Shaym here, the soul behind SoolFood. A few years back, I sat tucked into a corner booth at Olive Garden with a bottomless bowl of their Chicken Gnocchi Soup and thought, “This needs to happen at home.” Something about the cozy creaminess, the soft pillowy gnocchi, and those bits of tender chicken just felt like a warm hug in a bowl. After lots of trial (and a few too-thick batches), I finally nailed it. This Copycat Olive Garden Chicken Gnocchi Soup is now one of my go-to comfort meals, and I’m betting it’ll become one of yours too.
Why This Copycat Gnocchi Soup Works
If you’ve ever craved that creamy, herb-scented soup Olive Garden does so well, this homemade version delivers, and honestly, it tastes even better fresh off your stove. What I love most about this recipe is how quickly it comes together. You’ll need simple pantry staples: shredded chicken, potato gnocchi, spinach, carrots, onion, and cream. That’s it.
We start with a base of aromatics, sautéed onion, garlic, celery, and carrots. Stir in flour to thicken, then slowly add chicken broth and cream until you’ve got a luscious, rich soup. Gnocchi simmers gently until pillowy soft, soaking up that creamy broth. Add cooked chicken and spinach near the end for color, protein, and flavor.
Within 30 minutes, you’ve got the ultimate Copycat Olive Garden Chicken Gnocchi Soup, and your kitchen smells amazing.
Make It Your Own
This soup is forgiving. Use rotisserie chicken for convenience, or cook up extra Chicken Cutlets the night before. Want to add brightness? Try stirring in a splash of lemon juice just before serving. Need to stretch it? Add a little more broth and an extra handful of baby spinach.
Craving something bolder? I’ve paired this with Lemon Pepper Chicken on the side for extra zing. The creamy base plays beautifully with citrusy chicken or even a slice of crusty garlic bread.
Copycat Olive Garden Chicken Gnocchi Soup Recipe
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Servings: 6
Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 stalk celery, diced
- 1 cup shredded carrots
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 cups cooked shredded chicken
- 1 (16 oz) package potato gnocchi
- 1 1/2 cups baby spinach
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Optional: fresh parsley, for garnish
Instructions:
- In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add the onion, garlic, celery, and carrots. Sauté for 4–5 minutes until softened and fragrant.
- Sprinkle flour over the veggies and stir well to coat. Cook for 1–2 minutes to get rid of the raw flour taste.
- Gradually pour in the chicken broth while whisking. This helps prevent clumps. Stir in the cream and bring to a simmer.
- Add the gnocchi and let it cook for 5–7 minutes, or until soft and floating.
- Stir in the shredded chicken, spinach, and thyme. Simmer for another 5 minutes until spinach is wilted and soup is thickened.
- Season with salt and pepper to taste. Ladle into bowls and top with fresh parsley if using.
Soup Night, Solved
What I love about this soup is how it brings everyone to the table. Even picky eaters get hooked on the creamy texture and soft gnocchi. It’s the kind of dish that makes leftovers feel exciting. Bonus? It reheats like a dream.
Looking to round out your soup night? Serve it with a slice of garlic toast or a simple side salad. Or go all in with crispy chicken drumsticks for a comfort food double hit.