There’s something undeniably comforting about a warm bowl of creamy soup, especially when it’s inspired by a beloved restaurant favorite. And if you’ve ever found yourself craving the rich, velvety Chicken Gnocchi Soup from Olive Garden, you’re in for a treat. This homemade version hits all the right notes—tender chicken, pillowy gnocchi, fresh vegetables, and a dreamy broth that feels like a hug in a bowl.
I first tried this soup on a cold evening after a long day of errands, and it was exactly what I needed. Creamy without being too heavy, hearty but not overdone—it was perfect. Of course, I had to recreate it at home. After a few tries (and a few extra taste tests, naturally), this version has become a staple in my kitchen. Whether you’re making it for a family dinner, meal prepping for the week, or just cozying up on a chilly night, this recipe delivers that restaurant-quality flavor with a homemade touch.
So grab your Dutch oven, your coziest sweater, and let’s get into it.
Why You’ll Love This Chicken Gnocchi Soup
It’s a one-pot wonder – Fewer dishes, more flavor.
Rich and creamy – Without being too heavy.
Great for leftovers – The flavors only get better the next day.
Customizable – Make it lighter, dairy-free, or toss in extra veggies.
Let’s dive into the first steps and start building those layers of flavor that make this soup so irresistibly good.
Ingredients You’ll Need
Before we get cooking, let’s make sure your pantry is ready. Here’s everything you’ll need for this recipe:
3 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 cup celery, diced
1 cup carrots, shredded or thinly sliced
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 cup whole milk
1 cup heavy cream
2 cups cooked chicken breast, shredded or diced
1 pound potato gnocchi
1 teaspoon dried thyme
½ teaspoon ground black pepper
Salt to taste
2 cups fresh spinach, roughly chopped
Tip: This is a great recipe for using up leftover rotisserie chicken. It saves time and adds a little extra depth of flavor.
Step 1: Sauté the Veggies
Start by heating 3 tablespoons of butter and 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Once the butter is melted and bubbly, toss in your chopped onion, minced garlic, diced celery, and carrots. Cook this mixture for about 5 to 6 minutes. You’ll know it’s ready when the onions are soft and translucent and everything smells like comfort in a pot.
This is where the magic starts—the base of your soup gets all its depth from this step. Don’t rush it!
Step 2: Add the Flour to Make a Roux
Sprinkle the flour over the sautéed vegetables and stir constantly for about a minute. This helps cook off the raw flour taste and forms a light roux, which will help thicken the soup later on.
Keep it moving so it doesn’t burn. You’re aiming for a smooth, slightly pasty consistency that clings gently to the vegetables.
Step 3: Slowly Add the Liquids
Next, slowly pour in the chicken broth while stirring. This helps prevent lumps and ensures everything blends together smoothly. Once the broth is in, add the whole milk and heavy cream. Keep stirring as the mixture comes up to a gentle simmer and starts to thicken slightly.
At this point, your kitchen should smell absolutely amazing. It’s creamy, savory, and already has the makings of something special.
Olive Garden Chicken Gnocchi Soup (Copycat Recipe)
Welcome back to the coziest corner of your kitchen! By now, your soup base is creamy and fragrant, and things are already smelling like they belong in a restaurant kitchen. In this next part, we’re diving into the heart of the recipe—the gnocchi, tender chicken, and that final handful of fresh spinach that brings everything together.
This is the part where it all starts to feel real. You’re just a few easy steps away from a bowl of comfort that rivals any Olive Garden visit.
Let’s keep going!
Step 4: Add the Chicken, Gnocchi, and Seasonings
Now that your creamy broth is gently simmering, it’s time to add the shredded or diced chicken, the full pound of potato gnocchi, and your seasonings: 1 teaspoon of dried thyme, ½ teaspoon of ground black pepper, and a pinch of salt to taste.
Give everything a good stir to combine. The gnocchi will start to cook right in the soup and soak up all that delicious flavor. Simmer the soup for 10 to 12 minutes, stirring occasionally. You’ll know it’s ready when the gnocchi become tender and float to the top.
Tip: If you’re using fresh gnocchi, they’ll cook a little faster than the shelf-stable kind—more like 5 to 6 minutes. Keep an eye on them!
Step 5: Add the Spinach
Once the gnocchi are tender, stir in 2 cups of roughly chopped fresh spinach. It may look like a lot at first, but it wilts down beautifully in just a couple of minutes.
Simmer the soup for another 2 to 3 minutes, just until the spinach softens and blends into the creamy broth.
At this point, your soup is rich, hearty, and full of texture—from the soft gnocchi and shredded chicken to the slight bite of tender veggies. The spinach adds a bit of freshness that helps balance out the richness of the cream.
Step 6: Let the Flavors Settle
Once everything is combined and cooked, turn off the heat and let the soup rest for 5 to 10 minutes before serving. This step is key—it allows the flavors to meld and the soup to thicken slightly as it sits.
Helpful Tips for the Best Chicken Gnocchi Soup
Here are a few little tricks I’ve picked up that take this soup from good to great:
Use rotisserie chicken – It’s flavorful and saves time. Plus, it adds depth that plain poached chicken doesn’t always bring.
Don’t overcook the gnocchi – Once they float, they’re done. Letting them simmer too long can make them mushy.
Add more veggies if you like – Diced zucchini or mushrooms would be delicious here. Just sauté them with the onion, celery, and carrots.
Want to lighten it up? – Swap the heavy cream for half-and-half or use more milk and skip the cream altogether. It’ll still be creamy, just a little less rich.
Soup too thick? – It will continue to thicken as it sits or is refrigerated. Just add a splash of broth or milk when reheating to loosen it up.
Serving Suggestions
This soup is satisfying all on its own, but I’d be lying if I didn’t say it pairs beautifully with a warm piece of crusty bread or a slice of buttery garlic toast. A light side salad also makes a great complement, especially if you’re serving this as a weeknight dinner.
Olive Garden Chicken Gnocchi Soup (Copycat Recipe)
You’ve made it to the final stretch! By now, your kitchen probably smells like a cozy Italian bistro, and your pot of Chicken Gnocchi Soup is thick, creamy, and packed with flavor. Whether you’re serving it for a casual weeknight dinner or prepping ahead for a comforting lunch, this recipe is one of those tried-and-true favorites that’s always a hit.
Before we wrap things up, let’s cover a few common questions that come up when making this soup—from substitutions to storage tips. Then we’ll close things out with a final thought or two to send you off, spoon in hand.
FAQ: Your Chicken Gnocchi Soup Questions Answered
1. Can I use store-bought gnocchi for this recipe?
Absolutely! Store-bought potato gnocchi works perfectly here, whether it’s fresh or shelf-stable. If you’re using fresh, just keep an eye on the cook time—it cooks faster than the packaged kind.
2. How can I make this soup lighter?
To lighten it up, you can substitute half-and-half for the heavy cream or use just milk. The soup will still be creamy but with fewer calories and a lighter mouthfeel.
3. Can I make this soup ahead of time?
Yes, this soup reheats well and even tastes better the next day as the flavors develop. Just be aware that it thickens in the fridge, so you may need to add a little milk or broth when reheating.
4. What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding liquid as needed to reach your desired consistency.
5. Can I freeze this soup?
You can freeze it, but keep in mind that the texture may change slightly due to the cream and gnocchi. If you do freeze it, allow it to cool completely first, then store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly.
6. What vegetables can I add to switch it up?
Zucchini, mushrooms, peas, or even a handful of corn can be delicious additions. Just sauté any extra veggies with the onions, carrots, and celery in the first step to soften them up.
7. Is there a dairy-free version of this soup?
You can use unsweetened almond milk or oat milk in place of the milk and cream, and swap the butter for a plant-based alternative. It won’t be quite as rich, but it’ll still be cozy and flavorful.
Final Thoughts
There’s a reason Olive Garden’s Chicken Gnocchi Soup is a fan favorite—it’s comforting, satisfying, and full of simple, wholesome ingredients. And now that you can make it at home, it’s even better. No waiting in line, no takeout containers, just a warm, homemade bowl of comfort anytime you want it.
I love how adaptable this soup is, too. You can keep it classic or customize it to suit your family’s tastes—more veggies, a little spice, or even a different protein. And don’t forget the bread on the side. Always the bread.
If you give this recipe a try, I’d love to hear how it turns out! Share your tweaks, tips, or just tell me how much your family loved it. I always enjoy seeing how others make a recipe their own.
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Olive Garden Chicken Gnocchi Soup Recipe
Description
Creamy, comforting, and full of flavor, this homemade version of Olive Garden’s Chicken Gnocchi Soup brings restaurant-quality taste straight to your kitchen. Loaded with tender chicken, soft potato gnocchi, and fresh vegetables in a rich, creamy broth, it’s a satisfying one-pot meal perfect for cozy evenings or family dinners.
Ingredients
3 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 cup celery, diced
1 cup carrots, shredded or thinly sliced
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 cup whole milk
1 cup heavy cream
2 cups cooked chicken breast, shredded or diced
1 pound potato gnocchi
1 teaspoon dried thyme
½ teaspoon ground black pepper
Salt to taste
2 cups fresh spinach, roughly chopped
Instructions
In a large soup pot or Dutch oven, heat butter and olive oil over medium heat. Add the chopped onion, garlic, celery, and carrots. Sauté for 5 to 6 minutes until the vegetables are tender and the onions are translucent.
Sprinkle in the flour and stir continuously for about 1 minute to cook off the raw taste and form a light roux.
Gradually pour in the chicken broth while stirring to avoid lumps. Add the milk and cream, continuing to stir until the soup begins to thicken slightly.
Stir in the shredded chicken, gnocchi, thyme, pepper, and salt to taste. Simmer for about 10 to 12 minutes, stirring occasionally, until the gnocchi is tender and floats to the top.
Add the chopped spinach and simmer for another 2 to 3 minutes until wilted. Taste and adjust seasoning as needed.
Remove from heat and let the soup rest for a few minutes before serving to allow the flavors to meld.
Notes
Use store-bought shelf-stable gnocchi for convenience, or fresh gnocchi if available. Leftover rotisserie chicken works well and adds extra flavor. For a slightly lighter version, you can substitute half-and-half for the heavy cream. This soup thickens as it sits, so if reheating later, add a splash of broth or milk to bring it back to desired consistency. Serve with crusty bread for a full and hearty meal.
