Recipe

Olive Garden Chicken Gnocchi Soup

A creamy, cozy copycat-style soup with tender chicken, soft gnocchi, spinach, and a savory garlic-herb broth.

By Matt Campbell

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4.8

A bowl of chicken gnocchi soup with spinach and carrots on a rustic wooden table, with a spoon and soft napkin nearby

If you have ever had Olive Garden’s chicken gnocchi soup and immediately started plotting how to recreate it at home, welcome. This is that cozy, copycat-style vibe. Creamy but not heavy, packed with tender chicken, and dotted with pillowy gnocchi that somehow makes every spoonful feel like a warm blanket.

My version keeps the ingredient list realistic, the instructions straightforward, and the flavor turned up where it counts: a good sauté base, plenty of garlic, and a gentle simmer that lets the broth taste like more than just “cream plus chicken.” This is weeknight comfort food that still feels a little special.

Why It Works

Restaurant-style texture without fuss: A quick flour roux gives you that signature creamy body without any weird gums or condensed soup shortcuts.
Gnocchi that stays pillowy: The gnocchi goes in near the end so it cooks through but does not turn to mush.
Real flavor in the broth: Sautéed onion, celery, carrot, garlic, and herbs build a base that tastes slow-cooked even when it is not.
Easy to adapt: Rotisserie chicken works great, you can swap half-and-half for a lighter pot, and kale can stand in for spinach if that is what you have.

Chopped onion, celery, carrot, and minced garlic arranged in small piles on a wooden cutting board on a kitchen counter

Good to know: This soup thickens as it sits mostly because of the roux and a little from reduction. The gnocchi can add a touch of starch too. It is a feature, not a bug. Just add a splash of broth when reheating.

Yield: Makes about 10 to 12 cups, or roughly 6 bowls depending on how generous your ladle is.

Pairs Well With

Storage Tips

Refrigerator: Store in an airtight container for up to 3 days. The soup will thicken as it chills. For the smoothest reheat, stir in a splash of broth (or water or milk) before heating, then warm gently on the stove over medium-low, stirring often so the bottom does not scorch.

Freezer: Creamy soups and gnocchi are both a little fussy in the freezer. If you want the best results, freeze the soup before adding the gnocchi and spinach (up to 2 months). Thaw overnight in the fridge, reheat gently, then add gnocchi and finish with spinach at the end.

Meal prep move: If you already cooked gnocchi in the soup and still want to freeze it, you can, but expect softer gnocchi and a slightly grainier cream texture. Still tasty, just not as “fresh pot” perfect.

Common Questions

What kind of gnocchi should I use?

Use shelf-stable potato gnocchi (the vacuum-sealed kind in the pasta aisle) for the closest weeknight vibe. Refrigerated gnocchi also works. If you use frozen, add a few extra minutes of simmer time and keep the heat low once dairy goes in.

Can I make this without heavy cream?

Yes. Swap heavy cream for half-and-half for a lighter soup. Whole milk also works, but it will be less rich and a bit thinner. Avoid skim, it is more likely to split. Keep the heat gentle and avoid boiling once the dairy goes in.

How do I keep the soup from curdling?

Two big helpers: keep the heat low (no boiling) after the dairy goes in, and use higher-fat dairy (half-and-half or cream is more forgiving than milk). If your pot is very hot, take it off the heat for a minute before adding the dairy, then return it to low. If you are extra cautious, you can temper the dairy by whisking a ladle of hot broth into it first, then pour it back into the pot.

Can I use rotisserie chicken?

Absolutely, and I do it often. Add shredded rotisserie chicken after the broth thickens and right before the gnocchi, just long enough to warm through so it stays juicy.

My soup is too thick. How do I fix it?

Add more broth a splash at a time until it is the consistency you want. This soup thickens as it sits mostly because of the roux, and the gnocchi can add a little extra starch too. You will probably loosen it when reheating leftovers.

My soup is too thin. How do I thicken it?

Let it simmer a few more minutes to reduce slightly. If it still needs help, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and simmer gently for 2 to 3 minutes.

A Dutch oven on a stovetop with chicken gnocchi soup gently simmering, steam rising, and a wooden spoon resting on the rim

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed soup pot (5 to 6 quarts)
Cutting board and chef’s knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Whisk (helpful for smoothing the broth)
Ladle

I love restaurant soups, but I love them even more when I can make them in sweatpants, in my own kitchen, with the freedom to add “just one more clove of garlic” without anyone judging me. The first time I tried to recreate chicken gnocchi soup, I went too hard on the cream and ended up with something closer to Alfredo therapy. Delicious, yes. Balanced, no. This version hits the sweet spot: cozy and creamy, but still brothy enough that you want a second bowl instead of a nap.