If you’re anything like me, you’ve probably ordered Olive Garden’s chicken gnocchi soup more times than you can count! After plenty of trial and error, I finally created a copycat recipe in my own kitchen, and I honestly think my homemade chicken and gnocchi soup tastes even better than Olive Garden. It’s packed with tender chicken, pillowy gnocchi, fresh spinach, and a blend of vegetables, all swimming in a rich, creamy broth. This easy recipe for chicken gnocchi soup is warm, hearty, and ready in just 35 minutes!
Top Reader Reviews
Very easy and very tasty. Very hugge, as the Danish say!
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I love this recipe! I thought making the soup it wasn’t going to be the same. With putting the ingredients together, at first, but when it was finished it looked the same. Like I said the soup taste like a knock off of Olive Chicken Gnocchi Soup.
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Copycat Chicken and Gnocchi Soup Recipe
My homemade chicken gnocchi soup recipe is inspired by countless visits to Olive Garden and lots of testing in my own kitchen. I start with a classic mirepoix base–onion, carrot, and celery–then layer in garlic, chicken broth, and a touch of dried thyme for warmth. The key ingredients are soft potato gnocchi, half-and-half for creaminess, and cooked chicken breast for convenience. Then I stir in fresh spinach at the end for a vibrant finish.
The best part? It all comes together in one pot with very little cleanup, and it tastes like it simmered all day. Whether you’re serving this Olive Garden chicken gnocchi soup with breadsticks and Italian salad, or just a spoon, this is one of those comfort meals my whole family asks for again and again.
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Don’t Overcook the Gnocchi!
One of the most common mistakes I see with any gnocchi recipe is overcooking it. Potato gnocchi cooks quickly, and cooking too long causes it to fall apart–which leads to a starchy soup. Throughout my testing of this copycat recipe, I found that adding the gnocchi just 8-10 minutes before serving this creamy chicken soup results in the best texture. That way, the gnocchi stay tender and slightly chewy, but not mushy.
Olive Garden Chicken Gnocchi Soup Recipe
Equipment
- Dutch Oven
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (⅛ stick*)
- ½ white onion (diced)
- 1 carrot (peeled and diced)
- 1 rib celery (chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- kosher salt (to taste)
- ground black pepper (to taste)
- 16 ounces potato gnocchi
- 2 cups half-and-half (**)
- 1 cup fresh spinach (roughly chopped)
- 2 shredded cooked chicken (or chopped***)
Instructions
- Heat the oil and butter in a large Dutch oven set over medium heat. Add the onion and cook until softened, about 5 minutes.1 tablespoon olive oil, 1 tablespoon unsalted butter, ½ white onion
- Stir in the carrot and celery, and cook until softened, another 5 minutes. Add the garlic and cook until fragrant, about 1 minute.1 carrot, 1 rib celery, 3 cloves garlic
- Add the chicken broth, thyme, salt, and pepper; bring to a low boil.4 cups low-sodium chicken broth, 1 teaspoon dried thyme, kosher salt
- Stir in the gnocchi, and cook until tender, about 3-5 minutes.16 ounces potato gnocchi
- Stir in the half and half, chicken, and spinach. Cook until warmed through, another 5-7 minutes.2 cups half-and-half, 2 shredded cooked chicken, 1 cup fresh spinach
- Taste, adjust seasoning, and serve.
Notes
- Using cooked chicken in this recipe is all about convenience. If you prefer to start with raw chicken, you’d need to simmer them with the broth until fully cooked through, before adding the gnocchi.
- Don’t cook the gnocchi before adding them to the soup. They will cook fully (in just a few minutes) in the soup. Cooking them first will lead to mushy gnocchi!
- If you don’t want a fully-wilted spinach, stir it in just before serving, off the heat.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Prefer to use your slow cooker? Follow my Crock Pot Chicken Gnocchi Soup recipe instead.
How to Make Chicken Gnocchi Soup Step by Step
Sauté the Veggies: Heat 1 tablespoon of oil and 1 tablespoon of unsalted butter in a large Dutch oven set over medium heat. Add ½ of a diced white onion and cook until softened, about 5 minutes. Then stir in 1 peeled, diced carrot and 1 chopped rib of celery; cook until softened, another 5 minutes. Add 3 cloves of minced garlic and cook until fragrant, about 1 minute.
Add Broth: Next, add 4 cups of chicken broth, 1 teaspoon of dried thyme, and salt and pepper to taste. Bring the mixture to a low boil.
Cook the Gnocchi: Then stir in 16 ounces of potato gnocchi, and cook until tender, about 3-5 minutes.
Finish Soup: Stir in 2 cups of half and half, 2 cooked and chopped chicken breasts, and 1 cup of fresh spinach. Continue cooking just until warmed through, another 5-7 minutes.
Serve: Add salt and pepper to taste, then serve bowls of creamy chicken gnocchi soup as you like!
How to Store, Freeze, and Reheat
Store homemade chicken gnocchi soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat soup on the stovetop over medium-low heat, or in the microwave in 30-second increments, until warmed through. If frozen, thaw in the fridge before reheating.
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