Creamy Chicken Gnocchi Soup (Olive Garden Copycat)

Creamy Chicken Gnocchi Soup has all the goodness of Olive Garden’s version with succulent pieces of chicken, chewy potato gnocchi, and spinach all swimming in a buttery, dreamy, luscious cream sauce. Cooked in one pot in about 30 minutes, this thick soup can easily stand on its own as a meal.

Every time I order from Olive Garden, this is the soup I always get. It’s light but creamy, the gnocchi is soft and slightly chewy, and it has just the right amount of spinach and carrot to satisfy you and still make you feel like you’re eating something healthy. It’s also one of the few soups that’s easy to make at home if you have one secret ingredient.

The key is making a quick roux. A lot of homemade versions simply boil everything in broth and cream and then the soup is too thin and soupy. By cooking a small amount of flour in the butter before adding the liquids, the soup has enough body that it really sticks to each spoonful like the restaurant soup. Add a pinch of thyme and you’ve got a soup that tastes like the real thing.

What Is Gnocchi?

Gnocchi are small Italian dumplings that are made mostly out of potato, but have a bit of flour and egg added in as well. These small pillowy treats are soft and tender, with a nice little chew, making them ideal for soaking up a creamy broth like we’re making here. Shelf-stable gnocchi can be found in the pasta aisle, and many supermarkets sell fresh and/or frozen versions of them as well. Any of these will work in our recipe, and they don’t need to be boiled before being tossed in the soup.

How to Make Chicken Gnocchi Soup

The full ingredient amounts and instructions are found in the recipe card below, but here’s a brief overview of how this recipe comes together.

Cook your chicken first or at least get it started if you are using fresh chicken. If you have left over or a rotisserie chicken available. Just cut it up into small chunk or shred it.

Begin by placing a large pot over medium heat and melting 1 tablespoon of butter with 1 tablespoon of olive oil. Add the onion, celery and carrots and saute them until they’re softened. Add the garlic and stir for about 1 minute. Sprinkle in the flour and continue to stir while cooking for another minute or two. Cooking the flour removes the raw flavor and prepares it as a thickening agent for the soup.

Whisk in chicken broth and half-and-half, adding gradually while whisking to avoid lumps. Allow soup to cook a few more minutes until it begins to thicken.

Once the broth has thickened slightly, add the cooked chicken, gnocchi, and thyme. The gnocchi will only take about 4 minutes to cook and will float to the top when they’re done. Finally, stir in the spinach and let it wilt down a bit. Season with salt and pepper to taste and serve.

What Kind of Chicken Should I Use?

Since this recipe requires cooked chicken, this is an easy way to use leftover chicken. A rotisserie chicken from the store is the most convenient, but either chopped or shredded chicken will do.

I used raw chicken breasts. I cut the breasts into bite-size chunks, seasoned them with salt and pepper, and sautéed them in a small amount of oil until they were just done. Cutting the chicken into chunks before cooking makes it cook faster, and also results in nice, consistent-sized pieces in each bite.

Can I Make This in a Slow Cooker?

To use a slow cooker: Cook the vegetables, garlic, and flour on the stove, whisk in the broth, then dump it all into the slow cooker and cook on low for 3 to 4 hours. About 30 minutes before serving, stir in the half-and-half, chicken, gnocchi and thyme and turn the heat to high. It’s best to add the half-and-half and gnocchi at the last minute so the half-and-half doesn’t separate and the gnocchi doesn’t get too mushy. Add the spinach at the very end so it will stay nice and green.

Tips for the Best Soup

Bring the soup back to a boil, then reduce to a simmer. Do not let it boil vigorously or the half-and-half could curdle and become grainy. The soup will continue to thicken as it simmers, so add more broth if needed.

Don’t let the gnocchi get too mushy; they transition from soft to mushy very quickly. Once they’ve risen to the surface and are done cooking, remove the pan from the heat.

For a thicker soup, replace 1 cup of half-and-half with heavy cream. If you love Olive Garden’s Zuppa Toscana, use crumbled Italian sausage instead of chicken.

What to Serve With Chicken Gnocchi Soup

The soup alone can serve as dinner, but I prefer it with something to dip in it. For the classic Olive Garden experience, try serving these warm garlic breadsticks. Or, you can go with crusty bread, garlic knots or a side of Italian salad with a zesty dressing.

How to Store and Reheat

Allow the soup to cool before transferring it to an airtight container and storing it in the refrigerator for up to 3 days. The gnocchi will absorb some of the liquid during refrigeration, resulting in a thicker soup. Reheat it on the stovetop over medium-low heat, adding additional broth or half-and-half as needed to thin it out.

I don’t recommend freezing this one. Dairy-based soups tend to separate when they thaw, and the gnocchi get soft and lose their texture.