Olive Garden Chicken Gnocchi Soup Made Skinny

Olive Garden Chicken Gnocchi Soup is so delicious! It's filled with potato gnocchi (potato dumplings) and is hearty enough for a soup meal. I can’t wait for you to try my skinny remake!!! It tastes luxuriously rich and decadent. And, it has more chicken, veggies, and gnocchi. Each main course serving has 299 calories, 5 grams of fat
Olive Garden Chicken Gnocchi Soup Made Skinny

Helpful Tips About this Recipe

Shopping Tips
You can find packages of potato gnocchi in the refrigerated, pasta section of the supermarket. Sometimes it’s in the shelf-stable, dry pasta section.  I used Trader Joe’s Gnocchi Italian. There is a 17.6-ounce package. I based my skinny facts using theirs.
WW Freestyle SmartPoints 6-Blue
WW SmartPoints 7-Green
SKINNY FACTS: for 1 bowl (1¼ cups)
299 calories, 5g fat, 2g sat. fat, 27mg chol, 22g prot, 40g carbs, 3g fiber, 780mg sod, 4g sugar
FACTS: for Freestyle SmartPoints
192 calories, 1g sat. fat, 4g sugar, 7g protein


Olive Garden Chicken Gnocchi Soup Made Skinny

Olive Garden Chicken Gnocchi Soup Made Skinny

5 from 3 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 6 (each serving, 1¼ cups)
Calories 299 kcal


  • 1 cup onions
  • 1 cup carrots, chopped or sliced
  • 1 cup celery, sliced
  • 3 tablespoons reduced-fat butter or Smart Balance Light
  • 1 tablespoon fresh garlic, minced (about 3-4 cloves)
  • Salt and pepper, to taste
  • 3 tablespoons flour or 1 T cornstarch for gluten-free
  • 4 cups reduced-sodium chicken broth, I used Swanson’s
  • 1 cup reduced-fat milk (2%)
  • 2 cups cooked chicken breasts, chopped into small pieces
  • 1 16 oz or 17.6 oz) pkg. potato gnocchi, see shopping tips
  • 3 cups fresh spinach, lightly packed


  • In a microwave-safe bowl or plate, add onions, carrots, and celery. Cook in microwave for about 4 minutes until soft.
  • In a large nonstick pan or pot, melt butter.  Add garlic and cooked vegetables. Season with a little salt and pepper. Mix well. Cook for 1 minute.  Stir in flour and mix well. Continue to cook for 2 minutes, stirring often. Stir in chicken broth, 1 cup at a time, mixing after each. Pour in milk and stir well.  Add cooked chicken. Bring up to a simmer and continue to simmer, uncovered for 20 minutes. Stir often.
  • In the meantime, cook potato gnocchi separately, according to package directions. When the soup is finished, add cooked gnocchi and spinach. Simmer for about a minute until spinach is wilted.


Serving: 1.25cupsCalories: 299kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1.5gCholesterol: 23mgSodium: 780mgFiber: 3gSugar: 4gBlue Smart Points: 6Green Smart Points: 7Plus Points: 7
Tried this recipe?Let me know how it was!






  1. Does this soup freeze well? I would like to mix up my meal prep and have something creamy stashed in the freezer.


  2. You could make this in a slow cooker but I would cook the tortellini separate and add it at the end.
    All the best Carol,

  3. 5 stars
    Made this the other night. The only thing I changed was I used kale instead of spinach, because my hubby is on a low-potassium diet. But it was VERY good. I definitely will make it again.

  4. I’m so happy you enjoyed this soup. kale works great as a substitute for spinach.
    All the best, Sheila,

  5. You sure can, Melissa. I would defrost it first and drain the excess liquid before adding it.
    My best,

  6. 5 stars
    Yummy recipe. I made this while visiting my daughter. We used dry chickpea gluten free gnocchi. Everyone loved it . I will definitely make again.
    It is so satisfying that no one wanted dessert. Thanks.

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