Olive Garden Chicken Gnocchi Soup

Olive Garden Chicken Gnocchi Soup copycat that’s just as creamy, cozy, and delicious as what you get at the restaurant — and guess what? You can have it ready in under 30 minutes!

If you’re a gnocchi fan, you’ll love my Creamy Lemon Garlic Shrimp and Gnocchi too. Don’t forget to whip up some easy homemade OLIVE GARDEN BREADSTICKS to go alongside this soup for the ultimate comfort meal.

There’s no doubt that Olive Garden has a special place in many hearts. Their food? Delicious and totally addictive! If you’ve browsed Pinterest lately, you know there’s a whole bunch of copycat recipes floating around—from their famous Italian salad dressing to toasted ravioli. Why? Well, for starters, making these dishes at home is way easier on the wallet. You get to make as much as you want (hello, leftovers!), and also avoid that dreaded trip out in non-stretchy pants when the craving hits. And let’s be honest, skipping the restaurant chaos with kids around is a win on its own. I actually should’ve led with that one—taking your kids out to eat can be a total gamble sometimes, right?

One Saturday, all these reasons just came together for me. I wasn’t about to be beat by zipper pants or a drive. So, I grabbed some frozen gnocchi, pulled together the rest of the ingredients I had on hand (thankfully), and made my own Chicken Gnocchi Soup right there in my kitchen.

The result? Delicious soup, no one had to leave the house, and plenty of leftovers to enjoy later. Total win.

In case you’re wondering, gnocchi is a little pasta-dumpling hybrid made from potatoes, flour, and eggs. Who thought of this magical combo? Genius! I’ve made gnocchi from scratch before—it’s definitely fun if you have time and love a little kitchen project—but these days I usually reach for store-bought gnocchi. It’s quick, reliable, and works beautifully in this soup. I hope you enjoy how this chicken gnocchi soup recipe turns out as much as I do!

If Olive Garden’s Chicken Gnocchi Soup is your thing but you want to skip the restaurant trip (and the unpredictability of taking kids out), this chicken gnocchi soup recipe brings that same silky, comforting goodness right into your kitchen in under 30 minutes. It’s designed to be simple and practical—using store-bought gnocchi and pre-cooked chicken cuts down on hands-on cooking without sacrificing that rich, creamy flavor.

Keep reading and you’ll get a straightforward ingredient list, an easy step-by-step guide, plus handy tips to tweak the soup based on what you’ve got in the fridge. There’s even a slow cooker option if you want to let it simmer all day, pro pointers to keep your gnocchi from turning to mush or your dairy from curdling, substitutions to suit your needs, and storage ideas so those leftovers stay tasty.

Whether you’re after a quick weeknight dinner, a make-ahead comfort bowl, or just the perfect family-friendly meal, this recipe is here to make cozy, delicious homemade soup totally doable.

Why You’ll Love This Recipe

This copycat Olive Garden Chicken Gnocchi Soup hits all the comfort notes: creamy, savory, and packed with tender chicken and pillowy gnocchi. If you crave a classic cozy bowl, try our Crock-Pot Chicken Noodle Soup. What’s more, it comes together fast—under 30 minutes—perfect for the busy nights when you want homemade without hassle. For another fast option on hectic nights, 15-Minute Honey Garlic Chicken is a reader favorite. Using frozen gnocchi and cooked chicken means less prep and more flavor with easy cleanup. Plus, it’s great for families and keeps well for tasty leftovers you can reheat in a flash. It truly hits that sweet spot between convenience and cozy comfort food.

All Ingredients at a Glance

• 3-4 boneless skinless chicken breasts, cooked and diced
• 1 stalk of celery, chopped
• ½ white onion, diced
• 2 teaspoons minced garlic
• ½ cup shredded carrots
• 1 tablespoon olive oil
• 4 cups low sodium chicken broth
• salt and pepper, to taste
• 1 teaspoon thyme
• 16 ounces potato gnocchi
• 2 cups half and half, see note
• 1 cup fresh spinach, roughly chopped

Step-by-Step Cooking Guide

1. Cook and dice chicken if not using pre-cooked (pan-sauté in olive oil with salt and pepper).
2. Warm the olive oil in a large pot over medium heat.
3. Add chopped celery, diced onion, minced garlic, and shredded carrots; sauté 2–3 minutes until onions are translucent and veggies soften.
4. Add the cooked diced chicken, chicken broth, salt, pepper, and thyme; bring to a boil.
5. Gently stir in the potato gnocchi and boil 3–4 minutes until the gnocchi begins to cook through.
6. Reduce heat to low and simmer about 10 minutes to meld flavors.

7. Pour in the half and half and stir in the chopped spinach; simmer 1–2 minutes until the spinach wilts and the soup is creamy.

   
8. Taste and adjust salt and pepper.
9. (Slow cooker) Sauté the veggies and garlic on the stove.
10. Place the cooked diced chicken and sautéed veggies in the slow cooker; pour in chicken broth and season with salt, pepper, and thyme (do not add gnocchi, spinach, or half and half yet).
11. Cook on low 3–4 hours.
12. About 1 hour before serving, stir in the gnocchi so it cooks in the broth.
13. Just before serving, stir in the half and half and spinach and heat until the greens wilt.

Chef Tips for Best Results

• Always use low-sodium chicken broth. It gives you control over the saltiness so your soup doesn’t get too salty too fast.
• Cook and dice your chicken ahead of time (or grab pre-cooked diced chicken) so your soup heats evenly and quickly.
• Keep a close eye on cooking the gnocchi; it only needs 3–4 minutes in boiling broth. Overcooking makes it mushy, which nobody wants. For another quick-cooking pasta-in-broth example, see this sausage tortellini soup.
• Add the half and half only after you reduce the heat from a boil. Gently warm it through to keep it creamy and avoid curdling. This gentle-heat approach also keeps dairy smooth in creamy chicken tortilla soup.
• If you’re using frozen gnocchi, toss it right into the boiling broth, but give it an extra minute or two if it’s still icy.
• Want to kick up the richness? Swap one cup of half and half for heavy cream like I mentioned above.

Easy Swaps and Add-Ins

• Swap in shredded rotisserie chicken or leftover turkey for an easy shortcut or seasonal twist.
• Swap fresh spinach for kale or Swiss chard—just add those a few minutes earlier since they’re tougher and need more time to soften. For a Tuscan twist, stir in a few chopped sun-dried tomatoes, as in this Tuscan garlic chicken with spinach and sun-dried tomatoes.
• Craving a heartier soup? Brown some Italian sausage (remove the casing) and add it with or instead of the chicken.
• If gnocchi isn’t your thing, try using cheese tortellini instead for a different texture and flavor combo.
• For gluten-free options, use cauliflower gnocchi or gluten-free gnocchi varieties and adjust cooking time per package instructions.

Storing, Freezing, and Reheating

After making this chicken gnocchi soup recipe, store any leftovers in an airtight container in the fridge for 3–4 days. Keep in mind, the gnocchi will soak up liquid the longer it sits, which can soften the texture.

If you want to freeze it, the best way is to freeze the soup base without the half and half and gnocchi for up to 2–3 months. Dairy can separate when frozen, so add the half and half when you reheat—this holds true for creamy soups like our White Chicken Chili recipe. If you freeze the fully assembled soup, you might notice some texture changes once it thaws.

You can also make the soup base ahead of time and refrigerate it. When you’re ready to eat, gently reheat on low, stir in the reserved half and half and gnocchi, and cook just until the gnocchi is tender and spinach is wilted. Add a splash of broth or cream if the soup thickened too much. For microwaving, heat in short bursts and stir in between to keep things even and avoid curdling. Prefer a brothier option that reheats well? Try our Slow Cooker Hearty Chicken Soup.

Common Questions Answered

I highly recommend using boneless, skinless chicken that’s already cooked and diced for this recipe. It speeds up cooking and keeps the soup texture nice and even. If you want to cook your own chicken, dice it before cooking as smaller pieces cook faster. A quick pan sauté in olive oil with some salt and pepper does the trick perfectly.

You might also consider buying pre-cooked shredded chicken from your grocery store for convenience, though it usually costs a bit more. The texture will be a little different—shredded instead of diced—and sometimes that shredded chicken can be a bit chewier compared to freshly cooked. If you’d rather make it yourself, try this 3-ingredient crockpot salsa chicken for tender, shreddable meat.