There’s something incredibly comforting about a bowl of creamy, hearty soup that just hugs you from the inside. That’s why I’m excited to share this Copycat Olive Garden Chicken Gnocchi Soup Recipe with you — it nails that perfect balance of rich broth, tender chicken, and pillowy gnocchi that feels like a warm kitchen hug on a chilly day.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Copycat Olive Garden Chicken Gnocchi Soup Recipe
- Top Tip
- How to Serve Copycat Olive Garden Chicken Gnocchi Soup Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Copycat Olive Garden Chicken Gnocchi Soup Recipe
Why You'll Love This Recipe
I’ve made this Copycat Olive Garden Chicken Gnocchi Soup Recipe so many times because it’s just so satisfying to whip up something restaurant-quality at home. The flavors come together beautifully, and it’s easier than you might think.
- Authentic Taste: This recipe captures the same creamy, comforting flavors of Olive Garden’s soup without needing a ton of fancy ingredients.
- Quick to Prepare: Ready in under 30 minutes, it’s perfect for busy weeknights when you want something homemade fast.
- Customizable: You can easily swap vegetables or adjust seasonings to fit your personal tastes or dietary preferences.
- Comfort Food Classic: It’s the kind of meal that feels indulgent but still wholesome — great for cozy nights or when you need a pick-me-up.
Ingredients & Why They Work
This soup’s magic lies in simple, fresh ingredients that blend into a creamy, flavorful base. Knowing a little about why each component shines can help you get the best results every time.
- Unsalted Butter: Adds rich creaminess and helps cook the veggies evenly without extra salt control.
- Celery: Offers a subtle crunch and fresh earthy flavor that balances the creamy broth.
- Yellow Onion: Brings sweetness and depth as it softens, creating a solid flavor foundation.
- Matchstick Carrots: Their thin shape means they soften quickly, adding a touch of natural sweetness without losing texture.
- Garlic: Just enough to add that unmistakable warm aroma and savory punch.
- All-Purpose Flour: Works as the thickener to give that dreamy, rich texture to the broth.
- Chicken Broth: The heart of the soup, providing savory notes and body—it’s best to use quality broth or homemade if you can.
- Half-and-Half: Adds creamy richness without the heaviness of heavy cream, making the soup luscious but balanced.
- Cooked Chicken: The protein here, tender and flavorful, making the meal substantial and satisfying.
- Granulated Sugar: A small touch to balance acidity and bring out savory flavors.
- Kosher Salt: To season perfectly; always season gradually to taste.
- Refrigerated Gnocchi: These little potato pillows are what make this soup stand out—delicate and chewy.
- Baby Spinach: Adds freshness, color, and a healthy punch of greens that lightly wilt into the hot broth.
- Dried Italian Seasoning: Herbs like oregano and basil deepen the flavor, giving it that classic Italian touch.
- Black Pepper & Nutmeg: The finishing spices bring warmth and subtle complexity to every spoonful.
Make It Your Way
I love tinkering with this Copycat Olive Garden Chicken Gnocchi Soup Recipe depending on what I have on hand or the season. Don’t be shy about making it yours — it’s surprisingly flexible!
- Variation: Sometimes I'll swap out baby spinach for kale for a heartier texture, which adds a slightly earthy twist I really enjoy.
- Dairy-Free Option: Use a coconut milk or cashew cream alternative instead of half-and-half to keep it creamy but dairy-free.
- Protein Swap: Leftover rotisserie chicken works great if you’re short on time, or try turkey for a seasonal touch.
- Extra Veggies: Adding mushrooms or zucchini can boost nutrition and texture without overpowering the classic flavor.
Step-by-Step: How I Make Copycat Olive Garden Chicken Gnocchi Soup Recipe
Step 1: Sauté Your Veggies Until Tender and Aromatic
Start by melting 1 tablespoon of butter in a large Dutch oven over medium heat. Then, toss in the celery, onion, and carrots. Cook them while stirring pretty often — you want them soft and the onions translucent, about 5 minutes. Once that’s happening, add the finely chopped garlic and stir constantly for about 30 seconds until it smells heavenly. Watch closely so it doesn’t brown — garlic burns quickly and turns bitter.
Step 2: Build the Roux for Creamy Thickness
Drop in the rest of the butter and keep stirring until it’s melted, about 1 minute. Now sprinkle in the flour and stir continuously for about a minute until the mixture bubbles and looks golden. This rooky step thickens the soup and gives it a velvety texture, so patience here really pays off!
Step 3: Add Broth, Chicken, and Seasonings
Slowly pour in the chicken broth and half-and-half, stirring well to avoid lumps. Then add your cooked chicken, granulated sugar, and kosher salt. Bring everything to a gentle simmer, stirring occasionally, so the flavors meld and the soup thickens just right.
Step 4: Cook the Gnocchi and Wilt the Spinach
Toss in your refrigerated gnocchi and give it a stir every now and then as they cook through, which should take about 3 minutes. Then stir in the baby spinach, Italian seasoning, black pepper, and a pinch of nutmeg, cooking for another 2 minutes or so until the spinach softens and everything melds beautifully. That nutmeg? It’s little magic that takes the soup from good to unforgettable.
Top Tip
Having made this soup numerous times, I’ve learned that timing and technique can really up your game. These tips helped me get the perfect texture and flavor every time.
- Don’t Rush the Roux: Stirring slowly and thoroughly when adding the flour prevents lumps and ensures a creamy base.
- Use Quality Broth: A good chicken broth really makes a difference—homemade or low-sodium store-bought works best.
- Fresh Gnocchi is Key: Refrigerated gnocchi cooks quickly and tastes best, so don’t substitute with dried or frozen unless you’re prepared for a different texture.
- Check Seasoning at the End: Salt and pepper levels can shift as the soup simmers, so always taste before serving.
How to Serve Copycat Olive Garden Chicken Gnocchi Soup Recipe
Garnishes
I’m a big fan of topping this soup with a sprinkle of freshly grated Parmesan and a crack of black pepper. Sometimes I add a few torn basil leaves for a pop of color and freshness that brightens every spoonful.
Side Dishes
My go-to sides include crusty Italian bread or warm garlic knots for dipping. On a lighter note, a simple arugula salad with lemon vinaigrette pairs beautifully and keeps the meal balanced.
Creative Ways to Present
When I’ve served this for a small gathering, I love ladling the soup into rustic crocks and setting out toppings like crispy bacon bits, sliced green onions, or even a dash of chili flakes for friends to customize. It turns a simple meal into a fun little experience!
Make Ahead and Storage
Storing Leftovers
Leftover soup stores well in an airtight container in the fridge for up to 3 days. I always let it cool to room temperature first before refrigerating to preserve that creamy texture.
Freezing
Freezing is possible but I recommend leaving the gnocchi out if you plan to freeze it. Freeze just the broth, chicken, and veggies in a sealed container for up to three months. When reheating, cook fresh gnocchi separately and add it in just before serving to maintain the best texture.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to keep the soup smooth and prevent scorching. Add a splash of chicken broth or half-and-half if it thickened up too much overnight.
Frequently Asked Questions:
Frozen gnocchi tends to be more delicate and may fall apart in the soup. I suggest using refrigerated gnocchi for best texture, or add frozen gnocchi separately just before serving to avoid mushiness.
You can substitute half-and-half with a mixture of milk and cream or use coconut milk for a dairy-free alternative. Just keep in mind that flavor and richness may vary slightly.
Absolutely! Swap the chicken broth for vegetable broth and omit the chicken. You can add hearty veggies like mushrooms or white beans to keep it satisfying. Use a plant-based cream substitute to keep it creamy.
If your soup thickens too much, simply add a bit more chicken broth or half-and-half while reheating to thin it to your desired consistency. Just add liquid gradually to avoid making it too thin.
Final Thoughts
This Copycat Olive Garden Chicken Gnocchi Soup Recipe has found a special place in my meal rotation because it’s both indulgent and doable — a real "restaurant at home" win. I hope you’ll enjoy making and sharing it as much as I do. Just imagine cozying up with a bowl and your favorite bread; trust me, it’s that kind of simple joy worth cooking for.
Print
Copycat Olive Garden Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
A creamy, comforting copycat recipe of Olive Garden's Chicken & Gnocchi Soup featuring tender chicken, fluffy gnocchi, and a savory blend of vegetables in a rich broth.
Ingredients
Main Ingredients
- 4 tablespoon unsalted butter, divided
- 1 small (½ ounce) rib celery, sliced ¼-in.-thick (about ⅓ cup)
- ½ cup chopped yellow onion (from 1 small onion)
- ½ cup matchstick carrots (from 1 [10-ounce] package)
- 2 teaspoon finely chopped garlic (about 3 small cloves)
- ¼ cup all-purpose flour
- 2 ½ cups chicken broth
- 2 cups half-and-half
- 1 cup finely chopped cooked chicken
- 2 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 (12 ounces) package refrigerated gnocchi (such as Rana)
- 1 ½ cups (about 2 ounces) roughly chopped baby spinach
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon black pepper
- Pinch ground nutmeg
Instructions
- Cook the Vegetables: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the celery, onion, and carrots, and cook, stirring often, until the vegetables are tender and the onions are translucent, about 5 minutes. Add the garlic, and cook, stirring constantly, until fragrant, about 30 seconds.
- Make the Roux and Add Liquids: Add the remaining 3 tablespoons butter, and stir constantly until melted, about 1 minute. Stir in the flour, and cook, stirring constantly, until pale golden brown and bubbly, about 1 minute. Stir in chicken broth, half-and-half, cooked chicken, sugar, and salt. Bring the soup to a simmer, stirring occasionally.
- Cook the Gnocchi: Add the gnocchi and cook, stirring occasionally, until tender, about 3 minutes.
- Add Spinach and Seasonings: Stir in the baby spinach, Italian seasoning, black pepper, and nutmeg. Cook for about 2 minutes, stirring often, until the spinach is wilted and flavors are combined.
- Serve: Serve the soup warm and enjoy.
Notes
- This homemade version can be prepared in under 30 minutes, making it a quick and budget-friendly alternative to restaurant versions.
- For a lighter option, substitute half-and-half with milk or a lower-fat dairy alternative.
- Use fresh spinach for best texture and flavor when stirring into the hot soup.
- Refrigerated gnocchi cooks quickly; be careful not to overcook to avoid mushiness.
- Adjust seasoning to taste before serving, especially salt and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 565 kcal
- Sugar: 10 g
- Sodium: 1351 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 132 mg
Leave a Reply