Better Than Olive Garden Chicken Gnocchi Soup

March 24, 2021 by Angie

If you love Olive Garden’s Chicken Gnocchi Soup, you’re going to fall head over heels for this copycat version. It’s creamy, cozy, loaded with chicken and pillowy gnocchi, and honestly? I think it’s better than the restaurant version.

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a bowl of Better Than Olive Garden Chicken Gnocchi Soup

This is one of those soups that feels like comfort in a bowl, and once you make it at home, you’ll understand why it’s on repeat around here.

When we lived down at Camp Lejeune in North Carolina, we were so excited when Olive Garden finally opened nearby. I instantly fell in love with their Chicken Marsala, endless salad, and of course… the Chicken Gnocchi Soup.

But over the years, that soup started to disappoint me. It felt thinner, less hearty, and more than once I was served what tasted like hot milk with spinach and maybe one lonely piece of gnocchi with no chicken in sight.

So I decided to make my own version at home.

This copycat Chicken Gnocchi Soup is rich, flavorful, and packed with everything the restaurant version sometimes forgets… plenty of chicken, soft gnocchi, and a creamy broth.

Quick glance at what you’ll need

Butter
Olive oil
Chopped celery
Minced garlic
Shredded carrots
Salt & black pepper
Onion powder
Italian seasoning
Flour
Chicken broth
Milk
Heavy cream
Cooked, shredded chicken
Frozen chopped spinach
Gnocchi

Ingredient amounts and entire recipe directions in recipe card below with print option!

How to make Better Than Olive Garden Chicken Gnocchi Soup:

In a large pot, over medium heat, melt butter and heat olive oil.
Once the butter is melted, add the celery and cook for about 5-10 minutes, until soft. If you want the celery to be a bit crunchy, 5 minutes is enough time. I like the celery in this soup to be very soft.
Add in the minced garlic and stir. Let the garlic cook for 2 minutes; your kitchen is going to be smelling wonderful at this point.
Add in carrots and seasonings. Add in flour. Stir until everything is combined. Stir and cook flour mixture for 2 minutes.
This is going to thicken the soup but you don’t want the taste of raw flour in your soup. So make sure to take the time to stir and cook the flour a bit before moving on to the next part of the recipe.
Add in chicken broth and stir well to break up any clumps.
Add in milk and heavy cream, stir. Toss in frozen spinach and cooked, shredded chicken, stir.
Turn up heat and bring soup to a boil. Gently add gnocchi to soup and boil for 4-5 minutes.

Serve Hot/Warm.

What kind of chicken broth should I use?

You’ve got options here:

Homemade chicken broth
Store-bought low-sodium or regular chicken broth
Chicken bouillon mixed with water
Broth made with Better Than Bouillon®

Lately, I’ve been loving Better Than Bouillon® Roasted Chicken Base. This isn’t sponsored — it just gives the soup a deeper, richer flavor than most boxed broths.

Angie’s Suggestions:

This is great served with breadsticks or crusty bread.

Quick FAQ

Can I use homemade gnocchi?
Absolutely!

Can I use fresh spinach instead of frozen?
Yes, just add a couple handfuls of fresh spinach.

Does this soup store well?
It does! The soup thickens as it cools, but loosens right back up when reheated.

Chicken Tip:

Any cooked chicken works here. I love using dark meat because it stays extra tender, but chicken breasts are just fine, too.

Store-bought rotisserie chicken are perfect for meals like this! When I make this soup, I use the thighs and legs of rotisserie chicken and save the chicken breasts for recipes like this Chicken Pot Pie Casserole.

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave. When reheating it, you may want to add a splash of milk or water to loosen up the sauce.

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