Olive Garden Chicken Gnocchi Soup (Creamy Copycat Recipe)
This Olive Garden Chicken Gnocchi Soup copycat is rich, creamy, and loaded with tender chicken, soft potato gnocchi, and fresh spinach in a flavorful garlic cream broth. Ready in just 30 minutes, this easy comfort food recipe tastes just like the restaurant favorite and is perfect for cozy weeknight dinners or meal prep.
Servings 6 servings
Calories 360kcal
Cost $15 for entire recipe
Equipment
- Large pot or Dutch oven
- Wooden spoon or silicone spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 1 cup carrots finely shredded or diced
- 1/2 cup celery finely diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth low sodium preferred
- 2 cups half & half
- 1 1/2 cups cooked chicken shredded (rotisserie works great)
- 16 ounces potato gnocchi shelf-stable or refrigerated
- 1 cup fresh spinach roughly chopped
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme optional but recommended
Instructions
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
- Add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour evenly over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste (this creates the creamy base).
- Slowly pour in the chicken broth while stirring to prevent lumps. Bring to a gentle simmer.
- Add the shredded chicken and let the soup simmer for 5 minutes to develop flavor.
- Stir in the half & half and reduce heat to low. Do not boil.
- Add the gnocchi and cook for 3–4 minutes, or until they are tender and begin to float.
- Stir in the spinach and cook for 1–2 minutes until wilted.
- Season with salt, pepper, and thyme. Taste and adjust seasoning as needed.
- Serve warm with grated Parmesan cheese if desired.
Notes
- Use rotisserie chicken for best flavor: It adds richness and saves time, making this chicken gnocchi soup even easier to prepare.
- Don’t boil after adding dairy: Keep the soup at a low simmer once the half & half is added to prevent curdling and maintain a smooth, creamy texture.
- Gnocchi cooks quickly: Add it near the end and cook just until tender (3–4 minutes). Overcooking can make the gnocchi soft and gummy.
- Adjust thickness easily: If the soup becomes too thick, add a splash of warm chicken broth or milk. For a thicker soup, let it simmer a few extra minutes.
- Season at the end: Chicken broth and rotisserie chicken can vary in saltiness, so taste and adjust seasoning before serving.
- Make it lighter: Substitute whole milk for half & half and reduce butter slightly for a lighter version of this creamy chicken gnocchi soup.
- Add extra flavor: A pinch of Italian seasoning or freshly grated Parmesan cheese enhances the overall depth of flavor.
- Fresh spinach works best: It wilts quickly and keeps the soup bright and fresh, but frozen spinach can be used if drained well.