There’s something about a creamy, herb-flecked soup with tender little potato pillows that just fixes everything. Copycat Olive Garden Chicken Gnocchi Soup brings all that restaurant warmth straight to your stovespinach, chicken, and gnocchi swimming in a silky broth that tastes like you’ve been simmering it all day.
I started making this back in 2019 when I was testing lighter spins on winter comfort food, and it stuck around because it delivers cozy without the heavinessperfect for those tired evenings when you want real dinner but don’t want to think too hard. The key is toasting your garlic just until it smells sweet, then building the broth slowly so the thyme actually blooms instead of just floating there. After a decade of recipe testing, I can tell you this one’s a keeper for exactly that reasonit feels like effort, but it’s really just good timing.
PrintCopycat Olive Garden Chicken Gnocchi Soup Easy Cozy Dinner
This Copycat Olive Garden Chicken Gnocchi Soup is a simple recipe perfect for an easy dinner or comforting weeknight meal. It brings family dinner flavor home with creamy broth and soft gnocchi. Enjoy a cozy, delicious comfort soup anyone will love.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Standard
Ingredients
- 4 tablespoons butter
- 1 cup celery
- 1 cup carrots shredded or chopped
- 1 medium sweet onion finely chopped
- 4 garlic cloves minced
- ¼ cup flour
- 4 cups chicken broth
- 1 pound chicken breast cooked and chopped
- 1 package potato gnocchi 16 ounces
- 2 cups heavy cream
- 3 cups spinach
- 1 tablespoon fresh thyme leaves Salt & pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add the celery, carrots, onion, and garlic and cook them gently until they soften, about 8 minutes.
- Stir in the flour and let it cook for approximately 2 minutes to remove the raw taste.
- Gradually pour in the chicken broth while stirring continually to keep the mixture smooth.
- Add the chopped chicken and bring everything to a boil.
- Put in the gnocchi and cook them according to package directions, generally around 5 minutes.
- Turn the heat to medium-low and mix in the cream until warm but not boiling.
- Finally, add the spinach, thyme, and season with salt and pepper. Let the spinach wilt and allow the soup to finish cooking fully.
Notes
- One serving is about 2 cups
- Use fresh spinach for best results as frozen spinach tends to get mushy
- The soup thickens as it simmers because the gnocchi releases starch, making leftovers even better
- For softer gnocchi, consider making your own with a homemade recipe
- Fresh thyme is preferred but you can substitute 1 teaspoon dried thyme or ½ teaspoon ground thyme
- Real cream is recommended for richness, but half-and-half or whole milk work in a pinch
- Store leftovers covered in the fridge up to 4 days and reheat gently
- Soup freezes well for up to 3 months
- add spinach fresh after thawing for best texture
Nutrition
- Serving Size: 1 serving
- Calories: 288kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 106mg
Why You’ll Love This Soup
This is the kind of recipe that saves tired weeknights without compromising on comfort. You get creamy, restaurant-quality flavor in about 40 minutes, and most of that is just letting the pot do its thing while you catch your breath.
- Faster than takeout: From chopping to ladling, you’re done in less than an hour.
- One-pot wonder: Everything happens in a single large pot, so cleanup is minimal.
- Tastes like it simmered all day: The gnocchi releases starch as it cooks, thickening the broth naturally and making leftovers even better.
- Cozy but not heavy: Fresh spinach and bright thyme keep it from feeling overly rich, even with the cream.
Pro Tip: If you’re short on energy, buy pre-cooked rotisserie chicken and pre-shredded carrots. You’ll save 15 minutes and still end up with a bowl that tastes homemade.
Key Ingredients That Make It Work
The magic here is in the layeringeach ingredient plays a role in building that silky, herb-flecked broth.
- Potato gnocchi: Soft, pillowy dumplings that turn tender in minutes and thicken the soup as they cook.
- Heavy cream: This is what gives the broth its restaurant-quality richness. Half-and-half or whole milk will work in a pinch, but cream is worth it.
- Fresh thyme: A single tablespoon blooms beautifully when stirred in at the end. Dried thyme works too (use 1 teaspoon), but fresh makes a difference you’ll notice.
- Spinach: Use fresh, not frozenit wilts into the soup without turning mushy and adds color without heaviness.
- Butter and flour: These form a quick roux that thickens the broth and keeps the cream from separating.
Note: Don’t skip the step where you toast the flour for a couple of minutesit cooks out the raw taste and helps the broth stay smooth.
How to Make Copycat Olive Garden Chicken Gnocchi Soup
Start by melting butter in a large pot over medium heat. Add celery, carrots, onion, and garlic, and sauté until everything softens and smells sweetabout 8 minutes. Stir in the flour and let it cook for 2 minutes to lose that raw edge.
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Add the cooked chicken and bring the mixture to a boil. Toss in the gnocchi and cook for about 5 minutes, or until they float and turn tender.
Lower the heat to medium-low, then stir in the heavy cream until the soup is steaming but not boiling. Finish by folding in the spinach, fresh thyme, salt, and pepper. Let the spinach wilt for a minute or two, taste, and adjust seasoning as needed.
| Step | What to Do | Time |
|---|---|---|
| 1 | Sauté vegetables in butter until tender | 8 min |
| 2 | Stir in flour and cook through | 2 min |
| 3 | Add broth and chicken, bring to boil | 5 min |
| 4 | Cook gnocchi until tender | 5 min |
| 5 | Add cream, spinach, thyme; heat gently | 5 min |
Simple Swaps and Tweaks
Want to make this work with what you already have? Here are a few flexible swaps that won’t compromise flavor.
| Ingredient | Swap |
|---|---|
| Heavy cream | Half-and-half or whole milk (soup will be thinner) |
| Fresh thyme | 1 tsp dried thyme or ½ tsp ground thyme |
| Fresh spinach | Kale or Swiss chard, chopped (avoid frozen spinach) |
| Chicken breast | Rotisserie chicken or cooked turkey |
| Potato gnocchi | Cauliflower gnocchi for a lighter version |
Pro Tip: If you want a little more depth, add a splash of white wine after the vegetables softenit brightens the broth without making it acidic.
Serving and Storage Tips
Serve this soup hot, ideally with crusty bread or a simple side salad. One serving is about 2 cups, which makes this recipe generous enough for a family dinner or easy meal prep.
Storage: Keep covered in the fridge for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally. For single servings, microwave for 1–2 minutes. The soup thickens as it sits because the gnocchi releases more starchjust add a splash of broth or cream when reheating if needed.
Freezer Directions: Let the soup cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove. For fresher spinach, add it during reheating instead of before freezing.
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FAQs ( Copycat Olive Garden Chicken Gnocchi Soup )
Can I use frozen gnocchi instead of fresh?
Yes, frozen gnocchi works perfectly in this recipe. Add them directly to the simmering soup without thawing first. They’ll cook through in about 3-4 minutes and maintain their tender texture just like fresh ones.
What type of chicken works best for this soup?
Boneless, skinless chicken thighs give the best flavor and stay tender during cooking. If using chicken breasts, cook them gently to avoid drying out. Rotisserie chicken is also excellent – just shred and add it during the last few minutes.
How do I prevent the soup from curdling?
Keep the heat at medium-low once you add the cream and avoid boiling. Temper the cream by adding a ladle of hot broth to it first, then slowly stir it into the soup. This gradual temperature change prevents separation.
Can this recipe be made ahead and reheated?
The soup base can be made ahead, but add fresh gnocchi when reheating since they get mushy when stored. Reheat gently over low heat, stirring frequently. You may need to add extra broth to thin it out as it thickens when cooled.
What vegetables can I add or substitute?
Diced carrots, celery, and onions make a great base. Spinach wilts beautifully in the last minute of cooking. You can also add mushrooms, peas, or corn. Just saute harder vegetables first until tender before adding the broth.
You’ll love how this Copycat Olive Garden Chicken Gnocchi Soup turns outsilky, herb-scented, with tender gnocchi that thicken the broth just right. It takes about 40 minutes start to finish, and the whole pot tastes like you’ve been simmering it all afternoon. The spinach wilts into soft ribbons, the chicken stays tender, and that bit of fresh thyme blooms into something really special. This is the kind of soup that makes you want to grab a second bowl.
If you want a little more richness, stir in an extra splash of cream at the end. You can swap in rotisserie chicken to save time, or use cauliflower gnocchi for a lighter spin that still feels cozy. Serve it with crusty bread or a simple green salad, and store leftovers covered in the fridge for up to 4 days. The soup thickens beautifully overnight, so just add a little broth when you reheat.
I’d love to hear if this one becomes a regular in your kitchensnap a photo and tag me, or tell me what you paired it with. This recipe is perfect for sharing with someone who needs a warm meal and a little comfort. Save it, make it yours, and pass it along to the people you love. Some nights just need an easy dinner that still feels like home.
