If you’ve ever been to Olive Garden, you know their soups have a cult following — and for years, our go‑to was always the Zuppa Toscana. It’s one of our all‑time favorites. However, a couple of visits ago, my husband decided to switch things up and order the Chicken Gnocchi Soup instead… and wow. We were blown away. Little pillows of love — that’s truly the only way to describe those tender gnocchi bathed in a creamy, herby broth with juicy chicken, shredded carrot, and chopped spinach. It was so comforting and flavorful that we immediately knew we had to recreate it at home.

Ingredients:

• 1 Tbsp extra virgin olive oil
• 2 Tbsp butter
• 1/2 onion, finely diced
• 2 tsp minced garlic
• 1 cup shredded carrots
• 1/4 cup flour
• 6-1/2 cups chicken broth
• 2-3 cups chopped rotisserie chicken
• 1 tsp thyme
• 1/2 tsp rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chopped fresh spinach
• 16oz gnocchi, (found in the pasta aisle)
• 1 cup heavy cream

Instructions:

1. In a non-stick stock pot, melt butter and olive oil together.  Add onions and garlic and stir over medium high heat for 2-3 minutes.
2. Add shredded carrot and cook for an additional 2-3 minutes.
3. Sprinkle in the flour and cook for 2 minutes.
4. Add the broth, chopped chicken, thyme, rosemary, salt and pepper.
5. Bring the mixture to a boil then reduce the heat to medium and let simmer for 15 minutes, stirring frequently.
6. Add chopped spinach and gnocchi.  Return to simmer for 5 minutes.
7. Drizzle in heavy cream, stir, return to simmer and serve!

Chicken Gnocchi Soup FAQ’s

Can I use homemade gnocchi instead of store‑bought?
Yes, homemade gnocchi works beautifully. Just add it gently and simmer until the gnocchi float and are tender.

Can I make this Chicken Gnocchi Soup ahead of time?
Yes, but the gnocchi will continue to soften as it sits. For the best texture, cook the soup ahead and add the gnocchi right before serving.

How do I thicken the soup?
If you prefer a thicker soup, whisk 1–2 teaspoons of cornstarch into a splash of cold broth, then stir it into the simmering soup.

Can I use half‑and‑half instead of heavy cream?
Absolutely. The soup will be slightly less rich but still creamy and delicious.

What can I substitute for spinach?
Kale works well—just chop it finely and add it a few minutes earlier so it softens.

Does this soup freeze well?
It’s best enjoyed fresh. Cream‑based soups with gnocchi can separate or become grainy after freezing.