This Lightened Up Copycat Olive Garden Chicken Gnocchi Soup has been lightened up and is packed with vegetables, rotisserie chicken, pillowy gnocchi, and made with a homemade lightened up creamy, silky, chicken broth.

This Copycat Olive Garden Chicken Gnocchi Soup is every bit as creamy and delicious as the restaurant version, but with less fat and calories-and costs a fraction of the price! It’s simple to make and can be made in less than 30 minutes!

Makes 8 servings

What ingredients do I need to make this Lightened Up Copycat Olive Garden Chicken Gnocchi Soup?

• Light butter-I like to use Land O’ Lakes made with canola oil 
• Celery ribs-diced
• Minced garlic
• White onion– diced
• All-purpose flour- you could use gluten-free or almond flour 
• Low sodium chicken broth 
• Fresh thyme-minced 
• Matchstick carrots– chopped 
• Salt and pepper– to taste 
• Cooked chicken breast -diced cooked skinless, boneless chicken breast -you could also use rotisserie chicken without the skin.
• Potato gnocchi– refrigerated.
• Fat free half-and-half– you could also use 2 cups unsweetened almond milk mixed with 2 Tbsp cornstarch. Be sure whisk cornstarch with almond milk before adding it to the soup.
• Fresh spinach leaves-chopped. For best results, use fresh spinach. Frozen spinach will be mushy.

How do I make this Lightened Up Copycat Olive Garden Chicken Gnocchi Soup?

In a stockpot or Dutch oven, heat butter over medium heat. 

Add celery, garlic, and onion and sauté until soft.

Add the flour and whisk for about one minute to form a roux.

Slowly add chicken broth and gnocchi.

Stir until well combined. 

Stir in carrots, thyme

Then chicken and season with salt and pepper.

Simmer for 5 minutes, or until the chicken and gnocchi are cooked through-and the gnocchi starts to float to the top.

Reduce heat to low and stir in fat free half-and-half.

Then add chopped spinach.

Continue stirring and let it simmer for another 5 minutes until soup thickens.

Enjoy! 

Makes 8 servings

Serve warm.

Store leftovers in an airtight container in the fridge for up to 5 days.

Ingredients:

• 3 Tbsp light butter-I like to use Land O’ Lakes light butter made with canola oil
• 4 celery ribs, diced
• 2 tsp minced garlic
• 1 small white onion, diced
• 1/4 cup all-purpose flour or gluten-free flour
• 6 cups low sodium chicken broth 
• 1 Tbsp fresh thyme, minced 
• 1 cup matchstick/shredded carrots, chopped 
• Salt and pepper, to taste 
• 1.5 cups diced cooked skinless, boneless chicken breast -you could also use rotisserie chicken without the skin 
• 1 (16 oz.) package refrigerated potato gnocchi
• 2 cups fat free half-and-half*see notes for other option
• 2 cups fresh spinach leaves, chopped

Directions: 

1. In a stockpot or Dutch oven, heat light butter over medium heat. 
2. Add celery, garlic, and onion and sauté until soft.
3. Add the flour and whisk for about one minute to form a roux.
4. Slowly add chicken broth and gnocchi. Stir until well combined. 
5. Stir in carrots, thyme, cooked chicken, and season with salt and pepper.
6. Simmer for 5 minutes, or until the chicken and gnocchi are cooked-and the gnocchi starts to float to the top.
7. Reduce heat and stir in fat free half-and-half and spinach. Continue stirring and let it simmer for another 2–5 minutes until soup thickens.
8. Enjoy! Store leftovers in an airtight container in the fridge for up to 5 days or it can be frozen for up to 3 months. 

Makes 8 ( 2 cups ) servings

6 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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