Creamy Chicken Gnocchi Soup (Olive Garden Copycat)

This Creamy Chicken Gnocchi Soup is a hug in a bowl, delivering all the comforting, savory flavor of the Olive Garden classic right in your own kitchen. This one-pot recipe features tender shredded chicken, soft and pillowy potato gnocchi, and a savory mirepoix of carrots and celery, all simmered in a rich, velvety, and incredibly flavorful cream broth. Finished with fresh spinach, it’s a hearty and satisfying meal that tastes truly indulgent.

Forget going out to a restaurant; this soup is surprisingly easy to make and comes together in about 30 minutes. It’s the perfect cozy meal for a chilly evening, a busy weeknight, or any time you’re craving a bowl of pure comfort.

this recipe

Why You’ll Love This Recipe

• Better Than the Restaurant: Tastes just like the beloved Olive Garden version, but even fresher and made right at home.
• Quick & Easy: A hearty, from-scratch soup that comes together in one pot in about 30 minutes.
• Rich & Creamy: A luscious, comforting texture that’s completely irresistible.
• One-Pot Wonder: An easy-to-make recipe with minimal cleanup.

Ingredients

• 1 lb Boneless, Skinless Chicken Breasts, cooked and shredded (rotisserie chicken is perfect)
• 1 (16 oz) package Potato Gnocchi
• 4 tablespoons Unsalted Butter
• 1 Yellow Onion, chopped
• 2 Carrots, finely chopped
• 2 Celery Stalks, finely chopped
• 4 cloves Garlic, minced
• 1/4 cup All-Purpose Flour
• 4 cups Low-Sodium Chicken Broth
• 2 cups Half-and-Half or Heavy Cream
• 1 teaspoon Dried Thyme
• 5 oz Fresh Spinach
• Salt and Black Pepper, to taste
• For Garnish: Grated Parmesan cheese, fresh parsley

Step-by-Step Instructions

1. Sauté the Vegetables: In a large Dutch oven or pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes, until the vegetables have softened.
2. Make the Roux: Add the minced garlic and cook for one more minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
3. Build the Broth: Gradually whisk in the chicken broth, a little at a time, ensuring the mixture is smooth. Whisk in the half-and-half and the dried thyme.
4. Simmer: Bring the soup to a gentle simmer, stirring occasionally, until it has thickened slightly, about 5-7 minutes.
5. Cook the Gnocchi: Add the gnocchi to the soup and cook for 3-5 minutes, or until they are tender and float to the surface.
6. Combine and Finish: Reduce the heat to low. Stir in the cooked, shredded chicken and the fresh spinach. Let the soup warm through for a couple of minutes until the spinach has wilted.
7. Serve: Season generously with salt and pepper to taste. Ladle into bowls and serve hot, topped with grated Parmesan cheese.

Tips & Variations

• Pro Tip: For the ultimate time-saver, use a pre-cooked rotisserie chicken. It adds a wonderful depth of flavor and makes this recipe even faster.
• Don’t Overcook the Gnocchi: The gnocchi are done as soon as they float to the top. Overcooking them can cause them to become mushy.
• Add Bacon: For an extra layer of savory flavor, add some crispy, crumbled bacon as a topping before serving.
• Use Kale: If you prefer, you can use chopped kale instead of spinach. Add it to the pot with the gnocchi as it takes longer to become tender.

Frequently Asked Questions (FAQ)

• How do I store and reheat leftovers?
  • Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring often. Do not let it boil. The gnocchi will absorb liquid, so you may need to add a splash of broth.
• Can I freeze chicken gnocchi soup?
  • Soups with dairy and gnocchi do not freeze well. The cream can separate, and the gnocchi can become very soft and mealy upon thawing. This soup is best enjoyed fresh.
• How can I make this soup thicker?
  • If you’d like a thicker soup, you can make a small slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water and whisk it into the simmering soup before adding the gnocchi.

Serving Suggestions

• This creamy chicken gnocchi soup is a complete meal in a bowl. It’s best served steaming hot, with a generous sprinkle of freshly grated Parmesan cheese and a side of warm, crusty breadsticks for dipping—just like at the restaurant!

Olive Garden Chicken Gnocchi Soup

A creamy, comforting copycat version of Olive Garden’s Chicken Gnocchi Soup, made in under 30 minutes with tender chicken, fluffy gnocchi, and fresh spinach.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 523

Ingredients Equipment Method

Ingredients

  

• 3-4 boneless skinless chicken breasts, cooked and diced
• 1 stalk celery, chopped
• 1/2 white onion, diced
• 2 teaspoons minced garlic
• 1/2 cup shredded carrots
• 1 tablespoon olive oil
• 4 cups low sodium chicken broth
• to taste salt and pepper
• 1 teaspoon thyme
• 16 ounces potato gnocchi
• 2 cups half and half (or 1 cup heavy cream + 1 cup half and half for extra richness)
• 1 cup fresh spinach, roughly chopped

Equipment

• large pot
• Chef’s Knife
• Cutting Board
• measuring cups
• Wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots. Sauté for 2–3 minutes until onions are translucent.
2. Add cooked chicken, chicken broth, salt, pepper, and thyme. Bring to a boil, then gently stir in gnocchi. Boil for 3–4 minutes, reduce heat, and simmer for 10 minutes.
3. Stir in half and half and spinach. Cook another 1–2 minutes until spinach is tender. Taste and adjust seasoning as needed. Serve hot.