Chicken Gnocchi Soup

A bowl of creamy gnocchi soup topped with chopped parsley.

This chicken gnocchi soup is a hearty and creamy blend of diced chicken, vegetables and potato gnocchi, all simmered together to perfection. A copy of the Olive Garden favorite that's even better when made in the comfort of your own home!

Course Soup

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 318kcal

Author Sara Welch

Ingredients

3 tablespoons butter
3/4 cup onion chopped
3/4 cup celery sliced
3 tablespoons all purpose flour
2 teaspoons minced garlic
3 cups cooked chicken cut into 3/4 inch pieces
3/4 cup shredded carrots
16 ounces gnocchi
1 teaspoon Italian seasoning
1 1/2 cups baby spinach leaves
3 cups chicken broth
2 cups half and half
2 tablespoons chopped parsley
salt and pepper to taste

Instructions

Melt the butter in a large pot over medium heat. Add the onions and celery and cook for 5-6 minutes or until softened. Season the vegetables with salt and pepper.
Add the flour and cook for 1 minute. Add the garlic and cook for another 30 seconds.
Place the chicken, carrots, gnocchi, Italian seasoning and spinach in the pot. Pour in the chicken broth and half and half and bring the soup to a simmer. Season the soup with salt and pepper. Stir to combine.
Cook for 5-7 minutes or until soup has thickened and spinach is wilted. Sprinkle the parsley over the top, then serve.

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