Copycat Olive Garden Chicken Gnocchi Soup
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I still remember the first time I made this at home: the bowl felt like a warm blanket on a blustery evening and everyone at the table kept asking for seconds. This Copycat Olive Garden Chicken Gnocchi Soup recreates that creamy, pillowy comfort with simple pantry ingredients and about 30 minutes of hands-on time. It’s a weeknight winner, easy to scale for guests, and forgiving if you swap a few ingredients. If you want a very similar, quick version, check this chicken gnocchi soup for comparison.
Why you’ll love this dish
This soup hits several comfort-food checkboxes: creamy broth, tender gnocchi, and shreddable chicken. It’s fast to assemble, budget-friendly when you use leftovers or rotisserie chicken, and kid-friendly without being bland. Make it when you want a cozy dinner that feels special but doesn’t require hours in the kitchen.
“Absolutely delicious — creamy, cozy, and the gnocchi stayed pillowy even after reheating. A new weeknight staple!” — home cook review
Reasons to try it now:
- Fast: ready in about 30 minutes if using cooked chicken.
- Flexible: accepts swaps like kale for spinach or rotisserie chicken.
- Crowd-pleasing: familiar flavors most family members enjoy.
Step-by-step overview
Before you dive into ingredients and the full method, here’s what you’ll do: sweat a classic mirepoix (onion, carrot, celery) in butter, add garlic, then a simmer of chicken broth. Stir in heavy cream, then add shredded chicken and gnocchi until the dumplings are tender. Finish with quick-cooking greens and a dusting of Parmesan. No complicated techniques — mostly simmer-and-stir.
Gather these items
Key ingredients (serves 4):
- 1 tablespoon butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (see substitutions below)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 package (16 oz) potato gnocchi
- 2 cups spinach or kale, chopped
- Salt and pepper to taste
- Parmesan cheese for serving
Ingredient notes and substitutions:
- Heavy cream can be swapped for half-and-half plus a tablespoon of flour to help slightly thicken, or full-fat coconut milk for a dairy-free twist (will change flavor).
- Gnocchi: fresh or refrigerated gnocchi cooks faster than frozen. If using frozen, add a minute or two to the cooking time.
- Greens: baby spinach wilts fastest; remove tough stems if using kale.
- Chicken: leftover roasted chicken or shredded store-bought rotisserie chicken keeps this quick. For a vegetarian option, replace chicken with white beans.
Also useful: if you like richer flavor, grate some Parmesan into the soup as it simmers for extra depth — see a related creamy version in this simple gnocchi soup pantry list.
How to prepare it
Step-by-step instructions written for easy following:
- Melt the butter in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté 4–6 minutes until softened and glossy.
- Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Pour in the chicken broth and bring the pot to a gentle simmer.
- Stir in the heavy cream and let the soup return to a simmer. Keep it gentle to prevent curdling.
- Add the shredded cooked chicken and the gnocchi. Simmer until the gnocchi are tender, about 4–6 minutes (follow package directions).
- Stir in the spinach or kale and cook just until wilted, 1–2 minutes.
- Taste and season with salt and pepper. Adjust seasoning as needed.
- Serve hot with a generous grating of Parmesan on top.
Short tips inside the steps: keep the simmer low after adding cream; rapid boiling can cause separation. If the soup seems thin, simmer a couple more minutes with the lid off to slightly reduce and thicken.
Best ways to enjoy it
Serving suggestions:
- Ladle into warmed bowls and top with freshly grated Parmesan and cracked black pepper.
- Add a drizzle of olive oil or a few basil leaves for brightness.
- Serve with crusty bread, garlic bread, or a warm focaccia to soak up the broth.
- For a heartier meal, pair with a simple Caesar salad or roasted vegetables.
Presentation idea: place a nest of gnocchi in the center, spoon broth around it, sprinkle Parmesan, and finish with a small herb sprig for a restaurant-style look.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerator: cool soup to room temperature, transfer to an airtight container, and refrigerate up to 3–4 days.
- Freezing: gnocchi can change texture when frozen. If you plan to freeze, remove gnocchi and freeze the broth and chicken separately for up to 3 months. Thaw and add fresh gnocchi when reheating.
- Reheating: reheat gently on the stove over low heat until steaming, stirring occasionally. If too thick, add a splash of broth. Reheat to at least 165°F (74°C) for safety. Avoid high heat to prevent cream from splitting.
Food safety note: do not leave cooked soup at room temperature more than 2 hours (1 hour if above 90°F/32°C).
Pro chef tips
Practical tricks to improve the result:
- Sweat your vegetables over medium heat; color should remain pale, which gives a sweeter, milder base.
- Taste as you go: salty broths vary, so salt near the end after adding chicken and gnocchi.
- If using frozen gnocchi, don’t thaw; add frozen gnocchi directly and allow extra cooking time.
- For more body without extra cream, stir in 1–2 tablespoons of crème fraîche or a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
- Shortcut: use rotisserie chicken to shave time and add smoky depth.
Want a creamier sauce base idea? See this easy copycat Alfredo sauce for techniques that translate to a richer broth.
Creative twists
Variations to try:
- Vegetarian: replace chicken with cannellini beans and use vegetable broth. Add mushrooms for umami.
- Spicy: stir in red pepper flakes or a splash of hot sauce.
- Mediterranean: add sundried tomatoes and finish with basil and lemon zest.
- Budget-friendly: swap gnocchi for small pasta like orecchiette or tortellini.
- Lighter: use half-and-half or whole milk plus a tablespoon of flour and reduce gnocchi to 12 oz for fewer carbs.
Your questions answered
Q: Can I use frozen gnocchi?
A: Yes. Add frozen gnocchi directly to the simmering soup and extend the cook time by a minute or two until tender.
Q: Can I make this ahead for meal prep?
A: Make the full soup but store gnocchi separately if you’ll freeze it. For fridge storage, the fully assembled soup keeps 3–4 days. Reheat gently.
Q: What if my cream splits?
A: If the cream breaks, lower the heat immediately and whisk in a small splash of cold broth or milk. A cornstarch slurry can help re-emulsify slightly. Avoid boiling hard after adding dairy.
Q: Can I thicken the soup without cream?
A: Yes — whisk a tablespoon of cornstarch into cold water and stir into the simmering broth, cooking until slightly thickened. Alternatively, stir in puréed cooked potato.
Q: Is this recipe freezer-friendly?
A: The broth and chicken freeze well. Gnocchi can become gummy; freeze them separately or add fresh gnocchi when reheating.
Conclusion
If you want to compare other home versions, this Olive Garden Chicken Gnocchi Soup – Creme De La Crumb post has another approach and useful photos. For a slightly different copycat take, see this Copycat Olive Garden Chicken Gnocchi Soup Recipe – The Gracious Wife which highlights alternate seasoning ideas.
Chicken Gnocchi Soup
Ingredients
Method
- Melt the butter in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 4–6 minutes until softened and glossy.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Pour in the chicken broth and bring the pot to a gentle simmer.
- Stir in the heavy cream and let the soup return to a simmer, keeping it gentle to prevent curdling.
- Add the shredded cooked chicken and the gnocchi. Simmer until the gnocchi are tender, about 4–6 minutes.
- Stir in the spinach or kale and cook just until wilted, about 1–2 minutes.
- Taste and season with salt and pepper. Adjust seasoning as needed.
- Serve hot with a generous grating of Parmesan on top.
