Creamy Chicken Marsala Gnocchi Soup transforms the beloved Italian restaurant classic into a comforting, spoon-ready meal that’s both elegant and satisfying. This luxurious soup combines tender chunks of chicken, pillowy soft gnocchi, and earthy mushrooms in a velvety Marsala wine cream sauce that captures all the sophisticated flavors of traditional chicken marsala. The Marsala wine adds a subtle sweetness and depth that makes this soup taste like something from a fine dining establishment, while the gnocchi provides satisfying substance that makes it a complete meal. Perfect for date nights at home, special occasions, or when you want to elevate your weeknight dinner routine, this soup delivers restaurant-quality flavor with the comfort of homemade cooking. Each spoonful is rich, creamy, and packed with Italian-inspired goodness.
Serving Quantity: 6 servings
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 1 and a half pounds boneless skinless chicken breasts (cut into bite-sized pieces)
- 1 pound fresh or frozen gnocchi
- 3 tablespoons butter
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms (sliced)
- 1 medium onion (diced)
- 4 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 1 cup Marsala wine
- 4 cups chicken broth
- 1 cup heavy cream
- Half cup whole milk
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- Half teaspoon black pepper
- Quarter teaspoon nutmeg
- Half cup grated parmesan cheese
- 2 cups fresh spinach (optional)
- Fresh parsley (chopped, for garnish)
Nutrition Information (Per Serving):
- Calories: 525
- Protein: 35g
- Carbohydrates: 38g
- Fat: 23g
- Sugar: 5g
- Sodium: 945mg
- Fiber: 3g
- Cholesterol: 125mg
- Iron: 3mg
1. Prepare and Season the Chicken
Cut the chicken breasts into bite-sized pieces, about one inch cubes. Pat them dry with paper towels, which helps them brown better. Season the chicken pieces generously with salt, pepper, and half of the Italian seasoning. Toss to coat evenly. Having all your chicken cut and seasoned before you start cooking makes the process much smoother and ensures even cooking throughout the soup.
2. Brown the Chicken
Heat one tablespoon of butter and the olive oil in a large soup pot or Dutch oven over medium-high heat. When the butter is melted and the oil is shimmering, add the seasoned chicken pieces in a single layer. You may need to work in batches to avoid overcrowding the pan. Brown the chicken for 3 to 4 minutes per side until golden on the outside. The chicken doesn’t need to be cooked through at this point, just nicely browned to develop flavor. Transfer the browned chicken to a plate and set aside.
3. Cook the Mushrooms and Aromatics
In the same pot with all those flavorful browned bits, add another tablespoon of butter. Add the sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they release their moisture and become golden brown. The mushrooms should shrink down and develop deep color. Add the diced onion and cook for another 3 to 4 minutes until softened. Add the minced garlic and cook for one minute until fragrant. These aromatics create the flavor foundation for your soup.
4. Make the Marsala Cream Base
Add the remaining tablespoon of butter to the pot. Once melted, sprinkle the flour over the vegetables and stir constantly for about 2 minutes. This creates a roux that will thicken your soup and prevent the flour from tasting raw. Slowly pour in the Marsala wine while stirring constantly. The wine will deglaze the pan, picking up all those delicious browned bits. Let it simmer for 2 to 3 minutes to cook off some of the alcohol. The kitchen will smell amazing at this point. Add the chicken broth, heavy cream, milk, remaining Italian seasoning, salt, pepper, and nutmeg. Stir everything together until smooth and well combined.
5. Simmer with Chicken and Gnocchi
Bring the soup to a gentle boil, then reduce the heat to medium-low. Add the browned chicken pieces back to the pot along with any juices that accumulated on the plate. Stir in the gnocchi. If using fresh gnocchi, they’ll cook in just 3 to 4 minutes. Frozen gnocchi take about 5 to 6 minutes. Let everything simmer together for 10 to 12 minutes, stirring occasionally. The gnocchi should float to the top when done and be tender throughout. The chicken will finish cooking and the flavors will meld beautifully during this time.
6. Add Final Touches and Serve
Stir in the grated parmesan cheese until it melts into the soup, making it even creamier and adding a nice salty, nutty flavor. If using spinach, add it now and stir until it wilts into the soup, which takes about 2 minutes. Taste and adjust the seasonings, adding more salt, pepper, or a splash of Marsala if desired. The soup should be creamy, rich, and perfectly balanced. Ladle into bowls and garnish with chopped fresh parsley and extra parmesan cheese.
Tips for Perfect Chicken Marsala Gnocchi Soup
Use dry Marsala wine rather than sweet for the most authentic flavor. You’ll find it in the wine section of most grocery stores. If you can’t find Marsala, dry sherry makes an acceptable substitute, though the flavor will be slightly different. Don’t skip browning the chicken. This step adds crucial depth of flavor to the entire soup. The browned bits left in the pot become part of the sauce. Use a mix of mushroom varieties if available. Cremini, baby bella, or even shiitake mushrooms add wonderful earthy flavor. White button mushrooms work in a pinch but have less flavor. For a lighter version, substitute half and half for the heavy cream, though the soup won’t be quite as rich and luxurious. You can use leftover cooked chicken or rotisserie chicken to save time. Just skip the browning step and add the cooked chicken during the last 5 minutes of simmering. Shelf-stable gnocchi works fine, but refrigerated or frozen gnocchi have better texture. Some gnocchi brands are quite salty, so taste your soup before adding extra salt. This soup thickens as it sits because the gnocchi and flour continue to absorb liquid. When reheating leftovers, add a splash of chicken broth or milk to thin it back to your desired consistency. Store leftovers in an airtight container in the refrigerator for up to 3 days. The gnocchi will soften more as it sits, but it’s still delicious. For a gluten-free version, use gluten-free gnocchi and substitute cornstarch for the flour. Mix the cornstarch with a little cold broth before adding to prevent lumps. Add a squeeze of fresh lemon juice at the end if the soup tastes too rich. The acidity brightens all the flavors. Serve with crusty bread for dipping into the creamy broth, or a simple arugula salad dressed with lemon vinaigrette to balance the richness. For special occasions, drizzle a little truffle oil over each serving for an extra luxurious touch.
