Chicken and Gnocchi soup in a dark bowl next to a stainless steel spoon with a brown towel in the background all on a wooden surface

Chicken and Gnocchi Soup

Copycat recipe for Olive Garden's Chicken and Gnocchi Soup. It's perfect for when you want that restaurant taste at home.
Course Main Dish
Cuisine Italian
Keyword chicken, gnocchi, soup
Cook Time 45 minutes
Total Time 45 minutes
Servings 6
Calories 579kcal
Author Stephanie Lynch



  • 2 chicken breasts boneless, skinless
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 3 stalks celery chopped
  • 3 cloves garlic minced
  • 2 carrots shredded
  • 4 cups chicken broth
  • 2 cups heavy whipping cream
  • 1/2 cup Parmesan cheese
  • 16 oz potato gnocchi
  • 6 oz baby spinach leaves
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 3 tbsp italian seasoning
  • 1 tsp salt
  • 2 tsp pepper


  • Boil chicken until cooked through then shred the chicken
  • Meanwhile, heat olive oil in a large pot over medium heat
  • Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes
  • Stir in shredded chicken, chicken broth, heavy cream, and parmesan cheese
  • Stir gnocchi unto the simmering soup and cook until they begin to float, about 3-4 minutes
  • Stir in spinach and cook until wilted, about 3 minutes
  • Whisk cornstarch into cold water until smooth
  • Stir cornstarch mixture into simmering soup
  • Cook until soup thickens slightly, about 5 minutes
  • Add italian seasoning, salt, and pepper to taste


Calories: 579kcal | Carbohydrates: 38g | Protein: 25g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 162mg | Sodium: 1120mg | Potassium: 758mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7360IU | Vitamin C: 23.3mg | Calcium: 260mg | Iron: 5.2mg