Olive Garden’s Chicken Gnocchi Soup

Chicken Gnocchi Soup - Olive Garden Copycat

Fluffy clouds of potato gnocchi, tender bites of chicken and fresh spinach swimming in a sea of thick, rich broth. Another restaurant knock-off. Copycat chicken and gnocchi soup similar to the one served at Olive Garden.

My Mom is a lady who likes to lunch. With friends. Olive Garden is one of her haunts and her favorite is the chicken and gnocchi soup. Of course I had to recreate it for her at home. Which may or may not have been a mistake since she likes mine better.

I have a feeling I’ll be making this a lot. Given my love of soup I don’t mind one single bit. It’s another to add to my repertoire.

You can find potato gnocchi in the refrigerated Italian section of your market and in the pasta aisle and in the frozen foods next to the ravioli. I prefer the fresh, refrigerated type or the frozen.

A rotisserie chicken works well here as does leftover roasted or baked chicken.

It doesn’t matter if you’ve eaten this soup before or not. You’re bound to like it. It’s the kind of soup that hugs you from the inside out and the outside in.

Soup for the soul.

Chicken Gnocchi Soup

Olive Garden's Chicken Gnocchi Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: 6 servings

 Olive Garden's Chicken Gnocchi Soup

Fluffy clouds of potato gnocchi, tender bites of chicken and fresh spinach swimming in a sea of thick, rich broth.


3 tablespoons butter
2 tablespoons olive oil
3/4 cup onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
1/3 cup all-purpose flour
4 cups chicken broth
1 + 1/2 cups half & half
2 cups cooked white meat chicken, shredded or cut into small bites
1 pound potato gnocchi
3 cups fresh baby spinach, stems removed
1 tablespoon chopped fresh basil
fresh grated Parmesan and/or Romano, for serving


  1. In a large soup pot or Dutch oven heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
  2. Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
  3. Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
  4. Cook the gnocchi separately according to package directions. Add them to the soup along with the spinach. Simmer until spinach is wilted. Stir in basil. Serve with grated cheese.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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  1. Kerilyn says

    LOVED THIS!!!! I made this tonight and I couldn’t wait to eat it! Even my 2 year old son ate it, and he is super picky! I used frozen spinach because I didn’t have fresh in the house today, its probably even better with fresh spinach, but the frozen was delish too! I cant wait to try it next time with the fresh spinach :) Thank you for posting this!

  2. Larry says

    Great recipe! I used heavy cream in place of half & half and also used gnocchi off the pasta isle. Picking the stems off of the spinach was the hardest part. Probably one of the best tasting dishes I’ve ever made. Thank you!!!

    • says

      You’re welcome and thank-you back Larry! I’m glad it was a big hit with you! Some people don’t remove the stems but I don’t like the way they look or the texture of them – if you don’t mind them you can leave them on next time to make it easier.

  3. Kara says

    I could kiss you!!!!

    I hope this is a AWESOME as the GARDENS!
    that’s the only reason I go there!!! I’m so excited to try this soup!!

  4. Roxana Vera says

    I made this soup and it was delicious! I paired it with warm breadsticks and a salad. We thought we were at Olive Garden!

  5. cristin says

    Any chance I could sub out the half and half for something lighter?

    Looks delicious, can’t wait to try this!

    • says

      Hi Cristin! You can use evaporated milk – they have a fat free version. You can also use milk or an alternative like almond milk but it’s not going to add the same creaminess or richness and almond milk is going to change the flavor.

  6. Dana says

    How far ahead can you make this soup? I have made it once and it is sooo yummy but was wondering if I could make it the day before serving it?

  7. michelle says

    Oh this sounds yummy. My DH is allergic to onions and garlic (sigh) couls you recommend some other spices I could use in this? I
    have never had it before so not sure what to substitute.. Thanks and keep up the good recipes. We love them….

  8. says

    Saw this recipe in a listing of soups on Lamberts Lately. I LOVE Olive Garden’s chicken & gnocchi soup. This is a MUST TRY! Pinned!

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