Amazing 45-Minute Gnocchi Soup Joy

If you’ve been anywhere near a cozy recipe board lately, you know that nothing beats a bowl of soul-hugging comfort food when the air gets crisp. If your current dinner routine feels more stressful than soothing, I totally get it—I’ve been there! But I discovered that making truly incredible meals doesn’t have to be complicated. That discovery led me straight to this recipe. Trust me when I say this Easy Copycat Chicken Gnocchi Soup is the absolute best gnocchi soup you’ll ever make at home. It’s unbelievably creamy, delightfully hearty, and captures that indulgent restaurant flavor profile without any fuss. It proves that even the best comfort food favorites can fit perfectly into a busy weeknight schedule.

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Why This Creamy Gnocchi Soup is Your New Weeknight Favorite

This isn’t just soup; it’s a dinner shortcut that tastes like you spent hours making magic! It ticks every box when you need warmth and flavor fast. It’s the definition of a hearty soup dinner that everyone, even the picky eaters, will love.

• It delivers velvety richness without heavy prep work.
• It proves that comfort food doesn’t need to wait for the weekend!

Quick Preparation for Easy Gnocchi Soup

My favorite thing about this version? It’s officially a quick dinner soup! We can move from raw ingredients to serving bowls in just 45 minutes total. That’s faster than deciding what takeout to order, honestly.

Restaurant Quality Copycat Gnocchi Soup at Home

If you crave that iconic Italian chain flavor, this is your ticket. I’ve worked hard to nail the balance so you get that perfect restaurant style soup at home every single time. You get that amazing, tender gnocchi without leaving the couch!

Gathering Ingredients for the Best Gnocchi Soup Recipe

I’m always telling people that the foundation of a genuinely amazing soup starts the moment you walk into the grocery store. We aren’t using tons of obscure things here, just good, honest ingredients prepared with a little bit of care. For this creamy version, you’ll want to grab fresh vegetables where you can—they make such a difference in building that robust background flavor for our final bowl.

Look for boneless, skinless chicken breasts, about a pound’s worth, ready to be chopped up. We’ll also need the standard soup veggies: one medium yellow onion, two carrots, and two celery stalks. Don’t forget the aromatics like four cloves of garlic, minced until it’s practically paste. You’ll need chicken broth—six cups is the magic number—and heavy cream for that signature richness. And of course, the star of the show: one whole 16-ounce package of potato gnocchi. Seriously, make sure you grab the potato kind; they puff up so beautifully!

Ingredient Notes and Smart Substitutions

Now, let’s talk time-saving, because I know life gets busy. If you are having one of those evenings where chopping feels like too much work, listen up: you can absolutely swap the raw chicken breasts for pre-cooked rotisserie chicken. Just shred about two cups of it and toss it in right when you add the heavy cream in Step 6. Easy peasy!

Another crucial note is on thickness. This recipe uses a bit of flour to give us that lovely, velvety texture that clings to the gnocchi. But maybe you want something even richer, like a chowder style? You totally can! Just increase that flour slightly—try using 3/4 cup of flour whisked with 1/2 cup of cold water instead of the amounts listed above. It creates a much thicker base.

Lastly, fresh spinach is key for that pop of color and nutrition, but if you are planning on making a huge batch to freeze leftovers, skip adding it until after you reheat the soup. Spinach just gets sad in the freezer, and we want our leftovers to taste as good as the first batch!

Step-by-Step Guide to Making Your Homemade Gnocchi Soup

Okay, let’s actually get cooking! This one pot gnocchi soup recipe is designed so you build flavor layer by layer right in the same pot. That means fewer dishes, which is always a major win in my book. Just follow these steps closely, and you’ll have that restaurant-quality meal ready surprisingly fast. Don’t rush the browning steps; that’s where our foundational flavor lives!

Building the Flavor Base for Your Gnocchi Soup

First things first: grab your biggest, best pot or Dutch oven. We’re heating one tablespoon of olive oil over medium heat. Now, add your chicken pieces. We aren’t cooking them all the way through yet, just browning them nicely on all sides to seal in some flavor. Once they look golden outside—maybe about five or six minutes total—scoop them out and set them aside on a clean plate. We’ll bring them back later!

Next, those beautiful aromatics go in: the onion, carrots, and celery. Keep them stirring until they start to soften up a bit; about five to seven minutes is perfect for this. You’ll know they’re ready when they smell sweet. That’s your cue to toss in the minced garlic. Garlic burns fast, so just hang out by the stove for 60 seconds until you can really smell it, and then move on quickly!

Thickening and Simmering the Creamy Gnocchi Soup Broth

Time for the broth! Pour in your six cups of chicken broth, followed by the Italian seasoning, salt, and pepper. Bring this up to a gentle simmer. Now comes the secret to that wonderful thickness: the slurry. In a separate little bowl, whisk together your 1/2 cup of all-purpose flour with exactly 1/2 cup of cold water until it’s totally smooth, no little lumps allowed! Slowly drizzle that slurry into the simmering broth while whisking constantly. Keep stirring until you see the broth start to thicken and look slightly opaque. This is what makes our comfort food soup so satisfying.

Once it’s thickened, return your seared chicken to the pot. Now, reduce the heat way down low before you add the cup of heavy cream. This is super important: never boil soup once the cream is in, or you risk it looking grainy! Just let it warm through gently. You want velvety, not curdled, trust me.

Finishing Touches for Perfect Potato Dumpling Soup

Our soup is almost done! Now we add the potato gnocchi—this is what makes it feel so special. Drop the whole 16-ounce package in. You usually only need about three to five minutes for these potato dumplings. The magic test? They tell you they are done when they float right up to the surface of your potato dumpling soup! Once they float, stir in those two cups of fresh spinach and let it wilt down for just a minute. That’s it! Ladle up that amazing, perfect homemade gnocchi soup immediately.

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Tips for the Most Velvety Gnocchi Soup Success

If you want this to taste truly restaurant-quality—that light, velvety texture instead of something heavy—a few little tricks really help lock in that luxurious mouthfeel. Because we used that flour slurry, we have a good head start on creaminess, but texture is all about temperature control and seasoning, right?

The biggest game-changer for texture, in my opinion, is how you handle the cream. Always add it right at the end, as I mentioned, and keep the heat down low. If you bring it to a hard boil after the heavy cream goes in, the fat will separate from the milk proteins, and suddenly your velvety gnocchi soup looks more like cottage cheese. Just a gentle warming is all we need!

Here’s a little personal secret I learned early on: taste testing the broth *before* you add the gnocchi is crucial. Once those potato dumplings go in, they release starch, which drastically changes the salt and pepper balance. I usually season the broth a tiny bit aggressively before the gnocchi go in, knowing that the starch will dilute it slightly. If you salt it perfectly before the gnocchi, you might find it needs another little pinch afterward. Always taste throughout the final 5 minutes! I truly believe that paying attention to those tiny flavor shifts is what takes a good soup to the level of pure comfort food.

Also, don’t stir it like crazy once the dumplings are added. Gentle folding is all you need. Gnocchi are tender, and too much vigorous stirring will break them up, meaning you end up with potato soup instead of *gnocchi soup*!

Serving Suggestions for Hearty Gnocchi Soup Dinners

Okay, you’ve got this huge, comforting bowl of creamy goodness sitting on your counter, and now you’re wondering what to serve alongside it! That’s the best part of having a truly satisfying meal ready. Because this soup is so rich—thanks to that heavy cream and the comforting starch from the potato dumplings—we want sides that are generally light or crunchy to balance things out.

First up, you absolutely need something sturdy for dipping. Forget flimsy crackers! I’m talking about a crusty Italian loaf or maybe some sourdough bread baked until the outside is nearly rock hard. You want to soak up every last drop of that flavorful broth. Slice it thick, maybe brush it with a tiny bit of olive oil and garlic powder, and toast it until it’s begging to be dipped.

If you want to stretch this into an even bigger family-friendly feast, a simple green salad is the perfect contrast. Toss some fresh arugula or mixed greens with a bright, acidic vinaigrette—lemon and Dijon mustard base works wonders. That little bit of tartness cuts right through the richness of the soup beautifully.

And for my fellow comfort food lovers who need something extra substantial? You know I have a suggestion! If you’re feeling ambitious (or just need peak cozy vibes), serve a small bowl of this soup alongside some crispy chicken tenders. I make mine in the air fryer—they come out perfectly golden and juicy every single time while saving you from deep frying. You can check out my favorite air fryer chicken tenders recipe for that perfect crunchy pairing.

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Honestly, though? Sometimes this soup is so fantastic all on its own that it doesn’t need a thing but a great big spoon and maybe a good show on TV. That’s how you know you’ve made something truly special!

Storing and Reheating Your Leftover Gnocchi Soup

One of the best things about making a big batch of soup? Leftovers! This hearty soup recipe holds up really well, which is perfect for those days when you need a comforting meal ready in five minutes flat. Because we handled that cream carefully—remember, keeping it below a boil—it tends to store beautifully.

For refrigeration, just get it into an airtight container as soon as it cools down a bit. You can safely keep this in the fridge for about three to four days. I find the flavor actually deepens overnight, which is always a nice bonus!

When it comes to reheating, I strongly recommend using the stovetop if you can. Pour what you need into a small saucepan over medium-low heat. Stir it gently and frequently until it’s warmed through. Patience is key here; you don’t want to rush it or risk overheating that creamy broth.

Now, here’s that crucial reminder about the spinach, which I can’t stress enough: if you love having that fresh, bright green pop of spinach, hold off on adding it until *after* you reheat the soup. If you tried to freeze the soup with the spinach already wilted in, it will look dark and sad when thawed. So, always skip the spinach when freezing. When you are ready to eat the leftovers, reheat the soup base first, then stir in a fresh handful of raw spinach right at the end, letting the residual heat wilt it.

Freezing is also a great option for longer storage—up to about two months! Just make sure you portion it out into freezer-safe containers *without* the spinach. You may need to add an extra splash of broth or even a teaspoon of heavy cream once you reheat it, as the soup can sometimes thicken up a little more during the freeze/thaw cycle. But trust me, having big containers of this ready to go is like giving your future self a huge hug!

Variations on Classic Chicken Gnocchi Soup Recipe

If you love the base of this rich, creamy broth, you’ll be happy to know it’s secretly the best canvas for tons of other hearty additions! We focused on the chicken copycat version because it’s the most popular, but sometimes you want something a little bolder or maybe just need to use what’s in the fridge. Don’t hesitate to switch things up; that’s half the fun of making homemade gnocchi soup!

For example, if you are looking for a little more spice and depth, kicking this up into a proper sausage gnocchi soup is incredibly simple. Instead of browning chicken breasts in the first step, brown about a pound of mild or hot Italian sausage—whatever your family prefers! You’ll drain off most of the grease, but leave a little bit behind to help sauté your onions and carrots later. That sausage fat adds a whole other level of savory flavor to the broth foundation. It’s ridiculously satisfying for a chilly night.

Then there’s the decadent route: who doesn’t love bacon? If you’re dreaming of something really rich, try making a Bacon Cheddar Gnocchi Soup. You simply cook diced bacon until it’s crispy before you start any other steps. Remove the bacon bits and set them aside, but leave about two tablespoons of that rendered bacon fat in the pot to cook your vegetables. Once the soup is finished and just before you serve it, stir in one cup of sharp, shredded cheddar cheese until it melts smooth. Then, sprinkle those reserved crispy bacon bits right on top. Wow, that might be my favorite deviation!

Remember that vegetarian note I mentioned earlier? You can adapt this recipe easily for non-meat nights, too. If you skip the chicken and use vegetable broth, you’ve got a fantastic base! To make it a true potato dumpling soup that’s filling without meat, I suggest adding a can of cannellini beans along with the broth, and maybe bumping up the vegetables with something sturdy like quartered mushrooms sautéed quickly with the onions. It turns into a super satisfying vegetarian meal without needing much extra fuss.

Frequently Asked Questions About Making Gnocchi Soup

I always get so many great questions when I share this recipe, so I figured I’d put a few of the most common ones right here! Trying to fit a restaurant favorite into your own kitchen can raise a few uncertainties, but trust me, we can troubleshoot just about anything to ensure you get that perfect bowl of creamy gnocchi soup.

Can I make this a vegetarian gnocchi soup?

Oh, absolutely! This is a great way to utilize the absolutely delicious, creamy broth we create. If you want to skip the chicken, the first thing you need to do is swap out the chicken broth for a high-quality vegetable broth. That’s the biggest change! To keep it really hearty, since we are missing the shredded chicken, I suggest adding bulk in a different way.

Try adding a can of drained and rinsed cannellini beans (white beans) right when you add the cream, or sauté some sliced mushrooms along with your onions and carrots. Mushrooms give you a really lovely, savory quality that stands up well to the cream. It turns into a wonderful vegetarian option!

How do I prevent the gnocchi from getting mushy in the gnocchi soup?

This is probably the most important question when making any potato dumpling soup! Gnocchi, being soft little dough pillows, will turn into complete mush if you overcook them. The good news is that they give you a visual cue, which is fantastic for home cooks!

The key is timing. Never add them in at the beginning of the simmer; they go in right at the end, just after the broth has thickened and the cream is warmed through (Step 7). Only cook them for the time specified on the package, which is usually just three to five minutes. You know they are perfectly done when they float right up to the top of the liquid. Once they float, stir gently, let them warm through for maybe 30 seconds, and then add your spinach and pull the soup off the heat. They’ll finish steaming perfectly without turning into potato paste right in your bowl. Remember, this is a quick dinner soup; we don’t want long simmering times near the end!

If you happen to have leftovers and are worried about this happening upon reheating, I recommend taking the gnocchi out of the soup entirely, chilling them separately, and only adding them back into the hot broth when you are ready to eat. It’s extra work, but it guarantees perfect texture for leftovers!

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I’ve put together more tips on pairing these comforting meals on my soups and salads page, so feel free to check that out for even more inspiration!

Nutritional Estimates for This Comfort Food Soup

I know so many of you are trying to balance that deep craving for comfort food with keeping things realistic during the week, so I wanted to include some general nutritional information for this recipe. Please remember, these numbers are just an educated guess based on the ingredients listed for this creamy dish!

The exact values can change quite a bit depending on the brand of heavy cream you use, the sodium content of your chicken broth, or exactly how much chicken you end up putting into each bowl. So, take these as a helpful guideline, not gospel! If you want to dial in your specific counts, loading the ingredient list into a nutritional tracker is always the best way to go.

Here is a general estimate for one serving (about 1.5 cups) of this delicious, hearty soup:

• Calories: Around 450
• Fat: Roughly 22g (with about 11g being saturated fat)
• Protein: A fantastic 30g per serving, which keeps you feeling full!
• Carbohydrates: About 35g (mostly from the potato gnocchi)
• Sodium: This tends to be the higher number, sitting around 750mg, mainly coming from the broth. I always keep this in mind and try to use low-sodium broth where possible.

Honestly, for a one-pot meal that tastes like it should be served at a fancy dinner, I think those numbers are pretty darn good! It’s rich, yes, but it gives you great protein to keep you satisfied. If you love keeping up with my kitchen adventures or seeing snapshots of my latest baking successes, make sure you follow me over on Facebook!

You can connect with me right here: Follow Pure Cooking Joy on Facebook. I love sharing tips and chatting about all things delicious!

Easy Copycat Chicken Gnocchi Soup: Creamy Comfort Food

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I am happy you are here. This recipe brings the taste of Olive Garden’s famous Chicken Gnocchi Soup to your kitchen. It is creamy, hearty, and simple enough for a weeknight dinner.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium yellow onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 1 cup heavy cream
• 1 (16 ounce) package potato gnocchi
• 2 cups fresh spinach, roughly chopped

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides. Remove the chicken and set it aside.
2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth. Add the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
5. In a small bowl, whisk the flour with 1/2 cup of cold water until smooth to create a slurry. Slowly whisk the slurry into the simmering broth. Continue to stir until the broth thickens slightly.
6. Return the cooked chicken to the pot. Reduce the heat to low and stir in the heavy cream. Do not let the soup boil after adding the cream.
7. Add the potato gnocchi to the soup. Cook according to package directions, usually about 3 to 5 minutes, until the gnocchi float to the surface.
8. Stir in the fresh spinach until it wilts into the soup.
9. Serve this warm, comforting gnocchi soup immediately.

Notes

• For a faster prep time, use pre-cooked rotisserie chicken instead of raw chicken breasts. Add the shredded chicken when you add the cream.
• If you want a thicker, chowder style gnocchi soup, increase the flour to 3/4 cup, whisked with 1/2 cup water.
• This recipe freezes well if you omit the spinach before freezing. Add fresh spinach after reheating.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 5
• Sodium: 750
• Fat: 22
• Saturated Fat: 11
• Unsaturated Fat: 11
• Trans Fat: 0.5
• Carbohydrates: 35
• Fiber: 2
• Protein: 30
• Cholesterol: 95