This homemade creamy Copycat Chicken Gnocchi Soup rivals the Olive Garden version. It features tender chicken, soft gnocchi, savory veggies, and a rich broth.
Sprinkle freshly grated Parmesan on each serving. Serve it with crusty bread for a cozy soup perfect for fall and winter!
Comfort in a ciotola (bowl)— creamy, cozy, and impossibile to resist! 😋🇮🇹
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🗝️ Recipe's key points
- This easy weeknight chicken gnocchi soup gives you all the comfort of a classic pasta dish. It has the delightful twist of soft, pillowy gnocchi.
- With simple ingredients and just one pot to clean, this homemade Olive Garden soup is as easy to make as it is delicious.
- It's cleverly packed with vegetables that blend in perfectly, making it a win for even the pickiest eaters.
Enjoy a restaurant-worthy soup in less than an hour with minimal effort and maximum comfort in every bowl!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Fats (olive oil, butter) – Used to saute and soften the carrots, celery, and onions.
- Onion – Cooked together with the carrots and celery as a classic veggies base that you'll find in most hearty soup recipes.
- Carrots – Softened with celery and onions as the aromatic foundation for this creamy chicken gnocchi soup.
- Celery – One of the three veggies cooked at the start of this homemade Olive Garden soup as an essential soup base.
- Garlic – Added for delicious depth of flavor.
- Flour - Used to thicken the soup. I prefer all-purpose flour, but you could use corn starch instead.
- Half-and-Half – Infuses rich creamy flavor, adds body and thickness to this comforting dish.
- Chicken stock – The main cooking liquid for this chicken gnocchi soup recipe. I prefer low-sodium to keep the level of salt in check.
- Seasoning (garlic powder, onion powder, dried thyme) – Feel free to experiment with your favorite seasonings. A touch of cayenne pepper would be great for a slight kick of heat.
- Kosher salt and black pepper – Taste to test.
- Gnocchi – Cooked directly in the soup mixture for maximum flavor-infusion. You'll find shelf-stable packaged gnocchi in the pasta aisle of your grocery store. Frozen gnocchi is another option - simply add to the soup and follow the package directions for cooking time.
- Chicken – Cooked and chopped. You can cook chicken breast just for this easy chicken gnocchi soup. You can also use leftover chicken or rotisserie chicken for extra convenience.
- Spinach – Added towards the end as it wilts quickly.
- Parmesan cheese – Freshly shredded and sprinkled over the top of each serving of soup just before serving.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- In a 4-5-quart Dutch oven, heat the olive oil and butter over medium heat.
- Add the onion, celery, and carrots.
- Cook for about 5 minutes or until the vegetables are tender.
- Add the garlic and flour; and cook for 1 minute more. Stir the mixture to help avoid burning the garlic.
- Slowly whisk in the half-and-half until fully incorporated. Cook, stirring constantly, until thickened.
- Stir in the chicken stock.
- Add garlic powder, onion powder, dried thyme, salt, and pepper.
- Bring the mixture to a boil.
- Stir in the gnocchi, cooked chicken, and spinach. Cook for about 4 minutes or until the gnocchi are fully cooked.
- Serve the copycat chicken gnocchi soup in bowls topped with shredded Parmesan cheese, if desired.
🥫 Storage
Store leftover chicken and gnocchi soup, once completely cool, in an airtight container in the fridge for 2-3 days. Reheat the soup in the microwave or on the stovetop over medium heat until heated through.
You can store this copycat chicken gnocchi soup in the freezer. It will last for up to 3 months. Use an airtight container or individual Ziploc bags for best results. Thaw overnight in the fridge and reheat to serve again.
Un po’ di minestra, un po’ di felicità. (A little soup, a little happiness.) 💛✨
📚 Variations
- Creamy Texture: For a richer and creamier chicken gnocchi soup, use heavy cream to replace some of the half-and-half. This is also good if you prefer a thicker consistency.
- Gluten-free: Use corn starch instead of all-purpose flour to make this soup allergy-friendly.
- Broth: Use vegetable broth instead of chicken broth, if you prefer.
- Vegetarian: Skip the cooked chicken and add tofu, or more vegetables. You can use broccoli, cauliflower, peas, or bell peppers. Add these at the beginning of cooking, along with the carrots, celery, and onions.
- Protein boost: Feel free to add in some crispy pieces of bacon for extra protein and flavor punch!
- Leafy greens & veggies - If you don't enjoy spinach, try using another leafy green, such as kale, Swiss chard, or collard greens.
👩🏻🍳 Tips
- If you have a rind from a wedge of Parmesan, toss it into the soup when you add the chicken stock. Let it simmer to infuse a wonderful, savory, umami flavor. Remove it before serving.
- When you add the flour to the vegetables, stir constantly for the full minute. You just want to cook the raw flour taste out without letting it brown. A burned roux will give the soup a bitter flavor.
- If you want a clearer broth, boil the gnocchi separately as the package says. Drain the gnocchi, then add them to the soup at the end to warm them up. Shelf-stable gnocchi can release more starch into the soup, which makes it thicker. If you want a clearer broth, boil the gnocchi separately, as the package instructions say. Drain them, then add them to the soup at the end to heat through.
- The gnocchi are done when they float to the top. Cooking them for the full 4 minutes in the simmering soup is ideal. Avoid a rolling boil once the gnocchi are in, as they can become mushy.
- The soup will continue to thicken as it sits. If it becomes too thick after refrigeration, thin it out with a little extra chicken stock or milk when reheating.
Caught mid-ladle — because this creamy copycat beauty deserved a close-up! 🥰
🤔 FAQs
Before you grab your ladle, let’s go over some common questions. We’ll talk about how to make this creamy, dreamy Copycat Chicken Gnocchi Soup at home. If you love soup or are making gnocchi for the first time, these tips will help you bring restaurant-style flavor to your kitchen.
Can I use store-bought gnocchi for this recipe?
Absolutely! Shelf-stable or refrigerated gnocchi both work beautifully. If you want a softer texture, you can boil them briefly before adding them to the soup. However, most store-bought versions will cook just fine right in the broth.
Can I make Chicken Gnocchi Soup ahead of time?
Yes! You can make it a day in advance and reheat it gently on the stove. Just remember that gnocchi soaks up liquid as it sits. You might want to add a bit more chicken stock or half-and-half before serving.
Can I freeze this soup?
It’s best enjoyed fresh since dairy-based soups can sometimes separate when frozen. If you’d like to freeze it, do so before adding the half-and-half and spinach — then finish those ingredients fresh when reheating.
What can I use instead of half-and-half?
You can use heavy cream for a richer version or whole milk for something lighter. Even unsweetened oat milk or evaporated milk works if you want a non-dairy or pantry-friendly option
How do I thicken my chicken gnocchi soup?
The flour in the recipe gives it a silky texture. If you want it thicker, add a cornstarch slurry. Just mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add this near the end and let it simmer for a few extra minutes.
Can I use rotisserie chicken?
Definitely! It’s a great shortcut — just remove the skin, chop the meat, and add it toward the end so it stays tender.
What kind of Parmesan cheese is best?
Always go for freshly grated Parmesan if possible — it melts beautifully and gives the soup that authentic restaurant flavor.
This cozy bowl of creamy comfort is a soup lover’s dream — whether you’re making it for Sunday supper, meal prep, or just because it’s cold outside. Once you try it, you might find it becomes your family's new favorite for winter. It was mine when I was growing up.
📗 Related Recipes
If you enjoy the cozy texture of gnocchi in this soup, you'll love these other tasty dishes that highlight potato dumplings:
- Chicken With Gnocchi - This one-pan dish combines tender chicken and soft gnocchi in a creamy, aromatic sauce.
- Classic Gnocchi Alla Sorrentina - This classic Italian bake features soft gnocchi in a tangy tomato sauce topped with melted mozzarella.
- Baked Gnocchi in Parmesan Sauce - This easy, one-pan dish consists of gnocchi in a rich Parmesan sauce, baked with a golden-brown cheese topping.
- Gnocchi in Brodo – This was my Mamma's soup that she excelled at. The broth was so rich and delicious, and her gnocchi were as light as a feather.
Just ladling out a little amore… ❤️ #MinestraMagic
🍽 What to serve with copycat chicken gnocchi soup
Serve up this chicken gnocchi soup recipe with homemade dinner rolls, a slice of garlic cheesy bread, cheddar cheese muffins, or a refreshing arugula salad.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Dutch oven – This heavy pot evenly distributes heat to perfectly sauté the vegetables and simmer the entire soup.
- Chef's knife – A sharp chef's knife is essential for efficiently chopping the onion, celery, and cooked chicken.
- Cutting board – This provides a stable and safe surface for prepping all the fresh ingredients.
- Liquid measuring cup – Used to accurately measure the half-and-half and chicken stock.
- Dry measuring cups and spoons – To ensure the precise amounts of flour, spices, and gnocchi.
- Wooden spoon – Its sturdy design is perfect for stirring the roux and scraping the bottom of the pot to prevent burning.
- Soup ladle – This makes serving the finished soup into bowls a clean and easy process.
📞 Chiacchierata (chat)
There’s something about a pot of soup simmering on the stufa (stove) that just feels like home, isn’t there? When I was growing up, my Mamma always made soup in the colder months — sometimes lentil, sometimes minestrone, but always filled with love. She’d stir the pentola (pot) while my Papà sat nearby, waiting patiently (and hungrily!) for dinner. Those were his favorite nights — simple meals that warmed the heart as much as the belly.
This Copycat Chicken Gnocchi Soup brings back those same cozy memories for me. It’s creamy, hearty, and so comforting — the kind of dish that gathers everyone around the table. Whether you’re making it for a weeknight dinner or to impress guests, this soup never disappoints. So grab your ciotola, sprinkle on a little extra Parmesan, and serve it with a smile.
Because when soup’s made with love — and maybe a little Italian flair — it’s always buonissimo! ❤️🇮🇹
Tutti a tavolo, è pronto!
When life gives you gnocchi… make minestra and grab a bigger bowl! 😂🥣
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Tuscan Creamy Chicken Gnocchi Soup
Ingredients
- 2 Tbsp. olive oil
- 2 Tbsp. salted butter
- 1 cup chopped onion
- 3 stalks celery chopped
- 2 large carrots shredded
- 6 cloves garlic minced
- ¼ cup flour
- 2 cups half-and-half
- 1 32-oz. carton chicken stock
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried thyme
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1 16-oz. pkg. shelf-stable gnocchi
- 2 cups chopped cooked chicken
- 2 cups spinach coarsely chopped
- ⅓ cup grated Parmesan cheese
Instructions
- Cook Vegetables In a 4- to 5-quart Dutch oven, heat the olive oil and butter over medium heat. Add the onion, celery, and carrots; cook for about 5 minutes or until the vegetables are tender.
- Add Flour Add the garlic and flour; cook for 1 minute more. Stir the mixture to help avoid burning the garlic.
- Add Half-and-Half Slowly whisk in the half-and-half until fully incorporated. Cook, stirring constantly, until thickened.
- Bring to a Boil Stir in the chicken stock, garlic powder, onion powder, dried thyme, salt, and pepper. Bring the mixture to a boil.
- Add Gnocchi Stir in the gnocchi, cooked chicken, and spinach. Cook for about 4 minutes or until the gnocchi are fully cooked.
- Serve Serve the copycat chicken gnocchi soup in bowls topped with shredded Parmesan cheese, if desired.
Notes
If you have leftover chicken and gnocchi soup, store it in an airtight container in the fridge for 2-3 days. 🍞 For Mamma-style tips and my favorite ways to serve it, scroll up to the post — you’ll find plenty of cozy inspiration!
Marisa Franca
Skip the drive-thru! This copycat chicken gnocchi soup is so rich and creamy it tastes even better because you made it at home.