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This Copycat Olive Garden Chicken Gnocchi Soup Recipe is a comforting soup you can make in the comfort of your home with the familiarity of a restaurant classic. Shredded chicken, vegetables and herbs are mixed in a creamy broth alongside pillowy soft potato gnocchi.
This Copycat Olive Garden Chicken Gnocchi Soup is ready in 30 minutes and honestly tastes better than what you get at the restaurant. Tender shredded chicken and pillowy potato gnocchi simmer in a rich, herb-seasoned cream broth that gets its body from a simple roux, no heavy thickeners, no shortcuts that sacrifice flavor. The result is that silky, slightly thick broth you remember from the restaurant, with a seasoning blend that actually has depth: thyme, mustard powder, basil, and Italian seasoning working together in a way that tastes specific rather than generic.
What I love most about making this at home is that you’re in control. Want it a little lighter? Use half-and-half. Have a rotisserie chicken in the fridge? Throw it in. Need dinner on the table fast on a Wednesday night? This is the soup. My family asks for this one on repeat, especially once the weather turns, and leftovers the next day are somehow even better once the flavors have had time to settle.
I’ve been making this alongside soups like this Potato Leek Soup, Chicken Tortellini Soup, and Sausage Gnocchi Soup in heavy rotation at my house. Grab a loaf of crusty bread, and dinner is completely done.
Why This Recipe Works
The flavor in this soup comes from building it in layers, not dumping everything in at once. Sauteing the garlic, onion, celery, and carrots in butter first coaxes out their sweetness before any liquid touches the pot. Adding flour directly to those softened vegetables creates a roux that thickens the broth as it simmers, no cornstarch slurry needed at the end. Pouring the broth in slowly (not all at once) keeps the base smooth and lump-free.
The seasoning blend is doing more work than it looks like. Thyme and mustard powder together give the broth that faintly savory depth you recognize from the restaurant version. Italian seasoning and basil round it out without making it taste Italian-generic. It’s a specific combination and it’s worth using all of it.
Finally, gnocchi goes in last and cooks for just 5 minutes. That timing matters. The longer gnocchi sits in hot broth, the more it absorbs liquid and turns soft. Add it close to serving and you get that pillowy, slightly chewy bite that makes this soup so satisfying.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Vegetables: A classic mirepoix of finely chopped fresh garlic, sweet yellow onion, celery, and carrots forms the aromatic base of the soup, adding depth and flavor.
- Seasoning: The soup is seasoned with salt, black pepper, dried thyme, Italian seasoning, dried basil, mustard powder, and optional red pepper flakes.
- Chicken: Boneless, skinless chicken breasts are cooked directly in the soup for convenience. You can also use shredded rotisserie chicken or any pre-cooked chicken, just add it when you stir in the gnocchi.
- Gnocchi: I use store-bought potato gnocchi for ease and convenience, but homemade gnocchi works beautifully if you prefer a from-scratch version.
- Greens: Fresh spinach is stirred in at the end for a boost of color and nutrients. You can substitute with kale, Swiss chard, or another leafy green of your choice.
- Cream: To make the soup rich and creamy, I add 2 cups of heavy cream. For a lighter option, use half-and-half or omit the cream entirely for a broth-based soup.
Ways to Modify Chicken Gnocchi Soup
This recipe is very forgiving and easy to adapt based on what you have on hand or how you want to serve it.
- Make it lighter. Swap the heavy cream for half-and-half to get a creamy broth with less richness. For a fully broth-based version, skip the cream altogether — the roux still gives the soup body and the flavor holds up well.
- Use rotisserie chicken. This is the fastest version of this recipe. Skip the raw chicken step entirely and stir shredded rotisserie chicken in at the same time as the gnocchi to warm through. Dinner is on the table even faster.
- Swap the greens. Spinach wilts quickly and has a mild flavor that doesn’t compete with the broth. If you prefer something with more texture and bite, use chopped kale or Swiss chard instead. Just add it a couple of minutes earlier than you would spinach since it takes longer to soften.
- Add more vegetables. A handful of frozen corn, diced zucchini, or sliced mushrooms all work well here. Add heartier vegetables with the broth so they have time to cook through. Delicate additions like corn can go in with the gnocchi.
- Make it spicier. The red pepper flakes in the recipe are optional but they add a nice background warmth. Double them if you want more heat, or add a pinch of cayenne along with the other seasonings.
How to Make Copycat Olive Garden Chicken Gnocchi Soup
Step 1. Saute the Vegetables: Start by heating a large pot or Dutch oven over medium heat. Add the butter and heat until it melts stirring the whole time. Add the garlic and saute for 2 minutes. Now add the onions, celery and carrots and saute until soft, about 4-5 minutes. Now add the flour and stir well. Cook the vegetables with the flour, stirring constantly until the flour begins to brown.
Step 2. Add the Broth: Slowly add the chicken broth, stirring as you add it in (you want to add the broth slowly to help create a thicker soup). Add the salt, pepper, thyme, Italian seasoning, basil, mustard powder and crushed red pepper and stir well.
Step 3. Add the Chicken: Add the chicken breasts in to the pot (if using pre-cooked chicken you can skip this step and add it with the gnocchi). Bring the broth to a gentle simmer then turn to low heat and cook until the chicken is cooked through or until the chicken reaches an internal temperature of 165 degrees F, this will take around 8-10 minutes.
Step 4. Add the Gnocchi: Add the potato gnocchi in to the pot and simmer for another 5 minutes or until the gnocchi is cooked through {follow package directions on cook time for your gnocchi}.
Step 5. Simmer the Soup: Reduce the heat to low and add in the half and half and stir until combined. Add the spinach into the pot. Stir until the spinach is wilted. Taste and add more salt if needed. Garnish with fresh thyme and parsley. Serve with crusty bread. Store in an airtight container for up to 4 days.
Common Mistakes to Avoid
- Adding the broth too fast. Dumping all the chicken broth in at once before the flour has absorbed creates lumps. Pour it in slowly while stirring and the base stays silky.
- Overcooking the gnocchi. Gnocchi is done in 3 to 5 minutes. If it sits in simmering broth much longer, it gets waterlogged and falls apart. Add it toward the end, not the beginning.
- Skipping the spinach until too late. Spinach only needs 1 to 2 minutes to wilt. Add it right at the end so it stays bright green and doesn’t turn gray and limp.
- Using too much heat when adding the cream. Once you add the half-and-half or cream, keep the heat on low. High heat can cause it to separate and the soup will look grainy instead of smooth.
- Not tasting before serving. The salt level shifts as the broth reduces. Always taste and adjust right before you ladle it into bowls.
What to Serve With Chicken Gnocchi Soup
This soup is filling enough to be a full meal on its own, but a few simple additions make it feel like a proper restaurant dinner at home.
- Crusty bread is the classic pairing, a good sourdough or Italian loaf for dunking into the creamy broth is hard to beat. If you want to lean into the Olive Garden experience, homemade breadsticks work perfectly here too.
- A simple arugula salad balances the richness of the soup well. Try it alongside this Massaged Kale Salad with Lemon Dressing night for a full soup-and-salad dinner, or serve with a light Caesar.
- For a heartier spread, pair it with these Air Fryer Chicken Thighs if you want extra protein on the side, or keep it simple with a cheese board and let the soup be the star.
Storage Tips
- Let the soup cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 4 days.
- One thing to know about leftovers: the gnocchi continues to absorb broth as the soup sits, so by the next day the soup will be noticeably thicker. Just add a splash of chicken broth or water when reheating and stir to loosen it back up. Reheat on the stovetop over medium-low heat, stirring frequently, or microwave in 90-second intervals stirring between each.
- To freeze, let the soup cool completely and store in a freezer-safe container for up to 3 months. For best texture, freeze the soup without the gnocchi if you can, the gnocchi gets soft after freezing and thawing. Cook fresh gnocchi and add it when you reheat the frozen soup. Thaw overnight in the refrigerator before reheating.
Recipe FAQ
Add the gnocchi in the last 4 to 5 minutes of cooking and don’t let it sit in the hot soup for long after. Gnocchi absorbs broth quickly, so the longer it simmers, the softer it gets. If you’re making this soup ahead or planning for leftovers, consider cooking the gnocchi separately and adding it directly to individual bowls when serving.
You can freeze this soup, but the gnocchi texture changes after freezing and thawing. It tends to get softer and can break apart. For best results, freeze the soup without the gnocchi, then cook and add fresh gnocchi when you reheat it. The broth, chicken, and vegetables freeze well for up to 3 months.
Yes. Add the sauteed vegetables (after the roux step on the stovetop), chicken broth, seasonings, and raw chicken breasts to the slow cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Shred the chicken, then add the gnocchi and cream in the last 20 to 30 minutes on high. Stir in the spinach just before serving.
After adding the flour to the softened vegetables, stir constantly for about a minute until the flour smells slightly nutty. Then add the chicken broth slowly, a little at a time, whisking or stirring as you go. This gives the roux time to absorb the liquid evenly before the next addition.
Boneless skinless chicken breasts cooked directly in the soup work great and stay tender when shredded. If you’re short on time, rotisserie chicken or leftover cooked chicken from these Air Fryer Chicken Thighs is an excellent shortcut. Just add pre-cooked chicken at the same time as the gnocchi to warm through.
Other Soup Recipes to Try:
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Copycat Olive Garden Chicken Gnocchi Soup Recipe
Ingredients
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1/2 of a small sweet onion, diced
- 2 stalks of celery, chopped
- 1/2 cup shredded carrots or matchstick carrots
- 1/4 cup all-purpose flour
- 4 cups low sodium chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon mustard powder
- 1/4 teaspoon red pepper flakes {optional}
- 1 pound boneless skinless chicken breasts,, cooked and diced
- 16 ounces potato gnocchi
- 2 cups fresh spinach – roughly chopped
- 2 cups cream or half and half
Instructions
- Heat a large pot or dutch oven over medium heat. Add the butter and heat until it melts stirring the whole time.
- Add the garlic and saute for two minutes.
Add the onions, celery and carrots and saute until soft, about 4-5 minutes. - Add the flour and stir well. Cook the vegetables with the flour, stirring constantly until the flour begins to brown.
- Slowly add the chicken broth, stirring as you add them in {you want to add these slowly to help create a thicker soup}.
- Add the salt, pepper, thyme, Italian seasoning, basil, mustard powder and crushed red pepper and stir well.
- Add the chicken breasts in to the pot {if using pre-cooked chicken you can skip this step}.
- Bring the broth to a gently simmer and cook until the chicken is cooked through or until the chicken reaches an internal temperature of 165 degrees F {about 8-10 minutes}. Use a slotted spoon to remove the chicken and dice it. Add it back into the pot and stir.
- Continue to simmer the soup for another 4-5 minutes to thicken it. Add the gnocchi in to the pot and simmer for another 5 minutes or until the gnocchi is cooked through {follow package directions on cook time for your gnocchi}.
- Reduce the heat to low and add in the half and half and stir until combined. Add the spinach into the pot. Stir until the spinach is wilted. Garnish with fresh thyme and parsley. Serve with crusty bread. Store the soup in an airtight container for up to 4 days.
Notes
- Feel free to use leftover chicken or shredded rotisserie chicken if you have it.
- If you have sliced carrots you will want to make sure they are thinly sliced so they cook through.
- Storing leftovers: Let this olive garden’s chicken gnocchi soup come to room temperature before storing. Pour it into an airtight container, and keep it in the refrigerator for up to 4 days. Reheat on the stovetop, simmering and stirring until fully heated through. Alternatively warm the soup up in the microwave to 2 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good!
My family loved this!
This worked exactly as written, thanks!