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Copycat Olive Garden Gnocchi Soup!

Copycat Olive Garden Soup

An OMG-so-good soup. This copycat Olive Garden Chicken Gnocchi Soup – Veganized is chock full of veggies, tender beans and gnocchi in a creamy, flavorful broth.

Sitting on the couch, blanket in lap, iPhone in hand, Pinterest open. Once again, I was searching recipes. Lately I’ve been putting in a simple “dinner” search in to see what comes up.

Copycat Olive Garden Soup

Copycat Olive Garden Soup

This copycat Olive Garden Gnocchi Soup came up. So I went to check out the original Olive Garden recipe. It said, “Chicken & Gnocchi – A creamy soup made with roasted chicken, traditional Italian dumplings and spinach.” Even the copycat recipe looked so good I thought…I can easily vegify this one. My family loves gnocchi!

Gnocchi for Copycat Olive Garden Soup


If you're unfamiliar with gnocchi, they’re little puffy pillows of (at a minimum) potato, flour and salt. You can make them yourself or purchase them in packages. I’ve not had massive luck making my own gnocchi but plan to try again soon!

white beans for Copycat Olive Garden Soup

What I changed

From the copycat recipe I found on Pinterest:

I added white beans instead of chicken for protein (BONUS…you get added fiber with the beans)

Instead of heavy cream I used full fat coconut milk, just as rich and delicious, but without the factory farm and cholesterol.

I chopped by own carrots instead of using shredded.

Veggie broth instead of chicken broth was added.

A large bunch of fresh spinach replaced the plastic bag of baby spinach. (I was trying to save on at least a little plastic!)

Your turn!

What is your favorite soup or dish of the season? What are you crazy about right now?

Copycat Olive Garden Soup

Copycat Olive Garden Gnocchi Soup

Copycat Olive Garden Gnocchi Soup
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One of my all-time favorite soup recipes, this Gnocchi soup is full of delicious, comforting veggies with tender gnocchi pillows nestled in a lightly creamy broth

Prep time 10 minutes

Cook time 20 minutes

Serves 6


1 Tablespoon olive oil or veggie broth

1 large yellow onion, chopped

1 cup chopped carrots

2 stalks celery, diced

4 cloves garlic, minced

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

4 cups low-sodium veggie broth (32 ounces)

1 cup water

2 cups cooked, white beans

1 Tablespoon fresh thyme leaves or herbs de Provence

1 pound refrigerated potato gnocchi (not frozen)

5-ounce s baby spinach

1 1/2 cups full fat coconut milk


  1. Heat the water or oil in a large pot over medium heat; add the onion, carrot, celery, garlic, salt, and pepper, and cook, stirring occasionally until softened, about 5 minutes.

  2. Stir in the broth, water, beans, and herbs de Provence, and bring to a boil. Reduce the heat and simmer for 10 minutes.

  3. Add the gnocchi, spinach, and coconut milk, and cook until the gnocchi is cooked through and the spinach is wilted, 2 to 3 minutes more. Serve immediately.


Easy and Delicious plant-based recipes. So much more than salad!

Six-Ingredient-or-Less Plant-based Cookbook.

Home-cooked. Simple. Fast.

Dawn Hutchins is a plant-based lifestyle educator, author, and self-taught chef. She holds a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation and is a certified Nutritional Therapist with a focus on epigenetics. Discover the benefits that over 35,000 people have experienced through her recipes, cookbooks, and revolutionary programs, learning how to eat more whole, plant foods – and loving it!

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