There’s something deeply comforting about a bowl of creamy, hearty soup that feels like a warm hug on a chilly day. This Copycat Olive Garden Chicken Gnocchi Soup Recipe nails all the cozy vibes with tender chicken, pillowy gnocchi, and just the right touch of spinach and seasoning—making it a must-make when you want something simple yet impressive.

A creamy soup served in a white bowl filled with white sauce and visible layers of orange carrot strips, light green celery pieces, and dark green spinach leaves scattered throughout. There are small chunks of white chicken meat mixed in, with a spoon resting in the soup featuring a blue handle. The dish is sprinkled lightly with black pepper on top. The bowl is set on a white marbled surface next to a glass of water and a white cloth with brown and green stripes. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Copycat Olive Garden Chicken Gnocchi Soup Recipe
Top Tip
How to Serve Copycat Olive Garden Chicken Gnocchi Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Copycat Olive Garden Chicken Gnocchi Soup Recipe

Why You'll Love This Recipe

I love this Copycat Olive Garden Chicken Gnocchi Soup Recipe because it brings restaurant-quality flavor to your home kitchen without the fuss. It’s velvety, packed with flavor, and comes together quickly—perfect for busy weeknights or feeding a hungry family.

Simple Ingredients: Most of what you need is probably in your pantry or fridge already, so no last-minute grocery runs required.
Quick to Make: You can have this creamy soup bubbling on the stove in under 30 minutes, which is a total win when time’s tight.
Flavor Explosion: The combination of garlic, Italian herbs, and a hint of nutmeg creates layers of comfort in every spoonful.
Customizable: Whether you want to add extra veggies, swap the chicken, or use a dairy alternative, this recipe is super flexible.

Two white bowls are filled with creamy yellow soup that has small green leaves, orange thin strips, and white soft pieces spread throughout. The soup has a smooth, thick texture with a sprinkle of black pepper on top. Next to the bowls sit two silver spoons with dark blue handles lying on a white marbled surface. There is a glass of water and a small white dish with brown seasoning in the background, and a striped cloth with yellow, white, purple, and blue lines is partially visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a crucial role in recreating the beloved Olive Garden classic. The butter and flour make the base silky and thick, while the gnocchi adds a unique softness that regular pasta just can’t match. Chicken provides protein and heartiness, and the spinach brightens things up both visually and flavor-wise.

Flat lay of a small bunch of celery ribs sliced into thin half-inch pieces, a small mound of chopped yellow onion, a small pile of bright orange matchstick carrots, three whole uncracked garlic cloves, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl holding golden unsalted butter cubes, a small white ceramic bowl of golden chicken broth, a small white ceramic bowl with creamy half-and-half, a small pile of finely chopped cooked chicken breast, a small white ceramic bowl containing granulated sugar, a small white ceramic bowl with coarse kosher salt, a neat pile of pale yellow gnocchi pasta, a small mound of roughly chopped fresh baby spinach leaves, a tiny white ceramic bowl filled with mixed dried Italian seasoning herbs, a tiny white ceramic bowl of ground black pepper, and a tiny pinch of ground nutmeg powder in a separate small white bowl, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Using unsalted gives you full control over the saltiness—plus it creates a rich, creamy base.
Celery: Adds a subtle earthy crunch that balances out the creaminess.
Yellow onion: Sweetness and depth come from these tender onions sautéed until translucent.
Matchstick carrots: Besides color, carrots bring a slight sweetness that brightens the soup.
Garlic: Fresh garlic is non-negotiable here—it layers in savory aroma and flavor.
All-purpose flour: A classic thickener to give your soup that luscious texture.
Chicken broth: A flavorful foundation that ties everything together.
Half-and-half: Creates that perfectly creamy consistency without being too heavy.
Cooked chicken: Leftover or rotisserie chicken works beautifully here for quick prep.
Granulated sugar: Just a pinch to balance flavors and mellow acidity.
Kosher salt: Elevates everything—it’s worth using good quality salt.
Refrigerated gnocchi: This is the star—pillowy and soft, they soak up the broth beautifully.
Baby spinach: Adds a fresh earthy pop and makes the soup feel balanced and nutritious.
Dried Italian seasoning: A blend of herbs that brings the authentic Italian vibe.
Black pepper: Just enough to spice things up.
Ground nutmeg: A pinch gives that subtle warm undertone that makes this soup special.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this recipe depending on what’s on hand or my mood—and you can too! It’s forgiving, so don’t hesitate to add or swap ingredients to make it your own culinary creation.

Variation: I like adding a handful of sliced mushrooms for an earthy boost, especially in colder months—it’s a small change but makes a difference.
Dairy-Free Option: Swapping half-and-half with coconut milk or almond milk works well, though the texture will be a bit lighter.
Protein Swap: I’ve replaced chicken with cooked turkey after holidays and loved how it transformed the soup.
Extra Veggies: Feel free to toss in zucchini or kale instead of spinach for more greens and texture.

Step-by-Step: How I Make Copycat Olive Garden Chicken Gnocchi Soup Recipe

Step 1: Sauté the Veggies Until Tender

Start by melting 1 tablespoon of butter in a large Dutch oven over medium heat. Add your sliced celery, chopped onion, and matchstick carrots. Stir often to avoid browning—you're aiming for soft, tender veggies and translucent onions, which usually takes about 5 minutes. When you add the finely chopped garlic, keep stirring constantly—garlic burns fast and can turn bitter if you’re not careful. Just 30 seconds until fragrant, and you’re set.

Step 2: Build the Creamy Base

Next, add the remaining 3 tablespoons of butter. Stir it constantly until it fully melts—about another minute will do. Sprinkle in the all-purpose flour and keep stirring for roughly a minute until it turns a pale golden color and is bubbly. This step makes the roux, which thickens your soup perfectly—don't rush it, or you’ll end up with a floury taste.

Step 3: Simmer With Broth, Half-and-Half, and Chicken

Slowly whisk in the chicken broth and half-and-half to avoid lumps. Then add your finely chopped cooked chicken, sugar, and kosher salt. Bring everything to a gentle simmer, stirring occasionally. This is where the soup’s flavor really starts to build, so taste and adjust seasoning as needed.

Step 4: Cook the Gnocchi and Add Greens

Toss in the refrigerated gnocchi and cook, stirring occasionally, for about 3 minutes until they’re tender and floating. Stir in the baby spinach, Italian seasoning, black pepper, and a pinch of ground nutmeg. Let the spinach wilt for about 2 minutes, stirring to ensure everything blends nicely. That subtle nutmeg note rounds out the soup beautifully.

Top Tip

Having made this soup numerous times, I’ve learned that patience during the roux stage and selecting good quality gnocchi make all the difference in texture and flavor. Here are a few tips I've picked up that might save you some trial and error:

Roux Patience: Don’t rush stirring the flour and butter. Cooking out the raw flour taste fully is key to a smooth, tasty soup.
Gnocchi Choice: Fresh refrigerated gnocchi cooks so much better than frozen; it absorbs the broth without getting mushy.
Season Gradually: I add salt and sugar little by little and taste as I go instead of dumping it all at once—that way, the balance is perfect.
Don’t Overcook Gnocchi: It only takes a few minutes; overcooking will make your gnocchi fall apart.

How to Serve Copycat Olive Garden Chicken Gnocchi Soup Recipe

Garnishes

I usually sprinkle freshly grated Parmesan and cracked black pepper on top before serving—adds just the right salty kick and cheesy richness. Sometimes I throw on a few torn basil leaves for a fresh, herbal note that brightens each spoonful.

Side Dishes

I love pairing this soup with warm, crusty garlic bread or a simple mixed green salad dressed with lemon vinaigrette. The bread is perfect for soaking up every bit of that luscious broth.

Creative Ways to Present

For special dinners, I’ve served this soup in cute mini bowls for individual portions, garnished with microgreens and accompanied by rosemary-infused olive oil for dipping bread. It instantly turns a cozy meal into a little celebration.

Make Ahead and Storage

Storing Leftovers

I transfer leftovers into airtight containers and store them in the fridge for up to 3 days. Because the gnocchi absorbs a lot of the broth during sitting, the soup thickens quite a bit overnight.

Freezing

Freezing this soup is doable but I’ve noticed the gnocchi tends to get mushy upon thawing. If you want to freeze it, I recommend storing the soup base separately and adding fresh gnocchi when you reheat.

Reheating

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring frequently. If it’s too thick, add a splash of chicken broth or half-and-half to loosen it up. Freshly cooked gnocchi added last-minute will bring back that pillowy texture.

Frequently Asked Questions:

Can I use frozen gnocchi in the Copycat Olive Garden Chicken Gnocchi Soup Recipe?

You can use frozen gnocchi, but it tends to become mushier after cooking compared to refrigerated fresh gnocchi. If using frozen, add it last and cook briefly to preserve texture.

What can I substitute for half-and-half in this soup?

Half-and-half can be substituted with whole milk and heavy cream mixed together, or for a lighter option, use evaporated milk. For dairy-free, unsweetened almond or coconut milk can work but will change the flavor slightly.

Can I make this soup vegetarian or vegan?

To make it vegetarian, skip the chicken broth and use vegetable broth, and omit the chicken or replace it with mushrooms or tofu. For vegan, also use dairy-free milk alternatives and vegan butter or oil. The texture and flavor will differ but still tasty!

How do I prevent the gnocchi from falling apart in the soup?

Be careful not to overcook the gnocchi—fresh or refrigerated gnocchi only needs about 3 minutes, just until tender and floating. Stir gently and add the gnocchi near the end of cooking to keep them intact.

Final Thoughts

This Copycat Olive Garden Chicken Gnocchi Soup Recipe has become one of my go-to cozy meals that always delivers on comfort and flavor without complicating my life. I hope you enjoy making it as much as I do—nothing beats a homemade bowl of creamy goodness shared with people you love. Next time you want to bring that Olive Garden magic home, you know exactly what to do!