There’s nothing quite like the comforting warmth of a bowl of creamy, cheesy soup on a chilly day. This Copycat Olive Garden Chicken Gnocchi Soup Recipe is one of those soul-soothing dishes that’s easy to whip up but tastes just like the restaurant classic we all adore. Trust me, once you make it at home, you won’t miss the wait or the bill!

A creamy soup rich in thick white broth fills a white bowl, layered with soft white pieces of pasta and chunks of light beige chicken mixed with thin orange carrot strips and bright green spinach leaves. The soup’s surface is lightly sprinkled with cracked black pepper. A silver spoon with a blue handle rests inside the bowl on the right side. The bowl is placed on a white marbled surface beside a striped cloth in purple, green, and white colors. 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’m genuinely excited about this Copycat Olive Garden Chicken Gnocchi Soup Recipe because it nails that rich, cozy flavor and pillowy gnocchi that everyone loves — without needing a professional kitchen. It’s my go-to when I want a satisfying meal that doesn’t demand hours in front of the stove.

Simple, accessible ingredients: You can find everything at your local grocery store, no specialty shopping needed.
Quick to make: Under 30 minutes from start to finish, perfect for busy weeknights or lazy weekends alike.
Authentic flavor and texture: Creamy broth, tender chicken, and soft gnocchi bring that irresistible Olive Garden taste right to your table.
Flexible and forgiving: Easy to tweak with your favorite herbs or add-ins — it’s a recipe that invites you to make it your own.

The image shows two white bowls filled with creamy soup that has a thick texture, light yellow color, and is dotted with green leafy vegetables, small orange strips, and chunks of white pieces, likely chicken or potato. The soup is sprinkled with black pepper on top. The bowls sit on a white marbled surface. A silver spoon with a dark blue handle and another plain silver spoon lie near the bowl on the right. Nearby is a glass of water, a small white bowl with a coarse brown substance, and a striped cloth with colors of purple, yellow, white, and blue. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here shadows the flavors you enjoy at Olive Garden but keeps it simple enough for home cooks. The combination of butter, fresh veggies, and half-and-half is what gives the broth its creamy and flavorful body without overwhelming richness.

Flat lay of a few slices of fresh rib celery, a small pile of chopped yellow onion, a small mound of matchstick carrots, three small uncracked garlic cloves, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl filled with golden unsalted butter, a small white ceramic bowl with pale chicken broth, a small white ceramic bowl holding creamy half-and-half, a small pile of finely chopped cooked chicken, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of kosher salt, a white ceramic bowl filled with fresh refrigerated gnocchi, a small pile of roughly chopped baby spinach, a small white ceramic bowl of mixed dried Italian seasoning, a small white ceramic bowl of black pepper, and a tiny pinch of ground nutmeg 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: Helps control salt levels and enriches the soup’s creamy base.
Celery, yellow onion, matchstick carrots: Classic soffritto-style veggies that build a savory depth and gentle sweetness.
Garlic: Adds a fragrant warmth that wakes up the broth.
All-purpose flour: Thickens the soup so it’s satisfyingly luscious, just like the restaurant version.
Chicken broth: The soul of the soup — I always use low-sodium so I can control seasoning.
Half-and-half: Gives silkiness without too much heaviness compared to cream.
Cooked chicken: Use leftover rotisserie chicken or cook your own — it adds hearty protein and texture.
Granulated sugar: A subtle touch balances acidity and rounds out flavors.
Kosher salt: Enhances and brightens all the other ingredients.
Refrigerated gnocchi: The soft, doughy star of the dish — fresh store-bought saves time and tastes great.
Baby spinach: Adds a fresh pop of color and nutrition at the end.
Dried Italian seasoning, black pepper, ground nutmeg: Spice mix layers in herbs and warmth that tie everything together.

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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

One of my favorite things about this Copycat Olive Garden Chicken Gnocchi Soup Recipe is how easy it is to customize. I often swap out spinach for kale or add a pinch of crushed red pepper flakes for a little heat. Feel free to play around and find your perfect bowl!

Variation: I’ve tried using fresh gnocchi when I can get it; it elevates the texture but takes just a little more care so it doesn’t turn mushy.
Dairy-Free Option: Try coconut milk instead of half-and-half and olive oil instead of butter — it gives a lovely twist for those avoiding dairy.
Protein Boost: Add extra shredded chicken or toss in cooked pancetta bits if you want a smoky, savory touch.

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

Step 1: Sauté the Vegetables to Build Flavor

Start by melting 1 tablespoon of butter in a large Dutch oven over medium heat. Add your sliced celery, chopped onions, and matchstick carrots. Cook them, stirring frequently, for about 5 minutes until the veggies soften and the onions are translucent. This step is key — those tender veggies form the flavor base. Then stir in the garlic and cook just 30 seconds until it’s fragrant. Don’t skip this step or rush it; the aroma here tells you the soup is coming together wonderfully.

Step 2: Create the Creamy Roux

Toss in the remaining 3 tablespoons of butter and stir constantly until melted. Then sprinkle the flour over the veggies and butter. Keep stirring for about a minute until the mixture turns a pale golden brown and starts bubbling gently. This roux thickens your soup while adding a subtle toasted flavor. It’s an easy step, but important to prevent flour lumps—so don’t rush the stirring.

Step 3: Build the Soup Base

Now, slowly pour in the chicken broth and half-and-half while stirring. Add the chopped cooked chicken, granulated sugar, and kosher salt. Bring everything up to a gentle simmer, stirring occasionally. I like to give it a taste here and adjust salt or even a pinch more sugar if needed. At this point, the soup smells like the perfect bowl waiting to happen.

Step 4: Cook the Gnocchi and Finish with Greens

Add the refrigerated gnocchi, stirring occasionally, and cook for about 3 minutes until they float and are tender. Then stir in the baby spinach, Italian seasoning, black pepper, and a pinch of ground nutmeg. Let it cook another 2 minutes or so until the spinach wilts—this step adds freshness and a beautiful pop of color. Your soup is ready to serve warm and enjoy!

Top Tip

Since I’ve made this Copycat Olive Garden Chicken Gnocchi Soup Recipe countless times, I’ve picked up a few handy tricks for the best results that I’m happy to share.

Don’t overcook the gnocchi: They only need 3-4 minutes once added to the soup; overcooking makes them mushy and less delightful.
Use low-sodium chicken broth: It gives you control over the seasoning to make the soup perfectly balanced, not too salty.
Stir often after adding flour: This avoids lumps and ensures the roux thickens evenly for smooth creaminess.
Add spinach last: It wilts quickly and keeps the color bright and fresh without getting soggy.

How to Serve Copycat Olive Garden Chicken Gnocchi Soup Recipe

chicken gnocchi soup - Serving Suggestion

Garnishes

I like topping my soup with a handful of freshly grated Parmesan cheese and a sprinkle of freshly cracked black pepper. Sometimes I add a pinch of chopped fresh parsley or a drizzle of good-quality olive oil for an extra touch of flavor and color. These small extras really elevate the bowl and make it feel special.

Side Dishes

This soup shines with a simple side of warm garlic bread or a crisp green salad dressed lightly with vinaigrette. I’ve also enjoyed it alongside roasted Brussels sprouts or a crusty baguette to soak up every last drop of that delicious broth.

Creative Ways to Present

For a fun twist during dinner parties, I serve this soup in mini bread bowls made from hollowed-out rolls or sourdough. It makes every serving feel cozy and festive, plus guests love the interactive element of tearing off crusty bread to dip in.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The soup actually tastes even better the next day, as the flavors meld beautifully. Just be aware the gnocchi may soak up some liquid, so you might want to thin it out with a splash of broth or milk when reheating.

Freezing

Freezing this soup is possible, but I’ve found the gnocchi tends to get a bit mushy after thawing. If you want to freeze it, I recommend undercooking the gnocchi slightly beforehand, then reheating gently. Alternatively, freeze the soup base without gnocchi and add them fresh when you reheat.

Reheating

Reheat on the stove over medium-low heat, stirring gently. Add a little broth or half-and-half if it’s too thick. I avoid microwaving to keep the soup’s texture smooth and ensure even heating, but if you do, stir halfway through heating.

Frequently Asked Questions:

Can I use frozen gnocchi for this recipe?

Yes, frozen gnocchi works well—just be sure to add it directly to the simmering soup and cook according to package instructions, usually a few extra minutes. Watch the texture closely so it doesn’t overcook.

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

If you don’t have half-and-half, you can use a mixture of milk and heavy cream or even just whole milk for a lighter version. Keep in mind the soup will be less rich but still delicious. For dairy-free, try coconut milk.

Can I make this soup vegetarian?

Absolutely! Omit the chicken and use vegetable broth instead of chicken broth. Add hearty vegetables like mushrooms or zucchini to keep it flavorful and satisfying. You can still add gnocchi and spinach for texture and color.

How do I prevent the soup from becoming too thick?

If your soup gets too thick, simply stir in some additional chicken broth, water, or half-and-half to thin it out to your desired consistency. It’s best to add liquids a little at a time and heat gently while stirring.

Final Thoughts

This Copycat Olive Garden Chicken Gnocchi Soup Recipe has become a staple in my kitchen for good reason. It’s quick enough for a weeknight, yet comforting enough to feel like a special treat. Making it yourself means you control the flavors and ingredients — plus, you get to skip the crowded restaurant. Give it a try, and soon you’ll be sharing it with friends and family just like I do!