This Copycat Olive Garden Chicken Gnocchi Soup is quick and easy to make, with chunks of chicken breast and soft, pillowy gnocchi in a creamy broth. From start to finish, this soup is ready in just 30 minutes!
Copycat Olive Garden Gnocchi Soup
If you love Olive Garden chicken gnocchi soup, you’re going to LOVE this easy homemade gnocchi soup. It’s made with chunks of chicken and soft gnocchi and loaded up with veggies like spinach, carrots, and celery. The broth is rich and creamy and perfectly seasoned.
While I used cooked chicken breasts for this gnocchi soup, you can easily take a shortcut and use rotisserie chicken.
This chicken and gnocchi soup makes a great weeknight dinner, as it takes just 30 minutes from start to finish. The chicken and veggies make it perfect for a meal all on its own but it can also be served as the first course to another meal. Or be like Olive Garden and enjoy a dinner of soup, salad, and breadsticks!
What Are Gnocchi?
Gnocchi are Italian dumplings made from potatoes. They also usually contain some flour, eggs, and salt. Each one is soft, pillowy, and bite-sized. You can find them used in a lot of different dishes, including this easy gnocchi soup.
What You’ll Need
This Olive Garden copycat recipe is made with a handful of veggies, chicken, gnocchi, and just a few other ingredients. See the recipe card below for measurements.
- Olive oil – For sauteing the vegetables.
- Vegetables – We’ll be adding onion, celery, carrots, and spinach to this recipe.
- Salt & pepper
- Garlic
- Thyme – You can use fresh or dried thyme. Note that fresh thyme will need to be discarded before serving.
- Chicken – I used boneless, skinless chicken breasts but a rotisserie chicken will work too.
- Chicken broth – The base of this easy soup recipe.
- Potato gnocchi – You can find it in the pasta aisle or make your own.
- Half and half – Makes the broth nice and creamy.
Can I Use Frozen Gnocchi for This Soup?
Yes, frozen gnocchi, homemade gnocchi, and shelf-stable gnocchi will all work for this recipe. If you are using frozen gnocchi, be sure to thaw it first before adding it to the soup.
How to Make Chicken Gnocchi Soup
From start to finish, this soup comes together in just 30 minutes.
- Saute the vegetables. Cook the onions, celery, and carrots in the oil over medium heat, until the onions are translucent. Season with salt and pepper as desired. Add the garlic and thyme. Saute for an extra minute until fragrant.
- Add the chicken. Add the cooked chicken and broth to the pot. Bring to a boil.
- Add the gnocchi. Reduce the broth to a simmer, and stir in the gnocchi. Cook for 10 minutes.
- Add the half and half. Stir in the half and half and fresh spinach. Cook for an additional 2 minutes until the spinach wilts.
- Enjoy. Ladle into bowls and serve.
Tips & Variations
Here are a few tips and suggestions for making this copycat Olive Garden gnocchi soup.
- Use rotisserie chicken. Feel free to grab a rotisserie chicken at the store and use that instead of chicken breasts. It often adds a bit of extra flavor as well!
- Don’t boil after adding the spinach. Once you add the spinach and half and half, it’s important to keep the soup at a gentle simmer so as not to curdle the half and half.
- Try it with another protein. Instead of chicken, you can also make gnocchi soup with leftover turkey, sausage, or even ham.
- Keep in mind it’ll continue to thicken. Note that the longer you simmer the soup, the more it will thicken.
Serving Suggestions
Enjoy your chicken gnocchi soup immediately, as a side, appetizer, or entree. If you really want to feel like you’re at Olive Garden, serve it with a fresh side salad and some breadsticks.
Besides breadsticks, crusty French bread or quick and easy beer bread are both good options. Jalapeno cheddar bread is fun and tasty too.
How to Store Leftovers
Leftover chicken gnocchi soup can be stored in an airtight container in the fridge for up to 3 days. It’s best to reheat it to a simmer on the stovetop but the microwave also works. If the broth has thickened, add a splash of extra broth or milk to thin it out again.
Can I Freeze Gnocchi Soup?
Yes, you can freeze this soup. Once it has cooled completely, transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stovetop.
Note that dairy-based soups, especially ones that contain cream or half-and-half like this one, can have a different texture when reheated. I’ve found the best way around that is to reheat slowly on the stovetop, stirring frequently. But even if the texture changes, it will still taste amazing.
More Easy Soup Recipes:
- Creamy Ham Potato Soup
- Instant Pot Tortellini Soup Recipe
- Beer Cheese Soup with Garlic Cheese Toast
- Instant Pot Broccoli Cheddar Soup – Low Carb
Chicken Gnocchi Soup
Ingredients
- 1 ½ tablespoon olive oil
- 1 medium onion, diced (white or yellow)
- 2 celery, diced
- ½ cup shredded carrots
- Kosher salt and freshly cracked pepper to taste
- 2 cloves garlic, minced
- 1 teaspoon thyme (dried or fresh, if using fresh thyme sprigs be sure to discard before serving.)
- 2-3 boneless skinless chicken breasts (cooked and diced)
- 3 cups chicken broth
- 16 ounces potato gnocchi (1 store-bought package)
- 1 ½ cups half and half
- 1 cup fresh spinach
Instructions
- Heat oil in a dutch oven over medium-high heat. Add diced onions, celery, and shredded carrots. Season with kosher salt and freshly cracked pepper to your liking. Saute until the onions are translucent, about 3-4 minutes.
- Add garlic and thyme and saute for another minute or until fragrant.
- Add the cooked chicken and chicken broth to the pot. Bring to a boil.
- Reduce to simmer. Stir in gnocchi and continue to cook for 10 minutes.
- Add half and half and spinach. Let it cook for an additional 2 minutes before serving.
- Serve.
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7 comments on “Olive Garden Chicken Gnocchi Soup”
Great soup. My son loves this soup from Olive Garden. Only change is I made fresh gnocchi. Will make it again.
Thanks Tanya!
can I use frozen spinach?
Hi Karen. Yes you can use frozen spinach with the recipe with similar results.
I Will positively try this. Sounds delightfull
This is a delicious soup that I have made several times. Freezes well, too. A family favorite!
We loved this recipe, although I did use celery salt instead of plain, and thickened it with a measuring teaspoon of corn starch. Thanks for sharing.