Creamy Chicken Gnocchi Soup (Olive Garden Copycat Recipe)

As a chef, there are few things more comforting than a warm bowl of creamy soup, especially when the weather turns crisp. And when that soup is a hearty, rich, and utterly satisfying **chicken gnocchi soup**, it instantly transports you to a cozy comfort place. Today, I’m thrilled to share my ultimate **Olive Garden copycat recipe** for this beloved classic. Forget waiting for a table; you’re about to discover how to make an even better version right in your own kitchen, complete with a secret ingredient that elevates every spoonful. Get ready to master a dish that promises both simplicity and gourmet flavor!

Why You’ll Love This Recipe

I know what you’re thinking – another **gnocchi soup** recipe? But trust me, this one is different. My unique twist introduces a foundational layer of flavor that takes this creamy, savory bowl from good to extraordinary. Here’s why you’ll fall in love:

• Unforgettable Depth from Pancetta: My secret? Sautéing a quarter cup of finely diced **pancetta** or **bacon** until perfectly crispy right at the start. This simple step renders out a beautiful, flavorful fat that I then use to sauté the vegetables. This builds an incredible umami base, making the soup taste deeply savory and richer than any standard recipe.
• Quick & Easy Comfort: Despite its gourmet taste, this is truly a **30-minute meals** friendly recipe. It’s perfect for busy weeknights when you crave hearty comfort food but are short on time.
• Better Than the Restaurant: This isn’t just a good **Olive Garden copycat recipe**; it’s designed to be superior. The richness from the rendered fat and perfectly tender potato gnocchi will have you ditching takeout for good.
• Customizable for Everyone: Whether you need to adapt for dietary preferences or just want to experiment, this **chicken gnocchi soup** recipe is wonderfully flexible.

Ingredients Needed

Here’s everything you’ll need to create this incredibly flavorful soup:

• 3-4 boneless skinless chicken breasts (cooked and diced )
• 1 stalk of celery (chopped)
• ½ white onion ( diced)
• 2 teaspoons minced garlic
• ½ cup shredded carrots
• 1 tablespoon olive oil
• 4 cups low sodium chicken broth
• salt and pepper (to taste)
• 1 teaspoon thyme
• 16 ounces potato gnocchi
• 2 cups half and half (see note)
• 1 cup fresh spinach (roughly chopped)

Ingredient Notes & Substitutions

• Chicken: For convenience, I recommend using about 2 cups of diced cooked **boneless skinless chicken breasts**. Rotisserie chicken or leftover baked chicken works wonderfully, or you can quickly boil and dice chicken breasts just for this soup.
• Pancetta/Bacon (The Secret Twist!): While not in the original list, this is my game-changing addition. Finely diced pancetta or **bacon** crisped up at the start adds an incredible layer of flavor.
• Half and Half: The “see note” refers to dairy substitutions. For an even richer, creamier soup, you can swap out the **half and half** for **heavy cream** or a mix. Stirring in 3 ounces of softened **cream cheese** at the end also creates an ultra-velvety texture. For dairy-free versions, unsweetened full-fat coconut milk or cashew cream are good alternatives.
• Gnocchi: Use a good quality store-bought **potato gnocchi** from the shelf-stable or refrigerated section. No need to make homemade for this recipe; the convenience is key!
• Broth: Always opt for **low sodium chicken broth**. This gives you full control over the final seasoning of your **gnocchi soup**.
• Vegetarian/Gluten-Free Options: To make this soup vegetarian, simply swap the chicken broth for **vegetable broth** and omit the chicken (adding white beans for protein, if desired). For a **gluten-free** version, ensure you’re using certified **gluten-free potato gnocchi** and broth.
• Flavor Boosters: For that authentic “Olive Garden” taste, consider stirring in 1/2 cup grated **Parmesan cheese**, 1/2 teaspoon **poultry seasoning**, and 1/2 teaspoon **chicken bouillon crystals** along with the broth.

How to Make Your Creamy Chicken Gnocchi Soup

Making this comforting **chicken gnocchi soup** is straightforward. Follow these steps for a perfect bowl every time!

Step 1: Building the Flavor Base

First, heat a large pot over medium heat. If using my unique twist, add 1/4 cup of finely diced **pancetta** or **bacon** and sauté until crispy. Remove the crispy bits with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pot. If needed, add the **olive oil** to reach 1 tablespoon total. Add the **chopped celery**, **diced white onion**, **minced garlic**, and **shredded carrots** to the pot. Sauté for 2-3 minutes until the onions become translucent and the aromatics are fragrant, filling your kitchen with their delicious scent.

Step 2: Simmering & Gnocchi Addition

Now, add your diced cooked chicken, **low sodium chicken broth**, **salt**, **pepper**, and **thyme** to the pot. Bring the mixture to a gentle **boil**. Once boiling, carefully stir in the **potato gnocchi**. Continue to **boil** for 3-4 minutes longer, then reduce the heat to a **simmer** and cook for another 10 minutes. The gnocchi will puff slightly and float to the top when they are tender. At this stage, if you’re aiming for that true “Olive Garden” essence, now is the perfect time to stir in 1/2 cup **Parmesan cheese**, 1/2 teaspoon **poultry seasoning**, and 1/2 teaspoon **chicken bouillon crystals**.

Step 3: Finishing Touches

Finally, stir in the **half and half** and **fresh spinach**. Cook for just another 1-2 minutes until the spinach is tender and beautifully wilted, and the soup is warmed through and creamy. Be careful not to bring the soup to a rolling boil after adding the dairy, as it can cause it to separate. Taste the soup and add more **salt** and **pepper** if needed to perfectly balance the flavors before serving.

Customizing Your Gnocchi Soup: Dietary & Cooking Methods

This **gnocchi soup** is incredibly versatile, allowing you to tailor it to various dietary needs or cooking preferences.

Making Your Gnocchi Soup Diet-Friendly: Vegetarian & Gluten-Free Options

It’s easy to adapt this recipe for different diets without sacrificing flavor.

• Vegetarian Adaptation: To make this a delicious vegetarian **gnocchi soup**, simply replace the **low sodium chicken broth** with an equal amount of good quality **vegetable broth**. Omit the chicken, and if you want to add some plant-based protein and heartiness, stir in a can of drained and rinsed **white beans** (like cannellini) or chickpeas during Step 2. Ensure any optional flavor enhancers, such as bouillon, are vegetarian-friendly.
• Gluten-Free Adaptation: Creating a **gluten-free** version is straightforward. The main adjustment is to ensure you use certified **gluten-free potato gnocchi**, which are widely available in most grocery stores. Also, double-check that your chosen **chicken broth** (or vegetable broth) is certified gluten-free. All other ingredients are naturally gluten-free.

Effortless Slow Cooker Adaptation

Yes, you can absolutely make this **chicken gnocchi soup** in a slow cooker for a hands-off approach!

1. Sauté First: For the best flavor, I still recommend starting on the stovetop. Sauté the **pancetta** or **bacon** (if using) as described, remove it, and then sauté the **celery**, **white onion**, **minced garlic**, and **shredded carrots** until softened. This crucial step builds the flavor base that a slow cooker alone can’t achieve.
2. Combine Ingredients: Transfer the sautéed vegetables, cooked chicken, **low sodium chicken broth**, **salt**, **pepper**, and **thyme** into your **slow cooker** insert.
3. Slow Cook: Cover and cook on low for 3-4 hours or on high for 1.5-2 hours.
4. Add Gnocchi & Dairy: During the last hour (for low heat) or 30 minutes (for high heat) of cooking, stir in the **potato gnocchi**. Cook until they float and are tender. Then, during the final 15-20 minutes, stir in the **half and half** and **fresh spinach**. Continue cooking until the soup is heated through and the spinach is wilted, making sure not to bring the soup to a full boil after adding the dairy.

Pro Tips & Troubleshooting

Even seasoned chefs have tricks up their sleeves. Here are my best tips for perfect **chicken gnocchi soup** every time, and how to fix common mishaps.

Pro Tips for the Best Chicken Gnocchi Soup

• Embrace the Pancetta/Bacon Twist: Seriously, don’t skip the step of sautéing **pancetta** or **bacon** first! It creates an unparalleled depth of flavor and richness that truly makes this **gnocchi soup** extraordinary.
• Thickening the Soup: If your soup turns out thinner than you’d like, create a cornstarch slurry. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering soup at the very end (before adding dairy, if possible, or very carefully afterwards). Cook for another minute or two until it thickens.
• Ultimate Olive Garden Flavor Boost: For that signature taste, don’t forget my suggested flavor boosters: a handful of grated **Parmesan cheese**, a pinch of **poultry seasoning**, and a tiny bit of **chicken bouillon crystals** stirred into the broth.
• Seasoning is Key: Taste, taste, taste! Adjust **salt** and **pepper** throughout the cooking process, especially after adding the broth and again after the dairy. Broths and gnocchi can vary in sodium content, so trust your palate.
• Perfect Gnocchi Doneness: **Potato gnocchi** cook very quickly. They are typically done when they float to the surface. Cook them until tender but still slightly chewy – avoid overcooking, or they can become mushy.
• Don’t Boil the Dairy: Once you’ve added the **half and half** or **heavy cream**, keep the soup at a gentle **simmer**. Boiling vigorously can cause dairy to curdle or separate, especially if you’re not using heavy cream.

Common Mistakes to Avoid

• Vague Chicken Quantities: To ensure consistency, aim for approximately 2 cups of diced cooked chicken. Eyeballing can lead to an imbalance in the soup’s texture.
• Mushy Gnocchi: The biggest culprit here is overcooking. Keep an eye on the gnocchi; once they float, they’re typically ready. Cook them just until tender, not until they dissolve.
• Thin Soup: If your soup is too watery, ensure you’ve allowed it to **simmer** long enough for the flavors to meld and some liquid to reduce (before adding dairy). If still too thin, a cornstarch slurry is your friend.
• Soup Separation: Boiling the soup too aggressively after adding **half and half** or **heavy cream** can cause the dairy to curdle. Always maintain a gentle simmer.
• Underseasoning: A bland soup usually means it needs more **salt** and **pepper**. Don’t be shy about seasoning to taste, and remember those optional flavor boosters for extra impact.

Serving & Storage

Turn your delicious **chicken gnocchi soup** into a complete and memorable meal with these serving and storage tips.

Serving Suggestions for a Complete Meal

This **creamy chicken gnocchi soup** is hearty enough to be a meal on its own, but a few simple additions can make it truly special.

• Garnishes: A sprinkle of freshly grated **Parmesan cheese** is a must! I also love adding a dash of fresh chopped parsley for a pop of color and herbaceous note.
• Classic Pairings: For the ultimate **Italian-inspired** experience, serve this soup with warm, crusty bread. Nothing beats dipping warm **Olive Garden Breadsticks** into the rich broth! A light, crisp **Italian Green Salad** with a tangy vinaigrette offers a refreshing contrast to the soup’s creamy richness.
• Occasions: This **comfort food** staple is perfect for a cozy family dinner, a casual get-together with friends, or simply a treat for yourself on a chilly evening.

Storage, Freezing, and Reheating Instructions

Thoughtful storage ensures you can enjoy the deliciousness of this **gnocchi soup** for days to come.

• Refrigeration: Once cooled, transfer any leftover **chicken gnocchi soup** to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
• Freezing: For best results when freezing, I recommend freezing the soup base (chicken, vegetables, and broth) WITHOUT the gnocchi and dairy. Gnocchi can become mushy, and dairy can sometimes separate upon thawing and reheating. Simply freeze the base in an airtight container for up to 2-3 months. When ready to serve, thaw the base, reheat it gently on the stovetop, then add fresh gnocchi, **half and half**, and **fresh spinach** during the last stages of cooking.
• Reheating: To reheat refrigerated soup, gently warm it on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup has thickened too much in the fridge, you can add a splash of **chicken broth** or milk to reach your desired consistency. For frozen soup base, thaw overnight in the fridge, then reheat and proceed with adding gnocchi, dairy, and spinach as if making it fresh.

Conclusion

And there you have it – my tried-and-true recipe for a rich, creamy, and undeniably delicious **chicken gnocchi soup** that rivals (and in my humble opinion, surpasses) the restaurant favorite. The subtle yet impactful addition of crispy **pancetta** creates a depth of flavor that will truly surprise and delight you. You now have all the tools and knowledge to create a truly special, hearty **comfort food** meal right in your own kitchen.

I encourage you to give this recipe a try, experiment with the suggested variations, and make it your own. There’s immense satisfaction in crafting such a flavorful dish from scratch. Print this recipe, share it with your loved ones, and let me know how it turns out in the comments below!

Frequently Asked Questions About Chicken Gnocchi Soup

How can I make this gnocchi soup in a slow cooker?

To make this **gnocchi soup** in a slow cooker, first sauté the aromatics (celery, onion, garlic, carrots) and pancetta/bacon (if using) on the stovetop for optimal flavor. Then, combine the sautéed vegetables, cooked chicken, broth, and seasonings in the slow cooker. Cook on low for 3-4 hours or high for 1.5-2 hours. Add the **potato gnocchi** during the last hour (low) or 30 minutes (high) of cooking, and stir in the **half and half** and **fresh spinach** during the final 15-20 minutes until heated through.

Do you cook gnocchi before adding it to the soup?

No, for this recipe, you add the **potato gnocchi** directly to the simmering broth. They will cook quickly in the soup, usually floating to the top in just a few minutes when tender. This helps absorb the soup’s flavor and keeps them from becoming mushy.

What kind of chicken is best for gnocchi soup?

Pre-cooked **boneless skinless chicken breasts** are ideal for convenience. You can use rotisserie chicken, leftover baked chicken, or simply boil and dice chicken breasts specifically for the soup. Aim for about 2 cups of diced chicken for consistency.

How can I make gnocchi soup thicker and creamier?

For extra thickness, you can stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) at the end. For more creaminess, swap some **half and half** for **heavy cream**, or stir in about 3 ounces of softened **cream cheese** until melted and smooth.

Can I make gnocchi soup ahead of time or freeze it?

The soup base (without gnocchi and dairy) can be made ahead and frozen. For best results when freezing, add fresh **potato gnocchi**, **half and half**, and **fresh spinach** when reheating to maintain optimal texture and prevent mushiness or separation.

What should I serve with chicken gnocchi soup?

For a complete meal, serve with warm **Olive Garden Breadsticks** for dipping and a fresh **Italian Green Salad** with a light vinaigrette to balance the richness. A sprinkle of fresh **Parmesan cheese** and parsley is a lovely garnish.

How long does gnocchi soup last in the fridge?

Your homemade **chicken gnocchi soup** can be stored in an airtight container in the refrigerator for 3-4 days.

How do I reheat gnocchi soup?

Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, you can add a splash of **chicken broth** or milk to reach your desired consistency.

What are vegetarian/gluten-free options for gnocchi soup?

For a vegetarian option, use **vegetable broth** and consider adding white beans or chickpeas for protein instead of chicken. For **gluten-free**, ensure you use certified **gluten-free potato gnocchi** and a gluten-free broth.

How to get that ‘Olive Garden’ taste in homemade gnocchi soup?

Our unique twist of sautéing **pancetta** or **bacon** first builds a critical flavor base. Additionally, incorporate optional flavor boosters like **Parmesan cheese**, **poultry seasoning**, and **chicken bouillon crystals** for that signature “Olive Garden” profile.

What is the best way to cook gnocchi for soup?

The best way is to cook the **potato gnocchi** directly in the simmering soup broth. Watch carefully as they cook quickly, typically floating to the surface when done. Avoid overcooking to prevent them from becoming mushy.