This copycat Olive Garden Chicken Gnocchi Soup is as creamy and delicious as the restaurant version, made in less than 30 minutes! This soup is so simple and easy to make! It’s a rich and hearty one-pot soup recipe filled with tender chunks of chicken, spinach, and gnocchi in the creamiest base. It’s a crowd-favorite recipe you’ll want to make again and again! Make it with me!

What You’ll Need to Make Chicken Gnocchi Soup

• 4 Tablespoons butter
• 1 small onion, diced
• 2-3 garlic cloves, minced
• 1 cup matchstick carrots- you could buy large carrots and chop them yourself, but matchstick carrots are a great time saver!
• 4 celery stalks, chopped
• 1 Tablespoon Italian seasoning
• One teaspoon of garlic powder
• 1/2 teaspoon thyme
• 1 teaspoon salt & pepper
• 1/4 cup flour
• 5 cups chicken broth
• 1 Tablespoon chicken bullion paste
• I buy 1 pound of frozen cubed chicken breasts in a bag from Tyson at the grocery store, but you could also use cooked rotisserie chicken or shredded chicken!
• 16 ounces gnocchi
• 1 cup heavy cream
• 2 cups chopped spinach
• Fresh thyme, rosemary, and basil—I like buying the poultry seasoning mix of fresh herbs at the grocery store during winter because you get a little bit of everything!
• One cup of instant potato flakes is my secret ingredient for thickening soups. It works so well every time, and there are no lumps!
• Parmesan cheese for topping

The full printable recipe card is at the bottom of this post.

How to Make Chicken Gnocchi Soup On The Stove

1. Turn the heat to medium in a large pot on the stove and melt the butter. Add the onions and cook for 2-3 minutes until they are soft and translucent. Add the garlic and saute for one more minute.
2. Add the carrots, celery, Italian seasoning, thyme, salt, and pepper, and cook for 2-3 minutes. Sprinkle in the flour and stir until it dissolves completely.
3. Add the chicken broth, bullion paste, and frozen chicken cubes.
4. Bring the soup to a boil and cook for 7 minutes, adding the gnocchi during the final two minutes.
5. Turn the heat back down to a simmer. Add in the heavy cream, spinach, and fresh herbs. Stir in the instant potato flakes, 1/4 cup at a time, up to one full cup, to help the soup thicken. Once you reach your desired consistency, serve with parmesan and enjoy!

The full printable recipe card is at the bottom of this post.

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