Creamy Chicken Gnocchi Soup: Better Than Olive Garden

| Prep Time: 15 minutes | Cook Time: 25 minutes | Yield: 6 servings |

There are few restaurant soups as beloved as Olive Garden’s Chicken & Gnocchi. It is the epitome of comfort in a bowl—rich, creamy, and loaded with satisfying textures. But what if I told you that you could make a version at home that isn’t just as good, but actually better, in less time than it takes to drive to the restaurant?

This Chicken Gnocchi Soup recipe is a spot-on copycat that delivers everything you love about the original. It features tender chunks of chicken, soft and pillowy potato gnocchi, and fresh spinach, all swimming in a velvety, garlic-infused cream broth. Best of all, it’s an easy one-pot soup that comes together in about 30 minutes, making it perfect for a cozy weeknight dinner.

Why You’ll Love This Copycat Recipe

• One-Pot Wonder: Less mess and easy cleanup, as everything cooks right in the soup pot.
• Better Flavor: By using real butter, fresh garlic, and quality cream, the flavor is richer and fresher than the restaurant version.
• Restaurant Quality at Home: Impress your family with a meal that tastes like dining out, for a fraction of the cost.
• Ultimate Comfort: The combination of creamy broth and soft gnocchi is incredibly soothing and satisfying.

What It Tastes Like

This soup is incredibly rich and creamy, thickened just enough to coat a spoon beautifully without being gloopy. The flavor base is savory chicken broth enriched with garlic, onion, and thyme. The gnocchi provide soft, chewy bites, the chicken adds heartiness, and the spinach offers a fresh, earthy contrast to the richness of the heavy cream.

Ingredients & Quantities

This recipe makes a large pot, perfect for a family of 4-6.

• 4 Tablespoons Unsalted Butter
• 1 Tablespoon Olive Oil
• 1 cup Yellow Onion, finely diced
• 1/2 cup Celery, finely diced
• 2 cloves Garlic, minced
• 1/4 cup All-Purpose Flour (to thicken)
• 4 cups Chicken Broth (low sodium recommended)
• 2 cups Half-and-Half (or 1 cup heavy cream + 1 cup milk for richer soup)
• 1 pound (16 oz) Potato Gnocchi (shelf-stable or refrigerated kind)
• 2 cups Cooked Chicken breast, shredded or diced (Rotisserie chicken works perfectly)
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper
• 2 generous cups Fresh Baby Spinach, roughly chopped

Step-by-Step Instructions

1. Sauté Veggies: In a large Dutch oven or soup pot, melt the 4 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the diced onion and celery. Cook for 5–7 minutes until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
2. Make the Roux: Sprinkle the 1/4 cup flour over the sautéed vegetables. Stir constantly for 1–2 minutes to cook off the raw flour taste. The mixture will be thick and pasty.
3. Add Liquid: Slowly whisk in the 4 cups chicken broth, a little at a time, stirring constantly to prevent lumps. Once all broth is added, stir in the 1 teaspoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring the mixture to a simmer.
4. Cook Gnocchi: Once simmering, add the 1 pound package of gnocchi. Stir well. Reduce heat to medium-low and simmer for about 5 minutes. The soup will thicken, and the gnocchi will start to float to the surface when they are cooked.
5. Finish the Soup: Stir in the 2 cups cooked chicken and the 2 cups half-and-half. Simmer for another 3–5 minutes until everything is heated through.
6. Add Spinach: Remove the pot from the heat. Stir in the 2 cups fresh chopped spinach. The heat of the soup will wilt the spinach perfectly in about a minute. Taste and add more salt and pepper if needed. Serve warm.

Storage & Reheating

• Fridge: Store cooled leftovers in an airtight container for up to 3-4 days.
• Reheating: The soup will thicken considerably in the fridge as the gnocchi absorb liquid. Reheat gently on the stovetop over low heat, stirring in a splash of extra broth or milk to thin it back to your desired consistency.
• Freezing: I do not recommend freezing this soup. Cream-based soups tend to separate and become grainy when thawed, and the gnocchi can become mushy.

Frequently Asked Questions

Can I use uncooked chicken? Yes. If using raw chicken breasts, dice them small and sauté them in step 1 along with the onion and celery until cooked through, before adding the garlic and flour.

My soup is too thin/too thick. What do I do?

• Too Thin: Let it simmer uncovered for a few more minutes; it will thicken as it reduces.
• Too Thick: Stir in an extra 1/4 to 1/2 cup of chicken broth or milk until it reaches your desired consistency.

Can I use frozen spinach? Yes. Thaw about 1 cup of frozen spinach and squeeze out all excess water thoroughly before adding it to the soup at the end.

Conclusion

This Creamy Chicken Gnocchi Soup is the ultimate copycat recipe that actually surpasses the original. It’s a warm, comforting hug in a bowl that is incredibly easy to make any night of the week.