Chicken Gnocchi Soup

Our copycat Olive Garden Chicken Gnocchi Soup recipe is made with chicken, gnocchi, spinach, cream and Parmesan cheese. It’s rich and creamy and the flavor is completely addictive! 

If you like the Chicken Gnocchi soup served at Olive Garden, we think you’re going to really like our version. Its quick and easy, rich and filling, and if you’re lucky  enough to have leftovers, they’re even better the next day.

Why You’ll Love This Recipe

• Quick and Easy. This one-pot soup is quick and easy to make, coming together in about 40 minutes with little cleanup. One-pot soups make perfect weeknight meals.
• Flavor. This soup has to much flavor going for it! If you love the Olive Garden version, we think our version tastes even better. 
• Fresh Ingredients.  We use budget friendly ingredients for this recipe.  It’s always good to make homemade soup so you can control the quality of ingredients

Chicken Gnocchi Soup Recipe Ingredients

We use heavy cream for our copycat olive garden chicken gnocchi soup. If you want to use whole milk or half and half, then to thicken the soup you’ll want to stir in 1-2 tablespoons of flour into the vegetables just before adding the broth.  

• Butter. Butter is used to cook the onions and garlic with. 
• Aromatics. We use onion and 3-4 large cloves of garlic. 
• Chicken. Use rotisserie chicken, or boil chicken breasts or thighs in chicken broth and then shred or chop it to add to the soup. Use the same chicken broth that you boil the chicken in for the soup.
• Vegetables. We add carrots, celery and some spinach to this soup.
• Seasoning. This soup is perfectly seasoned with Italian seasoning and red pepper flakes.
• Parmesan Cheese. We add Parmesan cheese to the soup which melts into the broth as it simmers. This adds a lot of flavor to this soup. 
• Broth. We use low-sodium chicken broth for this soup.
• Cream. We add about 1 cup of cream to this soup which makes it deliciously cream.
• Gnocchi. We use dried potato gnocchi (you should be able to find them near pasta noodles at your grocery store).

Find printable recipe with the measurements below.

How To Make It

1. Saute Aromatics. Saute the onions, carrot, celery and garlic in butter. Stir in the seasoning.
2. Add Broth. Pour in the broth and bring to a boil, then reduce heat to a simmer. Stir in the parmesan cheese. 
3. Add Gnocchi. Add the gnocchi to the broth and cook about 3 minutes. They will float to the top.
4. Shred Chicken. Shred or chop the chicken and add it to the broth.
5. Add Cream. Add the cream and cook another 2-3 minutes until heated through.
6. Add Spinach. Add the spinach to the soup and cook just until wilted.
7. Enjoy. Ladle the soup into bowls and serve with grated parmesan cheese.

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator. If properly stored, it should last up to 3-4 days.

Serving Suggestions

• Salad. Serve with one of our big salads, like this Lemon Parmesan Lettuce Salad, Garden Salad, Lemon Arugula Salad, Everyday Mediterranean Salad, or our Italian Salad.
• Bread. We love to have warm crusty bread or our Italian Garlic Bread with our soup.

More Soup Recipes

• Easy Lasagna Soup 
• Easy Chicken Tortellini Soup
• Sausage Kale Soup
• Zuppa Toscana Soup
• Italian Sausage Soup
• Chicken Tortilla Soup
• Sausage Lentil Soup
• Chicken Rice Soup
• Tuscan White Bean Soup

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Print

Yield: 4 Servings

Chicken Gnocchi Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Our copycat Olive Garden Chicken Gnocchi Soup recipe is made with chicken, gnocchi, spinach, cream and Parmesan cheese. It's rich and creamy and the flavor is completely addictive! 

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, finely minced
• 1 cup carrots, sliced or chopped
• 1 cup celery, sliced or chopped
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• 2 cups chicken breast or thighs, shredded or chopped
• 4 cups chicken broth
• 1-1/4 cup heavy whipping cream
• 1-1/2 cups baby spinach, chopped
• 1 16-ounce package potato gnocchi
• Salt and pepper to taste

Instructions

1. Melt the butter in a Dutch oven. Add he onions, carrot, celery and saute until the onions for about 7-10 minutes or until the onions are soft and translucent. Add the garlic and saute another 2 minutes. Stir in the seasoning.
2. Pour in the broth and bring to a boil, then reduce heat to a simmer. Stir in the finely grated parmesan cheese. 
3. Add the gnocchi to the broth and cook about 3 minutes. They will float to the top.
4. Add the shredded or chopped chicken to the broth.
5. Stir in the cream and cook another 2-3 minutes until heated through.
6. Add the spinach to the soup and cook just until wilted then remove pot from heat.
7. Season with pepper. You probably won't need to add salt because parmesan cheese is already salty.
8. Ladle the soup into bowls and serve with grated parmesan cheese.

Notes

Store leftover soup in an airtight container in the refrigerator. If properly stored, it should last up to 3-4 days. To reheat leftover, add soup to a pot and cook slowly over low heat. Add more broth, water or cream if you need to thin the broth out a bit.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 388Total Fat: 12gSaturated Fat: 5gUnsaturated Fat: 6gCholesterol: 136mgSodium: 1122mgCarbohydrates: 25gFiber: 5gSugar: 6gProtein: 44g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.