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Olive Garden Chicken Gnocchi Soup

Creamy Olive Garden Chicken Gnocchi Soup

Emily
A rich, creamy copycat Olive Garden Chicken Gnocchi Soup made with tender chicken, soft potato gnocchi, and spinach in a comforting broth. Perfect for easy stovetop or crockpot dinners with gnocchi.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine Italian-American
Servings 6 servings
Calories 380 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Crockpot (optional)

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 1 large carrot, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all‑purpose flour
  • 4 cups low‑sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 cups half‑and‑half (or 1 cup heavy cream plus 1 cup milk)
  • 2 cups shredded cooked chicken (rotisserie works great)
  • 1 (16‑ounce) package refrigerated potato gnocchi
  • 1 cup fresh spinach, roughly chopped
  • 1/4 cup freshly grated Parmesan cheese, plus extra for serving

Instructions
 

  • In a large pot or Dutch oven, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium heat.
  • Add 1 finely diced yellow onion, 2 finely diced celery stalks, and 1 finely diced carrot and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
  • Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  • Sprinkle 1/4 cup all‑purpose flour over the vegetables and stir constantly for 1–2 minutes to form a light roux.
  • Gradually pour in 4 cups low‑sodium chicken broth, stirring as you go to dissolve any lumps.
  • Bring the mixture to a gentle simmer, then add 1 teaspoon dried thyme, 1/4 teaspoon ground nutmeg, salt, and freshly ground black pepper to taste.
  • Let the soup simmer for 10–15 minutes so the vegetables finish softening and the flavors meld.
  • Stir in 2 cups half‑and‑half (or 1 cup heavy cream plus 1 cup milk) and let the soup warm through without boiling.
  • Add 2 cups shredded cooked chicken and cook just until heated through.
  • Drop in the 1 (16‑ounce) package refrigerated potato gnocchi and simmer for 3–5 minutes, or until the gnocchi are soft and float to the surface.
  • Stir in 1 cup roughly chopped fresh spinach until wilted.
  • Add 1/4 cup freshly grated Parmesan cheese and stir until melted; taste and adjust salt, pepper, and nutmeg as needed.

Notes

  • For a richer soup, use heavy cream instead of half‑and‑half or add a bit more Parmesan at the end.
  • If you are using a crockpot, add the chicken broth, butter, onion, celery, carrot, garlic, chicken, thyme, nutmeg, salt, and pepper into the slow cooker and cook on low 6–8 hours or high 3–4 hours; then stir in the half‑and‑half and gnocchi for the last 20–30 minutes.
  • Store leftovers in an airtight container in the fridge for up to 3–4 days or freeze the base without gnocchi for longer storage.
Keyword Olive Garden Chicken Gnocchi Soup