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!
Try this Zuppa Toscana recipe, Minestrone, or this Olive Garden Pasta e Fagioli next.
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!
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.
What you’ll need
- Olive oil and butter – for sautéing
- Celery, onion, garlic, and carrots – this creates a classic flavorful base
- 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
- Italian seasoning – find this blend in the spice aisle at your grocery store. It’s a jar of mixed dried herbs.
- 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
- 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
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.
Sauté the onion, celery, and carrots in a soup pot until softened. Add the garlic and mushrooms and cook for a few minutes.
Add the chicken broth, water, seasoning, chicken, and gnocchi, then bring the soup to a boil. Simmer gently. Finally, stir in the cream and spinach and cook.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Use a sturdy soup pot like this Dutch oven.
- Dish up this soup with my favorite ladle.
- Chop up the veggies/aromatics with a quality Henckels chef’s knife.
Substitutions and variations
- You could 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 can use matchstick-cut 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 with chicken and gnocchi soup
- Breadsticks, Garlic Bread, or a slice of your favorite crusty bread would be a fantastic complement to this soup.
- You can’t go wrong with a side salad. Try this Homemade Balsamic Dressing or this Easy Italian Dressing with mixed greens.
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.
I hope you’ll agree that this is the best chicken gnocchi soup recipe! Let me know in the comments below. Tag me on Instagram and show me your creations!
Easy Chicken Gnocchi Soup
Ingredients
- 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)
- Salt & pepper to taste
Instructions
- 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.
Notes
- 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.
Nutrition
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.
This recipe was originally published on December 18, 2018. It’s been tweaked to be even easier, tastier, and has new photos!
Very good – family approved. I was looking for a hearty soup recipe with no tomatoes and this fit the bill quite nicely. I was concerned there was no salt or pepper in the recipe, but really enjoyed it without. Will definitely make again!
That’s great to hear!
We are making this weekly over the winter. So yummy and easy too.
I’m thrilled to hear that, Elizabeth!!
This soup is outstanding. We invited some friends over and I made this for dinner. It was perfect to eat on a cold, rainy night. Everyone raved about it. In fact I was asked for the recipe so they can serve on the side for Christmas Eve. It is very easy to make and keeps in the fridge nicely for a couple of days. I Highly recommend this soup!!!!! YUM, YUM!!!
Thanks so much, Patty!
Love this recipe! So flavorful and one of our favorites!
Yay!! Thanks so much, Hannah!