There’s something about the cozy creaminess of this homemade soup that just feels like a warm hug. This Copycat Olive Garden Chicken Gnocchi Soup Recipe nails all those comforting flavors you love from the restaurant, but you get to make it fresh in your own kitchen—with way more love (and fewer preservatives).
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Copycat Olive Garden Chicken Gnocchi Soup Recipe
- Top Tip
- How to Serve Copycat Olive Garden Chicken Gnocchi Soup Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Copycat Olive Garden Chicken Gnocchi Soup Recipe
Why You'll Love This Recipe
I’ve made countless versions of this soup over the years, tweaking it until I found my perfect balance of creamy, cheesy, and packed with veggies. It’s such a satisfying bowl of comfort, and honestly, it tastes like a little kitchen win every time.
- Authentic flavor: Captures the exact taste of Olive Garden’s famous soup without needing a restaurant visit.
- Simple ingredients: Uses easy-to-find staples that come together quickly for a perfect weeknight meal.
- Customizable: You can add more veggies or swap out the dairy for lighter versions without losing the soul of the dish.
- Comfort food classic: Creamy gnocchi and tender chicken make this soup a soothing crowd-pleaser.
Ingredients & Why They Work
This recipe combines simple ingredients that marry creamy textures with fresh garden flavors—plus the gnocchi gives the soup its uniquely soft, pillowy heart that makes it unforgettable. Using half-and-half over heavy cream keeps it rich but not overwhelming, and the Italian seasoning brings everything together beautifully.
- Unsalted butter: Gives a smooth base without extra salt, so you control seasoning better.
- Celery: Adds subtle crunch and savory depth to the veggie mix.
- Yellow onion: Sweetens the broth and rounds out the flavors beautifully when softened.
- Matchstick carrots: Offer a delicate sweetness and light texture contrast.
- Garlic: Essential for that savory, aromatic lift—don’t skip or skimp here!
- All-purpose flour: Helps thicken the broth to that perfect creamy consistency.
- Chicken broth: The foundation of the soup’s woody, meaty flavor—use a quality broth for best results.
- Half-and-half: Keeps the soup creamy without being too heavy, balancing richness with lightness.
- Cooked chicken: Tender, shredded or chopped chicken is the protein star here—leftovers work great too!
- Granulated sugar: Just a pinch to brighten the soup subtly and balance acidity.
- Kosher salt: The seasoning backbone that brings all flavors to life.
- Refrigerated gnocchi: Soft potato dumplings that soak up the savory broth gorgeously.
- Baby spinach: Adds vibrant color, nutrition, and a fresh slightly earthy taste.
- Dried Italian seasoning: Keeps that classic herb character front and center.
- Black pepper: Adds a little kick and complexity to each spoonful.
- Ground nutmeg: A pinch lends warmth and a subtle depth that’s easy to miss but makes all the difference.
Make It Your Way
I like to tweak this soup depending on the season or what I have on hand. Adding extra garlic or swapping spinach for kale has been a personal favorite—everyone’s version can get a little unique and reflect their kitchen style.
- Variation: Once, I added sun-dried tomatoes and a sprinkle of parmesan right before serving, and it turned the soup into a richer Italian feast—so good!
- Dairy-free option: I’ve swapped half-and-half for coconut milk and butter for olive oil to make it dairy-free; the texture changes but it still sings.
- Make it heartier: Chuck in some sliced mushrooms or diced potatoes to add more substance.
- Spice it up: A pinch of red pepper flakes never hurt anyone if you like a little heat.
Step-by-Step: How I Make Copycat Olive Garden Chicken Gnocchi Soup Recipe
Step 1: Sauté the Vegetables to Soften and Sweeten
Start by melting one tablespoon of butter in a large Dutch oven over medium heat. I like to add the celery, onion, and carrots next—cook these gently until the onions turn translucent and veggies soften, about 5 minutes. Stir often so they don’t stick or burn. Then toss in the garlic and cook just 30 seconds until fragrant. This first step builds the soup’s deep flavor foundation.
Step 2: Create the Roux for Creamy Perfection
Adding the remaining butter next, stir until fully melted. Now sprinkle in the all-purpose flour, stirring constantly. You want to cook this mixture until it’s a pale golden color and starts bubbling—just around a minute or so. This roux is what thickens the soup nicely without clumps.
Step 3: Building the Soup Base
Slowly pour in the chicken broth and half-and-half, whisking as you go to keep it smooth. Add the cooked chicken, sugar, and kosher salt next. Bring it all to a gentle simmer, stirring occasionally. This is the point where your kitchen starts smelling like a dream.
Step 4: Add Gnocchi & Greens for Comfort
Toss in the refrigerated gnocchi and cook, stirring carefully, for about 3 minutes until they’re tender and floating. Then stir in the baby spinach, Italian seasoning, black pepper, and a pinch of nutmeg. Keep stirring for another 2 minutes until the spinach wilts perfectly.
Step 5: Serve It Up Warm and Loving
Once everything’s cozy and blended together, ladle your soup into bowls and dig in! It’s best enjoyed hot, maybe with some crusty bread to sop up every last drop.
Top Tip
After making this soup dozens of times, I’ve realized these little tweaks make all the difference—here are some tips to ensure your Copycat Olive Garden Chicken Gnocchi Soup Recipe turns out perfect every time.
- Use good-quality chicken broth: It’s the base flavor, so don’t skimp—homemade or low-sodium works best.
- Don’t overcook the gnocchi: They only need a few minutes; overcooking makes them mushy and lose their charm.
- Cook the roux carefully: Stir your butter and flour until it’s just golden for rich flavor without the raw flour taste.
- Add spinach last: So it wilts gently without turning slimy or overdone.
How to Serve Copycat Olive Garden Chicken Gnocchi Soup Recipe
Garnishes
I usually finish with a sprinkle of freshly grated parmesan and a few cranks of black pepper. Sometimes a tiny drizzle of good olive oil adds that extra silkiness. If I’m feeling fancy, a few chopped fresh herbs like parsley or basil brighten the bowl beautifully.
Side Dishes
Crusty Italian bread or a warm baguette is my go-to. Sometimes I serve it alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic knots or cheesy breadsticks work wonderfully too if you want to channel the full Olive Garden vibe.
Creative Ways to Present
For a cozy dinner party, I like serving the soup in little soup crocks topped with fresh herbs and a swirl of cream, paired with mini grilled cheese sandwiches as dippers. It always sparks smiles and makes the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover soup stores beautifully in an airtight container in the fridge for up to 3 days. I always let it cool completely before sealing to avoid soggy gnocchi or watery broth. When reheating, a gentle stove-top warm-up is best to keep everything tender and delicious.
Freezing
I generally don’t freeze this soup because the gnocchi tends to become gummy when thawed. But if you want to prep broth and veggies ahead, freezing the base (without dairy or gnocchi) works well. Then add cream and gnocchi fresh when serving.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring frequently to redistribute the cream and avoid scorching. Adding a splash of broth or half-and-half can help bring back the creamy texture if it thickened too much in the fridge.
Frequently Asked Questions:
You can, but make sure it’s fully thawed and shredded or chopped before adding to the soup. Using pre-cooked chicken (like rotisserie) saves time and adds great flavor.
Absolutely! Heavy cream will make the soup richer and silkier, but half-and-half keeps it a bit lighter while still creamy. Either works well–just adjust to your preference.
You can usually find gnocchi in the refrigerated section near fresh pasta or sometimes frozen. If you can’t find any, you can try making homemade gnocchi or substituting small pasta shapes like mini shells or tortellini for a similar texture.
To make a vegan version, replace the butter with olive oil, use vegetable broth, substitute the half-and-half with a plant-based cream like coconut or cashew, and omit the chicken or use a plant-based protein. Gnocchi should be checked to ensure it’s egg-free.
Final Thoughts
This Copycat Olive Garden Chicken Gnocchi Soup Recipe holds a special place in my kitchen and heart—it's that soul-soothing bowl you want when the weather turns chilly or you just need a midday pick-me-up. It’s approachable, satisfying, and perfect for impressing friends or family who think restaurant favorites are too complicated to replicate at home. Give it a try, and I’m pretty sure it’ll become a go-to comfort classic for you, just like it is for me.
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Copycat Olive Garden Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Salt
Description
This Copycat Olive Garden Chicken & Gnocchi Soup is a creamy, comforting dish featuring tender chicken, pillowy gnocchi, and fresh spinach in a flavorful broth. Perfect for a quick and hearty dinner, this recipe replicates the beloved restaurant favorite in under 30 minutes.
Ingredients
Sautéed Vegetables
- 1 tablespoon unsalted butter
- 1 small (½ ounce) rib celery, sliced ¼-inch thick (about ⅓ cup)
- ½ cup chopped yellow onion (from 1 small onion)
- ½ cup matchstick carrots (from 1 [10-ounce] package)
- 2 teaspoon finely chopped garlic (about 3 small cloves)
Sauce and Soup Base
- 3 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups chicken broth
- 2 cups half-and-half
- 1 cup finely chopped cooked chicken
- 2 teaspoon granulated sugar
- 1 teaspoon kosher salt
Main Ingredients
- 1 (12 ounces) package refrigerated gnocchi (such as Rana)
- 1 ½ cups (about 2 ounces) roughly chopped baby spinach
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon black pepper
- Pinch ground nutmeg
Instructions
- Cook vegetables: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the sliced celery, chopped onion, and matchstick carrots. Cook, stirring often, until the vegetables are tender and onions are translucent, about 5 minutes. Add the finely chopped garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Make roux: Add the remaining 3 tablespoons butter to the pot and stir constantly until melted, about 1 minute. Stir in the all-purpose flour and cook, stirring constantly, until the mixture turns pale golden brown and becomes bubbly, about 1 minute.
- Add liquids and chicken: Gradually stir in the chicken broth and half-and-half. Add the finely chopped cooked chicken, granulated sugar, and kosher salt. Bring the soup to a gentle simmer, stirring occasionally to combine the ingredients.
- Cook gnocchi: Add the refrigerated gnocchi to the simmering soup. Cook, stirring occasionally, until the gnocchi are tender and cooked through, approximately 3 minutes.
- Add spinach and seasonings: Stir in the chopped baby spinach, dried Italian seasoning, black pepper, and a pinch of ground nutmeg. Continue cooking for about 2 minutes, stirring often, until the spinach is wilted and everything is heated through.
- Serve: Remove from heat and ladle the soup into bowls. Serve warm and enjoy your homemade Olive Garden-inspired chicken and gnocchi soup.
Notes
- This soup can be prepared in under 30 minutes, making it a perfect quick weeknight meal.
- Use store-bought refrigerated gnocchi for convenience, but homemade gnocchi can be used for extra flavor and texture.
- For a dairy-free version, substitute half-and-half with coconut milk or a suitable alternative.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- If you prefer a thicker soup, add a bit more flour during the roux stage or cook slightly longer to reduce.
Nutrition
- Serving Size: 1 bowl (approx. ¼ recipe)
- Calories: 565 kcal
- Sugar: 10 g
- Sodium: 1351 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 132 mg
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