Print

Better Than Olive Garden Chicken Gnocchi Soup (One-Pot Copycat)

A close-up of creamy chicken gnocchi soup recipe, featuring plump gnocchi, shredded chicken, spinach, and grated Parmesan cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich and creamy Chicken Gnocchi Soup at home. This one-pot recipe tastes like the Olive Garden favorite, featuring tender chicken, soft gnocchi, and spinach in a flavorful broth.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 cup water
  • 1/2 cup heavy cream
  • 1 (16 ounce) package potato gnocchi
  • 2 cups fresh spinach, roughly chopped
  • 1/4 cup grated Parmesan cheese (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove chicken and set aside.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic, Italian seasoning, thyme, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and water. Bring the mixture to a simmer.
  5. Return the cooked chicken to the pot. Add the potato gnocchi. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float.
  6. Reduce the heat to low. Stir in the heavy cream until fully combined and the soup is creamy. Do not allow the soup to boil after adding the cream.
  7. Stir in the fresh spinach until it wilts into the soup, about 1 minute.
  8. Taste and adjust seasoning if needed. Serve immediately, garnished with Parmesan cheese.

Notes

  • For a quicker meal, substitute 2 cups of shredded rotisserie chicken for the raw chicken breasts. Add the shredded chicken when you add the cream in step 6.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering broth before adding the cream.
  • This soup tastes best when made with shelf-stable or refrigerated potato gnocchi, not frozen.

Nutrition

Find it online: https://cookingbycarla.com/chicken-gnocchi-soup-recipe/