a generous shower of extra Parmesan and a few cracks of black pepper. The gnocchi should peek through the creamy broth, and the spinach will look like little ribbons scattered throughout.

Serve the soup hot while the gnocchi are still soft and tender. They will absorb some liquid as the soup sits, but that first bowl is pure comfort.

Tips for the Smoothest Slow Cooker Soup

• Use the right gnocchi: Fresh refrigerated gnocchi (the kind sold in the pasta aisle, not dried or frozen) cook to a pillowy texture without falling apart. Frozen gnocchi can turn gummy if they sit too long. If you must use them, add them fully frozen and check for doneness a few minutes early.
• Do not skip the half-and-half: The small amount of dairy at the end pulls the broth together into something creamy. Whole milk gives a thinner result, and heavy cream can taste too rich with the gnocchi starch. Half-and-half hits the right middle.
• Watch the salt: Parmesan and canned broth both bring salt. Start with the amount in the recipe and taste after you stir in the cheese. You can always add more at the table.
• Shred chicken right in the pot: If you want one fewer dish, you can use two forks to shred the thighs directly inside the slow cooker. Just be careful the pot is not too full.

Cook times for the soup base:

Storing Leftovers

• Refrigerate: Pour cooled soup into airtight containers and keep in the fridge for up to 4 days. The gnocchi will absorb some broth overnight, so the soup will be thicker when you reheat it.
• Reheating: Warm portions gently on the stovetop over medium-low heat, adding a splash of chicken broth or water to loosen it. A quick zap in the microwave works too, but stir every 30 seconds so the gnocchi heat evenly.

What To Serve With Crockpot Gnocchi Soup

A chunk of warm, crusty bread is the most straightforward move. You will want it to swipe the bottom of the bowl. For something with a little crunch, a simple green salad dressed in a sharp lemon vinaigrette cuts through the richness of the half-and-half. If you want to lean into the cozy factor, roasted asparagus or green beans with lots of black pepper make a good side that does not compete with the soup.

Frequently Asked Questions

Can I make this on the stovetop instead?

Yes. Sauté the onion, carrots, celery, and garlic in a large pot with a drizzle of oil for 5 minutes, then add the chicken, broth, and seasonings. Simmer for 25 minutes until the chicken is cooked through, then shred it and proceed with the gnocchi and spinach steps. The whole thing will take about 45 minutes.

Can I prep this soup ahead of time?

You can assemble everything except the gnocchi, spinach, and cream in the slow cooker insert the night before and refrigerate it. In the morning, pop the insert into the base, turn it on, and add the final ingredients at the end as directed.

Can I freeze leftovers?

Freezing is not great here. The potato gnocchi will turn mushy and grainy once thawed. If you plan to freeze the soup, leave the gnocchi out entirely and add them fresh when you reheat the soup on the stovetop.

Crockpot Gnocchi Soup Recipe

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Calories: 385

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced into rounds
• 3 celery stalks, sliced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp dried Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 lb fresh potato gnocchi
• 1 cup half-and-half
• 2 cups packed fresh baby spinach
• 1/2 cup grated Parmesan cheese, plus more for serving

Method

 

1. Place chicken thighs, onion, carrots, celery, and garlic in a 6-quart slow cooker. Sprinkle with Italian seasoning, salt, pepper, and red pepper flakes. Pour broth over top. Cover and cook on low for 6 hours.
2. Remove chicken, shred with two forks, and return to the pot. Stir to combine.
3. Add gnocchi and spinach to the slow cooker. Cover and cook on high for 20 to 30 minutes, until gnocchi are tender and spinach is wilted.
4. Turn off heat. Stir in half-and-half and Parmesan until cheese melts. Cover and let sit for 10 minutes to heat through.
5. Ladle into bowls, top with extra Parmesan and black pepper, and serve hot.

Notes

Keep the heat low after adding the dairy to avoid curdling. The gnocchi will absorb broth as the soup sits, so leftovers will be thicker. Add a splash of broth or water when reheating to bring back the original consistency.