This Olive Garden Chicken Gnocchi Soup copycat recipe recreates the restaurant favorite at home, packed with rich, creamy broth, tender shredded chicken, pillowy potato gnocchi, and fresh spinach in every bite. Made in one pot with simple pantry ingredients, this homemade version tastes just like Olive Garden's, but even fresher.
Jump to:
- Why You'll Love This Recipe
- What Makes Olive Garden's Chicken Gnocchi Soup So Good?
- Ingredient Notes
- Substitutions
- Variations
- Step-by-Step Instructions
- Expert Tips for Perfect Texture
- Make Ahead & Storage
- Serving Suggestions
- Troubleshooting & FAQs
- More Soup Recipes
- Olive Garden Chicken Gnocchi Soup (Better Than the Restaurant!)
- 💬 Comments
Why You'll Love This Recipe
True restaurant flavor: This recipe is carefully tested to match Olive Garden's creamy texture and savory balance.
One-pot meal: Everything cooks in a single pot for easy cleanup.
Weeknight friendly: This soup is ready in about 30 minutes, making it the perfect weeknight meal.
Better than takeout: No waiting required, and you control the seasoning and richness.
What Makes Olive Garden's Chicken Gnocchi Soup So Good?
Olive Garden's version stands out because it's:
- Thick but not heavy
- Creamy without being cheesy
- Loaded with soft, tender gnocchi
- Balanced with carrots and spinach for freshness
The secret? A butter-flour roux base, slow-simmered broth, and cream added at the end.
Ingredient Notes
- Potato gnocchi: Shelf-stable gnocchi works best. Fresh gnocchi can become mushy if overcooked.
- Chicken: Rotisserie chicken is the easiest option for this soup. I recommend using mostly shredded chicken breasts since chicken thighs add more fat to the soup.
- Heavy cream: Heavy cream, often labelled heavy whipping cream with 35% fat, is crucial to making the soup rich, thick, and creamy.
- Baby spinach: Use fresh baby spinach instead of regular or frozen spinach. Baby spinach has a more delicate flavor that will not overpower the soup.
- Chicken broth: Reduced-sodium chicken broth is best, so you can control the soup's seasoning.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Rotisserie chicken: Any leftover or fresh, shredded chicken can be used instead.
- Heavy cream: Substitute with half-and-half cream. The soup will lose some richness.
- Chicken broth: Use regular chicken broth if you do not have reduced-sodium on hand. Adjust the salt accordingly.
Variations
- Slow cooker: Cook the base for 4-6 hours on low. Add gnocchi, carrots, spinach, and cream in the last 30 minutes.
- Lighter version: Use whole milk instead of heavy cream.
- Extra creamy: Add 2 oz of cream cheese at the end of cooking.
- Gluten-free: Use GF gnocchi, and thicken with a cornstarch slurry instead of a flour roux.
Step-by-Step Instructions
Prep Work Before Cooking
- Gather and measure all ingredients
- Shred the chicken using two forks or your hands
Build the Flavor Base
Melt 2 tablespoons of butter in a large Dutch oven over medium heat.
Add the celery, onions, and garlic, and sweat until translucent.
Make the Roux
Sprinkle in flour and cook for 1-2 minutes until the roux is golden brown, to eliminate the raw flour taste.
Add Broth & Simmer
Slowly stir in chicken broth and dry seasonings.
Turn the heat to medium-low and simmer until slightly thickened.
Add Chicken & Gnocchi
Add the shredded chicken and gnocchi. Cook until the gnocchi float and are fork-tender.
Finish the Soup
Stir in the cream, fresh spinach, and shredded carrots.
Simmer gently for 5-10 minutes.
Expert Tips for Perfect Texture
Timing to add gnocchi: Add the gnocchi once the broth is gently simmering. Dropping gnocchi into rapidly boiling liquid can cause them to break apart or become gummy.
Manage heat: Do not boil the soup after adding cream. High heat can cause the cream to separate or become grainy. Once the dairy is added, keep the soup at a low simmer and stir gently to maintain that smooth consistency.
Fixing thick soup: If the soup is too thick, loosen it with warm broth. Gnocchi releases starch as it sits, which thickens the soup over time. Stir in a splash of warm chicken broth until you reach the desired consistency.
How to thicken: If the soup is too thin, simmer uncovered for 5-10 minutes. This allows excess liquid to evaporate and the roux to fully activate. Stir occasionally to prevent sticking, as slow reduction creates the best texture.
Make Ahead & Storage
- Leftovers: Store soup in an airtight container in the fridge for up to 4 days. The gnocchi will continue to absorb liquid as it sits, so the soup will thicken significantly overnight.
- Reheat: Warm the soup over low heat on the stovetop, stirring frequently. Avoid high heat, which can cause the cream to separate.
- Fix texture: Add a splash of warm chicken broth or milk while reheating to bring the soup back to its original creamy consistency.
- Freezing: Cream-based soups don't always freeze well because dairy can separate once thawed. If you plan to freeze, do so before adding the cream. Add fresh cream when reheating for the best texture.
Serving Suggestions
- Salads: Olive Garden is known for its classic soup and salad combo. Serve this chicken gnocchi soup with a house salad dressed with Olive Garden's Italian salad dressing for an authentic restaurant experience.
- Bread: Homemade Olive Garden breadsticks are the perfect dippers for this creamy soup.
- Mains: This copycat soup pairs perfectly with other Olive Garden mains, like Chicken Parmigiana, Eggplant Parmigiana, or Chicken Margherita.
Troubleshooting & FAQs
Yes - add the frozen gnocchi directly to the simmering broth.
Gnocchi releases starch as it sits. Add warm broth to thin it out.
Gnocchi will turn gummy when they are overcooked. Remove the soup from the heat once tender.
Not traditionally. Use gluten-free gnocchi and a thickener.
If you love restaurant-style dinners without the wait, this recipe is part of my collection of quick and easy dinner ideas made with simple ingredients and ready in 30 minutes or less
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Olive Garden Chicken Gnocchi Soup (Better Than the Restaurant!)
Equipment
Ingredients
- 2 tablespoon Butter
- 1 small Yellow onion - finely diced
- 2 stalks Celery - finely chopped
- 2 cloves Garlic - finely minced
- 2 tablespoon All purpose flour
- 4 cups Chicken broth
- 2 Cooked chicken breasts - boneless, skinless, shredded
- ½ cup Heavy cream
- 1 teaspoon Mustard powder
- 1 teaspoon Black pepper
- ½ cup Shredded carrots
- 1 lb Dry gnocchi
- 1 cup Baby spinach
- 2 teaspoon Sea salt
Instructions
- Melt 2 tablespoons of butter in a large Dutch oven over medium heat. Add the celery, onions, and garlic, and sweat until translucent.2 tablespoon Butter, 1 small Yellow onion, 2 stalks Celery, 2 cloves Garlic
- Sprinkle in flour and cook for 1-2 minutes until the roux is golden brown, to eliminate the raw flour taste.2 tablespoon All purpose flour
- Slowly stir in chicken broth and dry seasonings. Turn the heat to medium-low and simmer until slightly thickened.4 cups Chicken broth, 1 teaspoon Mustard powder, 1 teaspoon Black pepper
- Add the shredded chicken and gnocchi. Cook until the gnocchi float and are fork-tender.1 lb Dry gnocchi, 2 Cooked chicken breasts
- Stir in the cream, fresh spinach, and shredded carrots. Simmer gently for 5-10 minutes.½ cup Heavy cream, ½ cup Shredded carrots, 1 cup Baby spinach, 2 teaspoon Sea salt
Jenna says
Delicious recipe! We love the olive garden, so this was a hit in my house 🙂