Go Back
bowl of chicken cacciatore soup topped with parmesan with a spoon

Chicken Cacciatore Soup with Gnocchi

A delicious take on chicken cacciatore, we add lots of chicken stock and some gnocchi to make it a hearty soup. Top with parmesan for the perfect finish!
5 from 6 votes
Print Pin
Course: The Main Event
Cuisine: Italian
Keyword: 30 minute meal, chicken chili, healthy dinner, soup
Prep Time: 10 minutes
Cook Time: 30 minutes


  • 4-6 chicken thighs boneless skinless
  • 1 28 oz carton chicken stock
  • 1 cup red wine optional
  • 15 oz can crushed tomatoes drained
  • 1 cup sliced mushrooms
  • 1 bell pepper diced
  • 1/2 onion diced
  • 2 cloves garlic
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning
  • parmesan cheese for topping
  • salt and pepper
  • 1 bag cauliflower gnocchi or regular gnocchi!
  • 2 tbsp balsamic vinegar


  • In a large soup pot with a heavy bottom, heat olive oil over medium high heat.
  • Add chicken thighs and cook for 5 minutes each side. Remove and set aside on a plate or bowl.
  • In the same pot add the onion, bell pepper, garlic, and mushrooms. Cook for 5-7 minutes until the onions become translucent and the mushrooms begin to get soft. Sprinkle with 1/2 tsp salt.
  • Add in the tomatoes and wine and stir to combine. Cook for an additional 3-4 minutes.
  • Add the chicken stock, Italian seasoning, and 1/2 tsp of salt + 1/2 tsp pepper. Bring to a simmer.
  • Meanwhile, chop or shred the chicken (it's ok if it's not fully cooked as it will finish cooking in the soup!) and add it back to the soup.
  • Stir in the balsamic vinegar as well as the gnocchi. You can stir in frozen gnocchi, no need to let it defrost.
  • Cook for an additional 10 minutes to let the gnocchi and chicken cook and the flavors come together.
  • Top with parmesan cheese and serve!