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Chicken and Gnocchi Soup in a ladle

Chicken and Gnocchi Soup

  • Author: Deborah
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Italian


A copycat of Olive Garden’s favorite soup, this Chicken and Gnocchi Soup is filled with vegetables, chicken and potato gnocchi, all in a creamy, flavorful and comforting soup.



  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 4 cups half and half
  • 2 cups cooked chicken, shredded or cubed
  • 1 pound gnocchi, prepared according to the package directions
  • 23 cups baby spinach, roughly chopped


  1. In a Dutch oven or heavy bottomed pot, heat the butter and olive oil over medium heat.  Add the onions, celery, carrots, garlic and thyme and cook until softened, 5-10 minutes.  Season to taste with salt and pepper.
  2. Stir in the flour and cook for a couple of minutes.  Slowly whisk in the chicken broth, scraping up any browned bits on the bottom of the pan.  Slowly whisk in the half and half. Stir in the chicken.  Bring to a simmer and cook for 20 minutes.
  3. Add in the prepared gnocchi and spinach.  Cook until the spinach has wilted.
  4. Taste soup and season with salt and pepper before serving.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.


  • Serving Size: 1/6 of recipe
  • Calories: 681
  • Sugar: 8 g
  • Sodium: 730 mg
  • Fat: 31 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 4 g
  • Protein: 58 g
  • Cholesterol: 195 mg

Keywords: chicken and gnocchi soup

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