Creamy chicken, pillowy gnocchi, spinach, and carrots come together in this quick Copycat Olive Garden Chicken Gnocchi Soup!
Okay, so picture this: It’s January. The kind of cold that makes you question all your life choices, like why you don’t live somewhere tropical or why you left the house without two pairs of socks. I was desperate for comfort food. You know the feeling, right? When you want to crawl under a blanket and just be.
Now, I love Olive Garden’s Chicken Gnocchi Soup. Like, borderline obsessed. The creamy broth, those little gnocchi clouds—ugh. But I wasn’t about to get out of my pajamas, let alone brave the cold for takeout. So I thought, “Why not try making it at home?”
Spoiler: It took a couple of tries. The first batch was, um… a little thick. We’re talking spoon-standing-up-in-it thick. But round two? Chef’s kiss. And now it’s one of those recipes I pull out whenever we need a little family pick-me-up. You know, for those nights when everyone’s a little frazzled and needs a warm bowl of something that feels like a hug.
Why You’ll Love This Copycat Olive Garden Chicken Gnocchi Soup Recipe?
First off, it’s quick. Like, 25-minutes-and-done quick. And it tastes exactly like Olive Garden’s version—maybe even better (is that blasphemous?). It’s creamy without being heavy. The gnocchi? Little pillows of joy. And there’s spinach, so technically it counts as healthy. Sort of.
Also, it’s the ultimate one-pot wonder. Fewer dishes = happier you. Plus, it’s hearty enough to stand alone, but I’m not above dunking in half a loaf of garlic bread. Just saying.
Ingredient Notes:
- Olive Oil: Just a drizzle to get things going. EVOO if you wanna be fancy.
- Yellow Onion, Carrots, and Celery: The holy trinity of soup. I chop mine kinda chunky so you get a bite.
- Garlic: Fresh is best. I’ve used jarred in a pinch. No shame here.
- Chicken Broth: Low-sodium gives you room to play with seasoning later. Trust me, it makes a difference.
- Cooked Chicken: Leftover rotisserie? Perfect. Don’t overthink it.
- Thyme: Fresh feels fancier, but dried works. I use whatever’s not dead in my fridge.
- Potato Gnocchi: I grab the refrigerated kind. They cook fast and stay pillowy. Frozen gnocchi’s a little hit or miss.
- Spinach: Baby spinach melts right in. It’s like sneaking in veggies without anyone noticing.
- Half-and-Half: Makes it creamy without knocking you into a food coma. But hey, if you wanna use cream, I won’t stop you.
How To Make Copycat Olive Garden Chicken Gnocchi Soup?
Step 1: Start with the Veggies
Grab your biggest pot—Dutch ovens are perfect. Heat up the olive oil and throw in the onions, carrots, celery, and garlic. Add a pinch of salt and pepper. Cook until they’re soft and your kitchen smells amazing. About five-ish minutes. Maybe a little longer if you’re like me and get distracted.
Step 2: Add the Broth and Chicken
Pour in the chicken broth (you know, that carton you’ve been moving around the fridge all week) and add your shredded chicken. Sprinkle in the thyme. Bring it to a gentle boil, then let it simmer while you sip your coffee. Ten minutes is plenty.
Step 3: Toss in the Gnocchi and Spinach
Want To Save This Recipe?
Now it’s gnocchi time! Add those little doughy dumplings and the spinach. Pour in the half-and-half. Stir it all together and watch the spinach wilt down like magic. Let it cook for another 2-3 minutes—don’t overdo it or your gnocchi will turn mushy. Been there.
Step 4: Serve It Up
Ladle into bowls and serve warm. I always add a little extra cracked pepper on top. And some Parmesan if I’m feeling wild. Garlic bread is non-negotiable at my house. You do you.
Storage Options:
Pop any leftovers in the fridge. Airtight container, of course. It’ll last about 3 days. When you reheat, splash in some broth or milk to loosen it up because the gnocchi soaks up liquid like a sponge overnight.
Variations and Substitutions:
- Dairy-Free: Use coconut cream or oat milk. Just don’t skip the creamy factor—it’s the best part!
- Gluten-Free: Gluten-free gnocchi is easy to find these days. Just double-check the label.
- Add More Veggies: Mushrooms? Zucchini? Kale? Go for it.
- Spice It Up: A little red pepper flake adds a kick if you’re into that.
What to Serve with Copycat Olive Garden Chicken Gnocchi Soup?
- Garlic Bread: Must-have.
- Simple Side Salad: Just to balance things out.
- White Wine: Or whatever’s open. No judgment.
Frequently Asked Questions:
Can I freeze this soup?
Honestly? I wouldn’t. Creamy soups and gnocchi don’t freeze well. They get weird.
Is this really like Olive Garden?
I think it’s better. But I’m biased. Make it and tell me what you think!
Can I use rotisserie chicken?
Absolutely! It makes life easier. No brainer.
This Copycat Olive Garden Chicken Gnocchi Soup is my go-to comfort food for a reason. It’s quick, cozy, and makes you feel like you’ve got your life together—even if you’re still in pajamas at 6 PM.
Try it out and let me know how it goes! What’s your favorite comfort food these days? Hit me up in the comments or send me a pic—I love seeing your creations.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Copycat Olive Garden Chicken Gnocchi Soup
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion finely chopped
- 1 cup shredded carrots
- 2 stalks celery finely diced
- 4 cloves garlic minced
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 4 cups low-sodium chicken broth 32 ounces
- 2 cups cooked shredded chicken
- 1 tablespoon fresh thyme leaves
- 1 pound refrigerated potato gnocchi avoid frozen for best results
- 1 5-ounce bag baby spinach
- 1½ cups half-and-half
Instructions
Sauté the Aromatics
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until shimmering. Add the chopped onion, shredded carrots, diced celery, and minced garlic. Season with kosher salt and freshly ground black pepper. Sauté the vegetables for approximately 5 minutes, or until softened and aromatic.
Add Broth and Chicken
- Pour in the chicken broth, followed by the cooked, shredded chicken and fresh thyme leaves. Stir well to combine. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and allow the soup to simmer gently for 10 minutes, enabling the flavors to meld.
Incorporate Gnocchi and Spinach
- Add the potato gnocchi, baby spinach, and half-and-half to the pot. Stir gently to integrate all ingredients. Simmer for an additional 2 to 3 minutes, or until the gnocchi is tender and the spinach has wilted. Avoid overcooking the gnocchi to preserve their delicate texture.
Serve
- Ladle the soup into bowls and serve hot. Optionally, garnish with freshly ground black pepper or a sprinkle of Parmesan cheese for added flavor. This dish pairs well with crusty bread or a light garden salad.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
