Chicken Gnocchi Soup (Olive Garden Copycat)

Olive Garden Copycat Chicken Gnocchi Soup

Nothing warms the soul like a creamy, comforting bowl of soup. This Olive Garden Copycat Chicken Gnocchi Soup is a hearty, flavorful dish that tastes just like the restaurant version—only better because it’s made right in your kitchen! Packed with tender chicken, pillowy gnocchi, fresh vegetables, and a rich, creamy broth, it’s the perfect way to bring the taste of your favorite Italian restaurant home.

Pair it with an Olive Garden Copycat Salad and Breadsticks for a totally tasty meal at home.

Why You Should Make Chicken Gnocchi Soup

• Restaurant Quality at Home: Save money and skip the wait—this soup delivers all the cozy, familiar flavors you love from Olive Garden.
• Family-Friendly: A dish everyone will love, from picky eaters to soup enthusiasts.
• Simple Ingredients: No fancy ingredients or tools are needed to whip up this crowd-pleaser.
• Perfect Comfort Food: While I love a good Slow Cooker Corn Chowder or White Chicken Chili (Pressure Cooker),  this recipe just hits the spot. It is deal for chilly nights, busy weeknights, or when you’re craving something warm and satisfying.

What You’ll Need for Olive Garden Copycat Chicken Gnocchi Soup

• Chicken: 4 cups cooked and shredded. Rotisserie chicken works great for convenience.
• Vegetables: 1 stalk celery (chopped), ½ white onion (diced), ½ cup shredded carrots, 1 cup fresh spinach (roughly chopped).
• Gnocchi: 12 ounces of skillet potato gnocchi for those soft, chewy bites.
• Aromatics: 2 teaspoons minced garlic, 1 teaspoon thyme, salt, and pepper to taste.
• Broth and Cream: 4 cups low-sodium chicken broth, 1 1/2 cups half and half (or sub one cup for heavy cream for extra richness).
• Olive Oil and Butter: For sautéing the vegetables and gnocchi.

How to Make Chicken Gnocchi Soup

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add celery, onion, garlic, and carrots. Sauté for 2–3 minutes, until onions are translucent. Push to one side of the pot and set aside.
2. Cook the Gnocchi: Add the butter into the skillet and then add then add gnocchi, cooking the gnocchi to achieve that golden, slightly crisp texture.
3. Build the Broth: Add the sautéed vegetables back to the pot, along with chicken broth, salt, pepper, and thyme. Bring to a boil for 3–4 minutes.
4. Simmer with Chicken: Add the cooked, shredded chicken. Reduce heat to a simmer and cook for 10 minutes to allow the flavors to meld.
5. Finish with Cream and Spinach: Stir in half and half and fresh spinach. Cook for 1–2 minutes, until the spinach is wilted and tender. Taste and adjust seasoning if necessary. Serve hot!

Tips and Tricks

• Double the Batch: This soup is freezer-friendly (without the gnocchi or spinach), so make extra to save for busy days.
• Use Fresh Herbs: Swap dried thyme for fresh thyme for an elevated flavor.
• Customize Your Creaminess: For a lighter option, use all milk or unsweetened almond milk. For ultra-rich soup, replace half the half and half with heavy cream.
• Don’t Skip the Gnocchi: Toasting the gnocchi in a skillet adds a delightful texture that enhances the soup.
• Vegetarian Option: Substitute chicken with white beans or mushrooms and use vegetable broth.

Serving Suggestions

• Serve with warm, crusty bread or homemade breadsticks for dipping.
• Pair with a crisp Caesar salad or a simple green salad topped with balsamic vinaigrette.
• Garnish with grated Parmesan cheese and a sprinkle of fresh parsley for a restaurant-style presentation.

Storing Leftovers

• Refrigerator: Store soup in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to restore its texture.
• Freezer: Freeze soup (without the gnocchi and spinach) for up to 3 months. When reheating, cook fresh gnocchi and spinach and stir them into the thawed soup.

With its creamy, hearty texture and incredible flavor, this Chicken Gnocchi Soup is sure to become a favorite in your household. Whether you’re hosting dinner for friends or looking for a quick weeknight meal, this soup delivers every time. Enjoy the cozy comfort!

Other Soup Recipes

• Crock Pot Baked Potato Soup
• Italian Orzo Soup
• Zuppa Toscana Soup
• Split Pea Soup
• Egg Drop Soup
• Easy Broccoli Cheese Soup

Creamy Chicken Gnocchi Soup

A creamy chicken gnocchi soup, Olive Garden copycat recipe that is rich, creamy, and hearty.

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Course: Soup

Cuisine: Italian

Keyword: chicken gnocci soup, chicken soup, olive garden copycat

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 271kcal

Ingredients

• 4 cups cooked chicken shredded or chopped
• 1 stalk celery chopped
• ½ white onion diced
• 2 teaspoons minced garlic
• ½ cup carrots shredded
• 1 tablespoon olive oil
• 4 cups low sodium chicken broth
• salt and pepper - to taste
• 1 teaspoon thyme
• 12 ounces potato gnocchi
• 2 Tbsps butter
• 1 1/2 cups half and half see note
• 1 cup fresh spinach roughly chopped
• 2 Tbs Flour see note, optional

Instructions

• Heat olive oil in a large pot or dutch oven over medium heat.
• Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent and vegetables are stating to become tender. .
• Remove from pan, leaving any remaining oil, then add the gnocchi and 2 Tbs of butter, saute the gnocchi for 5 minutes, until browned and slightly crispy on the edges
• Add celery, carrots, onion, garlic mixture back in to pot, if you are using the flour to have a slightly thicker soup, sprinkle flour over top, and stir it all togehter. Then add chicken broth, salt, pepper, and thyme, bring to a boil. Boil for 3-4 minutes.
• Add cooked chicken in and reduce heat to a simmer and cook for 10 minutes.
• Stir in half and half and spinach and cook until spinach is wilted and tender, about 1-2 minutes.
• Taste, adjust seasoning by adding salt and pepper if needed, and serve.

Notes

You can replace the half and half with milk for a lower fat option or heavy cream if you want richer flavor.

Nutrition

Calories: 271kcal | Carbohydrates: 29g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 324mg | Potassium: 318mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2628IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 3mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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