Chicken Gnocchi Soup Olive Garden Recipe (Creamy Copycat)

This chicken gnocchi soup olive garden recipe delivers a creamy, garlic-scented bowl that tastes like the restaurant original. The biggest problem with most copycat versions is gluey, broken gnocchi floating in a thin or curdled broth. I have made this at least a dozen times, failing twice by adding the gnocchi too early and scorching the dairy over high heat. The finished soup smells like warm butter, thyme, and simmered chicken broth. For a cozy pairing, my Pumpkin Sauce for Coffee adds a sweet contrast to the savory bowl. Jump to the recipe card or keep reading for my best tips. You might also love my Pumpkin Sauce for Coffee.

What I Use

EUHOMY Espresso Machine with Grinder and Milk Frother, 20 Bar Pressure System

Whisking the roux without stopping feels like a long five minutes. I use this machine to pull a fast espresso between stirs, and the milk frother keeps my half-and-half steamed for a silky brew. I have used it daily for four months. It is under $160 and Prime eligible.

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Why You'll Love This Chicken Gnocchi Soup Olive Garden Recipe (Creamy Copycat)

• You get restaurant-level velvety broth without any cornstarch slurry.
• The roux cuts raw flour taste and adds a nutty depth.
• Rotisserie chicken keeps the protein tender instead of dry.
• Gnocchi float test tells you exactly when to stop cooking.

Ingredients for Chicken Gnocchi Soup Olive Garden Recipe (Creamy Copycat)

Exact amounts are in the printable recipe card below here’s what you’ll need at a glance.

Main Ingredients

• 1/2 cup unsalted butter
• 1 cup diced yellow onion
• 1 cup peeled and diced carrots
• 1/2 cup diced celery
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 2 cups half-and-half
• 1 lb potato gnocchi
• 2 cups cooked chicken, shredded or chopped
• 3 cups packed fresh spinach

Seasonings & Flavors

• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon grated nutmeg
• 1 pinch red pepper flakes

Optional Toppings

• (Optional) shaved Parmesan cheese
• (Optional) crisp crumbled bacon
• (Optional) cracked black pepper
• (Optional) chopped flat-leaf parsley

Ingredient Notes

• unsalted butter: Melts evenly and browns without salty hotspots. Salted butter works but cut added salt by 1/2 teaspoon.
• all-purpose flour: Keeps soup thick and creamy. Gluten-free all-purpose blend works, but the roux may be thinner.
• half-and-half: Gives the signature Olive Garden richness. Heavy cream makes it heavier; whole milk makes it thin.
• potato gnocchi: Adds structure. Use refrigerated if possible; shelf-stable gnocchi needs 1–2 more minutes.
• cooked chicken: Rotisserie chicken stays juicy. Poached breast gets dry if added too early.
• fresh spinach: Wilts quickly and adds color; adding it too early causes slimy dark green leaves.

How to Make Chicken Gnocchi Soup Olive Garden Recipe (Creamy Copycat) Step by Step

Soften the vegetables

Melt butter in a heavy Dutch oven over medium heat. Add onion, carrots, celery, and 1/2 teaspoon salt. Cook 5–7 minutes until soft and the onion looks glossy. Watch for browning too fast; lower heat if edges turn dark.

Build the roux

Stir in minced garlic and cook 30 seconds. Sprinkle flour over vegetables. Whisk constantly for 2–3 minutes until the mixture smells nutty and turns pale golden. Do not walk away here.

Add broth and dairy

Whisk in chicken broth slowly to avoid lumps. Add milk and half-and-half. Bring to a gentle bubble over medium-low, about 8–10 minutes. Do not let it boil hard or the dairy will separate.

Add chicken and gnocchi

Stir in cooked chicken, thyme, black pepper, nutmeg, and parsley. Add potato gnocchi. Simmer 3–4 minutes only, until gnocchi float and feel soft but not sticky. Remove from heat as soon as they float.

Finish with spinach

Fold in spinach until it just wilts, about 1 minute. The broth should look pale gold and coat the back of a spoon. If too thick, add warm broth a splash at a time.

Pro Tips for the Best Chicken Gnocchi Soup Olive Garden Recipe (Creamy Copycat)

• Ingredient prep: Dice onion, carrot, and celery the same size so they soften evenly and release sweetness into the roux.
• Common mistake and fix: Simmer gnocchi only 3–4 minutes until they float. Overcooking makes them gummy. If soup sits too long, remove gnocchi or add them at the very end. To recover, add fresh gnocchi to revive texture.
• Timing or temperature: Keep the soup at a gentle bubble after adding cream. High heat causes the dairy to break.
• Make-ahead or storage: If making ahead, hold the gnocchi and spinach until just before serving to keep texture.

Storing and Reheating Chicken Gnocchi Soup Olive Garden Recipe (Creamy Copycat)

Refrigerator Storage

Store in a shallow glass container with a tight lid for up to 3 days. Keep the soup separate from extra gnocchi if you can.

Freezing Chicken Gnocchi Soup Olive Garden Recipe (Creamy Copycat)

Freeze only the creamy base before adding gnocchi for up to 2 months. Cool fully, then place in a freezer-safe zip-top bag with the air pressed out.

Reheating in the Oven

Warm in a covered Dutch oven at 350°F for 15–20 minutes. Add a splash of warm broth or milk and stir once halfway.

Reheating in the Microwave

Microwave at 60% power in 45-second bursts, stirring in between. Add 1 tablespoon of milk to stop the cream from splitting.

Make Ahead

Chop vegetables and shred rotisserie chicken up to 24 hours ahead. Make the brothy base and store it separately. Do not add gnocchi or spinach until the final 5 minutes.

Chicken Gnocchi Soup Olive Garden Recipe (Creamy Copycat)

🖨 Print

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Yield

6 servings

Category

Main Dishes

Method

Stovetop

Cuisine

American

Ingredients

1x2x3x

Main Ingredients

• 1/2 cup unsalted butter
• 1 cup diced yellow onion
• 1 cup peeled and diced carrots
• 1/2 cup diced celery
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 2 cups half-and-half
• 1 lb potato gnocchi
• 2 cups cooked chicken, shredded or chopped
• 3 cups packed fresh spinach

Seasonings & Flavors

• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1/4 teaspoon grated nutmeg
• 1 pinch red pepper flakes

Optional

• shaved Parmesan cheese
• crisp crumbled bacon
• cracked black pepper
• chopped flat-leaf parsley

Instructions

1. 1Soften the vegetables: Melt butter in a heavy Dutch oven over medium heat. Add onion, carrots, celery, and 1/2 teaspoon salt. Cook 5–7 minutes until soft and the onion looks glossy. Watch for browning too fast; lower heat if edges turn dark.
2. 2Build the roux: Stir in minced garlic and cook 30 seconds. Sprinkle flour over vegetables. Whisk constantly for 2–3 minutes until the mixture smells nutty and turns pale golden. Do not walk away here.
3. 3Add broth and dairy: Whisk in chicken broth slowly to avoid lumps. Add milk and half-and-half. Bring to a gentle bubble over medium-low, about 8–10 minutes. Do not let it boil hard or the dairy will separate.
4. 4Add chicken and gnocchi: Stir in cooked chicken, thyme, black pepper, nutmeg, and parsley. Add potato gnocchi. Simmer 3–4 minutes only, until gnocchi float and feel soft but not sticky. Remove from heat as soon as they float.
5. 5Finish with spinach: Fold in spinach until it just wilts, about 1 minute. The broth should look pale gold and coat the back of a spoon. If too thick, add warm broth a splash at a time.

Recipe Notes

• Chef tip: This copycat chicken gnocchi soup olive garden version needs a gentle hand after the dairy goes in. Stir often and keep the heat low.
• Best substitution: You can use heavy cream in place of half-and-half, but thin it with 1/4 cup broth so the soup does not taste heavy. Shelf-stable gnocchi takes about 5–6 minutes and turns slightly chewier.
• Make-ahead: The creamy base keeps for 1 day. Add gnocchi and spinach right before serving.
• Scaling: Halve everything for 3 servings, but keep the gnocchi cook time at 3–4 minutes. Double the base in a 7-quart pot and stir more frequently.
• Troubleshooting: If the soup turns gummy, the gnocchi released too much starch. Thin it with hot broth and add a fresh batch of gnocchi for 2-3 minutes, then serve immediately.

Nutrition Per Serving

• Calories: 430 kcal
• Protein: 20g
• Fat: 24g
• Saturated Fat: 14g
• Carbohydrates: 34g
• Fiber: 2g
• Sugar: 6g
• Sodium: 780mg
• Cholesterol: 95mg

Nutritional values are estimates only. Actual values may vary by brand and portion size.

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Frequently Asked Questions about Chicken Gnocchi Soup Olive Garden Recipe (Creamy Copycat)

How long does olive garden chicken and gnocchi soup recipe take to make?

It takes about 15 minutes of hands-on prep and 35 minutes of cook time. In 50 minutes total, you can have a full pot ready. The longest part is softening the vegetables and whisking the roux. I never rush the roux step because it removes the raw flour taste.

Why does my chicken gnocchi soup olive garden recipe turn gummy?

The gnocchi overcook and release too much potato starch. Simmer them only 3–4 minutes, just until they float. High heat makes the texture worse. If the soup already looks gluey, stir in hot chicken broth and add fresh gnocchi for a few minutes.

Can I make copycat olive garden chicken gnocchi soup ahead of time?

Yes. Make the creamy base and chicken up to one day ahead. Do not add gnocchi or spinach until you reheat the soup. Warm the base over low heat, add gnocchi, and then add spinach at the very end. This keeps the texture bright and not mushy.

What should I serve with olive garden soup recipes chicken gnocchi?

I serve it with garlic breadsticks or a simple green salad. The soup is rich enough to work as a main dish. For a bigger meal, pair it with roasted vegetables. A sprinkle of Parmesan and cracked black pepper is enough on top.

Is copycat chicken gnocchi soup from olive garden good for a snow day?

Yes. It is a perfect snow day one-pot meal. The soup stays warm and cozy, and the creamy broth is filling. A serving of chicken and gnocchi soup olive garden calories is around 430, which is reasonable for a hearty bowl. Let the pot bubble gently and serve it hot.