Copycat Olive Garden Chicken Gnocchi Soup
Posted: 09/30/26
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I’m proud to say my Copycat Olive Garden Chicken Gnocchi Soup Recipe gives the restaurant version a run for its money. I’m talking tender chicken, pillowy potato gnocchi, and fresh spinach in a savory, parmesan-laden broth. This is THE breadstick-adjacent soup you’ve been dreaming about since 2019, and it only takes about 45 minutes from start to finish!
What Makes This Copycat Soup Recipe So Good
- This one-pot is yours to customize. Want extra chicken or another handful of spinach? Add it. I even mix it up a bit and sometimes toss in kale instead of spinach or sprinkle in gruyère, and skip the parmesan.
- Listen, I care about what your family eats. Half-and-half keeps the broth creamy without needing heavy cream, and lower-sodium broth lets you adjust the seasoning to your tastes.
- So easy to pull off, you’re not sweating dinner on Wednesday. I used rotisserie chicken and packaged gnocchi in this recipe to help get dinner on the table in 45 minutes, using one pot. Even the breadsticks can be frozen and tossed into an air fryer to crisp them up!
Cheryl’s Tested Notes & Tips
- I do the broth in a sequence. Stir the flour into the buttery vegetables first, then whisk in the broth a little at a time. That’s your best defense against flour lumps (which are the bane of my existence).
- Go easy on the heat after adding dairy. I maintain a steady, gentle simmer, and a secondary tip: remove the pot from the heat before stirring in the parmesan to help it melt smoothly.
- Let tenderness decide when the gnocchi are done. Floating is a useful clue, but taste one before moving on. I generally follow the package timing, and avoid leaving them on in summer mode once they’re tender.
Ingredient Notes
- Rotisserie chicken is my secret shortcut. Both breast and thigh meat work super well, so use whichever your family prefers. Leftover cooked chicken works, to. Just keep the seasoning in mind so it doesn’t compete with the soup.
- Gnocchi is what makes this THE copycat. Shelf-stable or refrigerated gnocchi work; just follow the package timing and use taste to check tenderness. Going gluten-free? You can get gluten-free gnocchi and replace the flour with a gluten-free blend that works for thickening sauces.
- Half-and-half is what gives the original that creamy texture. We don’t want heavy cream here, because it’s too rich. For a lighter version, swap the half-and-half for whole milk plus 2 extra tablespoons of butter. Check the notes below to go dairy-free.
- You could go creative with the cheese. Parmesan is where it’s at, but if you want to take things beyond the copycat, try Grana Padano for a slightly milder flavor, or go for Pecorino Romano for a sharper, saltier kick.
Serving Suggestions (Olive Garden Style!)
- Garlic breadsticks, obviously. Go full restaurant version; their buttery garlic flavor is yummy when dipped in the creamy broth, and they’re perfect for getting every last bit out of the bowl. I bake up frozen breadsticks to save time on a busy night.
- Garlic bread. A worthy second choice. You can make quick frozen garlic bread that’s crispy or try my vegan version. You could also toast some crusty bread and dip, but the butter garlic part is pretty essential!
- Roasted veggies. Maybe you want to pack on more nutrition. If that’s the case, I’ll roast some broccoli or beans, and squeeze some lemon to contrast beautifully with this divine, creamy soup!
Storage & Make-Ahead
- Refrigerator: This soup keeps for 3-4 days. The gnocchi and flour will thicken the soup as it sits. Add broth or milk a splash at a time and reheat gently, stirring frequently.
- Making it ahead: If you need to take this for a potluck or plan a dinner party and want to serve it, prepare the broth-thickening step up to 2 days ahead, then cool and refrigerate it. On your big day, bring the base back to a simmer and continue with the half-and-half, chicken, seasonings, gnocchi, spinach, and parmesan.
Recipe FAQs
- What kind of gnocchi should I use for chicken gnocchi soup? I use packaged potato gnocchi (including shelf-stable or refrigerated varieties). You can also use frozen gnocchi, they might take slightly longer, so just watch them for doneness.
- Do I need to cook gnocchi before adding them to soup? Nope. For this recipe, uncooked potato gnocchi simmers right in the broth until tender, which makes this so easy to do!
- How do I keep chicken gnocchi soup from getting too thick? Stop cooking once the gnocchi are tender, and serve right away. If the soup becomes thicker than you want, stir in extra chicken broth a little at a time.
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Copycat Olive Garden Chicken Gnocchi Soup
This Olive Garden chicken gnocchi soup copycat recipe is what you've been dreaming about since 2019, and it only takes about 45 minutes from start to finish!
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 1 small yellow onion finely diced
- 2 medium carrots finely diced
- 3 celery stalks finely diced
- 4 garlic cloves minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth
Cream, Chicken, Gnocchi & Seasonings
- 2 cups half-and-half
- 2 cups cooked shredded rotisserie chicken
- 1 package 16 ounces potato gnocchi
- 2 cups baby spinach roughly chopped
- ½ cup finely grated parmesan cheese
- 1 teaspoon kosher salt or less to taste
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary crushed
Optional, For Serving
- Extra grated parmesan cheese
- Garlic breadsticks or crusty bread
Equipment
- Large, heavy-bottomed pot or Dutch oven approximately 5 to 6 quarts
- whisk
- Wooden spoon
- ladle
Instructions
- Melt 3 tablespoons unsalted butter in a large pot or Dutch oven over medium heat. Add 1 finely diced small yellow onion, 2 finely diced medium carrots, and 3 finely diced celery stalks.
- Cook, stirring occasionally, for 6 to 7 minutes, or until softened. Add 4 minced garlic cloves and cook, stirring, for 30 seconds.
- Sprinkle ⅓ cup all-purpose flour over the vegetables. Stir constantly for 1 to 2 minutes.
- Slowly pour in 4 cups chicken broth, whisking as you add it to prevent lumps. Bring to a gentle simmer and cook, stirring occasionally, for about 5 minutes, until slightly thickened.
- Stir in 2 cups half-and-half, 2 cups cooked shredded rotisserie chicken, 1 teaspoon kosher salt (or less to taste), ½ teaspoon black pepper, ¼ teaspoon dried thyme, and ¼ teaspoon crushed dried rosemary. Return to a gentle simmer without boiling vigorously.
- Add 1 package (16 ounces) potato gnocchi. Simmer, stirring occasionally, for approximately 3 to 5 minutes, or according to package directions, until tender.
- Stir in 2 cups roughly chopped baby spinach. Cook for 1 to 2 minutes, until wilted and the chicken is heated through.
- Remove the pot from the heat. Stir in ½ cup finely grated parmesan cheese until melted, then taste and adjust the seasoning as needed.
- Ladle into bowls and serve with optional extra parmesan and garlic breadsticks or crusty bread.
Notes
Make it dairy-free: Replace the 3 tablespoons butter with dairy-free butter and the 2 cups half-and-half with an equal amount of dairy-free cooking cream. Use ½ cup finely grated dairy-free parmesan, or omit it and adjust the salt to taste.
Make it gluten-free: Use 16 ounces of gluten-free potato gnocchi and replace the ⅓ cup of flour with an equal amount of a gluten-free all-purpose flour blend that works to thicken sauces. And eat with gluten-free breadsticks.
Nutrition Information
Calories: 318kcal | Protein: 16g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 0.2g | Total Carbs: 18g | Fiber: 2g | Sugar: 6g | Net Carbs: 16g | Vitamin C: 16mg | Cholesterol: 80mg | Sodium: 1612mg | Potassium: 431mg | Calcium: 224mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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