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September 6, 2022

Veggie Chicken Gnocchi Soup

by Jovanna Orozco, MS, RDN, LDN

As creamy and delectable as the Olive Garden version, this soup is sure to be a new family favorite at home! This recipe has added servings of veggies to provide more nutrients, as well as chickpea gnocchi packed with fiber and protein compared to potato gnocchi.

Prep Time

10 minutes


Cook Time

20 minutes



6 servings



3-4 boneless skinless chicken breasts, cooked and diced

1 stalk of celery, chopped

1 white onion, diced

1 tablespoon minced garlic

2 cups carrots, chopped

1 tablespoon olive oil

4 cups low sodium chicken broth

2 teaspoons thyme

2 teaspoons ground black pepper

1, 16-ounce pack of chickpea gnocchi

2 cups low-fat half and half cream

4 cups fresh spinach, chopped

Salt and pepper to taste



  1. Heat olive oil in a large pot over medium heat. Add celery, carrots, onions and garlic and sauté for 2 to 3 minutes until onions are translucent.
  2. Add chicken, chicken broth, salt, pepper and thyme. Bring to a boil, and then gently stir in gnocchi. Boil for 3 to4 minutes longer before reducing heat to a simmer and cook for an additional 10 minutes.
  3. Stir in the half and half and chopped spinach. Cook for 1 to 2 minutes until the spinach is tender. Taste, add salt and pepper if needed, and serve.
  4. If you would like a creamier soup, thicken your soup using corn starch by following the directions as stated on the package. Enjoy!


Nutrition Information

Serving Size: 1/6 of the recipe

Calories: 338, Fat: 10g, Protein: 25g, Carbohydrates: 45g, Fiber: 7g, Sodium: 536mg

Adapted from:

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