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Olive Garden Chicken Gnocchi Soup Recipe (Copycat)

Olive Garden chicken gnocchi soup recipe served in a white bowl with shredded chicken, fresh spinach, and potato gnocchi
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Creamy copycat Olive Garden chicken gnocchi soup loaded with tender shredded chicken, pillowy potato gnocchi, and fresh spinach in a rich herb-seasoned broth. Ready in just 35 minutes in one pot.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 white onion, diced
  • 1 carrot, peeled and diced
  • 1 rib celery, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 16 ounces potato gnocchi
  • 2 cups half-and-half
  • 1 cup fresh spinach, roughly chopped
  • 2 cups shredded or chopped cooked chicken

Instructions

  1. Heat the olive oil and butter in a large Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  2. Stir in the diced carrot and chopped celery. Cook until beginning to soften, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Do not let the garlic brown.
  3. Pour in the chicken broth. Add the dried thyme, salt, and pepper. Stir to combine and bring to a low boil over medium-high heat.
  4. Stir in the potato gnocchi directly into the boiling broth. Cook until the gnocchi are tender and begin to float, about 3 to 5 minutes. Do not pre-cook the gnocchi.
  5. Reduce heat to medium-low. Stir in the half-and-half, shredded chicken, and fresh spinach. Cook until warmed through, about 5 to 7 minutes. Do not boil after adding the dairy.
  6. Taste and adjust seasoning with salt and pepper as needed. Serve hot.

Notes

  • Do not pre-cook the gnocchi. Add them raw directly to the simmering broth for the best pillowy texture. Pre-cooking leads to mushy gnocchi.
  • Rotisserie chicken is the easiest and most flavorful option. Raw chicken breasts can be simmered in the broth before adding the gnocchi if needed.
  • Substitute heavy cream for a richer broth or whole milk for a lighter version.
  • For make-ahead storage, keep the soup base without the gnocchi and stir in fresh uncooked gnocchi only when reheating.
  • If using salted butter, reduce or skip the added kosher salt.
  • For less wilted spinach, stir it in just before serving off the heat.

Nutrition

Find it online: https://www.benefitiany.com/best-olive-garden-chicken-gnocchi-soup/