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Easy Olive Garden Chicken Gnocchi Soup recipe | lecremedelacrumb.com

Olive Garden Chicken Gnocchi Soup

This copycat Olive Garden Chicken Gnocchi Soup is every bit as creamy and delicious as the restaurant version, made in less than 30 minutes! 
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 523kcal
Author Tiffany


  • 3-4 boneless skinless chicken breasts cooked and diced
  • 1 stalk of celery chopped
  • ½ white onion diced
  • 2 teaspoons minced garlic
  • ½ cup shredded carrots
  • 1 tablespoon olive oil
  • 4 cups low sodium chicken broth
  • salt and pepper to taste
  • 1 teaspoon thyme
  • 16 ounces potato gnocchi
  • 2 cups half and half see note
  • 1 cup fresh spinach roughly chopped


  • Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent. 
  • Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes. 
  • Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve. 


Milk: for even more creamy richness, swap one cup of the half and half for heavy cream. 


Calories: 523kcal | Carbohydrates: 52g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 622mg | Potassium: 799mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3859IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 5mg