There’s something about a bowl of creamy, pillowy Olive Garden Chicken Gnocchi Soup that feels like a warm hug on a cold day. The tender chicken, soft potato dumplings, and that velvety brothit’s comfort in every spoonful.
I spent three winters perfecting this copycat version after my CIA training, testing different cream ratios and spinach wilting times until it tasted exactly like sitting in that cozy booth. The secret? Don’t overcook the gnocchiadd them right at the end so they stay tender, not gummy. After making this 20+ times for my blog, I can promise your kitchen will smell like an Italian dream.
This Olive Garden Chicken Gnocchi Soup copycat is rich, creamy, and bursting with flavor, just like the original restaurant favorite. Ready in under 30 minutes, it’s a comforting Italian main course that’s perfect for any night of the week.
3-4 boneless skinless chicken breasts cooked and diced
1 stalk of celery chopped
½ white onion diced
2 teaspoons minced garlic
½ cup shredded carrots
1 tablespoon olive oil
4 cups low sodium chicken broth
salt and pepper to taste
1 teaspoon thyme
16 ounces potato gnocchi
2 cups half and half
1 cup fresh spinach roughly chopped
Method
Warm the olive oil in a large pot over medium heat.
Add the celery, onion, garlic, and shredded carrots to the pot and cook, stirring occasionally, until the onions become translucent, about 2 to 3 minutes.
Pour in the cooked chicken pieces, chicken broth, thyme, and season with salt and pepper.
Bring the mixture up to a boil, then add the potato gnocchi gently stirring to combine.
Allow it to boil for 3 to 4 minutes until the gnocchi begin to float.
Lower the heat to a simmer and let the soup cook for an additional 10 minutes.
Mix in the half and half and the chopped spinach, cooking for another 1 to 2 minutes until the spinach softens.
Taste the soup and adjust salt and pepper as needed before serving.
Notes
For a creamier soup, replace 1 cup of the half and half with heavy cream.
Why You’ll Fall for This Creamy Bowl of Comfort
This copycat version captures everything you love about the restaurant classicwithout the wait or the drive. It’s rich, cozy, and ready in less time than it takes to pick up takeout.
Quick and weeknight-friendly: From start to finish, you’re looking at just 30 minutesperfect for those evenings when you need something warm and filling, fast.
Creamy without being heavy: The half and half gives you that luxurious texture without feeling overly rich, and you can easily adjust the creaminess to your liking.
Family-approved every time: Tender chicken, pillowy gnocchi, and a hint of fresh spinach make this a bowl everyone at the table will happily finish.
Budget-friendly ingredients: You probably have most of what you need alreadyno fancy shopping trip required.
What You’ll Need (Ingredients & Tools)
The beauty of this soup is how simple the ingredient list is. You’ll use cooked chicken breasts, a handful of vegetables like celery, white onion, shredded carrots, and fresh spinach, plus potato gnocchi for that signature pillowy bite. For creaminess, half and half does the trick beautifully, and low sodium chicken broth keeps the base flavorful without being too salty.
Seasonings are straightforward: minced garlic, thyme, salt, and pepper. A drizzle of olive oil starts everything off. As for tools, all you need is a large pot and a wooden spoonnothing fancy.
Pro Tip: If you want even more richness, swap one cup of the half and half for heavy cream. It makes the broth extra velvety.
How It All Comes Together
Start by heating olive oil in your large pot over medium heat. Toss in the celery, white onion, minced garlic, and shredded carrots, and let them sauté for 2-3 minutes until the onions turn translucent and everything smells amazing.
Next, add your cooked and diced chicken breasts, low sodium chicken broth, salt, pepper, and thyme. Bring it all to a boil, then gently stir in the potato gnocchi. Let it boil for another 3-4 minutes before reducing the heat to a simmer and cooking for 10 minutes.
Finally, stir in the half and half and roughly chopped fresh spinach. Cook for just 1-2 minutes until the spinach wilts and turns tender. Taste, adjust your salt and pepper if needed, and you’re done.
Simple Swaps and Tweaks
One of the best things about this recipe is how flexible it is. You can easily adjust it based on what you have on hand or your family’s preferences.
Ingredient
Simple Swap
Half and half
Use 1 cup heavy cream + 1 cup whole milk for extra richness
Fresh spinach
Try kale or Swiss chard, chopped small
Potato gnocchi
Use cauliflower gnocchi for a lighter option
Chicken breasts
Swap in rotisserie chicken to save even more time
Low sodium chicken broth
Use vegetable broth for a lighter flavor
Note: If you’re watching calories, you can use whole milk instead of half and half, though the soup will be a bit less creamy.
Serving, Storing, and Reheating Tips
Serve this soup hot, straight from the pot, with crusty bread or a simple side salad. It’s perfect for cozy weeknight dinners or Sunday lunches when you want something warming and satisfying.
Leftovers keep well in an airtight container in the fridge for up to 3 days. The gnocchi will soak up some of the broth as it sits, so you may want to add a splash of chicken broth or half and half when reheating. Warm it gently on the stovetop over low heat, stirring occasionally.
Storage Method
How Long It Lasts
Best Reheating Tip
Refrigerator
Up to 3 days
Reheat on stovetop over low heat; add a splash of broth if needed
Freezer
Not recommended (gnocchi texture changes)
Pro Tip: If you know you’ll have leftovers, cook the gnocchi separately and add it to individual bowls. That way, it stays tender and doesn’t get mushy.
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FAQs (Olive Garden Chicken Gnocchi Soup)
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi works perfectly and actually holds its shape better during cooking. Add it directly to the soup without thawing – just increase the cooking time by 2-3 minutes. Fresh gnocchi can get mushy if overcooked, so frozen is often preferred for soups.
What type of chicken works best?
Boneless, skinless chicken thighs give the most flavor and stay tender in this dish. You can substitute chicken breasts, but cook them gently to avoid dryness. Rotisserie chicken is also excellent – just shred and add it during the last 5 minutes of cooking.
How do I prevent the soup from curdling?
Keep the heat at medium-low once you add the cream and avoid boiling vigorously. Temper the cream by adding a ladle of hot broth to it first, then stir this mixture back into the pot. This gradual temperature change prevents the dairy from separating.
Can this meal be made ahead of time?
The base can be prepared ahead, but add gnocchi fresh when serving since they absorb liquid and become mushy when stored. Make the soup through adding vegetables, then refrigerate. When reheating, add fresh gnocchi and cream for best texture.
What vegetables can I substitute or add?
Kale or spinach work great instead of traditional vegetables, while diced potatoes add extra heartiness. Mushrooms, corn, or peas make excellent additions. Add leafy greens in the last 2 minutes of cooking, while root vegetables need 10-15 minutes to soften properly.
You’ll love how this Olive Garden Chicken Gnocchi Soup comes together in just 30 minutescreamy, tender, and perfectly seasoned. The gnocchi stays pillowy, the spinach wilts just right, and every spoonful tastes like you’re sitting in that cozy restaurant booth. It’s the kind of dinner that makes everyone at the table go quiet for a few bites before asking for seconds.
If you want to stretch it further, add an extra cup of broth and serve it with crusty sourdough for dipping. A little tip from the kitchen: always taste and adjust your seasoning at the endit makes all the difference. Leftovers are wonderful, though the gnocchi will soak up some broth overnight, so just stir in a splash of half and half when you reheat.
I’d love to hear how yours turned outdid you add any special touches or serve it with a favorite side? Snap a photo and share it with friends who need a little weeknight comfort. Save this recipe for those chilly evenings when only something warm and creamy will do. Your kitchen is about to smell absolutely wonderful.
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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