Olive Garden Chicken Gnocchi Soup Copycat – Cozy, Creamy, and Comforting

There’s something about a creamy bowl of chicken gnocchi soup that instantly feels like home. If you love the Olive Garden classic, this copycat version brings the same cozy flavors to your kitchen with simple steps and familiar ingredients. It’s rich but not heavy, with tender chicken, pillowy gnocchi, and plenty of fresh spinach.

Make it on a weeknight or for a relaxed weekend lunch. The best part? It tastes even better the next day.

Olive Garden Chicken Gnocchi Soup Copycat – Cozy, Creamy, and Comforting

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 1 large carrot, peeled and diced
• 3–4 garlic cloves, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1/4 teaspoon ground nutmeg (optional, but recommended)
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1–1 1/2 cups cooked chicken, shredded or diced (rotisserie works well)
• 1 cup half-and-half (or 1/2 cup heavy cream + 1/2 cup milk)
• 16–17 ounces potato gnocchi (shelf-stable or refrigerated)
• 3 cups baby spinach, loosely packed
• Salt and freshly ground black pepper, to taste
• Grated Parmesan, for serving (optional but great)
• Red pepper flakes, for a little heat (optional)

Method

 

1. Sauté the aromatics: In a large pot or Dutch oven, heat butter and olive oil over medium heat.Add onion, celery, and carrot. Cook 5–7 minutes, stirring often, until softened and fragrant.
2. Add garlic and spices: Stir in garlic, thyme, and nutmeg. Cook 30–60 seconds until the garlic smells aromatic.
3. Build the roux: Sprinkle flour over the vegetables.Stir for 1–2 minutes to cook off the raw flour taste. It should look slightly pasty.
4. Add broth gradually: Slowly pour in the chicken broth while stirring to prevent lumps. Bring to a gentle simmer.The soup will start to thicken slightly.
5. Add chicken: Stir in the cooked chicken. Simmer 5 minutes to let the flavors meld.
6. Stir in the cream: Lower the heat and add the half-and-half. Do not boil after adding dairy; keep it at a low simmer.
7. Cook the gnocchi: Add the gnocchi directly to the pot.Simmer 3–4 minutes, or until they float and are tender.
8. Finish with spinach: Stir in the spinach until wilted, about 1–2 minutes. Taste and season with salt and pepper. Add a pinch of red pepper flakes if you like gentle heat.
9. Serve: Ladle into bowls and top with grated Parmesan.The soup should be creamy but spoonable, with plenty of gnocchi in each bite.

Why This Recipe Works

• Balanced, creamy base: A mix of butter, aromatics, and a light roux gives the broth a silky texture without being overly thick.
• Store-bought gnocchi for convenience: Shelf-stable or refrigerated potato gnocchi keep prep easy while delivering that classic chewy bite.
• Layered flavor: Sautéed onions, celery, and carrots build flavor, while garlic, thyme, and a hint of nutmeg bring warmth and depth.
• Flexible protein: Use rotisserie chicken, poached chicken, or leftover roast—whatever you have on hand.
• Quick cooking time: The soup comes together in about 35–40 minutes, perfect for a weeknight.

What You’ll Need

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 2 celery stalks, finely diced
• 1 large carrot, peeled and diced
• 3–4 garlic cloves, minced
• 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
• 1/4 teaspoon ground nutmeg (optional, but recommended)
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1–1 1/2 cups cooked chicken, shredded or diced (rotisserie works well)
• 1 cup half-and-half (or 1/2 cup heavy cream + 1/2 cup milk)
• 16–17 ounces potato gnocchi (shelf-stable or refrigerated)
• 3 cups baby spinach, loosely packed
• Salt and freshly ground black pepper, to taste
• Grated Parmesan, for serving (optional but great)
• Red pepper flakes, for a little heat (optional)

How to Make It

1. Sauté the aromatics: In a large pot or Dutch oven, heat butter and olive oil over medium heat.Add onion, celery, and carrot. Cook 5–7 minutes, stirring often, until softened and fragrant.
2. Add garlic and spices: Stir in garlic, thyme, and nutmeg. Cook 30–60 seconds until the garlic smells aromatic.
3. Build the roux: Sprinkle flour over the vegetables.Stir for 1–2 minutes to cook off the raw flour taste. It should look slightly pasty.
4. Add broth gradually: Slowly pour in the chicken broth while stirring to prevent lumps. Bring to a gentle simmer.The soup will start to thicken slightly.
5. Add chicken: Stir in the cooked chicken. Simmer 5 minutes to let the flavors meld.
6. Stir in the cream: Lower the heat and add the half-and-half. Do not boil after adding dairy; keep it at a low simmer.
7. Cook the gnocchi: Add the gnocchi directly to the pot.Simmer 3–4 minutes, or until they float and are tender.
8. Finish with spinach: Stir in the spinach until wilted, about 1–2 minutes. Taste and season with salt and pepper. Add a pinch of red pepper flakes if you like gentle heat.
9. Serve: Ladle into bowls and top with grated Parmesan.The soup should be creamy but spoonable, with plenty of gnocchi in each bite.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3 days. The gnocchi may continue to absorb liquid, so you might need to thin with broth or milk when reheating.
• Freezer: Cream-based soups don’t freeze perfectly, and gnocchi can turn mushy. If you must freeze, do so before adding the gnocchi and spinach.Add them fresh when reheating.
• Reheating: Warm gently on the stove over low to medium heat, stirring often. Avoid boiling to prevent curdling.

Benefits of This Recipe

• Economical comfort food: Feeds a family for less than a restaurant trip, with similar flavors.
• Faster than takeout: Ready in about 40 minutes, even faster if your chicken is already cooked.
• One-pot simplicity: Less cleanup and a straightforward method suitable for weeknights.
• Customizable: Easy to adapt for different diets or preferences without losing the core flavor.
• Meal-prep friendly: Keeps well for a couple of days and tastes richer on day two.

Pitfalls to Watch Out For

• Boiling after adding dairy: This can cause separation. Keep the heat at a gentle simmer once the cream goes in.
• Overcooking gnocchi: They only need a few minutes.Overcooking can make them gummy or cause them to fall apart.
• Too thick or too thin: If it’s too thick, add a splash of broth or milk. If too thin, simmer uncovered for a few minutes to reduce, or whisk in a teaspoon of flour with a little cool broth and stir it in.
• Under-seasoning: Creamy soups need enough salt and pepper to shine. Taste at the end and adjust.

Variations You Can Try

• Lighter version: Use 2% milk and skip the butter (use just olive oil).It won’t be as rich, but still satisfying.
• Bacon lovers: Cook 2–3 slices of chopped bacon first, remove to a plate, and use the drippings with a bit of butter to sauté the vegetables. Sprinkle bacon on top to serve.
• Herby twist: Add fresh chopped rosemary or a bay leaf while simmering. Remove the bay leaf before serving.
• Extra veggies: Mushrooms, peas, or diced zucchini work well.Sauté mushrooms with the aromatics; stir peas in at the end.
• Gluten-free: Use gluten-free gnocchi and swap the flour for a 1:1 gluten-free blend or cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cool water).
• Dairy-free: Use olive oil only, swap the half-and-half for a rich unsweetened oat or cashew cream, and choose dairy-free Parmesan or skip the cheese.
• Protein swap: Try Italian chicken sausage (remove casings and brown it first) or leftover turkey after the holidays.

FAQ

Can I use raw chicken instead of cooked?

Yes. Dice raw chicken and sauté it in a little oil with salt and pepper until just cooked through. Remove it while you build the soup, then add it back in with the broth or at the end.

What kind of gnocchi works best?

Shelf-stable potato gnocchi is reliable and easy to store.

Refrigerated gnocchi cooks a bit quicker and can be slightly softer. Both work well—just watch the cook time.

How do I keep the soup from curdling?

Use low to medium heat after adding the dairy and avoid boiling. Stir often and reheat gently.

If you’re worried, temper the dairy by stirring in a ladle of hot broth before adding it to the pot.

Can I make this in a slow cooker?

You can, but it’s best to add dairy and gnocchi at the end. Cook aromatics on the stove first for better flavor, then add everything except the half-and-half, gnocchi, and spinach to the slow cooker and cook on low 3–4 hours. Stir in dairy, gnocchi, and spinach for the final 20–30 minutes.

How can I thicken the soup without flour?

Use a cornstarch slurry (1–2 teaspoons cornstarch mixed with 2–3 teaspoons cold water) and stir it in at a simmer.

You can also blend a cup of the soup and stir it back in for natural body.

Is this soup spicy?

Not by default. Add red pepper flakes or a pinch of cayenne if you prefer a gentle kick.

What should I serve with it?

Warm bread, garlic knots, or a simple green salad pair nicely. A sprinkle of Parmesan and cracked pepper on top goes a long way.

Wrapping Up

This Olive Garden Chicken Gnocchi Soup Copycat brings restaurant comfort to your own stove with simple steps and everyday ingredients.

It’s creamy, savory, and full of texture from tender chicken and soft gnocchi. Make it once, and it’ll quickly join your weeknight rotation. Keep some gnocchi and broth on hand, and a cozy, satisfying bowl is never far away.