Chicken and Gnocchi soup in a dark bowl next to a stainless steel spoon with a brown towel in the background all on a wooden surface (with logo overlay)

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.

Whenever we go to Olive Garden I always get the soup, salad, and breadstick meal. And of course, it’s always 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 recipe.

It isn’t exactly like the Olive Garden version, but it’s close enough to satisfy my cravings in between outings. 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 gnocchi the first time I went to the store. It’s usually with all the dry pasta (think spaghetti, lasagna, etc.) and on the top shelf in a box. 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 always forget when I make my grocery list! The rest of the ingredients are pretty standard and easy to find.

Step by Step

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.

Ingredients in place for chicken and gnocchi soup. Clockwise from the top left: stainless steel bowl with spinach leaves, glass measuring cup with heavy whipping cream, glass measuring cup with chicken broth, white plate with shredded cooked chicken, stainless steel bowl with olive oil, stainless steel bowl with shredded cheese, stainless steel bowl with cornstarch and water, stainless steel bowl with Italian seasoning, stainless steel bowl with uncooked gnocchi. In the center: bamboo cutting board with chopped onion, minced garlic, chopped celery, and shredded carrots.

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

Large stockpot with onion, celery, carrots, and garlic cooking in oil next to a white plate with shredded chicken a glass measuring cup of heavy whipping cream, a stainless steel bowl of shredded cheese, and a stirring spoon all on a wooden surface

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.

Large stockpot with vegetable and broth mixture next to a stainless steel bowl of uncooked gnocchi and a stirring spoon all on a wooden surface

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

Large stockpot with vegetables and gnocchi visible in the cream soup next to a stainless steel bowl of spinach leaves and a stirring spoon all on a wooden surface

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

Large stockpot with soup showing vegetables, gnocchi, and wilted spinach next to a stainless steel bowl with cornstarch and water and another stainless steel bowl of Italian seasoning

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. Leftovers can be refrigerated and reheated on the stovetop.

Chicken and Gnocchi soup in a dark bowl next to a stainless steel spoon with a brown towel in the background all on a wooden surface (vertical)


Originally Published On: April 27, 2016

Last Updated On: October 11, 2019

Chicken and Gnocchi soup in a dark bowl next to a stainless steel spoon with a brown towel in the background all on a wooden surface

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
Total Time 45 minutes
Course: Main Dish
Cuisine: Italian
Keyword: chicken, gnocchi, soup
Servings: 6
5 from 7 votes


  • 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 baby spinach leaves
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 3 tbsp italian seasoning
  • 1 tsp salt
  • 2 tsp pepper


  • 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
Calories 579 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 20g100%
Cholesterol 162mg54%
Sodium 1120mg47%
Potassium 758mg22%
Carbohydrates 38g13%
Fiber 4g16%
Sugar 2g2%
Protein 25g50%
Vitamin A 7360IU147%
Vitamin C 23.3mg28%
Calcium 260mg26%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.

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30 thoughts on “Chicken and Gnocchi Soup”

  1. That looks delicious. I had tried to make gnocchi before but I don’t know what I did with it. hahah! I don’t know what it’s supposed to taste or feel like, so yeah, it was a fail.

    1. It feels like soft pasta. It should give easily, but not fall apart. Basically, when it starts to float it’s done. I hope that helps because I love gnocchi and maybe you can give it another try.

  2. Ooh – never thought of shredding chicken with the paddle attachment! Cool hack. I have not had this soup at OG before, but after this neverending viral whatever-it-is, I sure could use some good chicken soup right now, so may have to try this soon!

    1. That’s the only meal I ever get there, too. It’s just so yummy. But eating out is expensive and not always easy with young kids, so we make it at home now whenever I get a craving for the soup 🙂

  3. It looks delicious and would make a perfect dish for the winter season. I’m lactose sensitive so I would skip the cream.

  4. I could definitely eat that meal! Gnocchi, heavy cream and parmesan sounds like a match made in heaven. Im gonna make this for dinner tonight!

    1. Luckily, most of the recipe is letting it simmer, so it isn’t a whole lot of “active” time. And the leftovers reheat really well since I know it wouldn’t be possible to eat it all in one sitting.

    1. We are just starting to get some of the cooler weather here in south Texas this week and next. But I know other parts of the US have gotten snow already, so for those in cooler climates, I figured it was a good time to start posting my soups. I hope you and your family enjoy the meal!!

  5. I just made a similar soup this past week but with dumplings. I will try it with gnocchi (you can find that a lot here!). I love to add Japanese mustard spinach to these kinds of soups because I love it!

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