Chicken Gnocchi Soup

Prep Time 10 minutes
Total Time 30 minutes
Servings 6 servings

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This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, and spinach in a creamy, flavorful broth, it’s made in 30 minutes!

See the step by step recipe video down in the recipe card.

Table of Contents
  1. Why this Chicken Gnocchi Soup is better than Olive Garden:
  2. How to make Chicken Gnocchi Soup:
  3. How to make Crockpot Chicken and Gnocchi Soup:
  4. How to store soup:
  5. More hearty soup recipes you’ll love!
  6. Chicken Gnocchi Soup Recipe
overhead image of pot of chicken gnocchi soup with wooden spoon

Love gnocchi as much as we do? Try this Italian Sausage Gnocchi Skillet or this Gnocchi with Sausage, Spinach and Tomatoes — both are made in one pot!

Everyone loves Olive Garden, right?

There is just something so comforting about rich, creamy pastas, fresh-from-the-oven breadsticks and a cozy bowl of soup!

Now, I love them all: the Zuppa Toscana (see my Slow Cooker Zuppa Toscana here), the Minestrone (see my Minestrone soup here), the Pasta e Fagioli — but a good chunky, creamy Chicken Gnocchi Soup will always have my heart.

The thing is, the last couple times I’ve been there I’ve just been so disappointed in what Olive Garden is calling “Chicken Gnocchi Soup” these days — I feel like a more accurate name would be “Thin Creamy Broth with One Carrot, One Piece of Spinach and Two Gnocchi’.

close up image of wooden spoon stirring chicken gnocchi soup

It doesn’t have the same ring, does it?

Love gnocchi? You might also like this Italian Sausage Gnocchi Soup and this Baked Gnocchi with Sausage!

Why this Chicken Gnocchi Soup is better than Olive Garden:

Instead of the thin, disappointing Olive Garden Chicken Gnocchi Soup, in this soup you’ll get plenty of:

Plus, you get the added benefit of making your house smell amazing in the meantime 😉

How to make Chicken Gnocchi Soup:

This soup is so simple to make, and I’ve got a few tricks up my sleeve to make it even easier:

  1. Saute your onion, celery and carrots in a great big dutch oven or soup pot
  2. Add your spices and seasonings — cooking them first in the dry pot wakes up their flavor!
  3. Add your broth, raw chicken breasts or thighs (you read that right!), and other vegetables — I use a bag of matchstick carrots to make this even easier.
  4. Cook it until the chicken and vegetables are tender, then remove the chicken to shread and stir in some cream, gnocchi, spinach and a big sprinkling of Parmesan — let it cook just until the gnocchi is tender.
  5. Serve it up! Don’t forget the bread 😉

How to make Crockpot Chicken and Gnocchi Soup:

This Chicken Gnocchi Soup is also easy to make in the slow cooker if you need to plan ahead!

Simply saute your onion, celery and spices as the recipe originally calls for (if you’re really in a time crunch or hate dishes, you can skip this part, but you’ll get the best results this way).

overhead image of bowl of chicken gnocchi soup

Add the chicken and other vegetables to the crockpot with the broth, and cook on low for 4-6 hours.

Shred the chicken and add in the gnocchi, cream, spinach and Parmesan and cook another 20-30 minutes.

How to store soup:

One of the great things about this soup is it makes great leftovers! The flavor continues to develop as it sits so it’s perfect for making ahead.

In the refrigerator:

You can store this soup in the refrigerator up to 4 days in an airtight container.

In the freezer:

You can freeze this soup in freezer safe containers (I prefer to freeze mine in large freezer bags, frozen flat, so that it thaws quickly!), leaving an inch or two of space in the container at the top.

Freeze up to 3 months.

To serve, thaw in the refrigerator overnight or in a pot on the stovetop on low.

overhead image of bowl of chicken gnocchi soup with spoon

More hearty soup recipes you’ll love!

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Chicken Gnocchi Soup

4.97 from 57 votes
This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth – don't forget the crusty bread!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Main Course, Soup
Servings 6 servings
Calories 444.68cal


  • 2 tablespoons oil
  • ½ medium onion finely chopped
  • 2 ribs celery finely chopped
  • 1 cup carrot matchsticks (or finely chopped carrots)
  • 1 teaspoon dried parsley
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 boneless skinless chicken breasts
  • 4 cups low sodium chicken broth
  • ¾ cup heavy cream
  • 1 tablespoon corn starch
  • 3 cups small gnocchi (500g)
  • 1 ½ cups fresh spinach roughly chopped
  • ¼ cup grated Parmesan cheese


  • In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
  • Add parsley, garlic, thyme, salt and pepper and stir.
  • Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an internal temperature of 165 degrees F, about 12-15 minutes.
  • Remove chicken breasts to a cutting board to shred. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.
  • Stir in shredded chicken, spinach and Parmesan. Adjust seasonings to taste. Serve.

Nutrition Information

Serving: 310grams | Calories: 444.68cal | Carbohydrates: 50.02g | Protein: 18.69g | Fat: 19.83g | Saturated Fat: 8.9g | Cholesterol: 68.53mg | Sodium: 792.79mg | Potassium: 455.15mg | Fiber: 3.86g | Sugar: 1.96g | Vitamin A: 4811.76IU | Vitamin C: 5.35mg | Calcium: 119.29mg | Iron: 5.14mg
Keywords chicken gnocchi soup, chicken soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Missy says

    I just made this soup and was very pleased with the flavor and texture. I added some cauliflower and broccoli that I had in the fridge and used regular milk. This is a very versatile soup that I can see making whenever I have vegies that need to be used.

  2. Lauri says

    I bought local made gnocchi over the weekend and when looking for a way to prepare came across this recipe. OMG! It is so delicious! I’m a big fan of following a recipe exactly, the first time I make it and won’t change a thing the next hundred times I make it. 🙂

  3. Mary says

    Can’t wait to try this? Is it possible to use something other than heavy cream to lower calories?

    Trader Joe’s cauliflower gnocchi would work?

    Thank you!

    • Ashley Fehr says

      You could but I haven’t tried so I can’t give exact cook times. I would cook the gnocchi with the chicken and add the dairy and spinach for after pressure cooking.

  4. Valerie says

    I made this soup according to the recipe and it turned out great! It was so yummy and is better than OG. This may be my favorite soup.

  5. Kelsey says

    I’m very new to cooking and decided to give this recipe a shot tonight. I followed the instructions exactly other than omitting the spinach and it came out so thin and I can’t figure out what I did wrong.

    I added a few extra tablespoons of cornstarch and extra Parmesan to try and thicken it up which helped a little bit not quite enough. Any suggestions?

  6. Katrina says

    Oh my goodness. This soup is absolutely delicious! My daughter found the recipe and suggested we add it to our very eclectic Thanksgiving dinner. We made it exactly like the recipe instructed except for we omitted the onion and garlic just because of personal preference. The smell, texture, taste, and ease of making are just wonderful. Thank you for sharing this recipe!

  7. Leah says

    We’ve made 3 different varieties of this soup (normal, dairy free, pasta instead of gnocci) and they have all turned out delicious. I like this better than Olive Garden’s!

    My favorite variety was the non-dairy with pasta. I used Ripple plant based half and half, Follow Your Heart vegan parmesan, and less than 1/4 of a box of rotini. You could probably use any pasta though. With the non dairy version, I highly recommend using salted chicken broth and 1/4 tsp of salt since vegan cheese isn’t salted as much as normal cheese. (If salt sensitive, just use salted broth and don’t add any additional salt.)

    Yum! I will definitely make this again and again.

  8. Justine says

    I am making this recipe for my daughter’s family this week. In addition to the chicken version, would I be able to make a vegetarian version (for my one grandaughter)?

  9. Lacey says

    The last time I made Gnochi it was disgusting, but I love the Olive Garden Version; do you have a particular Gnochi that you recommend?

  10. Kathie says

    I made this soup today and it was a huge hit! The flavor is so good. I will be trying more of your recipes, so keep them coming.

  11. MardiWL says

    OMG!!! This was FABULOUS!!!! I shared with a friend, who had it a day later, and they loved it. I’ve never made anything from you, nor had I even known about your page. I think FB had an advertisement.. I’m typically not much of a soup fan, but this was perfect for our rainy weekend in NC

  12. Paige says

    I have some TJ’s cauliflower gnocchi in my freezer – do you think I could use this in place of regular gnocchi? Also, should I let it thaw before adding it? Thank you <3

      • Paige says

        I made this with the frozen cauliflower gnocchi and it turned out great! I made the soup a few days before we were planning on eating it and added the frozen cauliflower gnocchi after the soup was done cooking and was cooling, it actually helped it come to room temperature. The cauliflower gnocchi held its form and was very delicious in this soup!

      • Danielle says

        Hi was just thinking about trying this! So you added the frozen gnocchi to the hot soup and that’s all you did to cook it? Just trying to figure the best way to do it with the cauliflower gnocchi

  13. Ampsitup says

    This was amazing! I used canned chicken (it’s what I had) and didn’t use Parmesan at the end ( I ran out ). Will definitely make again!

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