Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

After 8 or 9 attempts at nailing the famous Italian-American restaurant version, I came out with this copycat version and I like it even more than theirs! Extremely hearty and tasty, this chicken and gnocchi soup will be a crowd pleaser! Best served with garlic bread sticks; you will come back for more!

Recipe Summary

20 mins
35 mins
55 mins
6 cups


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place chicken in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, 5 to 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 minutes.

  • Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

  • Remove skin and bones from the chicken; chop meat into bite-sized chunks. Transfer to a large pot. Add carrots, half-and-half, stock, water, garlic, and bouillon cubes. Bring to a boil, stirring frequently. Add gnocchi and Parmesan cheese. Reduce heat to medium heat. Let simmer, stirring frequently, until flavors combine, about 5 minutes. Stir in spinach; cook until wilted, about 2 minutes. Remove from heat immediately.


Cook's Notes:

You can use 3 chicken breasts instead of thighs, if desired.

I like this recipe as it stands because of the creaminess. However, the half-and-half can be reduced to 1 1/2 cups and the remaining 1 1/2 replaced with milk or water to reduce calories.

Feel free to substitute the stock, bouillon, and water mixture with 6 cups chicken stock.

Nutrition Facts

813 calories; protein 45.5g; carbohydrates 44.1g; fat 50.7g; cholesterol 177mg; sodium 1870.2mg. Full Nutrition