I make a pot of this soup whenever I want comfort without fuss. It’s creamy, cozy, and comes together mostly from pantry and fridge staples. The gnocchi gives it that pillowy bite that makes each spoonful feel a little indulgent, and the spinach brightens the whole bowl so it never feels heavy.
This recipe follows a straightforward sequence: sauté aromatics, add stock and cooked chicken, cook the gnocchi, finish with cream and spinach. No fancy techniques, just steady attention to temperature so the cream doesn’t break and the gnocchi cooks perfectly. It’s weeknight-friendly but special enough to serve to guests.
I’ll walk you through the exact ingredient list, the step-by-step instructions, practical tips for success, low-carb swaps, equipment, and answers to the common questions I get. Keep the recipe close — it’s one you’ll make again and again.
Ingredient Checklist
- 3-4 boneless skinless chicken breasts or chicken thighs – cooked and diced — cooked chicken adds protein and the ready-made meat backbone; rotisserie chicken works well.
- 2 tablespoons olive oil — for sautéing the aromatics; warms the pan and prevents sticking.
- 1 small white onion finely diced — provides sweet, savory base flavor; dice small so it melts into the soup.
- 1 stalk of celery chopped — adds a mild savory crunch and aromatics; slice thin for even cooking.
- 4 cloves garlic minced — gives depth; add toward the end of the sauté so it doesn’t burn.
- 1 medium carrot shredded — sweetness and color; shredding speeds cooking so it softens quickly.
- 5 cups chicken broth low sodium — the soup’s liquid and seasoning base; low-sodium lets you control salt at the end.
- 1 teaspoon salt or to taste — primary seasoning; start with this and adjust after finishing with cream.
- 1/2 teaspoon ground black pepper or to taste — balances sweetness and rounds the flavors.
- 1/2 teaspoon dried basil — subtle aromatic note that complements chicken and cream.
- 1/2 teaspoon dried thyme — earthy background note; pairs with basil and chicken nicely.
- 16 ounces potato gnocchi — the star texture element; cook until they float and are tender.
- 2 cups cream or half and half — gives the soup its rich, silky finish; heat gently to avoid curdling.
- 2 cups fresh spinach roughly chopped — adds color, freshness, and a little bite; stir in at the end so it just wilts.
Olive Garden Chicken Gnocchi Soup Copycat: How It’s Done
- Place a large soup pot over medium heat and add 2 tablespoons olive oil.
- Add 1 small white onion (finely diced), 1 stalk celery (chopped), 4 cloves garlic (minced), and 1 medium carrot (shredded). Sauté, stirring occasionally, about 3–4 minutes until the onion is translucent and the vegetables are softened.
- Add the cooked, diced chicken (3–4 boneless skinless breasts or thighs), 5 cups chicken broth, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried basil, and 1/2 teaspoon dried thyme. Increase heat to bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 10–15 minutes to meld the flavors.
- Increase heat to return the soup to a gentle boil. Gently stir in 16 ounces potato gnocchi and cook 2–3 minutes, stirring occasionally, until the gnocchi float and are tender.
- Reduce heat to low. Stir in 2 cups cream (or half and half) until warmed through but not boiling, then add 2 cups fresh spinach (roughly chopped). Cook 1–2 minutes more, until the spinach is wilted.
- Taste and adjust seasoning with additional salt and pepper if desired. Serve hot.
Why You’ll Keep Making It
This soup hits a comfortable balance: quick prep, deep flavor, and a luxurious mouthfeel. The chicken and broth keep it satisfying; the cream makes it cozy; the gnocchi gives textural pleasure. It’s forgiving — use leftover chicken, swap gnocchi brands, or use half-and-half if you want something lighter. That flexibility makes it a repeat recipe.
It’s also fast. From sauté to table you’re looking at roughly 25–30 minutes if your chicken is already cooked. That’s weeknight territory but with the kind of comfort you’d expect from a weekend dish. Once you understand the temperature steps (don’t boil cream, cook gnocchi until they float), the results are consistently good.
Finally, it’s crowd-pleasing. Kids like the gnocchi, adults appreciate the savory creaminess, and it plates nicely when you want something a bit nicer for guests without a lot of extra work.
Low-Carb/Keto Alternatives
If you’re cutting carbs, replace the potato gnocchi with one of these options. Note the texture and cooking times will change.
- Shirataki gnocchi or low-carb gnocchi — similar shape and quick to warm; rinse well and follow package instructions before adding to the pot.
- Cauliflower gnocchi — lower in carbs, holds shape differently; pan-sear separately for texture before adding to the soup.
- Skip gnocchi and add extra vegetables — zucchini ribbons or sliced mushrooms bulk the soup without increasing carbs.
- Use heavy cream sparingly — stick with half-and-half or a thin pour of cream if you’re watching calories but still want richness.
What You’ll Need (Gear)
- Large soup pot — at least 6 quarts so gnocchi and liquid have room to circulate.
- Wooden spoon or heatproof spatula — for sautéing and gentle stirring the gnocchi so they don’t break.
- Box grater — for shredding the carrot quickly and evenly.
- Chef’s knife and cutting board — for dicing onion, chopping celery, and prepping spinach.
- Ladle — for serving and portioning without over-stirring.
Don’t Do This
Don’t pour the cream in on high heat. Boiling cream can separate and make the soup greasy or grainy. Always reduce the heat to low and warm the cream through gently.
Don’t overcrowd the pot when cooking gnocchi. If the gnocchi don’t have room to move, they’ll stick together. Stir gently after adding them and give them space to float.
Don’t skip seasoning adjustments at the end. Because you use low-sodium broth, the salt level after adding cream can change taste perception. Always taste and add salt and pepper to finish.
Fit It to Your Goals
Need to stretch the recipe for more people? Add an extra cup of broth and a bag of frozen mixed vegetables — peas and corn will add volume and color. If you want smaller portions for meal prep, ladle into single-serve containers after cooling and refrigerate.
For a lighter finish, use 1 cup cream and 1 cup low-fat milk or use half-and-half instead of heavy cream. If protein is your focus, stir in an extra cup of diced cooked chicken when you add the cream.
For a deeper flavor profile, finish with a squeeze of lemon or a splash of white wine at the simmer stage before adding the gnocchi. A grating of fresh Parmesan at the table adds salt and umami without extra cooking steps.
Chef’s Notes
Chicken: Using pre-cooked chicken speeds everything up. If you’re starting with raw breasts or thighs, roast them at 400°F until they reach 165°F, let rest, then dice. Dark meat (thighs) gives slightly richer flavor.
Gnocchi: Store-bought potato gnocchi vary in density. Follow the package as a guide, but use the float test — when they float and are tender, they’re done. Overcooked gnocchi will fall apart; undercooked are gummy.
Spinach: Add the spinach last and wilt it briefly. Baby spinach will wilt faster; mature leaves may take a few extra moments. Chopping makes the leaves more evenly distributed in each bowl.
Herbs: Dried basil and thyme work here. If you have fresh herbs, add them at the end for brightness — a tablespoon of chopped fresh basil or a teaspoon of fresh thyme will lift the soup.
Make-Ahead & Storage
Make-ahead: You can make the base (steps 1–3) up to 48 hours ahead. Cool and refrigerate. When ready to serve, bring to a simmer, add gnocchi and proceed with steps 4–6.
Storage: Store cooled soup in airtight containers in the fridge for 3–4 days. The gnocchi will absorb some liquid and soften over time; you can revive the texture by reheating the soup gently and adding a splash of broth or water.
Freezing: Cream-based soups don’t freeze as well; the dairy can separate and change texture. If you want to freeze, do it without the cream and spinach. Freeze the broth, chicken, and vegetables for up to 2 months. Thaw, reheat gently, then stir in cream and fresh spinach at serving.
Handy Q&A
Q: Can I use raw chicken and cook it in the soup?
A: You can, but the source directions call for cooked, diced chicken. If you add raw, cut it small and simmer until fully cooked (internal temp 165°F), then continue. Cooking times will increase and the broth will have a different clarity.
Q: My cream split last time. What did I do wrong?
A: Likely heated too fast or boiled it. Reduce the heat to low before adding cream and warm gently. If your cream is very low-fat, it’s more likely to separate; use half-and-half or higher-fat cream to stabilize.
Q: Gnocchi sticking together — how to prevent it?
A: Use a large pot with plenty of simmering liquid, stir gently after adding them, and cook in batches if needed. Draining and rinsing packaged gnocchi (if they’re dusted in flour) can help too.
Q: Can I make this vegetarian?
A: Swap the chicken for roasted mushrooms and use vegetable broth. Keep the cream and seasonings; consider adding white beans for protein.
Bring It to the Table
Serve the soup hot with a sprinkle of freshly grated Parmesan and a crack of black pepper. A drizzle of good olive oil or a few red pepper flakes can add an extra layer of flavor. Offer crusty bread or garlic bread on the side for dipping — the soup pairs beautifully with a simple green salad if you want a fuller meal.
Portion into deep bowls so the gnocchi stay warm. This is a spoon-and-sip kind of soup: small spoonfuls capture the creamy broth, tender chicken, and pillowy gnocchi in every bite. Enjoy it fresh and make a note of any small adjustments you prefer — once you find the balance you like, this recipe becomes an instant favorite.
Olive Garden Chicken Gnocchi Soup Copycat
Ingredients
Ingredients
- 3-4 boneless skinless chicken breastsor chicken thighs - cooked and diced
- 2 tablespoonsolive oil
- 1 small white onionfinely diced
- 1 stalk of celerychopped
- 4 clovesgarlicminced
- 1 medium carrotshredded
- 5 cupschicken brothlow sodium
- 1 teaspoonsaltor to taste
- 1/2 teaspoonground black pepperor to taste
- 1/2 teaspoondried basil
- 1/2 teaspoondried thyme
- 16 ouncespotato gnocchi
- 2 cupscreamor half and half
- 2 cupsfresh spinachroughly chopped
Instructions
Instructions
- Place a large soup pot over medium heat and add 2 tablespoons olive oil.
- Add 1 small white onion (finely diced), 1 stalk celery (chopped), 4 cloves garlic (minced), and 1 medium carrot (shredded). Sauté, stirring occasionally, about 3–4 minutes until the onion is translucent and the vegetables are softened.
- Add the cooked, diced chicken (3–4 boneless skinless breasts or thighs), 5 cups chicken broth, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon dried basil, and 1/2 teaspoon dried thyme. Increase heat to bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 10–15 minutes to meld the flavors.
- Increase heat to return the soup to a gentle boil. Gently stir in 16 ounces potato gnocchi and cook 2–3 minutes, stirring occasionally, until the gnocchi float and are tender.
- Reduce heat to low. Stir in 2 cups cream (or half and half) until warmed through but not boiling, then add 2 cups fresh spinach (roughly chopped). Cook 1–2 minutes more, until the spinach is wilted.
- Taste and adjust seasoning with additional salt and pepper if desired. Serve hot.
Equipment
- Large soup pot
- Wooden Spoon
