There’s a certain magic to a bowl of soup that tastes just like the one from your favourite restaurant, but made in the comfort of your own kitchen. This Copycat Olive Garden Chicken Gnocchi Soup recipe is precisely that—a hug in a bowl, brimming with tender chicken, pillowy gnocchi, and fresh spinach, all swimming in a luxuriously creamy broth. For years, I tried to replicate that specific flavour, the one that’s both rich and light at the same time. This is my go-to recipe when I need something quick but impressive, and it always hits the mark.

What makes this chicken gnocchi soup recipe so special is the balance of textures and flavours. You get the soft, yielding gnocchi, the savoury shredded chicken, the slight freshness from the carrots and celery, and that wonderfully smooth, velvety broth that ties everything together. It’s a complete meal in one pot that feels indulgent without being overly complicated. We find ourselves making this on repeat during the colder months, but honestly, it’s so good we even crave it in the middle of summer.

This dish is ideal for anyone looking for a satisfying and hearty meal that comes together in under an hour. It’s a brilliant way to use up leftover roast chicken, and it’s a recipe that my entire family gets excited about. If you love creamy soups with plenty of substance, this one is about to become a staple in your recipe collection.

Recipe Overview

This Copycat Olive Garden Chicken Gnocchi Soup is a creamy, savoury, and deeply satisfying dish. It features tender pieces of chicken and soft potato gnocchi in a rich, flavourful broth enriched with vegetables and fresh spinach. The flavour profile is savoury and herby from the thyme, with a background of gentle sweetness from the carrots and onion. I found that letting the vegetables sweat properly before adding any liquid is key to building a deep base of flavour; don’t rush that first step!

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6 people
• Difficulty: Medium

Why You’ll Love This Copycat Olive Garden Chicken Gnocchi Soup Recipe

• Genuine Flavour: We’ve carefully balanced the savoury chicken stock, rich double cream, and aromatic vegetables to create a broth that genuinely tastes like the restaurant original. The hint of thyme adds an authentic, earthy note.
• Ready in Under 45 Minutes: From chopping the first onion to ladling the finished soup into bowls, this entire meal comes together in about 40 minutes, which works beautifully for a busy weeknight.
• Flexible Recipe: This recipe is wonderfully adaptable. You can use leftover roast chicken, swap the spinach for kale, or add some finely diced mushrooms along with the onions for an extra layer of flavour.
• Great for Cosy Evenings: This soup is the culinary equivalent of a warm blanket. It’s ideal when you want a comforting, nourishing meal on a chilly, damp evening.
• Family Tested: This recipe always gets compliments whenever I make it for friends or family. My kids, who can be fussy about vegetables, happily eat every last drop, spinach and all.

Copycat Olive Garden Chicken Gnocchi Soup Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 6 servings

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Ingredients You’ll Need

For this recipe, using good-quality chicken stock makes a significant difference to the final taste. I often use Knorr Chicken Stock Pots as they provide a really rich, deep flavour that forms a fantastic base for the soup. Make sure your gnocchi are fresh for the best pillowy texture.

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium white onion, finely chopped
• 100g celery (about 2 stalks), finely chopped
• 100g carrots (about 2 medium), finely chopped
• 2 cloves garlic, minced
• 50g plain flour
• 1.2 litres good-quality chicken stock, warm
• 300ml double cream
• 1 tsp dried thyme
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, freshly ground
• 400g cooked chicken breast, shredded or diced
• 500g potato gnocchi (shelf-stable or fresh)
• 150g fresh spinach, roughly chopped

Adam’s Tip: If you have fresh thyme on hand, use one tablespoon of finely chopped leaves instead of the dried thyme. It adds a slightly brighter, more aromatic note to the soup. Just be sure to add it with the garlic so it has a moment to bloom in the heat.

How to Make Copycat Olive Garden Chicken Gnocchi Soup

The process for this soup is straightforward. We’ll start by building a flavour base with the vegetables, create a simple roux to thicken the soup, and then gently simmer everything together until it’s perfect.

1. Sauté the Vegetables: In a large stockpot or Dutch oven, heat the olive oil and butter over a medium heat. Once the butter has melted, add the chopped onion, celery, and carrots. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and dried thyme and cook for another minute until fragrant.
2. Make the Roux: Sprinkle the plain flour over the softened vegetables. Stir continuously for about 2 minutes to cook out the raw flour taste. This paste, known as a roux, is what will thicken our soup.
3. Create the Soup Base: Gradually pour in the warm chicken stock, about 200ml at a time, whisking constantly as you add it. This slow addition is crucial for a smooth, lump-free soup. Once all the stock is incorporated, bring the mixture to a gentle simmer.
4. Simmer and Thicken: Let the soup simmer gently for 10 minutes, uncovered, stirring occasionally. The soup will begin to thicken nicely.
5. Add Cream and Chicken: Reduce the heat to low. Slowly pour in the double cream, stirring as you go. It’s important not to let the soup boil after this point, as it can cause the cream to split. Add the shredded chicken, salt, and pepper. Let it warm through for 2-3 minutes. What works best for me is tasting and adjusting the seasoning at this stage, before adding the gnocchi.
6. Cook the Gnocchi: Add the potato gnocchi to the pot. Increase the heat slightly to a gentle simmer (but not a rolling boil). Cook for 3-4 minutes, or until the gnocchi float to the surface. They cook very quickly!
7. Wilt the Spinach: Turn off the heat. Stir in the fresh spinach. The residual heat of the soup will be enough to wilt it perfectly in about a minute without it becoming overcooked.
8. Serve Immediately: Ladle the hot soup into bowls. Garnish with a little extra black pepper or some grated Parmesan cheese if you like, and serve straight away.

Tips From My Kitchen

• Temperature Control: Once you add the double cream, maintain a low and gentle heat. Boiling the soup at this stage can cause the dairy to curdle or separate, changing the texture from silky smooth to grainy.
• The Secret Step: The key to a perfectly thick and creamy soup is cooking the flour properly in step 2. I used to struggle with this dish until I discovered this technique. Letting the flour and butter mixture cook for a full two minutes gets rid of any pasty taste and allows it to thicken the stock effectively.
• Make-Ahead: You can chop all the vegetables (onion, celery, carrots) up to 2 days in advance and store them in an airtight container in the fridge. You can also cook and shred the chicken ahead of time. This makes assembly on the day much faster.
• Storage: Store any leftover soup in an airtight container in the fridge for up to 3 days. Be aware that the gnocchi will continue to soften upon reheating. Reheat gently on the stovetop over a low heat, stirring occasionally. I don’t recommend freezing this soup, as the cream-based broth can separate and the gnocchi can become mushy upon thawing.

Equipment You’ll Need

• Large stockpot or Dutch oven
• Whisk
• Ladle
• Sharp knife and cutting board

Delicious Variations to Try

While this recipe is fantastic as is, it’s also a great base for a few creative tweaks. Here are some ideas we’ve enjoyed:

• Spicy Version: Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic to give the soup a gentle, warming heat.
• Vegetarian Option: For a meat-free version, omit the chicken and use a flavourful vegetable stock. To add substance, stir in a can of drained cannellini beans or some sautéed mushrooms.
• Different Protein: Try this with cooked, crumbled Italian sausage instead of chicken for a richer, more robust flavour. Brown the sausage first, set it aside, and stir it back in at the end with the gnocchi.

What to Serve With Copycat Olive Garden Chicken Gnocchi Soup

This soup is a hearty meal on its own, but a few simple accompaniments can make it even better. Here are some of my favourites:

• Crusty Bread: A warm, crusty baguette or sourdough loaf is essential for mopping up every last bit of the creamy broth.
• Simple Green Salad: A light, crisp salad provides a lovely contrast. Our Classic House Salad with Red Wine Vinaigrette works beautifully here.
• Wine Pairing: A dry, crisp white wine like a Pinot Grigio or a Sauvignon Blanc cuts through the richness of the cream and complements the chicken perfectly.

Frequently Asked Questions

Copycat Olive Garden Chicken Gnocchi Soup Recipe

A rich and creamy soup that perfectly mimics the Olive Garden classic, loaded with tender chicken, pillowy potato gnocchi, and fresh spinach in a savory broth.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 530

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 medium white onion finely chopped
• 100 g celery about 2 stalks, finely chopped
• 100 g carrots about 2 medium, finely chopped
• 2 cloves garlic minced
• 50 g plain flour
• 1.2 litres good-quality chicken stock warm
• 300 ml double cream
• 1 tsp dried thyme
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper freshly ground
• 400 g cooked chicken breast shredded or diced
• 500 g potato gnocchi shelf-stable or fresh
• 150 g fresh spinach roughly chopped

Method

 

1. Sauté the Vegetables: In a large stockpot or Dutch oven, heat the olive oil and butter over a medium heat. Once the butter has melted, add the chopped onion, celery, and carrots. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and dried thyme and cook for another minute until fragrant.
2. Make the Roux: Sprinkle the plain flour over the softened vegetables. Stir continuously for about 2 minutes to cook out the raw flour taste. This paste, known as a roux, is what will thicken our soup.
3. Create the Soup Base: Gradually pour in the warm chicken stock, about 200ml at a time, whisking constantly as you add it. This slow addition is crucial for a smooth, lump-free soup. Once all the stock is incorporated, bring the mixture to a gentle simmer.
4. Simmer and Thicken: Let the soup simmer gently for 10 minutes, uncovered, stirring occasionally. The soup will begin to thicken nicely.
5. Add Cream and Chicken: Reduce the heat to low. Slowly pour in the double cream, stirring as you go. It's important not to let the soup boil after this point, as it can cause the cream to split. Add the shredded chicken, salt, and pepper. Let it warm through for 2-3 minutes. What works best for me is tasting and adjusting the seasoning at this stage, before adding the gnocchi.
6. Cook the Gnocchi: Add the potato gnocchi to the pot. Increase the heat slightly to a gentle simmer (but not a rolling boil). Cook for 3-4 minutes, or until the gnocchi float to the surface. They cook very quickly!
7. Wilt the Spinach: Turn off the heat. Stir in the fresh spinach. The residual heat of the soup will be enough to wilt it perfectly in about a minute without it becoming overcooked.
8. Serve Immediately: Ladle the hot soup into bowls. Garnish with a little extra black pepper or some grated Parmesan cheese if you like, and serve straight away.

Notes

For best results, serve immediately as the gnocchi can soften over time. Store leftovers in the fridge for up to 3 days and reheat gently without boiling.

I really hope you enjoy making this Copycat Olive Garden Chicken Gnocchi Soup. It’s a recipe born from a restaurant craving that has become a true favourite in my home, perfect for bringing a little warmth and comfort to your dinner table. For another satisfying meal, why not try our Garlic Parmesan Chicken Pasta? If you give this soup a go, please let me know how it turned out in the comments below. I’d love to hear from you!

Happy cooking,
Adam Henderson