There’s something about creamy soup studded with pillowy gnocchi that just feels like a hug in a bowl. Copycat Olive Garden Chicken and Gnocchi Soup brings all that restaurant comfort straight to your kitchenrich, herby, loaded with tender chicken and those little potato dumplings we all crave.
I first made this on a chilly March evening in 2019 after a long day when I really didn’t want to think too hard about dinner. The smell of thyme and garlic hitting the cream made my kids wander into the kitchen asking what smelled so good. After blogging about soup for nearly a decade, I’ve learned that a good roux base keeps everything silky without any grainy textureand this one nails it. It’s the kind of easy win that makes weeknights feel manageable again, especially when you want something cozy but a little lighter than what we were eating all winter.
Yesica Andrews
Copycat Olive Garden Chicken and Gnocchi Soup Easy Recipe
This Copycat Olive Garden Chicken and Gnocchi Soup is a comforting chicken soup recipe perfect for an easy dinner or weeknight meal. It’s a family favorite offering tender chicken, pillowy gnocchi, and fresh spinach in a creamy broth, making it an ideal comfort soup to warm you up any day.
Heat butter in a large pot set to medium heat until melted.
Add chopped onion, celery, and carrot and cook until the vegetables have softened, about 5 minutes.
Mix in minced garlic and cook for about 1 minute until fragrant.
Pour the chicken broth into the pot, scraping the bottom to loosen any browned bits.
Add thyme sprigs and increase heat to bring the mixture to a boil.
Lower the heat and let it simmer gently for 20 minutes to build flavor.
Stir in half-and-half and bring the soup back to a gentle simmer.
Remove the thyme sprigs and season with salt and pepper to your liking.
Add shredded chicken and fresh gnocchi to the soup and cook until the gnocchi become tender, following package timing.
Fold in the baby spinach and cook just until it wilts.
Serve the soup hot in bowls and enjoy.
Notes
For a thicker soup, you can simmer a bit longer after adding the half-and-half. Leftovers store well refrigerated for up to 3 days. Reheat gently to avoid curdling.
Why You’ll Love This Cozy Bowl
This soup hits that sweet spot between comforting and doable, especially when you’re tired and still want dinner to feel like dinner. You get that creamy, restaurant-style experience without the drive or the waitjust honest ingredients you probably already have.
Super forgiving: The gnocchi cooks right in the broth, so no extra pot to wash.
Freezer-friendly chicken: Use rotisserie, leftovers, or even poached breastsit all works.
Rich but balanced: Half-and-half keeps it silky without feeling too heavy for a spring evening.
Quick flavor build: Fresh thyme and garlic do the heavy lifting while you relax.
Let’s Talk Ingredients
Everything here is straightforwardno hunting down specialty items. I love that this Copycat Olive Garden Chicken and Gnocchi Soup uses what’s already in my crisper and pantry most weeks.
The fresh gnocchi is keyit cooks tender in just a few minutes and soaks up all that herby broth. You’ll find it in the refrigerated pasta section, usually near the tortellini. Baby spinach wilts right in at the end, adding color and a little earthiness without any prep work. For the carrot, I like to julienne or shred it so it softens quickly and blends into the creamy baseno chunky bites that feel out of place.
Ingredient
Easy Swap
Half-and-half
Whole milk + 2 Tbsp. flour whisked in (less rich, still creamy)
Fresh gnocchi
Shelf-stable gnocchi (add 2–3 min. cook time)
Baby spinach
Chopped kale or Swiss chard (add earlier, simmer until tender)
Cooked chicken
Rotisserie, poached breasts, or frozen cooked strips
How It Comes Together
You start by building a flavorful base with butter, onion, celery, and carrotjust five minutes of gentle cooking until everything smells sweet and soft. Garlic goes in next, but only for about a minute so it stays fragrant without turning bitter.
Once you pour in the chicken broth and scrape up those golden bits from the bottom of the pot, you’re already halfway there. The thyme sprigs simmer away for 20 minutes, infusing everything with that cozy, herby warmth. When you stir in the half-and-half and bring it back to a gentle simmer, the soup turns creamy and palerestaurant-style without any fuss.
Finally, the gnocchi and chicken go in together, cooking just until the gnocchi float and turn pillowy. A handful of spinach wilts in at the very end, and you’re done. It’s one of those recipes that feels special but doesn’t ask much of you.
Timing at a Glance
Step
Time
Sauté veggies + garlic
6 minutes
Simmer broth with thyme
20 minutes
Add half-and-half, return to simmer
3–4 minutes
Cook gnocchi + chicken, wilt spinach
3–5 minutes
Total active + simmer time
About 35 minutes
Tips for the Best Bowl
Pro Tip: Don’t skip scraping the bottom of the pot after adding the broththose caramelized bits are pure flavor. If your gnocchi package says “cook 2–3 minutes,” start checking at 2. Overcooked gnocchi can turn gummy, and you want them soft but still holding their shape.
Season with salt and pepper only after you’ve added the half-and-half and tasted the broth. The chicken broth and any seasoning on your cooked chicken will contribute salt, so it’s better to go slow. If the soup thickens too much as it sits, just stir in a splash of broth or water when you reheatit loosens right back up.
How to Serve and Store
This soup is perfect straight from the pot, ladled into big bowls with crusty bread on the side for dipping. Leftovers keep well in the fridge for up to 3 daysjust know the gnocchi will soak up some broth as it sits, so you may want to thin it slightly when reheating.
Storage
Details
Refrigerator
Up to 3 days in an airtight container
Freezer
Not idealgnocchi and cream can separate; if you must, freeze before adding gnocchi
Reheating
Stovetop over low heat, add broth or water to loosen if needed
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FAQs (Copycat Olive Garden Chicken and Gnocchi Soup)
Can I use store-bought gnocchi for this recipe?
Yes, store-bought gnocchi works perfectly and saves time. Fresh refrigerated gnocchi gives the best texture, but frozen works too. Add frozen gnocchi directly to the soup without thawing. Cook for 3-4 minutes until they float to the surface.
What type of chicken is best for this soup?
Boneless, skinless chicken thighs give the most flavor and stay tender. Chicken breasts work too but can become dry if overcooked. Season the chicken well and cook until it reaches 165°F internal temperature. Shred or dice the cooked chicken before adding back to the pot.
How do I prevent the soup from being too thick?
Add the gnocchi just before serving to prevent them from absorbing too much liquid. If the soup becomes thick, gradually stir in warm chicken broth until you reach your desired consistency. Avoid boiling vigorously once the cream is added to prevent curdling.
Can this soup be made ahead and reheated?
The soup base can be made ahead, but cook the gnocchi fresh when serving. Cream-based soups can separate when reheated, so warm gently over low heat while stirring. Add fresh gnocchi during reheating and thin with broth if needed.
What vegetables can I add to make it more nutritious?
Spinach, diced carrots, and celery are excellent additions that match the restaurant version. Add carrots and celery early with the onions to soften properly. Stir in fresh spinach during the last 2 minutes of cooking so it wilts but stays bright green.
This Copycat Olive Garden Chicken and Gnocchi Soup comes together in about 35 minutes and tastes like you simmered it all afternoon. You’ll love how the pillowy gnocchi soak up that creamy, herb-flecked broth, and how tender bites of chicken make every spoonful feel complete. It’s the kind of comforting bowl that makes busy weeknights softer, especially when you’re craving something warm and nourishing without a lot of fuss.
If you want a little more richness, stir in a handful of grated Parmesan at the endit melts right in and deepens the flavor beautifully. You can also swap the spinach for fresh arugula for a peppery twist, or add a pinch of red pepper flakes if you like a gentle kick. Leftovers reheat beautifully on the stovetop with just a splash of broth to loosen things up, and I’ve learned from years of soup-making that storing the gnocchi separately keeps the texture just right if you’re planning to enjoy this over a few days.
I’d love to hear how this turns out in your kitchendoes it remind you of a favorite restaurant memory, or maybe a cozy dinner with family? Snap a photo and share it, or save this recipe to make for someone you love on a chilly evening. Here’s to simple dinners that help you get back into a rhythm and still taste like home.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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