Copycat Olive Garden Chicken Gnocchi Soup Recipe

This Copycat Olive Garden Chicken Gnocchi Soup is my go-to for when I want something warm, creamy, and utterly comforting. With fluffy potato gnocchi, tender shredded chicken, fresh vegetables, and a velvety broth, this soup brings the taste of Olive Garden straight into my kitchen. It’s the kind of soup I crave on cool nights or anytime I need a cozy meal that hits all the right notes.

Why You’ll Love This Recipe

• It’s just like the restaurant version, only fresher and better
• Made in one pot with easy-to-find ingredients
• Creamy and satisfying with every bite
• Freezer-friendly (with a few tips!)
• Ideal for family dinners, meal prep, or a warm lunch

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• ½ cup diced celery
• ½ cup diced carrots
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 cups chicken broth
• 1 cup cooked shredded chicken
• 1 pound potato gnocchi
• 2 cups baby spinach
• 1 cup heavy cream

For Garnish

• Freshly grated Parmesan cheese
• Fresh chopped parsley

Directions

1. Sauté Aromatics
   I start by heating olive oil in a large soup pot over medium heat. I add onion, celery, and carrots, and cook them for about 5 minutes until softened. Then I stir in garlic, thyme, and a pinch of salt and pepper to develop a fragrant base.
2. Build the Broth
   I pour in the chicken broth and bring everything to a gentle simmer. Then I add the shredded chicken and gnocchi directly into the pot.
3. Cook the Gnocchi
   I let it simmer until the gnocchi float to the top and become pillowy soft, which usually takes about 4–5 minutes.
4. Add Cream and Spinach
   I stir in the heavy cream and baby spinach, letting the soup simmer another 2–3 minutes until the spinach wilts and everything is creamy and hot.
5. Finish and Serve
   I taste the soup and adjust seasoning as needed. Then I ladle it into bowls and garnish with Parmesan and parsley before digging in.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Vegetarian Option: I skip the chicken and use vegetable broth and white beans for protein
• Low-Dairy Option: I use unsweetened coconut cream instead of heavy cream
• Add Extra Veggies: Sometimes I add mushrooms, peas, or chopped zucchini for more color and nutrition
• Spicy Version: A pinch of red pepper flakes adds a gentle heat

Storage/Reheating

Refrigerator:
I store leftover soup in an airtight container in the fridge for up to 3 days. The flavor gets even better overnight.

Freezer:
To freeze, I skip the cream and spinach and add them after reheating. This keeps the texture smooth and fresh.

Reheating:
On the stove, I warm it gently over low heat. In the microwave, I cover and heat on medium, stirring halfway. I add a splash of broth or cream if it thickens too much.

FAQs

What type of gnocchi should I use?

I usually go with refrigerated potato gnocchi, but shelf-stable or homemade gnocchi work well too—just watch the cooking time.

Can I make this ahead of time?

Absolutely. I love making it a day early since the flavors deepen overnight. Just store it properly and reheat when ready to serve.

What’s the best chicken to use?

Leftover shredded chicken or rotisserie chicken saves time and adds extra flavor. I also use poached or roasted chicken breast when I have it on hand.

How can I thicken the soup?

If I want it extra creamy, I mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it in during the final simmer.

Is this soup gluten-free?

As long as I use gluten-free gnocchi and broth, the rest of the ingredients are naturally gluten-free.

Conclusion

This Copycat Olive Garden Chicken Gnocchi Soup brings everything I love about cozy comfort food into one creamy, flavor-packed bowl. Whether I’m cooking for my family or just treating myself on a chilly night, it’s always a favorite. The gnocchi, chicken, and spinach come together in a rich, herby broth that feels both nostalgic and nourishing. One bite, and I’m reminded just how good homemade can be.

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