Olive Garden Chicken and Gnocchi Soup (Copycat)

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Craving Olive Garden’s famous chicken and gnocchi soup but not interested in another restaurant bill? This homemade version checks all the boxes for flavor, comfort, and satisfaction. With tender chicken, pillowy gnocchi, and a creamy broth brimming with vegetables, this copycat recipe delivers a bowlful of comfort in your own kitchen. Let’s dive right in and take the mystery out of this much-loved classic.

Overview

Chicken and gnocchi soup sits somewhere between cozy Italian comfort food and a satisfying, full meal. Unlike brothy chicken soups, this one feels richer thanks to a creamy base and plump potato gnocchi. The result is filling, balanced, and pairs perfectly with a crisp green salad or a slice of crusty bread.

Ingredients

Everything you’ll need is easy to pick up at the grocery store and doesn’t require hours of prep. Here’s a quick look at the essentials:

Proteins & Base

• Chicken breast: Cooked and cubed, around 2 cups
• Chicken broth: 4 cups; low-sodium swaps work well

Vegetables

• Onion: 1 small, finely diced
• Carrots: 2 medium, thinly sliced or chopped
• Celery: 2 stalks, finely chopped
• Baby spinach: 2 cups, chopped

Starch & Cream

• Mini potato gnocchi: 1 (16-ounce) package, store-bought or homemade
• Half-and-half: 1 1/2 cups

Aromatics & Seasonings

• Olive oil: 2 tablespoons
• Garlic: 3 cloves, minced
• Salt: 1/2 teaspoon, more to taste
• Black pepper: 1/4 teaspoon, more to taste
• Thyme: 1/2 teaspoon, dried
• Parsley: 1 tablespoon, chopped (plus more for garnish)

Thickener (Optional)

• Cornstarch: 2 tablespoons, mixed with 2 tablespoons cold water, if thicker consistency desired

Step-by-Step Instructions

Achieving that restaurant-style flavor at home just takes a few simple steps. Here’s how to make this creamy chicken and gnocchi soup:

1. Prep Ingredients

Start by chopping the onions, carrots, celery, and chicken. If using fresh chicken breasts, poach or roast them first; then cool, cube, and set aside.

2. Sauté Aromatics & Vegetables

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Stir and cook for 4-5 minutes until the vegetables soften and the onions are translucent.

Add the minced garlic and dried thyme. Stir for about 30 seconds, just until fragrant.

3. Add Chicken, Broth, and Gnocchi

Pour in the chicken broth, scraping any browned bits from the bottom of the pot for extra flavor. Add the cubed chicken and gently stir.

Increase heat and bring to a simmer. Add the gnocchi to the simmering soup. Let it cook for about 3-4 minutes, until the gnocchi float to the top — a sure sign they’re done.

4. Wilt the Spinach

Add chopped spinach. Stir to wilt, which takes another 1-2 minutes. The spinach should soften but still stay bright green.

5. Pour in Cream and Adjust Thickness

Lower the heat to medium-low. Stir in half-and-half, blending gently to incorporate. For a thicker soup, whisk cornstarch into cold water, then add this slurry to the pot and cook, stirring, for 2-3 minutes until the consistency is creamy and coats the back of a spoon.

6. Season and Serve

Taste and adjust with salt and pepper. Sprinkle with chopped parsley before serving for a pop of color.

Serving Suggestions

Chicken and gnocchi soup makes a satisfying main course, especially on cooler days. Pair it with:

• Warm breadsticks or homemade rolls
• A simple side salad of mixed greens with vinaigrette
• Shaved parmesan or Asiago for topping

For an extra-special touch, sprinkle each bowl with cracked black pepper or a drizzle of olive oil right before serving.

Storage and Reheating

This soup holds up well to storing and reheating, making it ideal for meal prep.

Refrigeration

Let leftovers cool, then transfer to an airtight container. Store in the fridge for up to 4 days. The gnocchi may thicken the soup as it sits, so add a splash of broth or water when reheating.

Freezing

For longer storage, you can freeze the soup. Keep in mind, dairy-based soups can change in texture after freezing, but gentle reheating will help restore its creamy consistency. Spoon into freezer-safe containers, leaving space for expansion, and freeze up to 2 months.

Reheating

Warm soup on the stovetop over low heat, stirring often. Add a little extra milk or broth as needed to loosen the texture. Avoid boiling, which can cause the cream to separate.

Tips for the Best Chicken and Gnocchi Soup

• Uniform Veggie Cuts: Dice vegetables to similar sizes for even cooking and texture.
• Use Mini Gnocchi: Large gnocchi can overwhelm each spoonful. Mini gnocchi distribute more evenly.
• Don’t Overcook Gnocchi: Remove from heat soon after they float to avoid a mushy texture.
• Fresh Spinach Wins: Fresh brings bright flavor and avoids the soggy texture of frozen spinach.
• Experiment with Add-Ins: Stir in frozen peas, sweet corn, or diced bell pepper for extra color and variety.
• Alternative Proteins: Swap chicken for roasted turkey, diced ham, or even cooked Italian sausage for a twist.

Frequently Asked Questions

Can I make this gluten-free?

Yes. Look for gluten-free gnocchi at specialty stores or make your own with gluten-free flour. Double-check that your chicken broth is labeled gluten-free.

Is heavy cream a good substitute for half-and-half?

Absolutely. Heavy cream will yield a richer, thicker result. Use about 1 cup of heavy cream for a denser soup.

Should I use rotisserie chicken?

Rotisserie chicken is convenient and flavorful. Just remove the skin, dice the meat, and add as instructed.

Can I use milk instead of half-and-half?

You can, but the soup will be lighter and less creamy. If using only milk, consider adding an extra tablespoon of butter to help the flavor and mouthfeel.

Sample Cooking Timeline

This Olive Garden chicken and gnocchi soup copycat isn’t just a stand-in for the restaurant favorite—it brings homestyle richness, flavor, and texture to your own table. Flexible, quick, and family-friendly, it’s a soup that turns any night into something special. Expect requests for seconds.