Copycat Olive Garden Chicken Gnocchi Soup – Creamy, Cozy & Better Than the Original!

Ever been to Olive Garden and thought, “I would sell my soul for a gallon of that Chicken Gnocchi Soup”? Same. The creamy, dreamy broth, those pillowy potato gnocchi, tender chicken, and just enough veggies to make you feel like you’re being healthy (you’re not, but we’ll pretend). Well, guess what? You can make this at home, and it’s shockingly easy. No reservations, no waiting for a table, no judgmental looks when you ask for your third breadstick. Just you, your kitchen, and a pot of pure comfort. Let’s get cooking.

What Makes This Recipe Awesome

First off, this tastes exactly like the restaurant version—maybe even better because you can control how much cream and garlic you throw in there. And trust me, when you’re the chef, you’re not skimping on either.

Second, it’s a one-pot wonder. Less cleanup = more time to enjoy your soup while binge-watching whatever show you’re currently obsessed with. Everything cooks together, the flavors meld beautifully, and you look like a culinary genius without breaking a sweat.

Third, it’s crazy versatile. You can make it lighter, load it up with extra veggies, swap the chicken for sausage, or go vegetarian. The base recipe is solid, but there’s plenty of room to make it your own.

Also, it reheats like a dream, which means leftovers for days. And honestly? This soup gets even better the next day when all the flavors have had time to become best friends.

Shopping List – Ingredients

For the Soup:

• 1 lb boneless, skinless chicken breasts or thighs (thighs = more flavor, but breasts work fine)
• 1 tablespoon olive oil (for cooking the chicken)
• 4 tablespoons butter (because butter makes everything better)
• 1 small onion, diced (the flavor foundation)
• 3 cloves garlic, minced (or more, garlic haters can leave)
• 2 medium carrots, diced (adds color and sweetness)
• 2 celery stalks, diced (the holy trinity is real, people)
• 1/4 cup all-purpose flour (for thickening—don’t skip this)
• 4 cups chicken broth (use the good stuff if you can)
• 2 cups half-and-half or heavy cream (this is not a diet soup, embrace it)
• 1 lb potato gnocchi (shelf-stable or frozen both work)
• 2 cups fresh spinach, roughly chopped (pretend you’re eating a salad)
• 1 teaspoon dried thyme (classic herb move)
• Salt and pepper to taste (never skip the seasoning)
• Fresh parsley for garnish (optional but makes you look fancy)

Optional Add-Ins:

• Red pepper flakes (if you like a little kick)
• Parmesan cheese (for serving—highly recommended)
• Extra garlic (there’s no such thing as too much)

Step-by-Step Instructions

1. Cook the Chicken
Heat the olive oil in a large pot or Dutch oven over medium heat. Season your chicken with salt and pepper, then cook it for about 6-7 minutes per side until it’s cooked through and golden. Remove it from the pot, let it rest for a few minutes, then shred or dice it. Set aside.

2. Sauté the Veggies
In the same pot (see? one pot!), melt the butter over medium heat. Toss in the onion, carrots, and celery. Cook for about 5-6 minutes until everything softens up and the onion becomes translucent. Add the garlic and cook for another minute until it smells amazing.

3. Make the Roux
Sprinkle the flour over the veggies and stir constantly for about 1-2 minutes. This cooks off the raw flour taste and creates a roux that’ll thicken your soup. Don’t skip this step or your soup will be watery and sad.

4. Add the Broth
Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5 minutes. The soup should start to thicken slightly.

5. Add the Cream and Gnocchi
Stir in the half-and-half (or heavy cream if you’re going full decadence mode). Add the gnocchi and thyme. Simmer for about 4-5 minutes, stirring occasionally, until the gnocchi are cooked through and tender. They’ll float to the top when they’re done.

6. Add the Chicken and Spinach
Toss in your cooked chicken and the chopped spinach. Stir everything together and cook for another 2-3 minutes until the spinach wilts and everything is heated through. Taste and adjust the seasoning with salt and pepper.

7. Serve and Enjoy
Ladle the soup into bowls, garnish with fresh parsley and a sprinkle of Parmesan if you’re feeling it, and dive in. Breadsticks are optional but highly encouraged.

Health Benefits

Okay, let’s be real—this is comfort food, not a cleanse. But there are some redeeming qualities here. Chicken is a great source of lean protein, which helps with muscle repair and keeps you feeling full. If you use chicken thighs, you also get a bit more iron and zinc.

Carrots and celery bring vitamins A and K to the table, plus some fiber for digestion. Spinach is a nutritional powerhouse—it’s loaded with iron, calcium, vitamin K, and antioxidants that support bone health and reduce inflammation.

The garlic and onion are both anti-inflammatory and can support immune function. Garlic in particular has been shown to help lower blood pressure and cholesterol. So yeah, you’re basically eating medicine. That’s the story we’re going with.

Now, the cream and butter? They’re giving you fat-soluble vitamins (A, D, E, K) and making this soup taste incredible. Everything in moderation, right? Right.

Avoid These Mistakes

Overcooking the gnocchi.
Gnocchi cook fast—like, 4-5 minutes fast. If you overcook them, they turn into mush. Watch them carefully and pull them off the heat as soon as they’re tender.

Skipping the roux.
The flour + butter combo is what thickens the soup and gives it that creamy, velvety texture. Skip it and you’ll have chicken vegetable broth with gnocchi floating around. Not the same vibe.

Using low-fat or skim milk.
Listen, I’m not your mom, but this soup needs the fat from half-and-half or cream to taste right. Low-fat milk will make it watery and sad. If you must lighten it up, use whole milk as a bare minimum.

Not seasoning enough.
Taste as you go and adjust. Chicken broth varies in saltiness, so you might need to add more salt and pepper than you think. Bland soup is a crime against humanity.

Adding the spinach too early.
Spinach wilts in like two seconds. Add it at the very end so it stays vibrant green and doesn’t turn into swamp sludge.

Variations You Can Try

Make It Lighter:
Use whole milk instead of cream, and swap half the butter for olive oil. You’ll lose some richness, but it’ll still be tasty.

Add Italian Sausage:
Brown some Italian sausage (mild or spicy, your call) along with the chicken for extra flavor. Or skip the chicken entirely and go full sausage. No judgment.

Go Vegetarian:
Ditch the chicken, use vegetable broth, and add more veggies like mushrooms, zucchini, or white beans for protein.

Swap the Gnocchi:
Not a gnocchi fan? Use small pasta like ditalini or orzo. Or go full-on potato mode and use diced potatoes instead.

Make It Spicy:
Toss in some red pepper flakes or a diced jalapeño with the veggies. A little heat plays really well with the creamy base.

Slow Cooker Version:
Brown the chicken and veggies, then toss everything except the cream, gnocchi, and spinach into a slow cooker. Cook on low for 4-6 hours. In the last 30 minutes, stir in the cream and gnocchi, then add spinach right before serving.

FAQ (Frequently Asked Questions)

Can I use rotisserie chicken?
Absolutely. In fact, that’s a genius shortcut. Just shred it and add it at the end. You’ll save like 15 minutes. Work smarter, not harder.

Can I freeze this soup?
Eh, kind of. The gnocchi don’t freeze super well—they can get mushy. If you want to freeze it, I’d recommend freezing the soup base without the gnocchi, then cook fresh gnocchi when you reheat it.

What if I can’t find gnocchi?
Most grocery stores have it near the pasta or in the refrigerated section. If all else fails, use small pasta or even tortellini. It won’t be the same, but it’ll still be delicious.

Can I make this dairy-free?
You can try using coconut cream or a dairy-free cream substitute, but FYI, the flavor will be different. It’s doable, just not quite as indulgent.

How do I store leftovers?
Keep it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth or cream if it’s gotten too thick.

Why is my soup too thick?
Gnocchi and flour both absorb liquid as they sit. Just thin it out with more broth or cream when you reheat it. Easy fix.

Can I add more veggies?
For sure. Mushrooms, peas, kale, or even diced potatoes would all be great here. Make it your own.

Final Thoughts

There you have it—a big pot of creamy, dreamy Chicken Gnocchi Soup that tastes just like Olive Garden, minus the wait and the overpriced bill. This is the kind of recipe you’ll make on repeat, especially when it’s cold outside and you need something warm and comforting to hug you from the inside.

Whether you stick to the original recipe or go rogue with your own tweaks, this soup is basically foolproof. It’s cozy, it’s delicious, and it’s way better than anything you’d get out of a can.

So grab your pot, round up your ingredients, and get cooking. And hey, if you happen to make some garlic bread to go with it, I won’t tell anyone. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!