Copycat Olive Garden Chicken Gnocchi Soup brings the restaurant experience straight to your kitchen.
This creamy, comforting soup combines tender chicken, soft potato gnocchi, and fresh vegetables in a rich, flavorful broth. It’s the kind of meal that warms you up from the inside out.
I love making this soup because it tastes just like the restaurant version but costs way less. You can make it in about 35 minutes with ingredients you probably already have in your fridge and pantry.
The combination of half-and-half and chicken broth creates that signature creamy texture without being too heavy. Fresh spinach adds color and a bit of nutrition, while the thyme gives it that classic Italian herb flavor.
This recipe is perfect for weeknight dinners when you want something special without a lot of effort.
The gnocchi makes it filling enough to be a complete meal on its own, but you can always serve it with crusty bread or a simple salad. It also reheats really well, so it’s great for meal prep or leftovers throughout the week.
Whether you’re craving your favorite restaurant soup or just want to try making something new, this recipe delivers every time.
Why You’ll Love This Copycat Olive Garden Chicken Gnocchi Soup
Quick and Simple
This soup comes together in just 35 minutes. You don’t need any special techniques or complicated steps to make it taste like the restaurant version.
Budget-Friendly
Making this soup at home costs a fraction of what you’d pay at a restaurant. You can feed a family of eight for less than the price of two bowls at Olive Garden.
One-Pot Meal
Everything cooks in one large saucepan. This means less cleanup and more time to relax after dinner.
Creamy and Comforting
The half-and-half creates a rich, velvety texture that makes this soup feel indulgent. It’s warm, satisfying, and perfect for cold days.
Customizable Thickness
You can make this soup as thick or as thin as you want. The optional cornstarch slurry lets you control the consistency.
Restaurant Taste at Home
This recipe tastes just like the original. Your family won’t believe you made it yourself.
Ingredient Substitutions
Chicken
Use rotisserie chicken to save time. Leftover turkey also works well in this recipe.
Half-and-Half
Substitute with equal parts heavy cream and whole milk. You can also use all heavy cream for a richer soup or all whole milk for a lighter version.
Fresh Spinach
Frozen spinach works in a pinch. Thaw it completely and squeeze out excess water before adding it to the soup. Kale is another good option.
Potato Gnocchi
Cauliflower gnocchi makes a lower-carb version. Regular pasta like small shells or ditalini can replace the gnocchi if needed.
Chicken Broth
Vegetable broth works if you want a lighter flavor. You can also use turkey or beef broth.
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Copycat Olive Garden Chicken Gnocchi Soup
Ingredients
- 4 skinless, boneless chicken breast halves cooked and diced
- 4 cups chicken broth
- 2 cups half-and-half
- 1 stalk celery diced
- 1 clove garlic chopped
- ½ cup shredded carrots
- ½ onion diced
- 1 cup fresh spinach chopped
- 1 tablespoon olive oil
- 1 teaspoon thyme
- salt to taste
- ground black pepper to taste
- 16 ounces potato gnocchi
Instructions
- In a large saucepan, heat the olive oil over medium heat.
- Add the onion, celery, garlic, and carrots to the pan.
- Cook the vegetables until the onion turns clear.
- Add the diced chicken, chicken broth, half-and-half, salt, pepper, and thyme to the pan.
- Turn the heat to high and bring the mixture to a boil.
- Add the gnocchi to the boiling soup. Let the soup boil gently for 4 minutes.
- Lower the heat and let the soup simmer for 10 minutes.
- Add the chopped spinach to the soup. Cook for 1 to 2 more minutes until the spinach wilts.
- If you want thicker soup, mix 1 tablespoon cornstarch with 1 to 2 tablespoons water in a small bowl.
- Stir the cornstarch mixture into the soup and bring it back to a boil.
- Use a ladle to pour the soup into bowls and serve.
Notes
Tips and Tricks
Don’t Overcook the Gnocchi – Gnocchi becomes mushy if you cook it too long. Stick to the 4-minute boil time, then reduce to a simmer right away. Prep the Chicken Ahead – Cook and dice your chicken the night before to make this recipe even faster. Store it in the fridge until you’re ready to make the soup. Control the Consistency – If your soup gets too thick after sitting, add a splash of chicken broth or water when you reheat it. If it’s too thin, let it simmer uncovered for a few extra minutes. Season as You Go – Taste the soup before serving and add more salt and pepper if needed. The flavor can change depending on the brand of broth you use. Use Fresh Garlic – Fresh garlic gives this soup better flavor than garlic powder. Mince it finely so it distributes evenly through the soup.Storing and Reheating
Store in Refrigerator – Transfer cooled soup to an airtight container. Store in the refrigerator for up to 4 days. Store in Freezer – Freeze the soup in freezer-safe containers for up to 3 months. Leave some space at the top of the container since the liquid will expand when frozen. Thaw overnight in the refrigerator before reheating. Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water or broth. Warm over low heat, stirring occasionally until heated through. Reheat in Microwave – Transfer a serving to a microwave-safe bowl. Cover loosely and heat in 1-minute intervals, stirring between each interval, until hot.Nutrition
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