Copycat Olive Garden Chicken Gnocchi Soup
I grew up with a bowl of creamy chicken and pillowy gnocchi as my go-to comfort meal, and this Copycat Olive Garden Chicken Gnocchi Soup hits the same notes — rich broth, tender chicken, a touch of spinach for color, and gnocchi that soaks up flavor. It’s exactly the kind of soup you want on a chilly weeknight, when you need something satisfying but not fussy. If you like nourishing, cozy soups, you might also enjoy this anti-inflammatory turmeric chicken soup recipe for a different, spiced-up take on comfort.
Why you’ll love this dish
This soup balances creamy richness with light, bright spinach and savory chicken, so you get comfort without feeling weighed down. It’s quick to pull together — especially if you use leftover or rotisserie chicken — and budget-friendly because the ingredients are pantry staples. Families love it because kids usually accept the soft gnocchi, and it reheats well for lunches. Make it for a weeknight dinner, a casual Sunday supper, or whenever you want a spoonful of Italian-style comfort.
“Perfectly creamy with little potato dumplings that make every bite feel like a hug. I doubled the chicken and it disappeared fast.” — a satisfied home cook
If you’re exploring different nourishing broths and want another gentle-flavored option, see this related anti-inflammatory turmeric chicken soup for contrast.
How this recipe comes together
Before you start: this is a stove-top one-pot soup with three main phases — soften the aromatics and vegetables, simmer the broth with gnocchi, then finish with chicken, spinach and cream. Expect about 20–30 minutes active time if your chicken is already cooked. The idea is short simmering so the gnocchi cooks through and the spinach wilts but keeps color.
- Sauté onion, carrot and garlic until soft and fragrant.
- Add chicken broth and bring to a boil.
- Cook gnocchi in the simmering broth per package directions.
- Fold in shredded chicken, spinach, and heavy cream; season with Italian seasoning, salt and pepper.
- Gently simmer a few minutes until everything’s heated and combined.
What you’ll need
- 2 cups chicken broth (use low-sodium if you plan to adjust salt)
- 1 cup heavy cream (substitute half-and-half for a lighter finish)
- 1 cup cooked chicken, shredded (rotisserie or poached breast works great)
- 1 package gnocchi (store-bought potato gnocchi)
- 2 cups spinach (baby spinach wilts quickly)
- 1 medium carrot, diced (or 1/2 cup sliced)
- 1/2 onion, diced (yellow or sweet onion)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Notes: If you need gluten-free, use GF gnocchi or substitute with tortellini. For more rich, savory depth, finish with a tablespoon of grated Parmesan.
Step-by-step instructions
- Heat a large pot over medium heat and add a splash of olive oil. Add the diced onion and carrot and cook, stirring, for 4–5 minutes until softened. Add the minced garlic and cook one more minute until fragrant.
- Pour in the chicken broth and bring the pot to a boil.
- Add the gnocchi to the boiling broth. Cook according to the package instructions (usually 2–4 minutes) until the gnocchi float and are tender.
- Reduce the heat to low. Stir in the shredded chicken, spinach, heavy cream, and Italian seasoning. Mix until the spinach wilts and the soup is evenly creamy.
- Simmer gently for 2–3 minutes to heat everything through; avoid boiling once the cream is added to prevent separation.
- Taste and season with salt and pepper as needed.
- Ladle into bowls and serve warm.
Best ways to enjoy it
Serve this soup with a crisp green salad and warm, crusty bread or garlic knots to mop up the broth. A simple pairing of a peppery arugula salad and shaved Parmesan complements the creaminess. For a heartier meal, pair with roasted vegetables or a grilled cheese. If you want a playful contrast, try it alongside a bacon-forward bowl like this bacon cheddar gnocchi soup to compare textures and flavors.
Garnishes to consider: freshly grated Parmesan, a drizzle of extra-virgin olive oil, or a sprinkle of red pepper flakes for heat.
Storage and reheating tips
- Refrigerate: Keep leftovers in an airtight container for up to 3–4 days.
- Freeze: Cream-based soups can separate when frozen. For best results, freeze the soup without the heavy cream and add fresh cream when reheating, or accept a slightly altered texture after thawing (freeze up to 2 months).
- Reheat: Warm gently on the stove over low heat. If you froze without cream, add the heavy cream near the end and heat until just warmed through. Reheat until the internal temperature reaches 165°F (74°C) for safety.
- Food safety: Cool leftovers quickly (within two hours) and refrigerate. Do not leave dairy-based soups at room temperature longer than two hours.
Pro chef tips
- Don’t overcook the gnocchi. They’re done when they float; overcooking makes them mushy.
- Use hot broth to speed cooking and keep the pot at a gentle simmer once cream is added. High heat can cause cream to break.
- Shred chicken finely so it disperses through the soup evenly and every spoonful has protein.
- If the soup is too thin, stir in a small slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp water) and simmer a minute to thicken.
- Boost flavor with a parmesan rind simmered in the broth, removing it before serving.
Creative twists
- Vegetarian: Swap chicken for cannellini beans and use vegetable broth; omit cream or use a plant-based cream.
- Spicy: Add a pinch of red pepper flakes or a dash of hot sauce when simmering.
- Mushroom addition: Sauté sliced cremini mushrooms with the onions for an earthy depth.
- Gluten-free: Use gluten-free gnocchi or substitute with shelled gnocchi made from rice or corn.
- Lemon brightening: Finish with a squeeze of lemon juice for a brighter finish just before serving.
Common questions
Q: Can I make this ahead of time for meal prep?
A: Yes — make the soup and refrigerate for up to 3–4 days. If you plan to freeze, leave out the heavy cream and add it when reheating for best texture.
Q: Can I use frozen spinach or precooked chicken?
A: Absolutely. Frozen spinach works fine — add it in slightly earlier to ensure it’s fully heated. Precooked rotisserie chicken is ideal and saves time.
Q: Will the gnocchi get mushy if I reheat leftovers?
A: Gnocchi can soften more after reheating, especially if stored in soup for days. To retain texture, store gnocchi separately if possible and add when reheating, or gently reheat just until warmed.
Q: Can I make this lighter?
A: Use half-and-half or whole milk in place of heavy cream and reduce the amount of gnocchi. Note: using milk will yield a slightly thinner soup.
Conclusion
If you want another reliable copycat to compare or try different techniques, these are helpful resources: Olive Garden Chicken Gnocchi Soup – Creme De La Crumb and Copycat Olive Garden Chicken Gnocchi Soup Recipe – The Gracious Wife. They offer variations and extra tips that pair well with the approach outlined here.
Chicken Gnocchi Soup
Ingredients
For the Soup
- 2 cups chicken broth Use low-sodium if adjusting salt.
- 1 cup heavy cream Substitute half-and-half for a lighter finish.
- 1 cup cooked chicken, shredded Rotisserie or poached breast works great.
- 1 package gnocchi Store-bought potato gnocchi.
- 2 cups spinach Baby spinach wilts quickly.
- 1 medium carrot, diced Or 1/2 cup sliced.
- 1/2 onion diced Yellow or sweet onion.
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
Instructions
Preparation
- Heat a large pot over medium heat and add a splash of olive oil.
- Add the diced onion and carrot and cook, stirring, for 4–5 minutes until softened.
- Add the minced garlic and cook one more minute until fragrant.
- Pour in the chicken broth and bring the pot to a boil.
- Add the gnocchi to the boiling broth. Cook according to the package instructions (usually 2–4 minutes) until the gnocchi float and are tender.
Cooking
- Reduce the heat to low.
- Stir in the shredded chicken, spinach, heavy cream, and Italian seasoning.
- Mix until the spinach wilts and the soup is evenly creamy.
- Simmer gently for 2–3 minutes to heat everything through; avoid boiling once the cream is added to prevent separation.
- Taste and season with salt and pepper as needed.
Serving
- Ladle into bowls and serve warm.
