This creamy chicken gnocchi soup is easy to make with gnocchi, rotisserie chicken, and a flavorful broth. Ready in 30 minutes, it’s even better than Olive Garden!

Copycat Olive Garden chicken gnocchi soup served in a bowl with breadsticks on the side.

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This Copycat Olive Garden Chicken Gnocchi Tastes Like the Real Deal

When we visited my BIL and SIL in New York for their baby’s blessing, she served the most delicious copycat Olive Garden chicken gnocchi soup, so creamy, rich, and full of flavor.

It instantly joined my list of favorite restaurant-inspired soups, right alongside pasta e fagioli, zuppa toscana and minestrone soup. This one-pot recipe comes together in just 30 minutes with tender chicken, pillowy gnocchi, and a savory creamy broth. Don’t forget the Olive Garden breadsticks!

XO - Jamielyn

Ingredient Notes

Ingredients for Olive Garden chicken gnocchi soup including rotisserie chicken, gnocchi, spinach, carrots, celery and cream.
  • Olive oil: I used extra virgin olive oil to saute the veggies but butter can be used for a richer flavor.
  • Veggies: Onion, carrots, celery and garlic (mirepoix) form the flavor base in the soup.
  • Rotisserie chicken: Rotisserie chicken is my go-to for ease and flavor, but any cooked and shredded chicken breast or thigh meat will work. I love to keep leftovers of my crockpot shredded chicken recipe on hand to make this recipe!
  • Heavy cream and chicken broth: This combination makes an irresistible creamy broth!
  • Seasonings: Salt, pepper and dried thyme. Italian seasoning is also great!
  • Gnocchi: Potato gnocchi can often be found in the pasta aisle or frozen gnocchi in the section by frozen ravioli and tortellini. I like the DeLallo brand of dried gnocchi.
  • Spinach: Baby spinach that has been chopped adds a pop of color and nutrients.

How to Make Chicken Gnocchi Soup

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, carrots, celery and garlic and cook for 3 to 5 minutes, or until the onions are translucent.

Carrots, celery, onion and garlic sautéing in a white Dutch oven for chicken gnocchi soup.
Shredded chicken, cream and seasonings added to a pot for creamy chicken gnocchi soup.

Add shredded chicken, chicken stock, whipping cream and seasonings. Heat to boiling and then add 16 ounces gnocchi. Gently boil for 4 minutes, then turn down and simmer for 10 minutes, or until it has reached desired thickness.

Potato gnocchi simmering in a creamy broth for copycat Olive Garden chicken gnocchi soup.
Fresh chopped spinach added to creamy chicken gnocchi soup in a white pot.

Add 1-2 cups spinach, stir and cook for another 1-2 minutes, or until the spinach has wilted. Salt and pepper to taste. Ladle into bowls and serve while warm!

Creamy Olive Garden chicken gnocchi soup in a white Dutch oven with shredded chicken, carrots, spinach and gnocchi.

Tips and Variations

  • Prepare veggies. Make sure to chop the vegetables before getting started. For convenience, use a bag of shredded carrots or buy pre chopped onions and celery.
  • Rotisserie chicken. This is one of my favorite leftover rotisserie chicken recipes. It makes it so easy to make this creamy chicken gnocchi soup!
  • Greens. You can use kale instead of spinach if preferred. Just make sure to wait to add it in until the very end.
  • Gluten-free. Use gluten-free gnocchi if needed. DeLallo and Trader Joe’s make a great gluten-free version.
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This recipe is awesome just as is. This gets devoured every time I make it!

Kathy
Ladle lifting creamy chicken gnocchi soup with shredded chicken, spinach, carrots and potato gnocchi.

More Olive Garden copycat recipes include chocolate lasagna, chicken fettuccine Alfredo and this Olive Garden salad recipe!

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Copycat Olive Garden chicken gnocchi soup served in a bowl with breadsticks on the side.

Olive Garden Chicken Gnocchi Soup

4.91 from 55 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
This easy chicken gnocchi soup is simple to make with gnocchi, rotisserie chicken and a creamy broth. Ready in 30 minutes, it's even better than Olive Garden!
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Ingredients 

  • 1 Tablespoon olive oil
  • ½ onion , diced
  • 1 cup carrots , sliced or shredded
  • 1 cup celery , chopped
  • 2 teaspoons minced garlic
  • 1 Tablespoon corn starch or flour
  • 2 cups cooked chicken , I used rotisserie chicken
  • 4 cups chicken stock , 32 ounce container
  • 1 ½ cups heavy cream , or half-and-half
  • ½ teaspoon salt , more to taste
  • ½ teaspoon Italian seasoning
  • ½ teaspoon dried thyme
  • ⅛ teaspoon pepper
  • 16 ounce package mini potato gnocchi
  • 1-2 cups spinach , chopped

Instructions

  • Saute veggies. Heat 1 Tablespoon of oil in a large pot over medium heat. Add 1/2 a diced onion, 1 cup carrots and 1 cup celery and cook for 3 to 5 minutes, or until the onions are translucent. Season with salt and pepper. Then stir in 2 teaspoons garlic and 1 Tablespoon flour and cook 1 more minute.
  • Add remaining soup ingredients and simmer. Add 3 cups shredded chicken, 4 cups chicken stock, 1 1/2 cups cream, 1/2 teaspoon salt, 1/2 teaspoon Italian sesoning, 1/2 teaspoon thyme and 1/8 teaspoon pepper. Heat to boiling and then add 16 ounces gnocchi. Gently boil for 4 minutes, then turn down and simmer for 5 minutes, or until it has reached desired thickness.
  • Add spinach. Add 1-2 cups spinach and cook for another 1-2 minutes, or until the spinach has wilted. Salt and pepper to taste. Enjoy while warm!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Substitutions: Swap kale for spinach, or use gluten-free gnocchi if needed (DeLallo and Trader Joe’s make great gluten-free versions). 
Crockpot: Add all the ingredients except the gnocchi, half-and-half, and spinach to your slow cooker and cook on low for 4–5 hours or high for 2–3 hours. Stir in the gnocchi, half-and-half, and spinach during the last 15–20 minutes, just until the gnocchi is tender.
Storage: This soup will keep in the refrigerator for about 3-4 days.

Nutrition

Calories: 619kcal, Carbohydrates: 38g, Protein: 33g, Fat: 37g, Saturated Fat: 20g, Cholesterol: 185mg, Sodium: 873mg, Potassium: 799mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5302IU, Vitamin C: 6mg, Calcium: 98mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Bowl of creamy chicken gnocchi soup with carrots, spinach, and gnocchi in a blue handled dish.