Name: Copycat Olive Garden Chicken & Gnocchi Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 tbsp. butter; 1 medium onion, chopped; 2 celery stalks, chopped; 1 medium carrot, julienned or shredded; 3 cloves garlic, minced; 6 cups low-sodium chicken broth; 3 sprigs thyme; 2 cups half-and-half; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 cups cooked chicken, shredded; 1 (16-oz.) package fresh gnocchi; 2 cups baby spinach

Jump to Recipe· 3.9 from 15 reviews

I absolutely adore cozy, comforting dishes, and few meals warm me up quite like this Copycat Olive Garden Chicken & Gnocchi Soup Recipe. It’s like a hug in a bowl with tender shredded chicken, pillowy gnocchi, fresh spinach, and a creamy broth that feels both indulgent and nourishing. Every spoonful is bursting with gentle, savory flavors and just the right touch of herbiness. I love how this soup feels special enough for guests, yet easy enough to whip up on a weeknight when I crave something hearty and satisfying without hours of fuss. It’s become one of my go-to recipes whenever I want to impress or just treat myself to a little bowl of happiness.

Why You'll Love This Copycat Olive Garden Chicken & Gnocchi Soup Recipe

What really sets this soup apart for me is the way the flavors come together so seamlessly—the sweetness of the softened onions and carrots, the richness from the half-and-half, and earthy chicken broth all blending perfectly. I’m a huge fan of the fresh thyme sprigs infusing a subtle herbal note that elevates every mouthful without overpowering the delicate balance. Plus, the gnocchi are the real star here—those little bites of tender potato dough bring a pillowy softness that makes the soup truly comforting and filling.

Beyond just the taste, I find this Copycat Olive Garden Chicken & Gnocchi Soup Recipe wonderfully easy to prepare, which I value so much on busy days. It’s straightforward, uses ingredients that I usually have on hand, and has a forgiving, flexible cooking process. I often make it when friends are over or need a meal to warm everyone up on cold evenings. What I love most is how this recipe makes me feel like I’m dining at a cozy Italian spot in my own kitchen, sharing something both delicious and heartfelt.

Ingredients You'll Need

A close-up view of a black pot filled with a mix of thin orange carrot sticks, small green celery pieces, and light beige onion bits submerged in a bubbling clear broth. From the top right corner, a jar pours more golden broth into the pot, creating ripples and bubbles on the surface. The pot sits on a stove with the background changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple ingredients that work together beautifully to create a rich, flavorful soup. Each component brings something special—from the sweetness of fresh vegetables to the creaminess of half-and-half and the hearty protein punch of shredded chicken. It’s a combination that’s easy to source but far from ordinary once combined and simmered gently.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Butter: Provides a rich base flavor and helps soften the vegetables without burning.
Onion: Adds a subtle sweetness and depth to the broth.
Celery: Brings a fresh, slightly peppery crunch that balances the creaminess.
Carrot: Offers natural sweetness and vibrant color to brighten the soup.
Garlic: Infuses a warm, aromatic kick that complements the savory broth.
Low-sodium chicken broth: The flavorful base for the soup that keeps saltiness under control.
Fresh thyme sprigs: Add a subtle herbal aroma and enhance overall aroma.
Half-and-half: Makes the broth luxuriously creamy without being too heavy.
Kosher salt and freshly ground black pepper: Essential for seasoning and balancing flavors.
Cooked shredded chicken: Delivers protein and hearty texture to the soup.
Fresh gnocchi: These tender dough pillows soak up the broth beautifully.
Baby spinach: Adds a burst of freshness and vibrant green color at the end.

Directions

Step 1: In a large pot over medium heat, I melt the butter until it’s bubbly and fragrant. Then I add the chopped onions, celery, and carrots, cooking them gently until they soften nicely—this usually takes about 5 minutes. Adding the minced garlic last, I cook just until it releases its amazing aroma, about 1 minute, making sure it doesn’t burn.

Step 2: Next, I pour in the low-sodium chicken broth, and use a wooden spoon to scrape up any tasty caramelized bits stuck to the bottom of the pot, which adds a wonderful depth of flavor. I toss in the sprigs of fresh thyme and bring everything to a boil to start infusing their herbal notes.

Step 3: Once boiling, I reduce the heat to low and let the soup simmer gently for about 20 minutes. This slow cooking really lets the flavors meld and develop. After that, I stir in the half-and-half and bring the soup back up to a gentle simmer. Then I remove the thyme sprigs and season thoughtfully with kosher salt and freshly ground black pepper to taste.

Step 4: Now it’s time to add the shredded chicken and fresh gnocchi. I simmer everything together just until the gnocchi are tender—usually just a few minutes according to the package instructions. Right before serving, I stir in the baby spinach and cook it briefly until it wilts beautifully. I ladle the soup into generous bowls and serve it piping hot, perfect for spoonfuls of warmth and comfort.

Servings and Timing

This Copycat Olive Garden Chicken & Gnocchi Soup Recipe makes about 4 generous servings—perfect for sharing with family or saving some leftovers. The prep time is around 10 minutes, mostly chopping vegetables and shredding the chicken if needed. Cooking time takes roughly 30 minutes as the soup gently simmers to develop those delicious flavors, so the total time from start to finish is about 40 minutes. There’s no additional resting or cooling time—this soup is best enjoyed fresh and hot.

How to Serve This Copycat Olive Garden Chicken & Gnocchi Soup Recipe

A black pot filled with creamy, light yellow soup that has green herb bits and some small white pieces, cooking on a stove. Above the soup, a clear bowl pours pale yellow gnocchi into the pot, with some gnocchi visibly falling in mid-air. The scene is set on a white marbled surface with natural light showing the textures of the bubbling soup and smooth gnocchi. Photo taken with an iphone --ar 4:5 --v 7

I like to serve this soup in deep bowls to showcase the colorful ingredients and keep it warm longer. For a lovely presentation, I often garnish with a sprinkle of freshly chopped parsley or a few grinds of black pepper to add contrast and freshness. A small drizzle of good olive oil on top can also boost the richness and make each bite feel extra special.

As for accompaniments, I adore pairing this soup with crusty bread, like a freshly baked Italian loaf or garlic breadsticks, to soak up every drop of that creamy broth. A crisp green salad on the side also balances the meal nicely. When it comes to drinks, a chilled glass of Sauvignon Blanc or a light Italian white wine complements the delicate flavors brilliantly. If I’m keeping it non-alcoholic, sparkling water with a squeeze of lemon or a lightly brewed iced tea works perfectly.

This soup is really versatile for all occasions—whether it’s a cozy family dinner on a chilly night, a casual get-together with friends, or even a comforting dish to bring to a holiday meal. I always recommend serving it hot or warm to enjoy the full comforting effect, and portion sizes of about one and a half to two cups per person hit the sweet spot of satisfaction without feeling heavy.

Variations

One way I like to switch things up is by trying different gnocchi flavors—like herb-infused or sweet potato varieties—to add subtle twists to the classic texture and flavor. You could also swap the half-and-half for full cream or milk to adjust the richness to your liking. For a vegetarian take, I substitute the chicken broth with vegetable broth and use sautéed mushrooms or chickpeas in place of the chicken, which still provides protein and umami.

If you’re gluten-free, I’ve found some delicious gluten-free gnocchi options that keep the soft, pillow-like texture intact. For a vegan version, replacing butter with olive oil, using full coconut milk or cashew cream instead of half-and-half, and adding plant-based chicken substitutes works great for replicating the creamy richness without animal products. Flavor-wise, a pinch of smoked paprika or red pepper flakes can add a subtle warmth and complexity that I love experimenting with.

Lastly, if you want a quicker shortcut, using pre-cooked rotisserie chicken saves time and adds extra flavor without compromising the soup’s soul. I’ve even made this in a slow cooker by layering the ingredients and letting it simmer gently all day, which yields incredibly tender veggies and infused broth.

Storage and Reheating

Storing Leftovers

I usually store any leftover soup in an airtight container in the refrigerator, ideally glass for easy reheating. It keeps well for about 3 to 4 days. When storing, I like to make sure the gnocchi stay submerged in the broth to prevent drying out or sticking together. Before placing it in the fridge, I let the soup cool to room temperature but no longer than two hours to keep it safe and fresh.

Freezing

This soup does freeze well, but since it contains gnocchi and dairy, I recommend freezing it before adding the spinach and gnocchi if possible. Freeze the soup in a heavy-duty freezer-safe container or a zip-top bag with as much air removed as you can. It can keep frozen for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge, then gently heat and stir in fresh spinach and cooked gnocchi for best texture.

Reheating

To reheat, I prefer warming the soup on the stovetop over low to medium heat, stirring frequently to prevent scorching. If reheating from frozen, I thaw fully first to keep the cream from separating. Avoid using the microwave if you can since gnocchi can become gummy, but if you do, reheat in short bursts and stir in between. Adding a splash of broth or half-and-half while reheating can help restore the creamy consistency and brighten the flavors.

FAQs

Can I use dry gnocchi instead of fresh in this recipe?

You can, but fresh gnocchi cooks faster and usually has a softer texture that suits the soup better. If using dry gnocchi, just adjust the cooking time accordingly—usually a bit longer—and watch carefully to prevent overcooking, which can make them mushy.

Is it necessary to use half-and-half, or can I substitute with milk?

Half-and-half really adds a creamy richness without being too heavy, but you can substitute with whole milk or even cream depending on your preference. Keep in mind milk will make the soup lighter while cream makes it richer, so adjust amounts to get your desired texture.

Can I make this soup ahead of time?

Absolutely! The flavors actually deepen if you let it sit overnight in the fridge. When reheating, add fresh spinach last to keep it bright and fresh. Just be mindful that gnocchi can absorb broth over time, so you might want to add a bit more broth or water when warming up.

What other herbs or spices can I use besides thyme?

Thyme is classic here, but you can experiment with rosemary for a woodsy flavor or a bay leaf during simmering for an added depth of flavor. Fresh basil or oregano added right before serving also complement the Italian-inspired profile wonderfully.

How can I make this soup vegan?

For a vegan version, swap the butter for olive oil, use vegetable broth, substitute the half-and-half with coconut milk or cashew cream, and replace chicken with plant-based protein such as seasoned tofu or mushrooms. Use vegan gnocchi or potato dumplings to keep the dish plant-based and still delicious.

Conclusion

I can’t recommend this Copycat Olive Garden Chicken & Gnocchi Soup Recipe enough if you love a creamy, hearty soup that feels like a warm embrace. It’s incredibly satisfying, easy to make, and endlessly adaptable, meaning it fits any mood or occasion. I hope you’ll give it a try soon and enjoy every comforting, flavorful spoonful as much as I do!