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Olive Garden Chicken Gnocchi Soup Copycat

A close-up of a bowl of creamy Olive Garden chicken gnocchi soup, filled with shredded chicken, gnocchi, carrots, and spinach.

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A creamy and comforting copycat recipe of Olive Garden’s Chicken Gnocchi Soup, featuring tender chicken, soft gnocchi, and fresh vegetables in a rich broth.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded cooked chicken (rotisserie chicken recommended)
  • 1 (16 ounce) package potato gnocchi
  • 1/2 cup heavy cream
  • 3 cups fresh spinach
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Add minced garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth and add Italian seasoning, salt, and pepper. Bring to a simmer.
  4. Add the shredded chicken and gnocchi to the pot. Cook according to gnocchi package directions, usually until they float to the surface, about 3-5 minutes.
  5. Reduce heat to low. Stir in heavy cream and spinach. Cook until spinach is wilted, about 2-3 minutes. Do not boil after adding cream.
  6. Stir in Parmesan cheese, if using.
  7. Serve hot.

Notes

  • For a thicker soup, you can mash some of the cooked gnocchi against the side of the pot before adding the cream, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup before adding the spinach.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers. Reheat gently on the stovetop, adding a splash of broth or cream if needed.
  • This recipe is great for meal planning and can be a cozy dinner option on busy weeknights.

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