Olive Garden Copycat Chicken Gnocchi Soup

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Creamy, comforting, and packed with tender chicken, pillowy gnocchi, and fresh spinach—this Olive Garden Copycat Chicken Gnocchi Soup brings the restaurant favorite right into your kitchen. One spoonful of this hearty soup and you’ll be hooked by its rich flavor, velvety texture, and the perfect balance of savory herbs and vegetables. It’s a cozy meal ideal for chilly evenings, family dinners, or when you just want a warm bowl of something indulgent and satisfying.

What sets this dish apart is its irresistibly creamy broth, gently infused with garlic, thyme, and a hint of nutmeg. The gnocchi cook right in the pot, soaking up all that delicious flavor, while the chicken adds protein and heartiness. It’s a complete one-pot meal that feels luxurious without being complicated to prepare.

Why You’ll Love This Olive Garden Copycat Chicken Gnocchi Soup

• It tastes just like the restaurant version—maybe even better!
• Ready in about 30 minutes, making it perfect for weeknight dinners.
• Uses simple, fresh ingredients you likely already have.
• A comforting meal that everyone in the family will enjoy.
• One-pot convenience makes cleanup a breeze.

Preparation Phase & Tools to Use

Before you start, make sure your kitchen is equipped with the following tools:

• Large Heavy-Bottomed Pot or Dutch Oven: Essential for even cooking and simmering the soup without scorching.
• Sharp Chef’s Knife & Cutting Board: For prepping your vegetables and chopping the cooked chicken.
• Wooden Spoon or Silicone Spatula: Ideal for stirring the soup gently as it simmers.
• Measuring Cups & Spoons: Accuracy ensures the perfect creamy texture and balanced flavor.
• Ladle: Makes serving this thick soup much easier and neater.

Having these tools ready not only saves time but also ensures a smoother cooking experience from start to finish.

Preparation Tips

For best results, use cooked and shredded rotisserie chicken—it adds depth and saves time. If using raw chicken breasts, cook them separately and shred before adding to the soup. Sauté the mirepoix (onion, celery, carrot) until softened to bring out their natural sweetness and aroma. Add the gnocchi last and cook just until they float to the surface—overcooking can make them mushy. Finally, stir in fresh spinach and heavy cream at the end to preserve their vibrant color and creamy consistency. A sprinkle of fresh thyme or parsley before serving elevates the presentation and adds a fresh, herbaceous finish.

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Ingredients for this Olive Garden Copycat Chicken Gnocchi Soup

• 2 tablespoons olive oil or unsalted butter
• 1 small yellow onion, finely diced
• 1 cup diced celery (about 2 stalks)
• 1 cup shredded carrots (or finely chopped)
• 3 garlic cloves, minced
• 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme)
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 pound potato gnocchi (store-bought or homemade)
• 2 cups fresh baby spinach
• 2 cups half-and-half (or 1 cup milk + 1 cup heavy cream)
• Optional: grated Parmesan cheese for topping
• Optional: chopped parsley or thyme for garnish

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Step 1: Sauté the Vegetables

Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion, celery, and carrots. Cook for 5–7 minutes until the vegetables are softened and aromatic, stirring occasionally.

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Step 2: Add Garlic and Seasonings

Stir in the minced garlic, dried thyme, ground nutmeg, salt, and pepper. Let it cook for another minute, allowing the garlic to release its flavor.

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Step 3: Create the Base with Flour

Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 1–2 minutes to form a roux and eliminate any raw flour taste. This step thickens the soup.

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Step 4: Pour in the Broth

Gradually whisk in the chicken broth, ensuring no lumps remain. Increase the heat slightly and bring the mixture to a gentle boil. Stir often until the soup thickens slightly—this takes about 5 minutes.

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Step 5: Add Chicken and Gnocchi

Reduce the heat to medium-low. Stir in the shredded cooked chicken and gnocchi. Let the soup simmer for about 4–5 minutes, or until the gnocchi float to the top and become tender.

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Step 6: Stir in Cream and Spinach

Lower the heat and pour in the half-and-half. Add the fresh baby spinach and let it wilt for 1–2 minutes. Stir occasionally to keep the soup smooth and creamy without curdling.

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Step 7: Adjust Seasoning and Serve

Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and top with fresh herbs and Parmesan cheese, if desired. Serve hot with crusty bread or a side salad.

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Notes

This Olive Garden Copycat Chicken Gnocchi Soup is a flexible recipe that adapts well to your preferences. You can use leftover turkey or grilled chicken in place of rotisserie chicken. If you prefer a thicker soup, add a bit more flour or reduce the amount of broth slightly. For a lighter version, use whole milk instead of half-and-half, though the creaminess will be less rich. Gnocchi can be swapped for mini potato dumplings or even cooked pasta if that’s what you have on hand.

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Watch Out for These Mistakes While Cooking

• Overcooking the gnocchi: Once gnocchi float, they are done. Overcooking can make them mushy.
• Adding cream too early: Pour in cream after the soup has simmered and heat is lowered to prevent curdling.
• Skipping the roux: Don’t skip the flour step—it’s crucial for a creamy, thick texture.
• Using too much salt early on: The soup intensifies as it simmers; always taste before the final seasoning.
• Crowding the pot: Use a large enough pot to avoid overcrowding and ensure even cooking.

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Storage Instructions

Let the soup cool completely before storing. Transfer it to an airtight container and refrigerate for up to 4 days. To reheat, warm it gently on the stove over medium-low heat, stirring occasionally. Avoid boiling it after cream is added. If freezing, do so before adding the gnocchi and cream, as dairy and gnocchi don’t freeze well. Add them fresh when reheating.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~390 kcal
• Protein: 22g
• Carbohydrates: 32g
• Fat: 20g
• Saturated Fat: 9g
• Fiber: 2g
• Sugar: 4g
• Sodium: 700mg
• Cholesterol: 70mg

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Frequently Asked Questions

Can I make this soup gluten-free?

Yes, use gluten-free gnocchi and substitute the all-purpose flour with a gluten-free flour blend.

Can I freeze Chicken Gnocchi Soup?

You can freeze it before adding the cream and gnocchi. Add those fresh when reheating for best texture.

Is it possible to make this soup dairy-free?

Yes. Use coconut milk or a creamy plant-based alternative and skip the Parmesan topping.

How long does this soup last in the fridge?

It will stay fresh in the refrigerator for up to 4 days in an airtight container.

What type of chicken works best?

Rotisserie chicken is easiest and most flavorful, but grilled or boiled chicken breast works well too.

Can I use frozen spinach instead of fresh?

You can use frozen spinach—thaw and drain it well before adding to avoid extra water in the soup.

What if I don’t have gnocchi?

You can substitute with small cooked pasta like shells or orecchiette for a similar texture.

Can I make it in a slow cooker?

Yes. Sauté veggies and garlic first, then transfer to a slow cooker with broth and chicken. Add cream, gnocchi, and spinach in the last 30 minutes.

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Conclusion

This Olive Garden Copycat Chicken Gnocchi Soup brings everything you love about the restaurant version into a warm, cozy homemade bowl. With its velvety broth, tender bites of chicken, soft gnocchi, and fresh greens, it’s a heartwarming dish that’s surprisingly easy to prepare. Whether you’re feeding a hungry family or meal-prepping for the week, this soup delivers on both flavor and comfort. Pair it with salad and breadsticks, and you’ve got the perfect cozy night in.

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