My Kitchen · Soup is my love language!

Creamy veggie gnocci soup (Olive Garden Style)

Fall has arrived in Tennessee!

nature red forest leaves

That means Soup Season is here!

person wearing pair of black slides

Sundays in the Fall are perfect for snuggling and soup!


Here’s what we made this rainy, cold weekend.

Creamy Veggie Gnocci Soup

1 stick of butter
1 onion diced (1 cup)
3 carrots diced (1 cup)
3 celery stalks diced (1/2 cup)
2 garlic cloves (2-3 tsp bottled minced garlic/0.5 tsp ground dried garlic)
10 oz box of frozen chopped spinach (fresh works too)
1/4 cup flour (for thickening)
32 oz chicken stock (broth from a whole chicken made in an instant pot is amazing)
2 cups of diced cooked chicken (we cook a whole chicken in our instant pot)
16 oz gnocci (in dry pasta aisle, TJ”s makes a yummy one)
<OR tortellini (in cold pasta aisle) works too>
2 cans cream of chicken soup
1/2 tsp dried thyme
Salt and Pepper to taste
8-16 oz Half and Half/Heavy Whipping Cream (optional for added creaminess*)


Melt 4 tbs butter in a large pot over medium low heat

Saute onions, celery, and carrots for a few minutes

Add garlic, stir

Add spinach and break up

Whisk in flour  and 4 tbs of butter over veggies for one minute to make roux

Add chicken broth and chicken

Add 2 cans of soup 

Add gnocci/tortellini

Season with thyme, salt, and pepper to taste

Simmer 5-10 minutes

Add cream if needed*


(*I’ve found this recipe needs a little or a lot of cream depending on what brand gnocci I’m using and if the broth is homemade or store bought. Homemade broth from our instant pot creates very creamy broth. So I wait till the end to add it. You could also leave out the cans of soup, but then you would need more cream and more chicken flavoring to get the right taste and consistency.)

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