This copycat olive garden chicken gnocchi soup is the cozy hug you need on a chilly weeknight. My kid, who usually pushes soup away, asked for a second bowl. That’s the magic of this recipe.

It’s a rich, creamy broth filled with tender chicken, soft potato gnocchi, and just the right amount of spinach. The smell alone will have everyone gathering in the kitchen. Here’s why this recipe works: we build layers of flavor by sautéing the vegetables until they’re sweet and soft, then use a simple roux to thicken the broth into something luxuriously creamy without being heavy.

Why You’ll Love This Copycat Olive Garden Chicken Gnocchi Soup

It’s a one-pot wonder. You’ll use just your Dutch oven or heavy pot from start to finish. That means less cleanup and more time to actually enjoy your meal. The whole process feels satisfying, not stressful.

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The texture is everything. The gnocchi become little pillows that soak up the creamy broth. The chicken stays incredibly tender, and the spinach wilts into silky ribbons. Every spoonful has a perfect bite.

It’s faster than driving to the restaurant. Seriously. In about 45 minutes, you’ll have a pot of soup that rivals the original. The active time is minimal—most of it is just letting the soup simmer and meld together.

You control the ingredients. Want it a bit thicker? Add a touch more flour. Prefer more vegetables? Toss in some diced carrots. This copycat olive garden chicken gnocchi soup is your blueprint for the perfect cozy dinner.

Ingredients for Your Copycat Soup

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 stalks celery, finely diced
• 1 large carrot, peeled and finely diced (or use a 1/2 cup of matchstick carrots for speed)
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup half-and-half
• 1 (16-ounce) package shelf-stable potato gnocchi
• 3 cups fresh baby spinach, roughly chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground nutmeg (trust me on this)
• Salt and freshly ground black pepper to taste
• Optional for serving: grated Parmesan cheese

A quick note on the gnocchi: I use the shelf-stable kind found in the pasta aisle. They hold their shape beautifully in the soup. The nutmeg is non-negotiable—it adds a warm, subtle depth that makes the soup taste restaurant-quality. If you’re out of half-and-half, you can use whole milk, but the soup will be a touch less rich.

How to Make Copycat Olive Garden Chicken Gnocchi Soup

1. Brown the chicken. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat the chicken pieces dry and season generously with salt and pepper. Add them to the hot oil in a single layer. Let them cook undisturbed for 2-3 minutes until you get a beautiful golden sear on one side. You’re not cooking them through yet—just building flavor. Transfer the chicken to a clean plate. The bottom of your pot should have lovely browned bits. That’s liquid gold.
2. Sauté the aromatics. In that same pot, add the diced onion, celery, and carrot. Cook, stirring occasionally, for about 6-8 minutes. You want them to soften and the onion to turn translucent. The carrots will start to brighten. Add the minced garlic and cook for just 30 seconds more until fragrant. This is the foundation of your copycat olive garden chicken gnocchi soup. Don’t rush it.
3. Make the roux. Sprinkle the flour over the cooked vegetables. Stir constantly for about 2 minutes. The flour will coat everything and start to smell a little toasty. This cooks out the raw flour taste and is what will thicken our soup into a creamy dream.
4. Build the broth. Slowly pour in the chicken broth while whisking constantly. This prevents any lumps from forming. Scrape up all those browned bits from the bottom of the pot—that’s where the deep flavor lives. Bring the mixture to a gentle simmer. It will start to thicken noticeably.
5. Simmer and combine. Stir in the half-and-half, dried thyme, oregano, and that secret pinch of nutmeg. Return the browned chicken (and any juices) to the pot. Reduce the heat to medium-low and let it simmer gently for 10 minutes. The chicken will finish cooking through and become fork-tender. This simmering time is crucial for letting the flavors of your copycat olive garden chicken gnocchi soup get to know each other.
6. Add the gnocchi and spinach. Gently stir in the entire package of gnocchi. Let the soup return to a simmer and cook for 3-4 minutes. The gnocchi will float to the top when they’re done. Turn off the heat. Stir in the fresh spinach—it will wilt instantly from the residual heat. Taste the soup. This is the moment. Season with more salt and pepper until it sings.

Tips & Variations for the Perfect Bowl

For a thicker soup, make a slurry by mixing 1 extra tablespoon of flour with 2 tablespoons of cold water. Stir this into the simmering broth in step 5. It will tighten up nicely. If you love a soup with even more veggie goodness, try adding a cup of frozen peas or corn with the gnocchi.

This copycat olive garden chicken gnocchi soup stores beautifully. Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. The gnocchi will continue to absorb liquid, so you may need to add a splash of broth or water when reheating gently on the stove. I don’t recommend freezing this one, as the dairy can separate and the gnocchi can become mushy.

To make it extra special, serve each bowl with a generous sprinkle of freshly grated Parmesan cheese and a crack of black pepper. A side of warm, crusty bread for dipping is absolutely mandatory. If you’re a fan of cozy copycat recipes, you should definitely try my Copycat Panera Broccoli Cheddar Soup — Creamy, Cozy, 45 Minutes next.

For a simple variation, swap the chicken for shredded rotisserie chicken. Add it in step 5 just to heat through. You can also use a great homemade chicken stock for an even deeper flavor base—Zesty Ladle has a fantastic guide if you want to go that route.

Make this on a Tuesday. Watch it disappear. I’d love to hear how your copycat olive garden chicken gnocchi soup turns out. Save this recipe, and tell me in the comments what your family thought.

Copycat Olive Garden Chicken Gnocchi Soup

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• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Make this copycat olive garden chicken gnocchi soup at home. It’s a creamy, comforting bowl with pillowy gnocchi and tender chicken, ready in under an hour.

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Ingredients

Scale 1x2x3x

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 stalks celery, finely diced
1 large carrot, peeled and finely diced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup half-and-half
1 (16-ounce) package shelf-stable potato gnocchi
3 cups fresh baby spinach, roughly chopped
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
Optional: grated Parmesan cheese for serving

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Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper. Brown chicken for 2-3 minutes per side, then transfer to a plate.
In the same pot, add onion, celery, and carrot. Cook for 6-8 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
Sprinkle flour over vegetables. Stir constantly for 2 minutes to cook the flour.
Slowly whisk in chicken broth, scraping up browned bits. Bring to a simmer until slightly thickened.
Stir in half-and-half, thyme, oregano, and nutmeg. Return chicken to pot. Simmer gently for 10 minutes.
Stir in gnocchi. Simmer for 3-4 minutes until gnocchi float. Turn off heat. Stir in spinach until wilted. Season to taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 420