If Olive Garden chicken gnocchi soup is the thing you order every single time you go, this homemade version is such a good one to have in your back pocket.
It has tender chicken, soft potato gnocchi, carrots, celery and spinach in a creamy broth, and the whole thing comes together in about 30 minutes. It’s cozy enough for a fall or winter dinner, but easy enough to actually make on a weeknight.
I also love that this recipe is flexible. You can use leftover cooked chicken, rotisserie chicken, or even canned chicken if that’s what you already have. Add some crusty bread on the side and dinner is done.
Why You’ll Love This Copycat Olive Garden Chicken Gnocchi Soup
This is one of those soups that tastes like you did a lot more work than you actually did.
- Ready in about 30 minutes
- Uses already-cooked chicken
- Creamy and comforting without a complicated sauce
- Filled with chicken, gnocchi and vegetables
- Easy enough for a weeknight
- Gives you that Olive Garden chicken gnocchi soup feeling at home
And honestly, once soup season hits, this is exactly the kind of dinner I start craving.
What Is Chicken Gnocchi Soup?
Chicken gnocchi soup is a creamy chicken soup made with potato gnocchi, vegetables and greens.
The Olive Garden version is especially popular because it has a rich, creamy broth with chicken, carrots and spinach, plus those soft little bites of gnocchi throughout.
This homemade version uses simple ingredients and doesn’t require any complicated techniques, so you can make the whole thing in one pot at home.
Ingredients You’ll Need
You’ll find the exact amounts in the recipe card below, but here are the main ingredients.
Cooked chicken: You need about 2 cups. Rotisserie chicken is probably the easiest option, but leftover baked or roasted chicken works perfectly too.
Potato gnocchi: These little potato dumplings make the soup feel so much heartier than a regular chicken soup.
Chicken broth: This creates the base of the soup. You can also use water with chicken bouillon if that’s what you have.
Half-and-half: This gives the broth its creamy texture without making it overly heavy.
Carrots, celery and onion: These give the soup a classic chicken-soup base and plenty of flavor.
Fresh spinach: The spinach gets stirred in at the end so it wilts into the soup without becoming overcooked.
Thyme: Just a little dried thyme gives the soup that cozy, savory flavor.
How to Make Olive Garden Chicken Gnocchi Soup
Start by heating olive oil in a large pot over medium heat.
Add the celery, onion, garlic and shredded carrots and cook for a few minutes until the vegetables begin to soften.
Next, add the cooked chicken and chicken broth. Season with salt, pepper and thyme and bring everything to a boil.
Once the soup is boiling, add the gnocchi. Let it cook for a few minutes, then reduce the heat and simmer until the gnocchi is tender and the flavors have had time to come together.
Stir in the half-and-half and spinach at the end.
Let everything warm through for a few more minutes, then serve.
Can I Use Rotisserie Chicken?
Absolutely.
Rotisserie chicken is probably my favorite shortcut for this recipe because you don’t have to cook the chicken separately.
Just shred or chop about 2 cups of cooked chicken and stir it into the soup with the broth.
This is also a really good recipe for leftover chicken when you’re trying to turn what you already have into another dinner.
Can I Use Canned Chicken?
Yes. Drain the canned chicken well, then add approximately two cups to the soup with the broth.
Rotisserie chicken will provide the best texture, but canned chicken makes this a useful pantry dinner when convenience matters most.
What Kind of Gnocchi Should I Use?
Regular shelf-stable or refrigerated potato gnocchi both work well.
Gnocchi cooks quickly, so keep an eye on it. You want it soft and tender, but not falling apart.
One of the best things about this soup is that you don’t have to cook the gnocchi in a separate pot. It goes right into the soup.
Can I Use Milk Instead of Half-and-Half?
Half-and-half gives this chicken gnocchi soup the creamy texture I like best.
You could use whole milk if needed, but the finished soup will be a little less rich.
Heavy cream would work too, but it will make the soup richer and thicker than the version written here.
How to Keep Cream Soup From Curdling
If you’re preparing the soup ahead of time or transporting it, wait to add the half-and-half and spinach until shortly before serving. This helps prevent the dairy from curdling and keeps the spinach from becoming overcooked.
What to Serve With Chicken Gnocchi Soup
This soup is filling enough to be dinner all on its own, but I love it with something for dipping.
Try it with:
- crusty bread
- garlic bread
- homemade biscuits
- a simple green salad
- breadsticks
If you really want the Olive Garden-at-home experience, breadsticks and salad are the obvious answer.
How to Store Leftover Chicken Gnocchi Soup
Store leftover soup in an airtight container in the refrigerator.
The gnocchi will continue to absorb some of the liquid as the soup sits, so it may be thicker the next day.
When reheating, add a splash of broth or half-and-half if needed to loosen it back up.
Reheat gently on the stovetop or in the microwave until hot.
More Creamy Soup Recipes
If creamy soups are your favorite kind too, try these next:
- Creamy Chicken Noodle Soup
- Slow Cooker Marry Me Chicken Gnocchi Soup
- Copycat Panera Broccoli Cheddar Soup
- Creamy Butternut Squash and Chicken Sausage Tortellini Soup
Olive Garden Chicken Gnocchi Soup
- Total Time: 30 minutes
- Yield: 6-8 1x
Description
This copycat Olive Garden chicken gnocchi soup is creamy, comforting and packed with tender chicken, potato gnocchi, carrots and spinach. It comes together in about 30 minutes and is an easy cozy dinner for fall or busy weeknights.
Ingredients
- 1 tablespoon olive oil
- 1 stalk celery, chopped
- 1/2 white onion, diced
- 2 teaspoons minced garlic
- 1/2 cup shredded carrots
- 2 cups cooked chicken, cubed or shredded (rotisserie or canned chicken can be used)
- 4 cups chicken broth (or 4 cups water with chicken bouillon)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 pound potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach, roughly chopped
Instructions
-
In a large pot, heat the olive oil over medium heat. Add the chopped celery, diced onion, garlic, and shredded carrots. Sauté until the onions are translucent and vegetables are softened, about 3-5 minutes.
-
Add the cooked chicken and chicken broth (or water with bouillon) to the pot. Stir in the salt, black pepper, and dried thyme.
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Bring the soup to a boil, then add the gnocchi. Let it boil for 3 minutes, then reduce the heat to a simmer and cook for an additional 10 minutes. This allows the flavors to meld and the gnocchi to fully cook.
-
Stir in the half and half and chopped spinach. Continue to simmer for a few minutes, until the spinach is wilted and the soup is creamy and heated through. If transporting, add the half and half and spinach just before serving to prevent curdling and keep the spinach fresh.
-
Ladle the soup into bowls and serve warm. This soup pairs well with crusty bread or a side salad for a complete meal.
- Cook Time: 30
- Category: soup, dinner
- Method: stovetop
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