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Chicken Gnocchi Soup

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A comforting and creamy Chicken Gnocchi Soup that recreates the beloved Olive Garden classic using simple pantry ingredients in around 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 tablespoon butter For sautéing the vegetables.
  • 1 cup onion, diced Adds flavor to the base.
  • 2 cups carrots, diced Adds sweetness and texture.
  • 2 stalks celery, diced Adds a mild flavor.
  • 3 cloves garlic, minced Enhances the savory profile.
  • 4 cups chicken broth Base of the soup.
  • 1 cup heavy cream Makes the soup creamy.
  • 2 cups cooked chicken, shredded Rotisserie works great.
  • 16 oz potato gnocchi Fresh works faster than frozen.
  • 2 cups spinach or kale, chopped Adds color and nutrition.
  • Salt and pepper to taste Adjusts seasoning.
  • Parmesan cheese for serving For topping.

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 4–6 minutes until softened and glossy.
  3. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
  4. Pour in the chicken broth and bring the pot to a gentle simmer.
  5. Stir in the heavy cream and let the soup return to a simmer, keeping it gentle to prevent curdling.
  6. Add the shredded cooked chicken and the gnocchi. Simmer until the gnocchi are tender, about 4–6 minutes.
  7. Stir in the spinach or kale and cook just until wilted, about 1–2 minutes.
  8. Taste and season with salt and pepper. Adjust seasoning as needed.
  9. Serve hot with a generous grating of Parmesan on top.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 4g

Notes

If desired, add a drizzle of olive oil or basil leaves for brightness. Serve with crusty bread or a simple Caesar salad. Storage: Refrigerate leftovers in an airtight container for 3–4 days. To freeze, separate the gnocchi from the broth and chicken.
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