This copycat Olive Garden Gnocchi Chicken Soup is loaded with chicken, veggies, and plump gnocchi! You’ll never want to make another soup again!
This is a chicken soup recipe created as a copycat to the Olive Garden Chicken and Gnocchi Soup that everyone is obsessed with. And!!! It only takes about 30 minutes! Thank heavens too because I am worn out from cooking so much this year!
This creamy chicken gnocchi soup is filled with gnocchi dumplings, chunks of chicken, spinach, and carrots — and it’s all loaded up in a rich and creamy broth!
After trying this soup, you should make a Zuppa Toscana soup as well. It’s so good!
This chicken gnocchi soup from Olive Garden is probably one of the best chicken soup recipes I’ve ever had. One time is all you need to fall in love with those yummy pieces of chicken in that creamy broth.
Chicken and Gnocchi Soup is the officially one of my favorite things to warm up with from the inside out and deliver to an unsuspecting friend.
There’s nothing better than having dinner show up on your door!
By the time this post publishes, I don’t know if Olive Garden will be open with the Covid quarantine happening (praying it is!). If not, have no fear because you can make a copycat Olive Garden Gnocchi Chicken Soup at home!
Ingredients in Olive Garden Gnocchi Chicken Soup
This copycat chicken gnocchi soup tastes gourmet, but the ingredients list is simple! Here’s what you’ll need to make this recipe:
- Cooked Chicken
- Chicken Broth
- Half and Half
How to Make Olive Garden Chicken and Gnocchi Soup
- In a dutch oven or soup pot, saute the veggies and fats together.
- Add the chicken and broth and bring to a simmer.
- Stir in the gnocchi until they are floating, then add the spinach.
- In a small bowl, whisk together the cornstarch and half and half.
- Add to the soup and bring to a simmer until slightly thickened.
- Season to taste.
Can I Make This Soup in a Slow Cooker?
Yes, you can make this soup in a slow cooker! I’m a big believer in sautéing vegetables even if you’re doing a slow cooker soup because the cooked down veggies caramelize and their sugars release making for more delicious flavor.
- After sautéing the veggies, throw everything in the slow cooker except the gnocchi, dairy (half and half) and the spinach as those things will go in at the end.
- Cook for 3-4 hours on low.
- In the the last hour, add the gnocchi.
- Right before serving, move to a pot, add the half and half and cornstarch and spinach and stir to combine over medium heat.
How Long Will This Soup Keep?
Creamy chicken gnocchi soup will keep for 3-4 days in the refrigerator, but soup should be placed in a container with a lid, or covered with plastic wrap before storing.
Can You Freeze Gnocchi Soup?
I would NOT recommend freezing this soup. The dairy tends to separate and the spinach takes on that chewy texture.
Can I Make This Recipe Vegetarian?
Chicken and gnocchi go together really well, but if you need to make this a vegetarian soup try these substitutes for the chicken:
- Cubed Russet Potatoes
- Cubed White Sweet Potatoes
- Chopped Zucchini
Is Gnocchi a Pasta?
Gnocchi not an Italian pasta like many think. It’s more like a little potato dumpling. A Gnocchi recipe is made from potatoes, flour, and eggs.
How Do You Know When Gnocchi Is Done?
Gnocchi is done when you see the little dumplings float to the top of the water. There’s no need to set any timers or do any testing as the floating is the sure sign that they are done.
Can I Make the Gnocchi From Scratch?
Yes! I’ve made gnocchi a few times in the past as it’s so easy, and I will be the first to admit that making gnocchi is fun, tastes better than store bought and isn’t too hard especially if you have a gnocchi roller.
However, it is more work than I care to do and the store bought versions are getting better and better so I’m quite content to buy it. However, if you’re wanting to make it yourself this is the Homemade Gnocchi Recipe that I used.
Tips for Making Chicken Gnocchi Soup
- For the chicken: I buy a rotisserie chicken or pre-shredded chicken at Costco to save myself some time.
- Prep the ingredients: Because this recipe comes together so quickly, I recommend prepping all the ingredients before starting the recipe. This way, you’re not rushing to shred the carrots while the onions are cooking or anything like that!
- For the cornstarch slurry: In the recipe card below, you’ll see that I’ve listed the water and cornstarch as optional. When combined, they make a cornstarch slurry, which helps thicken the soup. However, if you don’t have cornstarch on hand or prefer not to use it, that’s okay! Your gnocchi soup will still turn out creamy.
Looking for More Gnocchi Recipes?
More Easy Soup Recipes You’ll Love:
- Cheesy Meatball Soup
- Broccoli Cheese Soup
- Chicken Corn Chowder
- Instant Pot Chicken Noodle Soup
- Potato Corn Chowder
- Chicken Pot Pie Soup
Check out our Soup Recipes section!
Chicken and Gnocchi Soup
- 1 Tablespoon Olive Oil
- 1 Small Onion, , diced
- 3 Stalks Celery, , diced
- 3 Cloves Garlic, , minced
- 3 Carrots, , shredded
- 1 Pound Cooked Chicken Breasts , , cubed
- 4 Cups Chicken Broth
- 16 oz Mini Potato Gnocchi
- 6 oz Baby Spinach Leaves
- 1 Tablespoon Corn starch, (optional)
- 2 Tablespoons Cold Water, (optional)
- 2 Cups Half and half
- Salt and Pepper , , to taste
- Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
- Stir gnocchi into the simmering soup and cook until they begin to float, 3-4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
- Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half and half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.