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A close-up handheld shot of creamy chicken gnocchi soup in a white bowl showing golden oil droplets and wilted spinach. (Olive Garden Chicken Gnocchi Soup)

Olive Garden Chicken Gnocchi Soup: The Ultimate Velvet-Cream Copycat Recipe

A luxurious Olive Garden Chicken Gnocchi Soup copycat featuring a thick ivory cream broth, pillowy potato gnocchi, tender shredded chicken, and vibrant spinach. A 30-minute professional-grade comfort meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Dinner, Lunch
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 1 lb (450g) Potato Gnocchi shelf-stable or refrigerated
  • 2 cups (300g) Cooked Chicken Breast shredded
  • 1 cup (120g) Carrots julienned into matchsticks
  • 2 cups (60g) Fresh Baby Spinach loosely packed
  • 1 cup (150g) Yellow Onion finely diced
  • 2 cloves (10g) Garlic minced
  • 2 tbsp (30g) Unsalted Butter for sautéing
  • 2 tbsp (30g) All-purpose Flour for the roux
  • 4 cups (960ml) Chicken Stock low sodium recommended
  • 2 cups (480ml) Heavy Cream for ivory color and richness
  • 1 tsp (1g) Dried Thyme flakes
  • 1/2 tsp (1g) Cracked Black Pepper coarse ground

Equipment

  • 1 Dutch Oven Or large heavy-bottomed stockpot
  • 1 Whisk For a smooth roux

Instructions
 

Soup Preparation
  1. Melt butter in a Dutch oven over medium heat. Add diced onions and julienned carrots. Sauté for 3-5 minutes until onions are translucent. Add minced garlic and cook for 1 minute until fragrant.
  2. Sprinkle flour over the vegetables and stir for 2 minutes to cook out the raw flavor. Slowly whisk in the chicken stock to create a smooth, thickened base.
  3. Add shredded chicken, thyme, and cracked black pepper. Bring to a low simmer and add the gnocchi. Cook for 3-5 minutes until the gnocchi float to the surface.
  4. Reduce heat to medium-low. Stir in heavy cream and baby spinach. Stir gently for 1 minute until spinach is wilted and vibrant green. Serve immediately once the broth is ivory and thick.

Notes

Do not boil the soup after adding heavy cream to prevent curdling.
Shred the chicken by hand for the most authentic restaurant texture.
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