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Ultra close-up macro of creamy chicken gnocchi soup with tender chicken, potato gnocchi and fresh spinach

One-Pot Creamy Chicken Gnocchi Soup

A luxurious, velvety Olive Garden copycat soup made entirely in one pot in just 35 minutes. Packed with tender shredded chicken, pillowy potato gnocchi, vibrant baby spinach, and sweet carrots simmered in a rich garlic herb parmesan cream broth.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Calories: 410
Ingredients Method Nutrition

Ingredients
  

Aromatics & Soup Foundation
  • 3 tbsp unsalted butter or extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced or matchstick cut
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 3 tbsp all-purpose flour (for roux thickening)
  • 4 cups low-sodium chicken broth (or homemade bone broth)
  • 1 tsp dried Italian seasoning (oregano, basil, thyme)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground nutmeg (the Olive Garden secret!)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly cracked black pepper
Chicken, Gnocchi & Velvety Finish
  • 2 cups cooked shredded chicken breast (or store-bought rotisserie chicken)
  • 16 oz shelf-stable or refrigerated potato gnocchi
  • 1.5 cups half-and-half (or 1 cup heavy cream + 1/2 cup whole milk)
  • 3 cups fresh baby spinach, roughly chopped and stemmed
  • 1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
  • 2 tbsp fresh Italian flat-leaf parsley, finely chopped for garnish

Method
 

Sauté Aromatics & Build the Roux
  1. Melt the unsalted butter in a large heavy-bottomed Dutch oven or stockpot over medium heat.
  2. Add the diced yellow onion, diced carrots, and diced celery (mirepoix). Sauté for 5 to 6 minutes, stirring occasionally, until vegetables are tender and fragrant.
  3. Stir in the minced garlic, Italian seasoning, garlic powder, onion powder, nutmeg, salt, and black pepper. Cook for 1 full minute until fragrant.
  4. Sprinkle the all-purpose flour evenly over the vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste and form a rich paste.
Simmer the Broth & Add Gnocchi
  1. Slowly pour in the chicken broth, whisking or stirring continuously to dissolve the roux and ensure a silky, lump-free soup base.
  2. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer for 8 to 10 minutes until slightly thickened.
  3. Gently drop in the potato gnocchi and shredded chicken. Cook for 3 to 4 minutes; the pillowy gnocchi will float to the surface once cooked through.
Add Cream, Greens & Cheese
  1. Reduce the heat to low. Stir in the half-and-half (or heavy cream) and freshly grated Parmesan cheese until fully incorporated and melted.
  2. Fold in the chopped fresh baby spinach and stir gently for 1 to 2 minutes just until the spinach wilts into the creamy broth.
  3. Taste and adjust seasoning with additional sea salt and cracked black pepper if desired. Ladle hot soup into wide bowls, top with extra grated Parmesan and fresh parsley, and serve with warm crusty garlic bread!

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 38gProtein: 28gFat: 16gSaturated Fat: 7gCholesterol: 75mgSodium: 780mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 2450IUVitamin C: 14mgCalcium: 160mgIron: 2.8mg

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