The Ultimate Creamy Gnocchi Soup

The perfect bowl of soup has always been my go-to comfort on hectic weeknights. Whenever I crave something cozy yet quick, my creamy chicken gnocchi soup always delivers. This foolproof recipe tastes just like the Olive Garden classic but comes together in under 30 minutes, making it my ultimate weeknight favorite for easy, satisfying gnocchi soup.

Table of Contents

Why You’ll Love This Easy Gnocchi Soup

• One-pot meal means easy cleanup after a busy day.
• Ready in under 30 minutes, making it perfect for weeknights.
• A copycat recipe that rivals the famous Olive Garden flavor.
• Cozy, creamy, and packed with tender chicken and fresh veggies for comfort in every bite.

Ingredient Deep Dive: What Makes This Soup Special

Half-and-half is the secret to that velvety, creamy texture without weighing the soup down with heaviness. It blends smoothly with the broth creating richness that’s just right. Fresh thyme, instead of dried, lifts the flavor with its subtle herbal brightness, awakening the vegetables and chicken with a fragrant, fresh kick you won’t forget.

Choosing The Best Gnocchi

Gnocchi comes in shelf-stable, refrigerated, and frozen forms. Shelf-stable gnocchi is convenient and widely available but requires a slightly longer boil. Refrigerated gnocchi cooks the fastest and offers the freshest texture, ideal for this gnocchi soup recipe. Frozen gnocchi takes longer to come to temperature and should be gently boiled until tender. For this soup, refrigerated gnocchi provides the best balance of convenience and texture. For a general overview of gnocchi cooking, you can consult potato gnocchi Archives.

Ingredients

• 3-4 boneless skinless chicken breasts (cooked and diced)
• 1 stalk of celery (chopped)
• ½ white onion (diced)
• 2 teaspoons minced garlic
• ½ cup shredded carrots
• 1 tablespoon olive oil
• 4 cups low sodium chicken broth
• Salt and pepper (to taste)
• 1 teaspoon thyme
• 16 ounces potato gnocchi
• 2 cups half and half
• 1 cup fresh spinach (roughly chopped)

How to Make Creamy Chicken Gnocchi Soup

1. Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and sauté for 2-3 minutes until onions are translucent.
2. Add chicken, chicken broth, salt, pepper, and thyme. Bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes. The City of Knoxville provides similar instructions, noting to cook until gnocchi and vegetables are tender.
3. Stir in half and half and spinach. Cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve. You might also enjoy this Ultimate Creamy Tortellini Soup Recipe for another comforting pasta soup option.

Expert Tips for the Perfect Gnocchi Soup

• To prevent cream from curdling, always reduce heat to a gentle simmer before adding half-and-half.
• Add fresh spinach right at the end so it stays tender and vibrant, not mushy.
• Use low sodium broth so you can control the salt level perfectly.
• Avoid overcooking gnocchi; add it near the end so it’s tender and pillowy, not gummy.

Common Mistakes to Avoid

• Mistake 1: Over-boiling the gnocchi. Adding gnocchi too early or boiling too long can make it gummy. Add gnocchi after the broth boils, then cook for only 3-4 minutes.
• Mistake 2: Using cold dairy. Cold half-and-half can separate when added to hot soup. Let it warm to room temperature before mixing it in.

Gnocchi Soup Variations

Spicy Italian Sausage Gnocchi Soup

Ingredients:

• Substitute 1 lb spicy Italian sausage for chicken.

Instructions:

Brown the Italian sausage with onions, celery, garlic, and carrots at the beginning. Drain excess fat, then follow the rest of the recipe as usual, adding broth, gnocchi, and finishing with half-and-half and spinach.

Creamy Vegetarian Gnocchi Soup

Ingredients:

• Replace chicken with 8 oz cremini mushrooms.
• Use vegetable broth instead of chicken broth.

Instructions:

Sauté chopped cremini mushrooms with celery, onions, garlic, and carrots until golden and flavorful before adding broth. Continue with the recipe, adding gnocchi, then half-and-half and spinach at the end.

Ingredient Substitutions

Ingredient	Substitution Suggestion	Notes
Half-and-Half	Full-fat canned coconut milk or dairy-free creamer	Coconut milk adds subtle sweetness and keeps it dairy-free.
Chicken	Rotisserie chicken or leftover turkey	Use 2-3 cups shredded; add it in at the end to warm through.
Potato Gnocchi	Gluten-free gnocchi (e.g., cauliflower gnocchi)	Follow package directions as cook times vary.
Spinach	Chopped kale	Add kale earlier than spinach; it needs more time to soften.

Storage, Freezing, and Reheating

Store leftover soup in an airtight container in the refrigerator for 3-4 days. Avoid freezing since cream-based soups can separate and gnocchi may become mushy when thawed. Reheat gently over low heat on the stove, stirring frequently, to keep the cream smooth and gnocchi tender.

Frequently Asked Questions (FAQ) for Gnocchi Soup

What to Serve with Your Soup

Complete your comforting meal with these easy sides from the blog:

Crusty No-Knead Bread	Simple Italian Green Salad

These sides add a crunchy or fresh element to balance the creamy soup beautifully. For other comforting dinner ideas, explore our collection of easy and delicious recipes.

Conclusion

This creamy chicken gnocchi soup is proof that comforting, delicious meals can come together quickly and easily with simple ingredients. Whether you stick with classic chicken, try spicy Italian sausage, or go vegetarian, it’s a recipe that fits your busy life without sacrificing flavor. We showed you chicken, sausage, and vegetarian versions — what’s YOUR favorite way to make a creamy gnocchi soup? Let us know in the comments below!