Recipe

Olive Garden Chicken Gnocchi Soup

A creamy copycat packed with tender chicken, soft gnocchi, veggies, and spinach. Comforting, quick enough for a weeknight, and perfect with crusty bread.

By Matt Campbell

•

4.8

A wide bowl of creamy chicken gnocchi soup with spinach and carrots, finished with black pepper on a rustic wooden table with a spoon nearby

Jump to Recipe

This soup is the culinary equivalent of putting on your favorite hoodie: cozy, reliable, and somehow it makes your whole night better. Olive Garden’s chicken gnocchi soup has that creamy, savory broth, those little pillows of gnocchi, and just enough spinach to make you feel like you made a balanced decision.

This is my at-home version, built for real-life kitchens. No weird ingredients, no fussy steps, and no fragile cream situation that breaks if you look at it wrong. We build flavor fast with a simple veggie sauté, a quick roux, and a broth and cream combo that stays smooth.

All ingredients for chicken gnocchi soup arranged on a kitchen counter, including gnocchi, cooked chicken, spinach, carrots, celery, onion, garlic, broth, and cream

Why It Works

Restaurant-style creaminess without drama: A quick roux thickens the broth so it feels rich, not watery.
Gnocchi that stays pillowy: We cook it right in the soup, but add it near the end so it does not turn to mush.
Big flavor from basic ingredients: Onion, celery, carrot, garlic, and a little Italian seasoning do the heavy lifting.
Weeknight-friendly: Rotisserie chicken works beautifully here, and the whole pot comes together fast.

Yield: About 6 to 7 cups of soup (enough for 6 bowls, depending on how generous you ladle).

Pairs Well With

Storage Tips

Refrigerate: Store cooled soup in an airtight container for up to 3 to 4 days.

Reheat: Warm gently on the stove over medium-low, stirring often. Add a splash of broth or water if it thickened in the fridge.

Freezing note: Creamy soups and gnocchi are not best friends in the freezer. If you want to freeze it, freeze the soup base before adding cream and gnocchi. It is best within 2 months for quality. Thaw, simmer, then add cream and gnocchi fresh.

A glass meal prep container filled with chicken gnocchi soup, lid resting beside it on a kitchen counter

Common Questions

Can I use rotisserie chicken?

Absolutely. Shred or chop about 2 cups. Add it once the broth has thickened so it stays tender.

Why did my soup get too thick?

Totally normal. As it cools, the gnocchi soaks up broth and the roux-thickened soup continues to set, so everything tightens up in the fridge. Just stir in more chicken broth, a splash at a time, until it is back to your ideal “spoonable” consistency.

Can I make it without heavy cream?

Yes. Half-and-half works. Whole milk also works, but it will be less rich. If using milk, keep the heat gentle and avoid boiling. You can also use evaporated milk for a lighter option that still tastes creamy.

Can I use frozen spinach?

Yep. Thaw and squeeze it dry first, then add near the end like you would fresh spinach.

How do I keep the gnocchi from getting mushy?

Add it in the last few minutes and stop cooking as soon as the gnocchi floats and feels tender when you taste one. If you know you will have lots of leftovers, you can cook gnocchi separately and add to each bowl.

Do you have gluten-free or dairy-light options?

Gluten-free: Swap in a 1:1 gluten-free flour blend for the roux, or skip the flour and thicken at the end with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).
Dairy-light: Use half-and-half or evaporated milk, or use extra broth and thicken with the slurry above for a creamy feel without as much dairy.

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-bottom soup pot
Cutting board and sharp knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Ladle

The first time I tried this soup, I remember thinking, “Wait, why is this so comforting?” It is not flashy. It is not trying to impress anyone. It is just creamy broth, tender chicken, and gnocchi doing what gnocchi does best: turning a simple soup into a full-on meal. Now it is one of my go-to pots when I want dinner to feel like a win without turning my kitchen into a disaster zone.

Olive Garden Chicken Gnocchi Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Ingredients

3 tbsp unsalted butter
1 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and diced small
2 celery ribs, diced small
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper, plus more to finish
1/4 tsp crushed red pepper flakes (optional)
1/4 cup all-purpose flour
5 cups low-sodium chicken broth
2 cups cooked chicken, shredded or chopped (rotisserie is great)
1 lb potato gnocchi (shelf-stable or refrigerated)
1 1/2 cups heavy cream
2 cups packed fresh baby spinach
1 tbsp fresh lemon juice (optional, for brightness)
Grated Parmesan, for serving (optional)

A cutting board with neatly diced onion, carrots, and celery next to a chef’s knife on a kitchen counter

Instructions

Sauté the veggies. In a large pot over medium heat, melt the butter with the olive oil. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until softened.
Add garlic and seasoning. Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes if using. Cook 30 to 60 seconds, just until fragrant.
Make a quick roux. Sprinkle the flour over the vegetables and stir constantly for 1 minute to coat everything and cook off the raw flour taste.
Add broth and simmer. Slowly pour in the chicken broth while stirring so it stays smooth. Bring to a gentle simmer and cook 5 minutes, stirring occasionally, until slightly thickened.
Add chicken and gnocchi. Stir in the cooked chicken. Add the gnocchi and simmer until tender, about 3 to 5 minutes (or according to your package directions). The gnocchi will usually float when it is close, but the best test is tasting one. It should be tender, not gummy.
Finish with cream and spinach. Reduce heat to low and keep it at a bare simmer. Stir in the heavy cream, then add spinach and cook 1 to 2 minutes until wilted. Do not boil once the cream is in.
Taste and brighten. Taste and adjust salt and pepper. If it tastes a little “flat,” add lemon juice a teaspoon at a time until it pops.
Serve. Ladle into bowls and top with black pepper and Parmesan if you want. Breadsticks are not required, but they are strongly encouraged.