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Chick'n & Gnocchi Soup (Olive Garden Copycat)

Creamy, rich, hearty broth with chick'n, shredded carrots, spinach, and gnocchi perfect for a fall day
Course Main Course, Soup
Cuisine Italian


  • 1 package Gardein meatless chick'n strips cooked and chopped into bite-size pieces
  • 3 tbsp butter I use Earth Balance vegan butter
  • 2 tbsp olive oil
  • 1 small onion diced
  • 1/2 cup carrots shredded
  • 6 cloves garlic minced
  • salt and pepper to taste
  • 1/3 cup all-purpose flour
  • 4 cups vegetable broth or vegan chicken broth *
  • 1 1/3 cup vegan half & half **
  • 1 pound potato gnocchi
  • 3 cups baby spinach stems removed
  • 2 tbsp fresh basil chopped


  • In a large soup pot, melt the butter and mix with the olive oil over medium heat. 
  • Add chopped onion, shredded carrots, and minced garlic. Season with pepper and cook over medium-low until tender, stirring frequently. This should take about 10 minutes to make sure the onion and carrots are tender. 
  • Add the flour into the pot with the vegetables and stir continuously for 3 minutes.
  • Add in the broth and half & half and stir
  • Add the cooked meatless chick'n strips and bring the contents of the pot to a simmer. Cook for 20 minutes, stirring often. Season with salt and pepper***.
  • While the soup base is cooking, cook the gnocchi separately according to the instructions on the package. 
  • Once soup base has finished cooking, add cooked gnocchi and spinach. Simmer until the spinach has wilted. Stir in basil. 
  • Serve and enjoy.


*I've used this and this in the past with success. 
**You can find vegan half & half in stores, or you can do what I do. Just mix 1 1/4 cup unsweetened nondairy milk and 3 tbsp melted butter
***The salt amount you'll want to add here will vary based on what broth you have chosen and how much sodium is in there. I didn't use any when I made this recipe. This will all be based on your preference.