Chicken Gnocchi Soup Olive Garden Copycat Recipe

Try this copycat recipe for Olive Garden’s Chicken and Gnocchi Soup. It’s perfect for when you want that restaurant taste at home.

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Whenever we go to Olive Garden I always get the soup, salad, and breadstick meal. And of course, it’s always the creamy Chicken Gnocchi Soup. Although, with two small kids and a tighter budget, we don’t get to go out to eat as often as we would like.

So I had to get creative and make my favorite soup myself. I looked up some copycat recipes online but they were all slightly different. So I took the best elements of them all and merged the recipes together to come up with my own chicken gnocchi soup recipe.

It isn’t exactly like the Olive Garden version, but it’s close enough to satisfy my cravings in between outings and the whole family enjoys it. I’ve been tweaking the recipe every time I make it, but I have a good recipe set now. It’s delicious with some homemade breadsticks.

I had a hard time finding the pillowy gnocchi the first time I went to look for it at the grocery store. It’s usually in a box with all the dry pasta (think spaghetti, lasagna, etc.) and on the top shelf. I wish the boxes were a little bigger because I would like more gnocchi in the soup, but not as much as two boxes would make. I keep saying I am going to do one and a half boxes next time, but I always forget when I make my grocery list! The rest of the ingredients are pretty standard and easy to find.

Ingredient Variations & Dietary Tweaks

You can easily tailor this chicken gnocchi soup to fit your family’s preferences or dietary needs. If you’d prefer lighter fare, try swapping half the heavy cream for low-fat milk or even an unsweetened plant-based milk – the soup will still carry that creamy texture but with fewer calories. For a gluten-free version, look for potato gnocchi made with rice flour or use gluten-free tortellini instead — just follow the package cooking instructions before adding it to your soup. Want more vegetables? Add chopped zucchini, spinach, or kale in the last few minutes of cooking for a boost of color and nutrients without changing the general flavour profile. If you’re short on fresh chicken, shredded rotisserie chicken works beautifully and cuts prep time.

How to Build Maximum Flavour in the Broth

Instead of boiling the chicken, start by seasoning and searing your chicken in a splash of olive oil until the exterior is lightly golden. This step locks in juices and adds depth of flavor once that chicken is added back to the soup. After you remove the chicken, deglazing the pot with a splash of dry white wine (or extra chicken broth) helps lift the flavorful bits stuck to the pan, which enriches the base. Don’t rush the simmer: a gentle, low boil for a few minutes after adding the gnocchi lets the starch release just the right amount of thickening power without turning mushy. Finally, finish with a handful of freshly grated Parmesan and a squeeze of lemon (optional) just before serving to brighten up the whole bowl.

Gnocchi: Choosing the Right One & Handling It Properly

For this soup, go for potato gnocchi with the pillowy texture, the kind that holds its shape and stays tender rather than collapsing into mush after reheating. When you add the gnocchi, turn the heat down to a gentle simmer and cook only for the time recommended on the package (often 2-4 minutes) until they float; then turn off the heat and let them rest in the broth for another minute or two. If you don’t plan to serve the soup immediately, consider cooking the gnocchi separately and only combining them just before serving, as this prevents them from absorbing too much broth and swelling further while stored.

What to Serve With This Soup

Pair this comforting chicken gnocchi soup with something crisp and simple to balance the richness. Warm garlic breadsticks, a crisp romaine salad drizzled with lemon vinaigrette, or even roasted asparagus are ideal. If you’d like to make it a heartier meal, serve alongside a wedge of cheddar-bay biscuit or slice of crusty sourdough bread; the soup’s creamy surface makes it perfect for dipping. For drinks, a chilled white wine like Pinot Grigio complements the soup’s creamy broth, or simply serve sparkling water with lemon and fresh herbs for a non-alcoholic option.

Storage, Make-Ahead & Reheating Tips

This soup is well-suited for make-ahead meals and leftovers. After cooking, let it cool slightly before transferring to an airtight container and refrigerating for up to 3–4 days. When reheating, use low heat and stir frequently to prevent the cream from separating and the gnocchi from getting gummy. If you see the broth has thickened too much overnight, stir in a splash of chicken broth or milk to loosen it up. For freezing: omit the gnocchi or under-cook it slightly before freezing; when you thaw and reheat, add fresh gnocchi at cook time so it retains a better texture.

Common Mistakes & Quick Fixes

If the gnocchi have soaked up too much broth and made the soup gummy, as mentioned above, cook them separately or add them only at the end. If the flavor feels flat, a small splash of white wine or a teaspoon of quality chicken bouillon can elevate the depth. And if the cream begins to split when reheating, reduce the heat, stir in a tablespoon of cold milk, and remove immediately from the heat.

Chicken and Gnocchi Soup Step by Step

Ingredients

• 2 chicken breasts (boneless, skinless)
• 1 tbsp olive oil
• 1 small onion (chopped)
• 3 stalks celery (chopped)
• 3 cloves garlic (minced)
• 2 carrots (shredded)
• 4 cups chicken broth
• 2 cups heavy whipping cream
• 1/2 cup Parmesan cheese
• 16 oz potato gnocchi
• 6 oz fresh spinach leaves
• 1 tbsp cornstarch
• 2 tbsp water
• 3 tbsp Italian seasoning
• 1 tsp salt
• 2 tsp pepper

Preparation

Boil the chicken until it is cooked through then shred the chicken. I like to use the paddle attachment on my stand mixer to quickly and easily shred the chicken. If you do, just watch it closely because it will go from shredded to pulp very quickly.

Meanwhile, in a large stockpot or large Dutch oven, heat the olive oil over medium heat. Add the chopped onion and celery, minced garlic, and matchstick carrots. Cook for about 5 minutes, until the onion is translucent.

Stir in the shredded chicken, chicken broth, heavy cream, and parmesan cheese. Increase the heat to medium-high and bring this to a slight boil.

Add the gnocchi to the simmering creamy broth soup and cook for about 3-4 minutes. The gnocchi will start to float when they are cooked. 

Place the spinach in the stockpot and cook, stirring frequently, until it has all wilted, about 3-4 minutes. 

In a small bowl, whisk the cornstarch with cold water and stir it into the simmering soup. Cook for about 5 minutes, until the soup thickens. Sprinkle with Italian seasoning, salt, and pepper. Serve warm.

Chicken Gnocchi Soup Leftovers

Storage: Let the soup come to room temperature and store it in an airtight container in the refrigerator for 2-3 days. 

Reheating: The best way to reheat the soup is in a saucepan over medium-high heat for 5-10 minutes, stirring often, until the soup is warmed through. 

Recipe

Chicken and Gnocchi Soup

Copycat recipe for Olive Garden’s Chicken and Gnocchi Soup. It’s perfect for when you want that restaurant taste at home.

Cook Time 45 minutes minutes

Total Time 45 minutes minutes

Course:

Main Dish

Cuisine:

Italian

Keyword:

chicken

|

copycat recipe

|

gnocchi

|

soup

Dietary Needs:

Egg-Free

|

Nut-Free

Meat:

Chicken/Turkey

Servings: 8 cups

5 from 6 votes

Ingredients

• 2 chicken breasts (boneless, skinless)
• 1 tbsp olive oil
• 1 small onion (chopped)
• 3 stalks celery (chopped)
• 3 cloves garlic (minced)
• 2 carrots (shredded)
• 4 cups chicken broth
• 2 cups heavy whipping cream
• 1/2 cup Parmesan cheese
• 16 oz potato gnocchi
• 6 oz fresh spinach leaves
• 1 tbsp cornstarch
• 2 tbsp water
• 3 tbsp Italian seasoning
• 1 tsp salt
• 2 tsp black pepper

Recommended Equipment

• Saucepan – Medium
• Stockpot
• Chef Knife
• Cutting Board
• Garlic Press
• Box Grater
• Mixing Bowls – Stainless Steel
• Whisk – Wire

Instructions

• Boil chicken until cooked through then shred the chicken
• Meanwhile, heat olive oil in a large pot over medium heat
• Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes
• Stir in shredded chicken, chicken broth, heavy cream, and parmesan cheese
• Stir gnocchi unto the simmering soup and cook until they begin to float, about 3-4 minutes
• Stir in spinach and cook until wilted, about 3 minutes
• Whisk cornstarch into cold water until smooth
• Stir cornstarch mixture into simmering soup
• Cook until soup thickens slightly, about 5 minutes
• Add italian seasoning, salt, and pepper to taste

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Nutrition Facts

Chicken and Gnocchi Soup

Amount Per Serving (1 cup)

Calories 433 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 16g80%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 110mg37%

Sodium 1131mg47%

Potassium 516mg15%

Carbohydrates 29g10%

Fiber 3g12%

Sugar 4g4%

Protein 20g40%

Vitamin A 5526IU111%

Vitamin C 9mg11%

Calcium 195mg20%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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