The concept of gnocchi is a beautiful piece of Italian heritage, traditionally crafted from potato and flour to create small, soft dumplings that embody the rustic nature of home cooking. While the classic versions are often served in simple butter or tomato sauces, the fusion of these dumplings into a creamy, broth-based soup has become a modern American comfort staple.
This particular style of olive garden chicken gnocchi soup copycat draws inspiration from the Italian-American tradition of blending hearty vegetables like carrots and spinach into a rich, velvety base. It mirrors the warmth of a Tuscan countryside kitchen, where the focus is always on gathering around a shared pot of food to find solace and connection.
Over time, this dish has evolved from a specialty restaurant menu item into a beloved home recipe. Its popularity lies in the contrast of textures—the softness of the potato dumplings against the tenderness of shredded chicken—creating a balanced meal that feels both indulgent and nourishing.
Why You'll Love It
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- Honestly, it is like a warm hug in a bowl, especially with those pillowy store-bought chicken gnocchi that just melt in your mouth.
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- I mean, who doesn't love a rich, velvety broth? The combination of 1 cup heavy cream and 1 cup whole milk makes it feel so indulgent.
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- It is just so quick, yeah, you can have it on the table in about 35 minutes when you've had a long day and need something comforting.
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- Wow, the way the 1 cup fresh spinach wilts into the creamy base adds such a lovely pop of color and a bit of goodness for the family.
"Wow, this is exactly like the restaurant! My kids actually asked for seconds, which, let's be honest, is a miracle in our house."
Essential Ingredient Guide
- store-bought chicken gnocchi: These are the stars of the show. I always make sure they are just tender and floating; if you overcook them, well, they lose that wonderful pillowy feel.
- boneless, skinless chicken breasts: I like to simmer them whole in the broth first. It keeps them so juicy before you shred them with two forks for that perfect, rustic texture.
- Fresh parsley: This is optional, but honestly, it adds a little bright spark to the finish. It just makes the whole pot look a bit more polished, you know?
- dried oregano, dried basil, and dried thyme: These little herbs bring the soul of the soup. I add them early to the 6 cups low-sodium chicken broth so the flavors have time to really get to know each other.
- 1 cup grated Parmesan cheese: This is what gives the soup its salty, nutty depth. I love watching it melt into the broth to make it thick and creamy.
- 1 tablespoon unsalted butter: I always start with butter. It just creates this beautiful, golden base for the onions and carrots to soften in, which is just so comforting.
Complete Cooking Process
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Getting Everything Ready:
I start by peeling and dicing my 4 medium carrots and chopping the medium onion. Having the garlic minced and the herbs measured out makes the whole thing feel so much calmer.
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Building the Flavor:
The magic happens when the butter melts and those aromatics soften. Then, when you pour in the 6 cups low-sodium chicken broth and herbs, the kitchen just starts to smell like home.
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Perfecting the Texture:
You'll want to watch the store-bought chicken gnocchi closely; they only need a few minutes until they float. That's when you know they've reached that perfect, soft consistency.
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The Final Melt:
Stirring in the 1 cup grated Parmesan cheese at the end is my favorite part. It thickens everything up and ties the cream and broth together beautifully.
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Serving the Warmth:
I like to serve this immediately while it's steaming. If it feels a bit too thin, just let it simmer for another minute—it's very forgiving, really.
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Use a butter base at the start to help the garlic and aromatics meld beautifully.
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Reserve a couple tablespoons of cooked chicken broth and whisk it into the sauce for a more velvety broth.
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Simmer the chicken breasts whole for 10 minutes to keep them tender before shredding.
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If you want a brighter flavor, you can swirl in a splash of dry white wine after the broth simmers.
Pro Tips
Just trust your taste buds and enjoy every creamy spoonful!
Better For You Treats
While this is a rich comfort meal, it's got plenty of protein from the chicken and iron from the 1 cup fresh spinach. If you're feeling mindful, you can use a lower-fat milk instead of the 1 cup whole milk for a slightly lighter touch.
Ways to Make it Your Own
Look, you can totally swap the chicken for 12 ounces of shrimp for a seafood twist. Or, if you can't do dairy, try oat milk and coconut cream with a non-dairy Parmesan—it stays surprisingly glossy!
Serving Suggestions
I honestly love this with a warm, crusty baguette to soak up every drop of that broth. A little extra drizzle of olive oil and some freshly chopped parsley on top makes it feel like a real treat.
Frequently Asked Questions
→ Can I freeze this soup for later?
Yes, just put it in an airtight container for up to 2 months. When you reheat it on the stove, just add a splash of milk to bring back that creamy brightness.
→ What if my soup is too thin?
Oops, that happens! Just let it simmer for another minute or two, or add a bit more of the 1 cup grated Parmesan cheese to help it thicken up.
→ Can I use different vegetables?
Of course. While I love the 4 medium carrots, you can toss in a bit of celery or extra spinach if that's what you have in the crisper.
Nutrition Facts
per serving
480
Calories
26g
Protein
32g
Carbs
28g
Fat
Taste Profile
A rich, velvety savory embrace with hints of earthy herbs.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
The soup will be slightly less rich but still creamy.
A simple way to cut down on a bit of fat.
Works perfectly well, though the flavor is slightly more neutral.
Recipe Variations
Try these delicious twists on the original
Seafood Twist
Replace the shredded chicken with 12 ounces of peeled, deveined shrimp. Just toss them in for the final 2 minutes of simmering so they stay tender.
Dairy‑Free Delight
Swap the heavy cream and milk for 1 cup oat milk and 1/2 cup coconut cream, and use a non-dairy Parmesan alternative to keep that glossy look.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overcooking the gnocchi until they become mushy.
- Boiling the cream too hard, which can cause it to separate.
- Adding spinach too early and letting it overcook into a brown mush.
Meal Prep & Storage
Make Ahead Tips
You can make this in advance and store it in the fridge, but I'd suggest adding the spinach fresh when you reheat it so it stays bright.
Leftover Ideas
Freeze in an airtight container for up to 2 months. When you're ready, thaw overnight in the fridge and reheat slowly on the stove—add a splash of milk to bring back that creamy brightness.
Perfect Pairings
Serve this with...
Cooking Timeline
Sauté onion, carrots, and garlic in butter.
Simmer broth with herbs and cook chicken breasts.
Remove chicken to shred and prep the cream base.
Cook gnocchi until they float.
Stir in chicken, spinach, and Parmesan; final seasoning.
Olive Garden Chicken Gnocchi Soup Copycat
Savor a velvety, cream-filled bowl of this olive garden chicken gnocchi soup copycat, featuring pillowy store‑bought chicken gnocchi and tender shredded chicken. It's a warm, fragrant hug in a pot that brings the restaurant experience right to your kitchen table.
Timing
Prep Time
10 Minutes
Cook Time
25 Minutes
Total Time
35 Minutes
Recipe Details
Ingredients
The Base
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01
1 tablespoon unsalted butter
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02
1 medium onion, diced
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4 medium carrots, peeled and diced
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2 cloves garlic, minced
The Simmer
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01
6 cups low‑sodium chicken broth
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02
2 boneless, skinless chicken breasts (about 1 pound)
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03
1 teaspoon dried oregano
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1 teaspoon dried basil
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½ teaspoon dried thyme
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06
Salt and freshly ground black pepper, to taste
The Creamy Finish
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01
1 cup heavy cream
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1 cup whole milk
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1 pound store‑bought chicken gnocchi
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1 cup grated Parmesan cheese
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05
1 cup fresh spinach, sliced
Garnish
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01
Fresh parsley, chopped (optional, for garnish)
Instructions
Start by melting the 1 tablespoon unsalted butter in your large stock pot over medium heat. Once it's bubbling a bit, toss in the diced onion, 4 medium carrots, peeled and diced, and the 2 cloves garlic, minced. Let them sauté for about 5 minutes; you're looking for those onions to get translucent and the carrots to just start softening. It smells like home already, doesn't it?
Now, pour in the 6 cups low‑sodium chicken broth and stir in the 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon dried thyme, along with salt and freshly ground black pepper, to taste. Bring the whole thing to a gentle simmer. Nothing too aggressive, just a slow bubble.
Carefully place the 2 boneless, skinless chicken breasts (about 1 pound) into the pot. Cover it up and let it simmer for 10 minutes, or until the chicken is cooked through. Once it's done, take the chicken out and let it cool just enough so you can handle it—then, use two forks to shred it. Honestly, this is the relaxing part.
Pour the 1 cup heavy cream and 1 cup whole milk into the pot, coaxing the heat back up to a low simmer. Stir in the 1 pound store‑bought chicken gnocchi. Give it about 2–3 minutes; you'll know they're ready when those little pillowy clouds float right to the surface.
Return that lovely shredded chicken and the 1 cup fresh spinach, sliced, to the pot. Stir them in until the spinach wilts down and the chicken is warmed through. Finally, sprinkle in the 1 cup grated Parmesan cheese, letting it melt right into the broth to make it rich and thick.
Take a moment to taste your soup—adjust with a bit more salt or pepper if you feel it needs it. If the broth seems a touch too thin for your liking, just let it simmer for another minute or two. Well, look at that, you've done it.
Notes & Tips
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1
The butter base is key; it helps the garlic and aromatics meld beautifully together.
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2
If you find the broth too thin, a tiny bit more simmer time does the trick.
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Be gentle with the spinach; it only needs a moment to wilt.
Tools You'll Need
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Large stock pot or Dutch oven for a slow, steady simmer
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Cutting board for all your chopping
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Sharp knife for the aromatics
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Measuring cups and spoons to keep things precise
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Forks for shredding the chicken easily
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Aluminum foil if you need a makeshift cover
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Serving bowls for the final comfort
Must-Know Tips
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Use butter, it adds a depth that oil just can't reach.
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Watch the gnocchi, they only need 2-3 minutes to float.
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Shred chicken by hand with forks for a more natural, rustic texture.
Professional Secrets
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Whisk a few tablespoons of broth into the cream for a more velvety finish.
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Sauté aromatics until translucent to build a flavor foundation.
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Add Parmesan at the very end to thicken the broth naturally without a roux.
What readers are saying
Community reviews from home cooks like you
Will definitely make this again. I really liked how the 1 tablespoon unsalted butter and 1 medium onion, diced came together. I found it a bit sweet for my taste. Already shared it with a friend.
The flavors were spot on. I really liked how the 1 tablespoon unsalted butter and 1 medium onion, diced came together. The texture was a touch off, but the flavor saved it. My kids even asked for seconds.
I wanted to love this dish, but it didn't quite work for me. Next time I'll double the sauce. I think with some tweaks it could be really good.
Decent result for the effort. The butter flavor was nice, but my oven needed an extra 5 minutes. I might try it again with some adjustments.
My new favorite way to make Olive Garden Chicken Gnocchi Soup Copycat. I really liked how the 1 tablespoon unsalted butter and 1 medium onion, diced came together. Saving this for later.
I wanted to love this dish, but it didn't quite work for me. My oven needed an extra 5 minutes. I think with some tweaks it could be really good.
So easy and delicious. I really liked how the 1 tablespoon unsalted butter and 1 medium onion, diced came together. The texture was a touch off, but the flavor saved it. Great addition to my recipe rotation.
Absolutely loved this recipe! I really liked how the 1 tablespoon unsalted butter and 1 medium onion, diced came together. Already shared it with a friend.
Perfect for a busy weeknight. I really liked how the 1 tablespoon unsalted butter and 1 medium onion, diced came together. I added a bit more seasoning next time. Saving this for later.
This exceeded my expectations. I really liked how the 1 tablespoon unsalted butter and 1 medium onion, diced came together. Will be making this regularly.
The flavors were spot on. I really liked how the 1 tablespoon unsalted butter and 1 medium onion, diced came together. My oven needed an extra 5 minutes. Thanks for sharing this one!
It was okay, with a few tweaks. The butter flavor was nice, but next time i'll double the sauce. I might try it again with some adjustments.
Decent result for the effort. The butter flavor was nice, but i added a bit more seasoning next time. I might try it again with some adjustments.
Can't believe how simple this was. I really liked how the 1 tablespoon unsalted butter and 1 medium onion, diced came together. I added a bit more seasoning next time. Saving this for later.
This was a hit with my family. I really liked how the 1 tablespoon unsalted butter and 1 medium onion, diced came together. Perfect as written.
I was surprised how good this turned out. I really liked how the 1 tablespoon unsalted butter and 1 medium onion, diced came together. It took slightly longer than the recipe said. Great addition to my recipe rotation.
This was a hit with my family. I really liked how the 1 tablespoon unsalted butter and 1 medium onion, diced came together. Highly recommend giving it a try.
I wanted to love this dish, but it didn't quite work for me. It took slightly longer than the recipe said. I think with some tweaks it could be really good.
Recipe by
Alexa CarterFast food, but smarter 🔥🍽️ Bold flavors, simple steps, and meals that always hit the spot 😎
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