This post may contain affiliate links. Please read our disclosure policy.

This chicken gnocchi soup recipe is quick, easy to make in your own kitchen, and comforting. The pillowy gnocchi melt in your mouth, there’s tender veggies, and the creamy broth is addictive!

Love making restaurant-quality Italian soups at home? You have to try this Zuppa Toscana recipe, Minestrone, or this Olive Garden Pasta e Fagioli!

close-up of a ladle in a pot with chicken gnocchi soup

Why you’ll love it

Now, I know you adore the chicken gnocchi soup from a certain beloved Italian-American restaurant, but I wouldn’t say that this is a straight-up Olive Garden copycat recipe. It’s actually even better. That’s right. Your tastebuds are going to do a happy dance after trying it!

This ridiculously tasty creamy chicken gnocchi soup is straightforward and pretty quick to make when all is said and done. It takes about 35-40 minutes to re-create this mouthwatering meal, and you can feel good knowing exactly what goes into it.

Ingredients for it

  • Olive oil and butter – a classic combo to cook the aromatics with to start this soup off right!
  • Celery, onion, and carrots – this sautéed trio creates a classic flavorful base. Did you know the fancy term for it is soffritto in Italian and mirepoix in French?
  • Garlic – I can’t resist adding garlic to soups
  • Mushrooms – cremini are my choice for their texture, but you could sub with white mushrooms if in a pinch
  • Chicken broth – a wonderful foundation for the soup broth. You can also use chicken stock.
  • Italian seasoning – find this blend in the spice aisle at your grocery store. It’s a jar of mixed dried herbs like rosemary and thyme, and it’s a favorite for so many of my recipes.
  • Chicken – use up any leftover chicken you have, or grab a rotisserie chicken from the store as a time saver
  • Gnocchi – I buy the shelf-stable gnocchi that you can find in the pasta aisle in most major grocery stores
  • Cream – heavy cream tops off the irresistible broth! We’re not using enough to overpower the soup. It’s the perfect amount for ideal creaminess.
  • Fresh spinach – a handful of baby spinach adds a burst of freshness and even more veggie goodness
ingredients in small bowls on a counter for making easy chicken gnocchi soup

Pro tip

  • The potato gnocchi cooks right in the soup, and the starch released from the potatoes helps to thicken up the creamy broth beautifully!

How to make chicken gnocchi soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing onions and carrots for chicken gnocchi soup in a large pot and adding mushrooms

Sauté the onion, celery, and carrots in a soup pot for 8-10 minutes. Add the garlic and mushrooms and cook for a few minutes.

adding broth, gnocchi, spinach, and cream to a pot of chicken gnocchi soup

Add the chicken broth, water, seasoning, chicken, and gnocchi, then bring the soup to a boil. Simmer the soup for 10 minutes. Finally, stir in the cream and spinach and cook for a few more minutes.

Substitutions and variations

  • You can use half-and-half or even milk, but in my opinion you can’t beat the taste and consistency of heavy cream.
  • If mushrooms aren’t your thing, you can leave them out.
  • You could use matchstick carrots if desired. Simply add them in step 4 since they will cook faster than sliced carrots.
  • Want to throw in extra veggies? Go for it! Peas would work great.
  • Some freshly grated parmesan would take this soup to the next level.

What to serve this soup with

close-up of a bowl of chicken gnocchi soup

Leftovers and storage

  • This gnocchi soup will keep for 3-4 days in the fridge in an airtight container, but keep in mind that the gnocchi will continue to release starch. If the soup gets too thick, add another splash of broth or cream to thin it out when reheating over a low heat.
  • You could try to freeze leftovers, but dairy can separate when reheating after it’s been frozen, and the texture of the gnocchi may change. It’s best to just eat it within a few days.
two bowls of easy chicken gnocchi soup on a marble surface

I hope you’ll agree that this is the best chicken gnocchi soup recipe! Questions? Let me know in the comments below. Tag me on Instagram and show me your creations!

close-up of a ladle in a pot with chicken gnocchi soup
4.94 from 33 votes

Easy Chicken Gnocchi Soup

This chicken gnocchi soup recipe is quick, easy to make in your own kitchen, and comforting. The pillowy gnocchi melt in your mouth, there's tender veggies, and the creamy broth is addictive!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion chopped
  • 2 sticks celery chopped
  • 3 medium carrots sliced or chopped
  • 2 cloves garlic minced
  • 7 ounces cremini mushrooms sliced
  • 4 cups chicken broth or stock
  • 1 cup water
  • 1/4 teaspoon Italian seasoning
  • 2 cups cooked chicken I used rotisserie
  • 1 pound potato gnocchi
  • 1 cup heavy/whipping cream
  • 2 cups fresh baby spinach (packed)


  • Add the oil and butter to a large soup pot over medium-high heat.
  • Add the onion, celery, and carrots to the pot. Sauté for 8-10 minutes with the lid slightly ajar. Stir once or twice during this time.
  • Add the garlic and mushrooms to the pot and cook for a few minutes.
  • Stir in the chicken broth, water, Italian seasoning, chicken, and gnocchi. Increase the heat to high and bring the soup to a boil. 
  • Reduce the heat to a gentle simmer and cook for 10 minutes. 
  • Stir in the cream and spinach. Cook for a few more minutes until the spinach is wilted and the soup is heated through. Season with salt & pepper as needed and serve.


  • You can use milk or half-and-half instead of cream if you prefer.
  • The longer you cook/leave the soup to sit, the more it’ll thicken up because the gnocchi will release starch.


Calories: 412kcal, Carbohydrates: 35g, Protein: 18g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 941mg, Potassium: 617mg, Fiber: 3g, Sugar: 3g, Vitamin A: 6758IU, Vitamin C: 17mg, Calcium: 94mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on December 18, 2018. It’s been tweaked to be even easier, tastier, and has new photos!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

4.94 from 33 votes

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. michele kerr says:

    4 stars
    The flavors in this soup are a wonderful blend of delicious. Easy to put together with readily available Ingredients.

    1. Natasha says:

      Thank you!!

  2. Nan says:

    5 stars
    Fantastic recipe! Quick to put together, and a delicious combo of veggies. I have never been let down by a Salt and Lavender recipe, and this one is at the top of the list!

    1. Natasha says:

      I’m thrilled to hear that, Nan!! 😀 Thank you!!

  3. Stella says:

    5 stars
    I’ve never made soup before but this recipe turned out really well! The instructions were super easy to follow and it only took me about 40 mins total. Would definitely recommend trying this!

    1. Natasha says:

      I’m thrilled to hear that, Stella!! Thanks so much!

  4. KaSaundra :) says:

    5 stars
    I love the Salt and Lavender recipes! I am cooking this for the second time, tonight. I use a 12 oz can of evaporated milk instead of the heavy cream (this was due to my heavy cream freezing in the back of the fridge) and it turned out great. I use the mini gnocchi and it is WONDERFUL, as are all of the recipes!

    1. Natasha says:

      I’m so happy it worked out, KaSaundra!! 😀 I really appreciate you taking the time to write me a review and for putting your trust in my recipes. Please let me know what else you try! XO

  5. Laura AMSTER says:

    I happen to be a fan of Natasha’s- I have cooked many of her recipes. I enjoyed this one as I have many of the others ( although I did leave out the mushrooms) my family loves chicken soup! The only thing is it usually takes me longer to put together and cook her recipes.

    1. Natasha says:

      I’m so glad you’re enjoying my recipes, Laura! 🙂 Thank you for your kind review!

  6. Pat Eagon says:

    5 stars
    Absolutely delicious. No mushrooms, so used a small zucchini, cubed. No spinach, so used baby chard leaves, torn. Light cream worked fine.

    1. Natasha says:

      Glad you enjoyed it, Pat!

    2. Julie Sgarbossa says:

      5 stars
      I am normally not a fan of store bought gnocci (I’m a snob, I make my own) But this recipe is brilliant. So easy to make and so yummy 😋 Even those in our family who aren’t soup fans love this. This is my 2nd and NOT my last time making this soup.. I will definitely try other recipes.
      Thank you 😊

      1. Natasha says:

        That’s so nice to hear!! 😀

  7. Angela H says:

    5 stars
    Holy wow, was this an AMAZING soup!! Extra bonus points for how aesthetically pleasing it is and how easy is was to make! It was very filling and so comforting on a cold snowy day. This was the first recipe of yours that I have tried and I’m hooked. And my husband is too. After this one, I think he’d marry me all over again! 😁 Can’t wait to try more of your recipes. Thanks so much for sharing!

    1. Natasha says:

      Thank you so much!! And you’re very welcome. Glad you enjoyed it, Angela! 😀

  8. Casey says:

    I made this soup over the weekend and it was absolutely delicious! I subbed fat-free half and half for the heavy cream and it turned out beautifully! This will definitely be making frequent appearances on our dinner table throughout the winter months!

    1. Natasha says:

      I’m so happy you liked it! 🙂