Creamy Chicken Gnocchi Soup (Olive Garden Copycat)

My creamy chicken gnocchi soup has everything I love about the Olive Garden favorite. It has tender chicken, pillowy gnocchi, fresh vegetables, and a rich, creamy broth. Even better, it comes together in just 30 minutes!

Three Reasons You’ll Be Licking the Bowl

Better Than Takeout: You get all the creamy, cozy flavor of Olive Garden’s chicken gnocchi soup right from your own kitchen.
Ready in 30 Minutes: Rotisserie or leftover chicken makes this an easy dinner when you need something warm and filling fast.
Loaded in Every Bite: Tender gnocchi, chicken, carrots, celery, and spinach make every bite hearty and satisfying.

Creamy Chicken Gnocchi Soup Ingredients

Overhead shot of labeled chicken gnocchi soup ingredients.

Chicken: Using leftover cooked chicken or rotisserie chicken makes it easy!
Potato Gnocchi: Find this in the pasta aisle of the grocery store. Cut larger gnocchi in half so they’re easier to eat.
Chicken Broth: My recipe calls for 2 cups. Like a thinner soup? Add a little extra chicken broth.
Pasta Variation: Swap the gnocchi for small pasta like shells, ditalini, or orzo. Cook it separately, then stir it in at the end.
Dairy-Free: Use an unsweetened, plain non-dairy milk in place of the half and half. The soup may be a little less rich and creamy.

Creamy Chicken Gnocchi Soup Recipe

I seriously can’t get enough of this creamy chicken gnocchi soup! And I love creating a little Olive Garden night in at home! If you want a complete meal, make some breadsticks and salad. Oh, and don’t forget the Tiramisu for dessert!

Sauté the Veggies: In a large pot, melt the butter with the olive oil over medium-high heat. Add the onion, celery, and garlic, then cook until tender.
Make the Roux: Sprinkle in the flour and stir to coat the vegetables. Cook for about 1 minute to remove the raw flour taste.
Make It Creamy: Slowly stir in the half-and-half and chicken broth. Cook until the soup starts to thicken.
Add Everything Else: Stir in the thyme, carrots, spinach, cooked chicken, and potato gnocchi. Simmer for about 5 minutes, or until the gnocchi is tender and the soup has thickened. Season with salt and black pepper, then serve creamy chicken gnocchi soup warm.

Onions, celery and butter cooking in a pot.

Flour added to the pot to create a roux.

Alyssa’s Pro Tips

Don’t Overcook the Gnocchi: Add the gnocchi near the end and simmer just until tender. Cooking it too long can make it soft and gummy and thicken the soup more than you want.
Keep It Creamy: Don’t let the soup get too hot, or the creamy broth can separate. Keep it at a gentle simmer and stir often so it stays smooth.

Must Have Kitchen Tools

Large Pot: Plenty of room to sauté the veggies and simmer the soup.
Sharp Knife: Makes cutting the onion, celery, and spinach quick and easy.
Ladle: Makes serving the creamy soup simple.

Chicken Gnocchi Soup Slow Cooker Instructions

Add the Base: Add the onion, celery, garlic, carrots, chicken broth, thyme, and cooked chicken to the slow cooker.
Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours.
Make It Creamy: About 30 minutes before serving, stir in the half-and-half and spinach.
Add the Gnocchi: Stir in the gnocchi and cook for another 20–30 minutes, or until tender.
Finish and Serve: Season with salt and pepper to taste. Add a splash of extra broth if you want a thinner soup.

Olive Garden Chicken Gnocchi Soup

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Creamy chicken gnocchi soup is an easy Olive Garden copycat ready in 30 minutes!

Course Dinner, Main Course

Cuisine Italian, Italian American

Keyword creamy chicken gnocchi soup, gnocchi soup

Prep Time 10

Cook Time 20

Total Time 30

Servings Bowls of Soup

Calories 197kcal

Author Alyssa Rivers

Ingredients

3 tablespoons unsalted butter
1 tablespoon olive oil
1 cup diced yellow onion
½ cup diced celery
2 cloves minced garlic
¼ cup all-purpose flour
2 cups half-and-half
2 cups chicken broth more if needed
1 cup shredded carrots
1 cup chopped spinach leaves
1 cup chopped cooked chicken breast I used rotisserie
1 (16-ounce) package potato gnocchi
1 tablespoon fresh thyme
salt and pepper to taste

Instructions

In a large pot, add 3 tablespoons unsalted butter and 1 tablespoon olive oil over medium-high heat. Add 1 cup diced yellow onion, ½ cup diced celery, and 2 cloves minced garlic, and cook until tender. Add ¼ cup all-purpose flour to create a roux and cook for 1 minute.
Stir in 2 cups half-and-half and 2 cups chicken broth and heat until it starts to thicken.
Add 1 tablespoon fresh thyme, 1 cup shredded carrots, 1 cup chopped spinach leaves, 1 cup chopped cooked chicken breast, 1 (16-ounce) package potato gnocchi, and 1 tablespoon fresh thyme.
Simmer for about 5 minutes or until the gnocchi is cooked and the soup thickens. Season with salt and pepper to taste and serve immediately.

Video

Notes

Leftover Instructions

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm gently on the stovetop over medium-low heat, stirring often. Add a splash of chicken broth or half-and-half if it has thickened.
Planning for Leftovers: If you know the soup will sit for a while, cook the gnocchi separately and add it to each bowl so it doesn’t get too soft.
Freezer: I don’t recommend freezing it. The creamy broth can separate, and the gnocchi may get mushy after thawing.