I never thought a copycat soup could turn out this creamy, rich, and restaurant-worthy at home. One spoonful of this Chicken Gnocchi Soup and you’ll see why it disappears fast.
I’m obsessed with this Easy Chicken Gnocchi Soup because it tastes like my Olive Garden order without the wait, the bill, or the tiny soup refill drama. It’s rich, creamy, loaded with tender chicken and pillowy potato gnocchi, and every spoonful feels ridiculously satisfying.
But what really gets me is that thick, savory broth that clings to everything in the bowl. So good.
I love how the flavors taste familiar, but still homemade in the best way. And when that craving hits hard, this is exactly what I want on the table.
Creamy, hearty, restaurant-style soup that totally delivers every single time.
Ingredients
- Butter and olive oil make the soup rich without feeling too heavy.
- Onion, celery, and carrots bring that cozy, homemade soup base.
- Garlic adds the good savory smell you’ll notice right away.
- Flour helps thicken everything so it’s creamy, not watery.
- Chicken broth keeps the flavor comforting and not too salty.
- Milk and cream make it silky, like the Olive Garden version.
- Chicken adds protein and makes the bowl feel like dinner.
- Gnocchi are soft, pillowy bites that make this soup extra filling.
- Spinach sneaks in greens, and honestly, it works.
- Thyme and Italian seasoning give it that herby restaurant-style taste.
- Bay leaf adds background flavor, even if it’s not flashy.
- Salt and pepper keep everything balanced and not bland.
- Parmesan melts in with salty, cheesy flavor you’ll want more of.
- Plus, parsley makes the bowl look fresh and a little fancy.
Ingredient Quantities
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1/4 cup all purpose flour
- 4 cups low sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups cooked chicken, shredded or diced (about 2 medium boneless skinless breasts)
- 16 ounces potato gnocchi (fresh or refrigerated)
- 2 cups fresh baby spinach
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh chopped parsley for garnish, optional
How to Make this
1. In a large pot or Dutch oven, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat until butter is melted.
2. Add 1 diced medium yellow onion, 2 diced celery stalks, and 2 diced medium carrots; cook until vegetables are softened, about 5 to 7 minutes.
3. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
4. Sprinkle 1/4 cup all purpose flour over the vegetables and stir constantly for 1 to 2 minutes to cook the flour.
5. Gradually whisk in 4 cups low sodium chicken broth, then add 1 cup whole milk and 1 cup heavy cream; bring to a gentle simmer.
6. Add 1 teaspoon dried thyme, 1 teaspoon Italian seasoning, 1 bay leaf, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; simmer 5 minutes to let flavors meld.
7. Add 16 ounces potato gnocchi and 2 cups cooked chicken; simmer until gnocchi are tender and floating, about 3 to 5 minutes.
8. Stir in 2 cups fresh baby spinach and 1/2 cup grated Parmesan cheese until spinach wilts and cheese melts; remove bay leaf.
9. Taste and adjust salt and pepper as needed, then serve topped with extra Parmesan and fresh chopped parsley if desired.
Equipment Needed
1. Large pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Whisk
6. Measuring cups and spoons
7. Box grater or microplane for Parmesan
8. Ladle for serving
FAQ
Easy Chicken Gnocchi Soup Recipe – Olive Garden Style Substitutions and Variations
- Heavy cream: evaporated milk (use equal parts for lighter creaminess); half and half (slightly thinner, use equal parts); full fat coconut milk (dairy free, similar richness); Greek yogurt whisked with a little milk (adds tang, stir in off heat).
- Whole milk: 2% milk (one to one); unsweetened almond milk (dairy free, slightly thinner); evaporated milk diluted half water half evaporated for similar creaminess; oat milk (neutral flavor, good for cooking).
- Potato gnocchi: small shell or ditalini pasta (similar bite and holds soup well); mini tortellini (adds meat or cheese pockets); cooked small dumplings or spaetzle (comparable texture); cauliflower gnocchi (lower carb alternative, pre-cooked according to package).
- Grated Parmesan cheese: Pecorino Romano (saltier, sharper, use a bit less); Asiago (milder, similar melting); grated Grana Padano (very similar); nutritional yeast (vegan, adds savory umami).
Pro Tips
1. Use room temperature dairy when possible. Cold milk or cream can cause the soup to seize or cool down the pot too much and make the texture uneven. Let the milk and cream sit on the counter for 15 to 20 minutes before adding.
2. Cook the flour just long enough to lose the raw taste but not so long it browns. That brief cook makes a silkier base. Whisk vigorously while you add the broth to avoid lumps.
3. Add the gnocchi near the end and keep an eye on them. Fresh or refrigerated gnocchi cook quickly and are done when they float and feel pillowy. Overcooking makes them gummy, so remove from heat as soon as they are tender.
4. Fold in the spinach and Parmesan off the direct heat. Let residual heat wilt the greens and melt the cheese gently for a bright color and smooth finish. Finish with a squeeze of lemon juice or a splash of vinegar if the soup needs brightness before serving.
5. Make it in stages for better depth of flavor. Sautée the aromatics slowly to develop sweetness, and if you have time, use homemade or reduced chicken stock for extra richness. Leftovers reheat well; thin with a little extra broth rather than milk if it gets too thick.
Easy Chicken Gnocchi Soup Recipe – Olive Garden Style
I never thought a copycat soup could turn out this creamy, rich, and restaurant-worthy at home. One spoonful of this Chicken Gnocchi Soup and you’ll see why it disappears fast.
6
servings
497
kcal
Equipment: 1. Large pot or Dutch oven
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Whisk
6. Measuring cups and spoons
7. Box grater or microplane for Parmesan
8. Ladle for serving
Ingredients
-
2 tablespoons butter
-
1 tablespoon olive oil
-
1 medium yellow onion, diced
-
2 stalks celery, diced
-
2 medium carrots, diced
-
3 cloves garlic, minced
-
1/4 cup all purpose flour
-
4 cups low sodium chicken broth
-
1 cup whole milk
-
1 cup heavy cream
-
2 cups cooked chicken, shredded or diced (about 2 medium boneless skinless breasts)
-
16 ounces potato gnocchi (fresh or refrigerated)
-
2 cups fresh baby spinach
-
1 teaspoon dried thyme
-
1 teaspoon Italian seasoning
-
1 bay leaf
-
1/2 teaspoon kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper, plus more to taste
-
1/2 cup grated Parmesan cheese, plus extra for serving
-
Fresh chopped parsley for garnish, optional
Directions
- In a large pot or Dutch oven, heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat until butter is melted.
- Add 1 diced medium yellow onion, 2 diced celery stalks, and 2 diced medium carrots; cook until vegetables are softened, about 5 to 7 minutes.
- Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
- Sprinkle 1/4 cup all purpose flour over the vegetables and stir constantly for 1 to 2 minutes to cook the flour.
- Gradually whisk in 4 cups low sodium chicken broth, then add 1 cup whole milk and 1 cup heavy cream; bring to a gentle simmer.
- Add 1 teaspoon dried thyme, 1 teaspoon Italian seasoning, 1 bay leaf, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; simmer 5 minutes to let flavors meld.
- Add 16 ounces potato gnocchi and 2 cups cooked chicken; simmer until gnocchi are tender and floating, about 3 to 5 minutes.
- Stir in 2 cups fresh baby spinach and 1/2 cup grated Parmesan cheese until spinach wilts and cheese melts; remove bay leaf.
- Taste and adjust salt and pepper as needed, then serve topped with extra Parmesan and fresh chopped parsley if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 455g
- Total number of serves: 6
- Calories: 497kcal
- Fat: 28.5g
- Saturated Fat: 15.3g
- Trans Fat: 0.08g
- Polyunsaturated: 2g
- Monounsaturated: 7.5g
- Cholesterol: 126mg
- Sodium: 528mg
- Potassium: 475mg
- Carbohydrates: 30.7g
- Fiber: 2.2g
- Sugar: 4g
- Protein: 22.5g
- Vitamin A: 2500IU
- Vitamin C: 5mg
- Calcium: 135mg
- Iron: 1.4mg
