Copycat Olive Garden Chicken Gnocchi Soup

A Cozy and Creamy Comfort Food

There’s something special about a warm, creamy bowl of soup on a chilly day, and Olive Garden’s Chicken Gnocchi Soup is one of the best. It’s rich, full of flavor, and packed with tender chicken, soft gnocchi, and fresh spinach, all in a velvety broth.

If you’ve ever had it at a restaurant, you know how satisfying it is. But did you know you can make it at home with just a few simple ingredients?

This copycat recipe lets you enjoy that same delicious soup anytime without having to leave your house. It’s perfect for busy nights when you want something comforting but don’t want to spend hours in the kitchen. Plus, homemade means you can control what goes in—no extra preservatives or unnecessary ingredients!

This recipe feels like a fancy, restaurant-quality dish, but it comes together quickly with ingredients you probably already have. Whether you’re making it for a family dinner, a cozy weekend meal, or even meal prep for the week, this soup is always a hit.

Another bonus? It’s budget-friendly! A bowl of this soup at Olive Garden can be pricey, especially if you’re feeding a family. But making it at home costs way less, and you’ll have plenty of leftovers. Plus, it’s kid-approved! The creamy broth and pillowy gnocchi make it a meal everyone will love.

About Chicken Gnocchi Soup

Chicken Gnocchi Soup is a creamy, hearty soup made with tender shredded chicken, pillowy potato gnocchi, fresh spinach, and a rich, flavorful broth. It’s a favorite at Olive Garden, known for its comforting texture and perfect balance of flavors.

What makes this soup unique compared to other creamy soups? Unlike chicken noodle soup, which uses pasta, this recipe features gnocchi—soft, chewy dumplings made from potatoes. It’s also richer than a traditional chicken and rice soup, thanks to the combination of heavy cream and a flavorful broth thickened just right.

Some similar soups, like Zuppa Toscana, also use gnocchi or potatoes, but Chicken Gnocchi Soup stands out because of its mild, creamy taste with a hint of garlic and herbs. If you love thick, satisfying soups that feel like a hug in a bowl, this one is for you!

Why You’ll Love It

1. Tastes Just Like Olive Garden’s Version – If you’re a fan of their soup, you’ll love this homemade version that’s just as good (if not better!).
2. Quick and Easy to Make – This soup comes together in about 30 minutes, making it perfect for busy weeknights.
3. Comforting and Cozy – The rich, creamy broth and tender gnocchi make it the ultimate comfort food.
4. Great for Leftovers – The flavors get even better the next day, so it’s perfect for meal prep or enjoying later in the week.
5. Customizable – You can make it your own by adding extra veggies, using turkey instead of chicken, or making it lighter with half-and-half instead of heavy cream.

Ingredients

For the Soup Base

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon black pepper

For the Protein & Add-ins

• 2 cups cooked chicken, shredded (rotisserie chicken works great!)
• 1 pound potato gnocchi (store-bought or homemade)
• 1 cup fresh spinach, chopped
• 1/4 cup grated Parmesan cheese (optional, for extra richness)

For Garnishing (Optional)

• Extra Parmesan cheese
• Fresh parsley, chopped

Ingredient Notes

• Gnocchi: Store-bought gnocchi work perfectly and save time, but if you’re feeling ambitious, homemade gnocchi will make this soup extra special!
• Chicken: Rotisserie chicken is a huge time-saver, but you can also cook and shred boneless, skinless chicken breasts or thighs.
• Heavy Cream: This makes the soup extra rich and creamy, but if you want a lighter version, try using half-and-half or whole milk.
• Italian Seasoning: A blend of oregano, basil, thyme, and rosemary adds depth to the broth. If you don’t have a pre-mixed version, just use a combination of these dried herbs.
• Parmesan Cheese: Adds a salty, umami kick to the soup. You can also use Pecorino Romano for a slightly sharper flavor.
• Spinach: Fresh spinach wilts beautifully into the hot soup, but kale can be a great substitute for a heartier, slightly chewy texture.

Kitchen Tools Needed

1. Large Pot or Dutch Oven – A heavy-bottomed pot helps distribute heat evenly, making it perfect for simmering the soup. I love using a Dutch oven because it retains heat well!
2. Wooden Spoon or Silicone Spatula – Essential for stirring the soup and preventing anything from sticking to the bottom of the pot.
3. Chef’s Knife and Cutting Board – For chopping the onion, carrots, celery, and spinach. A sharp knife makes prep work much easier!
4. Measuring Cups and Spoons – To ensure the right balance of ingredients, especially for the broth and seasonings.
5. Ladle – Makes it easy to serve the soup into bowls without spilling.
6. Small Whisk – Helps mix the flour into the butter and oil to create a smooth base for thickening the soup.
7. Tongs or Forks – Useful for shredding cooked chicken quickly. If using rotisserie chicken, just pull it apart with your hands!
8. Grater (Optional) – If using a block of Parmesan, a grater will help you get fresh, flavorful cheese to sprinkle on top.

I love using my Lodge Dutch Oven for soups like this—it holds heat well and makes everything cook evenly. For a great chef’s knife, the Victorinox Fibrox Pro is my go-to because it’s sharp, lightweight, and easy to handle!

Cooking Instructions

Step 1: Sauté the Veggies (5 minutes)

In a large pot or Dutch oven, melt butter over medium heat. Add olive oil, then toss in the onion, carrots, and celery. Cook for about 3-4 minutes until they soften. Add the garlic and sauté for another 30 seconds until fragrant.

Pro Tip: Stir frequently to prevent the garlic from burning—it can turn bitter quickly!

Step 2: Make the Roux (2 minutes)

Sprinkle in the flour and stir continuously for about 1-2 minutes to create a thick paste. This helps thicken the soup later.

Pro Tip: Keep stirring to avoid lumps! If the mixture looks too dry, add a splash of chicken broth.

Step 3: Add the Broth and Seasonings (5 minutes)

Slowly pour in the chicken broth, stirring as you go to dissolve the flour mixture. Add the Italian seasoning, salt, and black pepper. Bring to a gentle simmer (not a rolling boil) over medium heat for about 5 minutes.

Step 4: Stir in the Chicken and Gnocchi (5-7 minutes)

Add the shredded chicken and gnocchi to the pot. Let the soup simmer for about 5-7 minutes, or until the gnocchi start floating to the top. That’s how you know they’re done!

Pro Tip: Be gentle when stirring—gnocchi are delicate and can break apart if handled too roughly.

Step 5: Make It Creamy (3 minutes)

Pour in the heavy cream and stir to combine. Reduce the heat to low and let the soup warm up for 2-3 minutes.

Step 6: Add the Spinach and Cheese (2 minutes)

Stir in the chopped spinach and let it wilt for about 1-2 minutes. If using Parmesan cheese, mix it in now for extra flavor.

Step 7: Taste and Serve!

Give the soup a final taste and adjust seasoning if needed. Ladle into bowls and top with extra Parmesan and fresh parsley if you like.

I love serving this soup with warm, crusty bread—perfect for soaking up that creamy broth!

Tips and Tricks for Success

• Don’t Rush the Roux! – Cooking the flour for a minute or two before adding the broth helps get rid of the raw flour taste and makes the soup extra creamy. Trust me, it’s worth the patience!
• Use Rotisserie Chicken for Easy Prep – If you’re short on time, grab a store-bought rotisserie chicken. It’s juicy, flavorful and saves you from cooking and shredding chicken from scratch.
• Let the Gnocchi Tell You When It’s Done – Gnocchi cooks quickly, and you’ll know it’s ready when it floats to the surface. Overcooking can make it mushy, so keep an eye on it!
• Make It Thicker (or Thinner) – If you like an extra thick soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in at the end. Prefer a lighter broth? Add an extra splash of chicken broth or milk.
• Leftovers? Reheat Gently! – This soup thickens as it sits, so when reheating, add a bit of broth or milk to loosen it up. Heat on low to keep the creamy texture intact.

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Ingredient Substitutions and Variations

• Swap the Heavy Cream – Use half-and-half for a lighter version or coconut milk for a dairy-free option.
• Try a Different Protein – Instead of chicken, use shredded turkey (great for post-Thanksgiving leftovers) or even crumbled sausage for a heartier twist.
• Add More Veggies – Mushrooms, diced zucchini, or bell peppers can add extra flavor and nutrition.
• Go Gluten-Free – Use gluten-free gnocchi and swap the flour for a gluten-free alternative like cornstarch or a 1:1 gluten-free flour blend.
• Spice It Up – Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.

Serving Suggestions

• Garlic Bread – A warm, crispy slice of garlic bread is perfect for soaking up every last drop of this creamy soup.
• Side Salad – A simple green salad with a tangy vinaigrette helps balance the richness of the soup. I love adding cherry tomatoes and parmesan shavings for extra flavor!
• Roasted Vegetables – Serve with a side of roasted Brussels sprouts, asparagus, or carrots for a boost of color and nutrition.
• Grilled Cheese Sandwich – If you love dipping, try pairing this soup with a melty grilled cheese sandwich. The crunchy bread and gooey cheese are a match made in heaven!
• Crusty Baguette – A fresh baguette with butter is another great option—it’s simple but so satisfying.

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Storage and Reheating Instructions

• Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: This soup doesn’t freeze well due to the dairy and gnocchi, which can become grainy and mushy when thawed. If you plan to freeze it, leave out the gnocchi and cream, then add them fresh when reheating.
• Reheating on the Stovetop: Pour the soup into a pot and warm over low to medium heat, stirring occasionally. If it has thickened, add a splash of chicken broth or milk to bring back the creamy texture.
• Reheating in the Microwave: Heat in 30-second intervals, stirring between each to prevent the cream from separating. Add a little extra liquid if needed.

I like to add a small quantity of milk when reheating to make the soup silky again—it helps restore the creamy consistency!

Frequently Asked Questions

Can I use store-bought gnocchi?

Yes! Store-bought gnocchi works perfectly and saves time. You’ll usually find it in the pasta or refrigerated section of your grocery store.

How can I make this soup healthier?

For a lighter version, use half-and-half instead of heavy cream and swap out the flour for a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). You can also add more veggies like mushrooms or zucchini!

What if my soup is too thick?

Simply add a splash of chicken broth or milk to thin it out. The soup naturally thickens as it cools, so this trick works well when reheating leftovers too!

Can I make this soup ahead of time?

Yes, but for best results, cook the soup without the gnocchi and spinach if you’re making it ahead. Add them when reheating to keep the texture fresh.

What can I use instead of spinach?

Kale, Swiss chard, or even finely chopped broccoli work as great substitutes. If using kale, let it simmer a few extra minutes to soften.

Can I make this in a slow cooker?

Absolutely! Sauté the onions, carrots, and celery first, then add everything except the cream, gnocchi, and spinach. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the remaining ingredients 15-20 minutes before serving.

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I’d love to hear how this turns out for you! Let me know in the comments—did you try any fun variations? And if you’re an Olive Garden fan, what’s your go-to menu item?

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!