Gnocchi Chicken Soup- Olive Garden Copycat

Chicken Gnocchi Soup is always a comforting experience, especially when it's served up warm and creamy like the famous Olive Garden version. This chicken gnocchi soup recipe brings all of that same cozy, restaurant-quality flavor right into your own kitchen, and it comes together in one pot in just 30 minutes. Pillowy soft gnocchi, tender shredded chicken, and a rich, creamy broth loaded with veggies make this an easy, comforting soup the whole family will enjoy.

Cozy soups are a must in my house during the winter so I rely on my favorites like Chicken and Wild Rice Soup and White Lasagna Soup.

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Why You’ll Love This Chicken Gnocchi Soup!

This copycat chicken gnocchi soup recipe has quickly become one of my go-to dinners when the weather turns cold. It tastes just like the Olive Garden version, some might say even better, but it's so simple to make at home with ingredients you probably already have on hand. Here's why this one's a keeper

• Just like the restaurant version, this Olive Garden chicken gnocchi soup recipe nails that same creamy, comforting flavor you love.
• One pot, easy cleanup: everything cooks in a single Dutch oven or soup pot, so there's less to wash when dinner's done.
• Ready in about 30 minutes, this easy chicken gnocchi soup comes together fast, making it perfect for busy weeknights.
• A great way to use rotisserie chicken, this soup turns a store-bought chicken into a hearty homemade meal.
• Cozy, creamy comfort food loaded with tender gnocchi, veggies, and rich, velvety broth.

Equipment Needed

• Large Dutch oven or soup pot
• Wooden spoon
• Cutting board
• Chef's knife
• Ladle
• Box grater for freshly grated parmesan

Key Ingredients

Butter: I like to sauté my vegetables in butter at the start of this recipe. It adds a rich flavor to the soup's base that you just can't get from oil.

Celery, onion, and carrots: This classic veggie trio, sometimes called mirepoix, is the flavor foundation of so many great soups, and this thick and gnocchi soup is no exception. I use matchstick or shredded carrots here since they cook quickly and give the soup a nice texture.

Fresh garlic cloves: Add a punch of savory flavor. I always add mine at the last minute of sautéing the vegetables so it doesn't burn or turn bitter.

All-purpose flour: This is what helps thicken the broth into that classic creamy chicken gnocchi soup texture you're after.

Chicken broth: The savory base of the soup. I recommend a good-quality broth, since it really shines through in this recipe.

Rotisserie chicken: Using a store-bought rotisserie chicken is such a time saver. It's already cooked and seasoned, so all you have to do is shred it and stir it in.

Gnocchi: These soft little potato dumplings are the star of the show. I use a store-bought 16-ounce package to keep this easy chicken gnocchi soup recipe nice and simple.

Dried thyme and Italian seasoning: These two seasonings give the soup that classic, herby Olive Garden flavor.

Salt and pepper to taste, of course, to bring all those flavors together.

Heavy cream: This is what transforms the broth into a rich, creamy chicken gnocchi soup. Don't skip it

Baby spinach: Stirred in right at the end; it wilts quickly and adds a pop of color and freshness to balance all that creamy richness.

Step-By-Step Instructions

Heat a large Dutch oven or pot over medium heat. Add the butter, and once melted, add the celery, onion, and carrots. Stir and sauté the vegetables until softened, about 6-7 minutes. Add the garlic in during the last minute of cooking so it doesn't burn.

Stir in the flour and cook for 1-2 minutes, stirring constantly, to cook off the raw flour taste. Add the chicken broth, rotisserie chicken, gnocchi, thyme, Italian seasoning, salt, and pepper. Bring the soup up to a simmer for 10 minutes or until the gnocchi is tender.

Remove from heat and stir in the heavy cream and chopped spinach. Continue to stir until the spinach is wilted. Serve this chicken gnocchi soup immediately with crusty bread and freshly grated parmesan on top.

Serving Suggestions

• Serve with warm, crusty bread for dipping. Or to have a complete resturant experience try this olive oil dip for bread or Cheese Stuffed Crescent Rolls.
• Top with freshly grated Parmesan cheese.
• Pair with a simple side salad for a light, balanced meal. I love this Lemon Parmesan Salad.
• Add a sprinkle of fresh cracked black pepper or fresh parsley for extra color.

Make Ahead

You can prep the vegetables by chopping the celery, onion, and carrots up to a day in advance and store them in an airtight container in the fridge until you're ready to cook. This is a great way to cut down on prep time on a busy weeknight. I don't recommend making the full soup too far in advance, though, since the gnocchi is best enjoyed freshly cooked.

Storage

Let any leftover soup cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. The gnocchi will continue to soften as it sits in the fridge, so leftovers will have a slightly softer texture than fresh, but the flavor is just as good

I don't recommend freezing this soup, as cream-based soups tend to separate and change texture once thawed.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!