Olive Garden Gnocchi Soup is one of the most popular soups on their menu, and for good reason. It’s creamy, comforting, and loaded with tender chicken, soft potato gnocchi, and a flavorful broth that keeps you coming back for another bite. This copycat version tastes just like the restaurant favorite, but it’s easy to make at home with simple ingredients. Perfect for chilly nights, family dinners, or whenever you’re craving a bowl of comfort.
If you love creamy comfort food soups, try Chicken and Dumplings or Swamp Soup next.
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What is Olive Garden Gnocchi Soup?
Olive Garden Gnocchi Soup is a creamy chicken soup made with potato gnocchi, vegetables, and a lightly seasoned broth. It’s rich without being overly heavy and has a smooth, comforting texture thanks to the cream base. The gnocchi add a soft, pillowy bite that sets this soup apart from traditional chicken soups. This homemade version recreates the same flavors you love from the restaurant, right in your own kitchen.
Love Chicken Pasta Recipes? Check out this Southern Chicken Spaghetti Recipe!
Why You'll Love This Recipe
This Olive Garden Gnocchi Soup copycat is creamy, hearty, and incredibly easy to make. The chicken stays tender, the gnocchi cook perfectly, and the broth is rich without being overwhelming. It comes together in one pot, making cleanup simple and stress-free. Whether you’re feeding the family or meal prepping for the week, this soup is always a hit.
Looking for more chicken dishes? How about some Slow Cooker Jambalaya?
Ingredients
- Chicken Breast
- Yellow Onion
- Celery
- Shredded Carrots
- Baby Spinach
- Salted Butter
- All-Purpose Flour
- Minced Garlic
- Dried Thyme
- Chicken Stock
- Heavy Cream
- Potato Gnocchi
See the recipe card below for full information on ingredients and quantities.
You're going to need dessert! And cannot go wrong with Deep-Fried Cheesecake!
Step-by-Step Instructions
Step 1: Prep the Veggies and Chicken
Begin by preparing and combining the Celery, Onions, and Carrots in a mixing bowl. Roughly chop the spinach and set it aside in a separate mixing bowl.
Next, cube the chicken breast.
Step 2: Brown the Chicken
Then, melt a tablespoon of the butter in a large Dutch oven over medium heat.
Now, Brown the cubed chicken on all sides.
Salt and pepper the cubed chicken, and once it's browned on all sides, remove it from the Dutch oven and set it aside.
Step 3: Make the Vegetable Soup Base
Add the remaining butter to the Dutch oven, then add the vegetable mixture and sauté until thoroughly softened.
Stir in the minced garlic and sauté for another minute or two.
Once the vegetables are softened and the garlic is aromatic, stir in the flour to coat the vegetables thoroughly.
Allow the flour to cook with the vegetables for about 3-4 minutes, stirring frequently.
Step 4: Add the Stock and Chicken
Slowly pour in the chicken stock while stirring constantly to prevent lumps.
Once a thick soup has formed, stir the cooked, cubed chicken back into the pot.
Step 5: Cook the Gnocchi
Add the Gnocchi.
Bring the soup to a boil for about 6-7 minutes or until the Gnocchi is cooked through and softened.
Step 6: Cream, Spinach, and Thyme.
Lastly, reduce the heat to low and stir in the heavy cream, chopped spinach, and dried thyme.
Bring the soup to a low simmer to warm through, then serve hot with freshly baked breadsticks.
Expert Tips
Use cooked chicken to save time. Rotisserie chicken works perfectly and adds extra flavor without extra effort.
Don’t overcook the gnocchi. Once they float and become tender, they’re ready. Overcooking can cause them to break down.
Add the cream at the end. This helps prevent curdling and keeps the soup smooth and creamy.
Season gradually. The soup thickens as it cooks, so taste and adjust salt and seasoning near the end.
This soup thickens as it sits. If reheating leftovers, add a splash of broth or milk to loosen it back up.
Recipe FAQs
Yes. Reheat gently over low heat and add a little broth or milk if needed.
Cream-based soups don’t always freeze perfectly, but it can be frozen if needed. The texture may change slightly when reheated.
Shelf-stable potato gnocchi works best and is easy to find in most grocery stores.
Absolutely. It tastes even better the next day once the flavors have had time to develop.
No. It’s mild and family-friendly, but you can add crushed red pepper if you want heat.
What to Serve with Gnocchi Soup
This soup pairs perfectly with crusty bread, garlic bread, or a simple side salad. For a full comfort-food meal, serve it alongside sandwiches or other Italian-inspired dishes.
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📖 Recipe
Olive Garden Gnocchi Soup
Ingredients
- 1 Lb Boneless Skinless Chicken Breast
- 4 tablespoon Salted Butter Divided
- Salt and Pepper to Taste
- 1 Celery Stalk Sliced
- 1 Sweet Onion Diced
- 1 Cup Shredded Carrots
- 1 tablespoon Fresh Minced Garlic
- ¼ Cup All-Purpose Flour
- 4 Cups Chicken Stock
- 16 Oz Potato Gnocchi
- 2 Cups Heavy Cream
- 2 Cups Spinach Roughly Chopped
- 1 teaspoon Dried Thyme
Instructions
- Begin by preparing and combining the Celery, Onions, and Carrots in a mixing bowl.
- Roughly chop the spinach and set it aside in a separate mixing bowl.
- cube the chicken breast.
- melt a tablespoon of the butter in a large Dutch oven over medium heat.
- Brown the cubed chicken on all sides in the melted butter.
- Salt and pepper the cubed chicken, and once it's browned on all sides, remove it from the Dutch oven and set it aside.
- Add the remaining butter to the Dutch oven, then add the vegetable mixture and sauté until thoroughly softened.
- Stir in the minced garlic and sauté for another minute or two.
- Once the vegetables are softened and the garlic is aromatic, stir in the flour to coat the vegetables thoroughly.
- Allow the flour to cook with the vegetables for about 3-4 minutes, stirring frequently.
- Slowly pour in the chicken stock while stirring constantly to prevent lumps.
- Once a thick soup has formed, stir the cooked, cubed chicken back into the pot.
- Add the Gnocchi.
- Bring the soup to a boil for about 6-7 minutes or until the Gnocchi is cooked through and softened.
- reduce the heat to low and stir in the heavy cream, chopped spinach, and dried thyme.
- Bring the soup to a low simmer to warm through, then serve hot with freshly baked breadsticks.
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