Creamy Olive Garden Chicken Gnocchi Soup Copycat

Name: Creamy Olive Garden Chicken Gnocchi Soup Copycat
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 3 to 4 boneless skinless chicken breasts, cooked and diced; 1 stalk of celery, chopped; One half white onion, diced; 2 teaspoons minced garlic; One half 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; 1 cup fresh spinach, roughly chopped

BY azeddine massafi January 17, 2026

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There is something profoundly soul-warming about a steaming bowl of creamy soup, especially when it mimics the iconic flavors of a beloved restaurant classic. This Olive Garden Chicken Gnocchi Soup recipe is a dedicated tribute to that velvety, rich, and hearty bowl we all crave. Whether you are looking to save a bit of money, avoid the hassle of dressing up for a night out, or simply want the luxury of unlimited leftovers in your own kitchen, this recipe delivers. It is a thick, comforting masterpiece that brings the essence of Italian-American casual dining straight to your wooden table in less than thirty minutes.

Table of Contents

Essential Ingredients for the Perfect Batch

To achieve that signature flavor profile, you will need a specific set of fresh vegetables, savory proteins, and silken dairy. Each component plays a vital role in building the layers of taste that make this soup a perennial favorite.

3 to 4 boneless skinless chicken breasts, cooked and diced
1 stalk of celery, chopped
One half white onion, diced
2 teaspoons minced garlic
One half 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
1 cup fresh spinach, roughly chopped

Step-by-Step Cooking Instructions

Follow these precise steps to ensure your soup has the correct texture and depth of flavor. The sequence is designed to soften the aromatics while keeping the gnocchi tender and the broth perfectly emulsified.

Begin by heating the olive oil in a large pot over medium heat. Once the oil shimmers, add the chopped celery, diced onions, minced garlic, and shredded carrots. Saute these aromatics for 2 to 3 minutes, stirring occasionally, until the onions become translucent and fragrant.
Incorporate the cooked, diced chicken into the pot. Pour in the 4 cups of low sodium chicken broth. Season the mixture with salt, pepper, and the teaspoon of thyme.
Turn the heat up to bring the liquid to a rolling boil. Once boiling, gently stir in the 16 ounces of potato gnocchi.
Maintain the boil for 3 to 4 minutes longer. This allows the gnocchi to begin softening and releasing a touch of starch into the broth.
Reduce the heat to a simmer. Allow the soup to cook uncovered for 10 minutes to let the flavors meld together beautifully.
Slowly pour in the 2 cups of half and half. Add the roughly chopped fresh spinach.
Continue to cook for another 1 to 2 minutes. You are looking for the spinach to become tender and wilted without losing its vibrant green color.
Perform a final taste test. Adjust the salt and pepper if needed, then ladle the hot soup into deep bowls for serving.

Mastering the Texture and Flavor Profile

When we talk about a high-quality copycat recipe, the secret lies in the “Step-by-Step Details.” The process begins with the “soffritto” or the aromatic base. By sautéing the celery, onions, and carrots in olive oil, you are initiating the Maillard reaction on a subtle level, drawing out the natural sugars of the vegetables. The garlic should be added toward the end of this sauté phase to ensure it perfumes the oil without turning bitter.

The transition from sautéing to simmering is where the magic happens. Using low sodium chicken broth is a strategic choice; it gives you total control over the salinity of the final dish. As the gnocchi boils, it acts as a natural thickener. These little potato dumplings are starch-heavy, and as they cook, some of that starch leaches into the chicken broth, providing a silken body even before the dairy is introduced.

The “simmering” stage is perhaps the most underrated part of the process. While this is a quick recipe, those ten minutes of simmering allow the dried thyme to hydrate and infuse the chicken and broth with an earthy, herbal backbone that cuts through the richness of the cream. When you finally add the half and half, do so gradually. This prevents the dairy from curdling and ensures a glossy, uniform appearance. The spinach should be the very last thing to hit the pot; it needs only sixty to ninety seconds of residual heat to reach the perfect “al dente” leaf texture.

Modern Modifications and Smart Substitutions

While the classic recipe is nearly perfect, there are several ways to adapt this dish based on what you have in your pantry or your specific dietary preferences.

If you find yourself without chicken breasts, a rotisserie chicken is a phenomenal time-saver. Simply shred the meat and add it at the same stage you would the diced breasts. For those who want an even more indulgent experience, the dairy can be adjusted. You may swap one cup of the half and half for heavy cream. This creates a much thicker, “restaurant-style” mouthfeel that is incredibly luxurious.

If you are looking for a different green, kale can be used in place of spinach. However, keep in mind that kale is much heartier; you will need to add it a few minutes earlier than you would the spinach to ensure it softens sufficiently. For a gluten-free version, look for cauliflower-based gnocchi or gluten-free potato gnocchi varieties now commonly found in the refrigerated or frozen aisles of most major grocery stores.

Curated Accompaniments and Serving Suggestions

To truly recreate the restaurant experience at home, the “how” of serving is just as important as the “what.” This soup is a meal in itself, but it shines brightest when paired with the right sides.

The most obvious pairing is a warm, salty breadstick. Brushing homemade or store-bought breadsticks with melted butter and garlic salt provides the perfect vessel for dipping into the creamy broth. A crisp, Italian-style house salad with pepperoncini, black olives, and a zesty vinaigrette provides a necessary acidic contrast to the heavy, dairy-based soup.

When it comes to garnishing, a heavy hand with freshly grated Parmesan or Romano cheese adds a nutty, salty finish that elevates the entire flavor profile. You might also consider a light dusting of red pepper flakes if you enjoy a tiny hint of heat to balance the creaminess. Serving this in warmed ceramic bowls helps maintain the temperature of the soup, ensuring the last bite is just as comforting as the first.

Professional Culinary Insights for Success

Cooking a cream-based soup requires a bit of finesse to avoid common kitchen pitfalls. One of the best “Unique Culinary Insights” involves the chicken. If you are cooking the chicken specifically for this recipe, dice it before it hits the pan. Small, uniform cubes cook much faster than whole breasts and provide a more consistent texture in every spoonful.

Furthermore, pay close attention to the gnocchi. Overcooking them can lead to a “mushy” texture where the dumplings lose their structural integrity. You want them to be pillowy and soft, but with enough resistance that they don’t dissolve into the broth. If you are using frozen gnocchi, there is no need to thaw them first; they can go straight into the boiling broth, though they may need an extra minute of cook time.

Another professional tip involves the “bloom” of your spices. If you feel the thyme is too subtle, try stirring it into the oil with the garlic for thirty seconds before adding the broth. This “blooms” the dried herb, releasing its essential oils and creating a more fragrant soup. Lastly, if your soup ends up thinner than you prefer, you can temper a small amount of cornstarch with cold water and stir it in during the final simmer, though the gnocchi starch usually does this job naturally.

In-Depth Culinary FAQ

Can I prepare this soup in a slow cooker for a busy weeknight?

Yes, this recipe adapts quite well to a slow cooker environment. You should still sauté your vegetables and garlic in a pan first to develop their flavor, then transfer them to the slow cooker with the chicken, broth, and seasonings. Cook on a low setting for three to four hours. The critical timing comes at the end: only add the gnocchi during the final hour of cooking so they don’t become overly soft. The half and half and spinach should be stirred in just minutes before serving to maintain the best texture.

What is the best way to store and reheat leftovers?

Because this soup contains both dairy and starch-heavy gnocchi, it will thicken significantly as it sits in the refrigerator. Store it in an airtight container for up to three to four days. When reheating, you will likely need to add a splash of chicken broth or milk to loosen the consistency. Reheat it gently on the stovetop over low-medium heat, stirring frequently. Avoid letting it reach a violent boil during reheating, as this can cause the dairy to separate.

Is it possible to freeze Chicken Gnocchi Soup?

Freezing cream-based soups can be tricky because the dairy has a tendency to separate and the gnocchi can become grainy upon thawing. If you must freeze it, it is best to do so before adding the half and half and spinach. When you are ready to eat, thaw the soup base, bring it to a simmer on the stove, and then add the fresh dairy and spinach. This ensures the texture remains as close to the original as possible.

Why did my soup turn out too salty?

Saltiness in this recipe usually comes from the combination of the chicken broth and the gnocchi. Many store-bought gnocchis are pre-salted. This is why using a “low sodium” chicken broth is essential. It provides a blank canvas, allowing you to add salt “to taste” at the very end. If your soup is already too salty, you can add a bit more half and half or a splash of water to dilute the salt concentration.

Nutritional Profile and Values

The following information is an approximation based on standard ingredient measurements.

Nutrient	Amount Per Serving
Calories	523 calories
Total Fat	22 grams
Saturated Fat	11 grams
Trans Fat	1 gram
Cholesterol	99 milligrams
Sodium	622 milligrams
Total Carbohydrates	52 grams
Dietary Fiber	4 grams
Sugars	2 grams
Protein	31 grams
Vitamin A	3859 International Units
Vitamin C	7 milligrams
Calcium	184 milligrams
Iron	5 milligrams

Nutritional Disclaimer

The nutritional values provided are calculated using automated software and are intended for informational purposes only. These figures are approximations and can vary based on the specific brands of ingredients used and any modifications made to the recipe. For precise dietary planning, please consult a certified nutritionist or use a verified nutrition calculator with your specific ingredients.

Final Thoughts on This Homemade Classic

Transitioning from a restaurant-only treat to a home-cooked staple is a rewarding journey for any home chef. This Chicken Gnocchi Soup offers the perfect balance of ease and elegance, proving that you don’t need hours in the kitchen to produce a meal that tastes like it has been simmering all day. The combination of tender chicken, pillowy gnocchi, and a rich, thyme-scented broth creates a dining experience that is both sophisticated and deeply familiar. It is a testament to the fact that sometimes the best seat in the house is the one at your own kitchen table, surrounded by family and the comforting aroma of a home-cooked meal.