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.
Jump to:
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.
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.
- 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.
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:
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.
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.
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!
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!
Print
Copycat Olive Garden Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Copycat Olive Garden Chicken & Gnocchi Soup is a creamy, comforting dish featuring tender chicken, pillowy gnocchi, and vibrant vegetables simmered in a flavorful broth. Ready in just 25 minutes, it's a perfect homemade copy of the beloved restaurant classic.
Ingredients
Vegetables
- ⅓ cup sliced celery (1 small rib, ½ ounce)
- ½ cup chopped yellow onion (from 1 small onion)
- ½ cup matchstick carrots (from 1 10-ounce package)
- 2 teaspoon finely chopped garlic (about 3 small cloves)
- 1 ½ cups roughly chopped baby spinach (about 2 ounces)
Dairy and Meat
- 4 tablespoon unsalted butter, divided
- 2 cups half-and-half
- 1 cup finely chopped cooked chicken
Pantry
- ¼ cup all-purpose flour
- 2 ½ cups chicken broth
- 2 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 (12 ounces) package refrigerated gnocchi
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon black pepper
- Pinch ground nutmeg
Instructions
- Sauté the Vegetables: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the sliced celery, chopped onion, and matchstick carrots. Cook, stirring often, until the vegetables are tender and the onion becomes translucent, about 5 minutes. Add the finely chopped garlic and continue cooking, stirring constantly, until fragrant, about 30 seconds.
- Create the Roux: Add the remaining 3 tablespoons of butter to the pot and stir constantly until melted, about 1 minute. Stir in the all-purpose flour, cooking and stirring constantly until the mixture turns pale golden brown and bubbly, about 1 minute.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth and half-and-half. Stir in the finely chopped cooked chicken, granulated sugar, and kosher salt. Bring the soup to a gentle simmer, stirring occasionally to combine flavors.
- Cook the Gnocchi: Add the refrigerated gnocchi to the simmering soup. Cook, stirring occasionally, until the gnocchi are tender and cooked through, about 3 minutes.
- Finish the Soup: Stir in the chopped baby spinach, dried Italian seasoning, black pepper, and a pinch of ground nutmeg. Cook for an additional 2 minutes, stirring often, until the spinach is wilted and everything is heated through. Serve the soup warm for best flavor.
Notes
- This recipe can be made in under 30 minutes, making it perfect for a quick weeknight dinner.
- For a lighter option, substitute half-and-half with whole milk, but the soup will be less creamy.
- You can use cooked rotisserie chicken to save time on the chicken preparation.
- If you want extra thickness, add a bit more flour to the roux, but be sure to cook it well to avoid a raw flour taste.
- Fresh spinach can be substituted with baby kale or Swiss chard for a different flavor profile.
Nutrition
- Serving Size: 1 bowl (about ¼ recipe)
- Calories: 565 kcal
- Sugar: 10 g
- Sodium: 1351 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 132 mg
Leave a Reply