Chicken Gnocchi Soup is a comforting dinner recipe made in under 30 minutes all in one pot! Creamy, packed with flavor, and way better than its copycat counterpart, this is a must-make.
Chicken Gnocchi Soup:
I love soup and I love a good copycat recipe! If you love this try our copycat Pasta e Fagioli too! This chicken gnocchi soup is none other than the ultra popular recipe from Olive Garden, with a few modifications of course! It’s actually super easy to make at home and tastes so good it’s easy to see why this soup is so beloved. Rich, creamy, cheesy and full of soft potato gnocchi, what’s not to love? Simmered up in under half an hour, this soup is perfect for lunch or dinner. And at home it truly can be unlimited, just add breadsticks or Garlic Bread!
Want to round out your Olive Garden soup repertoire? Check out this simple Minestrone Soup or our easy Zuppa Toscana you can make right at home! If you can’t get enough gnocchi, try our Creamy Bacon Gnocchi, it’s a hug in a bowl!
Can I Make Chicken Gnocchi Soup in the Crockpot Instead?
You can! I find it easiest to just make it on the stove (and using an instant pot really doesn’t save you any time and can overcook the gnocchi) but the crockpot is an option. Add everything but the cream cheese, heavy cream, spinach, gnocchi, and parmesan. Add them in about 5 minutes before you’re ready to serve and give the whole thing a good stir.
How To Make Chicken Gnocchi Soup
- Cook the bacon. Use a large dutch oven or soup pot over medium heat and cook the bacon for about 5-6 minutes until crisp. Use a slotted spoon to remove the bacon from its grease and let it rest on a paper towel lined plate. Drain all but 2 tablespoons of grease from the pot (you can also drain it completely and melt 1-2 tablespoons of butter instead).
- Saute the veggies. Toss in the celery, carrots, garlic, thyme, basil, salt, and pepper and cook for about 10 minutes, stirring occasionally.
- Add the chicken and gnocchi. Now pour in the chicken broth, add the shredded chicken, and the package of gnocchi. Bring the pot to a boil then reduce to a simmer and cook 3-5 minutes or until the gnocchi is cooked through.
- Complete the base. Stir in the cream cheese until melted then stir in the heavy cream. Add in the spinach and continue cooking until the spinach has wilted.
Storing Chicken Gnocchi Soup
Leftover gnocchi soup can be stored in an airtight container in the fridge for up to 2 days. Reheat on the stove or in the microwave until warmed through and keep in mind that the gnocchi will become a little softer when you reheat it again. Unfortunately because of the creamy base of this soup, it does not freeze well. On the bright side it’s so quick and easy to make it would take longer to defrost than to make it from scratch!
Ingredients Notes for Chicken Gnocchi Soup
- Bacon – While this isn’t traditionally used, I think it gives the soup some extra flavor. Skip it if you must but I highly recommend this addition! Be sure to chop it into small chunks before adding it in.
- Onion – Yellow onions are my favorite to use, but white als works in a pinch.
- Carrots – You can use shredded carrots to save time if you prefer, just be aware they cook a little faster than diced carrots.
- Garlic – Freshly minced is best, but jarred is totally ok too! You can always use more than I suggest if you’re a garlic lover.
- Seasonings – Basil, thyme, salt, and pepper – these are also my own additions that aren’t used in the Olive Garden version but they really take the recipe to the next level. Of course feel free to experiment with your own combos.
- Chicken – Cooked and shredded (tip: use a rotisserie chicken to save time and effort). You can also leave this out or use cooked sausage or ground beef.
- Chicken Broth – Vegetable broth is a great substitute, especially if you’re making this vegetarian friendly.
- Gnocchi – The star of the show! I used a 16 oz package of shelf stable potato gnocchi which can be found among the pasta. You could use the refrigerated version as well.
- Cream Cheese – Be sure to let it reach room temperature before adding it in.
- Heavy Cream – This makes the soup so luxurious! You can also use half and half if you have that on hand.
- Spinach – I like to chop up some fresh spinach to add more greens to the soup but you could use kale or leave it out entirely.
- Parmesan – It’s not an Olive Garden style soup without the fresh parmesan sprinkled on top!
Enjoy!
~Nichole
Chicken Gnocchi Soup
Ingredients
- 8 Slices Bacon Chopped
- 1-2 Tablespoons Butter If Needed
- 1 Medium Yellow Onion Diced
- 1/2 Cup Finely Diced Celery
- 1/2 Cup Finely Diced Carrots
- 3 Cloves Garlic Minced
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Basil
- Pinch Salt & Pepper
- 2-3 Cups Cooked Shredded Chicken
- 4 Cups Chicken Broth
- 16 Ounces Gnocchi
- 4 Ounces Cream Cheese At Room Temperature
- 2 Cups Heavy Cream
- 2 Cups Fresh Spinach Chopped
- Parmesan Cheese For Serving
Instructions
- Cook the bacon in a large dutch oven or soup pot over medium heat for about 5-6 minutes, until crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate. Drain all but 2 Tablespoons of bacon grease from the pan. If there isn’t enough grease, add 1-2 Tablespoons of butter to the pot as needed.
- Add the celery, carrots, garlic, thyme, basil, salt and pepper to the pot and cook stirring occasionally for 10 minutes.
- Add the shredded chicken, chicken broth, and gnocchi to the pot and bring to a boil. Reduce the heat and simmer for 3-5 minutes until gnocchi is cooked through.
- Stir in the cream cheese until melted, then stir in the heavy cream and spinach. Cook for 1-2 more minutes until the spinach is wilted.
- Serve the soup with the cooked bacon and parmesan cheese if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love your chicken gnocchi soup! Any tips/recommendations on substitutions for making it dairy free? Thanks in advance!
You forgot to add the onions in step 2
Outstanding!
This soup was wonderful on such a chilly night in October. Easy to prepare. And when I hear “Good soup Mom” I know I’ll be making it again. Thank-you for sharing your recipe so our family could enjoy a very tasty meal.
I just found your site; and love how you present all the recipes!
I made your Greek Lemon chicken thigh recipe last night snd it was DELICIOUS!! Thank you!