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Creamy Comfort in a Bowl
Craving that signature Olive Garden Chicken Gnocchi Soup but don’t want to leave home? This copycat recipe brings all the creamy, cozy goodness right to your kitchen. It's rich and flavorful, loaded with tender chicken, pillowy gnocchi, and fresh spinach in a luxuriously smooth broth. One pot, simple ingredients, and just 30 minutes stand between you and a bowl of restaurant-quality comfort.
Jump to:
- Creamy Comfort in a Bowl
- Why This Chicken Gnocchi Soup Stands Out
- Ingredients You’ll Need
- How to Make Chicken Gnocchi Soup
- Tips for Perfect Gnocchi Soup
- How to Serve Chicken Gnocchi Soup
- Storing and Reheating Leftovers
- Common Questions About This Recipe
- More Cozy Soup Recipes to Try
- Let’s Stay Connected
- Olive Garden Chicken Gnocchi Soup
Chicken Gnocchi Soup has become a staple in our home because it’s quick to make, uses common pantry staples, and is seriously satisfying. Whether you're warming up on a chilly day or just looking for a hearty weeknight meal, this one hits the spot every time.
Why This Chicken Gnocchi Soup Stands Out
Quick and Easy
This soup comes together in under 30 minutes and only needs one pot. That means minimal prep and easy cleanup, which is a win for busy weeknights.
Rich and Creamy Texture
The broth is thickened with a simple roux of butter and flour, and finished with milk for a creamy, velvety finish. The gnocchi soak up all that flavor without getting mushy, and the spinach adds a fresh pop of color.
Family-Friendly and Versatile
Kids love it, adults rave about it, and it’s easy to adjust for different tastes. You can make it gluten-free, add extra veggies, or toss in a bit of heat if you like a little spice.
Ingredients You’ll Need
Full Ingredient List
- 1 pound boneless, skinless chicken breasts (cooked and shredded)
- 1 tablespoon olive oil
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 small onion, chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups milk (whole milk preferred)
- 1 cup carrots, shredded
- 2 teaspoons dried parsley
- Salt and black pepper, to taste
- 1 (16 oz) package potato gnocchi (mini if available)
- 1 cup fresh spinach, chopped
Ingredient Notes
Pre-cooked chicken like rotisserie works great for saving time. Use fresh spinach for the best texture, but thawed frozen spinach will also work. Mini gnocchi are ideal for bite-sized goodness but regular ones are just fine.
Substitutions
- Gluten-free flour and gnocchi for a gluten-free version
- Oat or almond milk for a dairy-free option
- White beans or mushrooms instead of chicken for a vegetarian twist
How to Make Chicken Gnocchi Soup
Step-by-Step Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the chopped onions, carrots, and garlic. Sauté until the onions are soft and translucent, about 4-5 minutes.
- Sprinkle in the flour and stir well to combine. Cook the mixture for 1-2 minutes, stirring constantly to avoid burning.
- Slowly whisk in the chicken broth. Bring to a gentle simmer and let it thicken slightly, about 5-7 minutes.
- Stir in the milk and dried parsley. Season with salt and pepper. Bring the soup just to a gentle boil, then reduce the heat to low.
- Add the cooked chicken, gnocchi, and spinach. Simmer for another 5-10 minutes, stirring occasionally, until the gnocchi are tender and the soup has thickened to your liking.
- Taste and adjust seasoning if needed. Serve hot and enjoy.
Tips for Perfect Gnocchi Soup
Cooking Tips
- Cook gnocchi separately if you want to control texture better
- Don’t boil after adding milk to avoid curdling
- Stir frequently to keep the bottom from scorching
Time-Saving Ideas
- Use rotisserie chicken or leftover baked chicken
- Pre-shredded carrots save prep time
- Add gnocchi directly to the soup to avoid using a second pot
Common Mistakes to Avoid
- Overcooking the gnocchi can make them fall apart
- Skipping the roux will leave you with a thinner soup
- Using low-fat milk can affect creaminess; whole milk is best
How to Serve Chicken Gnocchi Soup
Best Side Dishes
- Homemade garlic bread or warm crusty rolls
- A simple Caesar or Italian side salad
- Roasted vegetables or steamed broccoli
Presentation Ideas
Serve the soup in wide, shallow bowls to show off the creamy texture and colorful spinach. A sprinkle of grated Parmesan and fresh cracked pepper makes it even more inviting.
Drinks to Pair With It
- A chilled glass of Pinot Grigio or Chardonnay
- Sparkling water with lemon
- Apple cider or a mild herbal tea for non-alcoholic options
Storing and Reheating Leftovers
How to Store
Keep leftovers in an airtight container in the refrigerator for up to 3 days. This soup does not freeze well due to the dairy and gnocchi, which may separate or become mushy when thawed.
Best Reheating Methods
Reheat gently on the stove over low heat, adding a splash of broth or milk if it’s too thick. You can also microwave in 30-second bursts, stirring between each to avoid hot spots.
Common Questions About This Recipe
Yes, just cook them according to the package instructions or add them directly to the soup during the last 5 minutes.
Yes, but wait to add the gnocchi and spinach until reheating to keep the texture just right.
Simply stir in extra broth or milk to thin it to your desired consistency.
Customizing Your Chicken Gnocchi Soup
Make It Gluten-Free
Use gluten-free flour for the roux and certified gluten-free gnocchi. Everything else stays the same.
Add a Flavor Twist
- A pinch of red pepper flakes for heat
- A splash of white wine for extra depth
- Swap parsley for Italian seasoning for a new flavor profile
Seasonal Variations
- Add sweet corn or zucchini in the summer
- Swap spinach for kale in winter
- Use leftover turkey in place of chicken during the holidays
More Cozy Soup Recipes to Try
If you love comforting soup recipes like this one, here are a few others to warm up with:
Each of these brings something different to the table, from bold veggie-forward flavors to rich and savory broths.
Let’s Stay Connected
Tried this Olive Garden Chicken Gnocchi Soup? I’d love to hear how it turned out. Drop a comment or tag your soup creation over on Pinterest at pinterest.com/bakewithlina. I always enjoy seeing how these recipes come to life in your kitchens.
This one’s definitely a keeper. Rich, comforting, and full of flavor—your spoon might just never hit the bowl.
Olive Garden Chicken Gnocchi Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
Description
Want a tasty copycat recipe that everyone will love? This Olive Garden Chicken Gnocchi Soup is easy, flavorful and completely addicting. Simple ingredients make this better than the original!
Ingredients
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 small onion, chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups milk
- 1 cup carrots, shredded
- 2 teaspoons parsley flakes
- Salt and pepper to taste
- 1 (16-ounce) package mini potato gnocchi
- 1 cup fresh spinach, chopped
Instructions
- In large dutch oven or stock pot, melt butter and olive oil together.
- Add your onions, carrots and garlic and cook until onions become translucent.
- Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
- Meanwhile in a pan, cook your gnocchi according to package directions, drain and set aside.
- Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
- Once at a boil reduce heat and add your gnocchi, spinach and chicken, simmering until heated through and thickened.
Notes
You can add about 1 cup chopped celery if desired. To thicken soup, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the soup. Not recommended for freezing as texture may change.
Nutrition
- Serving Size: 1 bowl
- Calories: 291
- Sugar: 6g
- Sodium: 1071mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 76mg
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