Olive Garden Chicken Gnocchi Soup (Copycat Recipe) That’s Better Than the Original – 2025

Posted on October 13, 2025 By Sabella Sachi

Ever find yourself dreaming about Olive Garden’s Chicken Gnocchi Soup? You’re not alone—this creamy, cozy bowl of comfort has a cult following. I mean, who wouldn’t want tender bites of potato gnocchi swimming in a savory, creamy broth with shredded chicken and spinach? 🍲

According to a survey by the National Restaurant Association, copycat recipes rank among the top 5 food trends for home cooks in 2025. And let me tell you, this one is worth mastering. Whether you’re trying to impress dinner guests or just recreate your favorite menu item at home, this soup checks all the boxes: flavor, ease, and that nostalgic restaurant vibe. Let’s dive in!

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Ingredients You’ll Need (and Why They Matter)

Let me just say—I’ve made this Olive Garden Chicken Gnocchi Soup more times than I can count, and the ingredients you choose totally change the outcome. The first time I tried it, I grabbed whatever was in my pantry, and yeah… it was edible, but not even close to that restaurant feel. It took a few batches (and a couple of overcooked gnocchi disasters 🫠) to get it just right. So here’s what I’ve learned, the hard way.

Fresh vs. Store-Bought Gnocchi

Okay, I was so sure the vacuum-sealed gnocchi from the pasta aisle was the way to go. Nope. They turned into weird mush balls. Now, I either use fresh gnocchi from the fridge section or make it myself if I’ve got a free Sunday. Fresh gnocchi cooks fast and stays pillowy, just like Olive Garden’s.

Chicken Choice Is Everything

I tried boneless breasts, thighs, even ground chicken once (do not recommend 😬). But rotisserie chicken is hands down the move. It’s already seasoned, super tender, and shreds perfectly. Plus, zero stress over cooking meat while managing the soup.

Mirepoix: The Backbone

Don’t skip the carrots, celery, and onion. Trust me, I tried once thinking I’d “simplify.” Big mistake. That trio adds depth—like, real soup flavor. I chop ’em pretty fine so they melt right into the broth, almost like background music for the soup.

Heavy Cream or Half and Half?

I used to reach for half and half to feel “healthier,” but it never got that same creamy restaurant feel. Now I go with a mix: mostly heavy cream, topped off with a splash of half and half. Best of both worlds—rich but not overwhelming.

The Unsung Heroes: Garlic, Thyme, Spinach

Garlic gives that warm, cozy aroma. Fresh thyme adds subtle earthy flavor (not overpowering), and baby spinach wilts perfectly at the end. One time I used frozen chopped spinach and… let’s just say my husband asked if I’d added seaweed. 🫢 Lesson learned.

Parmesan: Optional but Powerful

A little grated Parm stirred in or sprinkled on top makes a huge difference. Adds that nutty, salty boost. Don’t overdo it, though—or your soup goes gritty.

Every time I cook this now, I treat the ingredients like puzzle pieces. Get ’em right, and boom—restaurant vibes right at home. Forget shortcuts here. This soup is all about balance: rich, savory, creamy, but not heavy. When you use the right stuff, it’s honestly better than Olive Garden’s.

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Step-by-Step Recipe Instructions

Alright, buckle up. This isn’t one of those dump-it-all-in-the-pot kind of deals. The steps matter if you want that creamy, dreamy Olive Garden Chicken Gnocchi Soup texture. I’ve messed this up more times than I care to admit—burned garlic, broken cream, gnocchi that turned to paste. So I’m gonna walk you through exactly how I do it now… no fancy chef tricks, just real-life soup-making.

1. Sauté Your Veggies Like a Pro (aka Don’t Burn ‘Em)

Start with butter and a splash of olive oil. I used to do just one or the other, but that combo helps the butter not burn. Toss in diced onion, carrot, and celery. Medium heat is your friend here. You want them soft and sweet, not charred. Stir often and don’t walk away. I did once… came back to black onion chips. 🫠

2. Add Garlic and Flour—Timing Is Everything

Once the veggies are looking soft, throw in minced garlic. Cook for maybe 30 seconds—it goes bitter fast. Then sprinkle in flour. This is your roux moment. Stir like your life depends on it. You want the flour to soak up the butter and coat everything evenly. It’ll look clumpy and weird. That’s normal.

3. Slowly Pour in Your Broth

Now here’s a mistake I made at least three times: dumping in cold broth all at once. The flour clumped up like dumplings. Instead, slowly whisk in warm chicken broth, a little at a time, stirring constantly to make it smooth. It should start to thicken and smell like heaven.

4. Time for Cream & Chicken

Once the base is simmering and thick-ish, pour in your cream (heavy cream + half and half, remember?). Then toss in your shredded chicken. Let it all bubble together for a few minutes, but don’t crank the heat. High heat can break the cream and turn your masterpiece into a greasy mess. I’ve cried over that before. 😩

5. Add the Gnocchi at Just the Right Moment

Gnocchi goes in after the soup’s creamy and the chicken’s hot. They only need like 2-3 minutes. If you overcook ‘em, they get gummy and fall apart. Set a timer. Seriously. I was once mid-TikTok scroll and completely forgot—ended up with potato mush stew.

6. Spinach & Seasoning to Finish

At the very end, stir in fresh baby spinach. It wilts in seconds. Taste it now and add salt, pepper, maybe a pinch of nutmeg or thyme. If it feels flat, it probably needs salt or a squeeze of lemon. Finish with grated Parm if you’re feeling fancy.

That’s it. Take it off the heat, let it sit for like 5 minutes, and you’ve got a pot of love. Creamy, cozy, and honestly addictive. I double the batch now because leftovers might be even better the next day (if they last that long).

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Tips to Make It Even Better Than Olive Garden’s

Alright, let’s talk upgrades. Look—I love Olive Garden as much as the next person (endless breadsticks? Yes, please). But once I started making Chicken Gnocchi Soup at home, I realized there’s so much room to level it up. After a few tries, some happy accidents, and a lot of taste testing, here are the tricks I swear by to blow the restaurant version out of the water.

Roast Your Own Chicken

Look, I get the appeal of rotisserie—it’s fast and easy. But if you’ve got a little time? Roast your own chicken breast. Season it with garlic powder, salt, pepper, and a pinch of paprika. Bake it at 400°F for about 25 minutes. Then shred it. The flavor? Way deeper. I did a side-by-side taste test once and my family actually fought over the homemade version.

Homemade Stock = Liquid Gold

Once I started making my own chicken stock, I couldn’t go back. Just toss leftover bones in a pot with onion, celery, carrot, garlic, and bay leaves. Simmer for a few hours and strain. It’s rich, full of depth, and doesn’t taste like salty water. I freeze it in mason jars and feel like a kitchen wizard every time I use it.

Don’t Skip the Nutmeg

This one sounds weird, I know. But just a tiny pinch of ground nutmeg takes the creaminess to another level. It adds this warmth in the background that you don’t notice until it’s missing. One time I forgot it and the soup tasted… flat. You don’t taste “nutmeg,” just cozy goodness.

Add a Little Heat

Olive Garden plays it safe on spice, but a pinch of crushed red pepper or cayenne adds a gentle kick. Nothing crazy—just enough to keep things interesting. I call it the “grown-up version.”

Cheese Wisely

Parmesan is amazing, but don’t go overboard. If you toss in a mountain of it, you’ll end up with grainy soup. I usually stir in a couple tablespoons and let guests add more at the table. Also, fresh grated Parm—not the green can. That stuff belongs on spaghetti, not soup.

Save the Gnocchi for Last

Here’s a pro tip: cook the gnocchi separately and add them to individual bowls when serving. That way, if you have leftovers, they don’t turn into soggy blobs. Learned this after reheating a batch and biting into gluey potatoes. Never again.

It’s those little tweaks that make this soup next level. Every time I make it now, someone asks, “Wait—you made this from scratch?” and I just grin. ‘Cause yeah, it’s not just better than Olive Garden. It’s yours.

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Serving Suggestions & Pairings

So you’ve got your pot of Olive Garden Chicken Gnocchi Soup, it smells insane, and now you’re thinking… what the heck do I serve with it? I’ve tried everything from grilled cheese (not bad actually) to random salad kits (don’t do that). After lots of experimenting—and a few dry bread fails—here’s what I’ve figured out makes this soup a full-on comfort experience.

Bread That’s Worthy

Let’s get one thing straight: soup needs bread. But not just any bread. Garlic knots? 🔥 Always a hit. I make mine from store-bought pizza dough, brush ‘em with butter, garlic, and parsley, and bake. People think I spent hours on ‘em.

Crusty baguettes also work if you want that fancy cafe vibe. And for real indulgence? Texas toast garlic bread. Yeah, the frozen one. No shame here. You dip that in the soup and it’s like buttery heaven.

Wine? Absolutely

I’m not a sommelier or anything, but I’ve had this soup with both Pinot Grigio and Chardonnay. Pinot is crisp and cuts through the richness perfectly. If you like something a little buttery, Chardonnay fits too. Just don’t overthink it. Wine + soup = cozy night.

Salad to Balance It Out

After eating this soup for three nights in a row (no regrets), I realized it needed something green on the side. A basic Caesar is a classic pairing. That tangy dressing cuts the cream just right. Or mix up arugula, cherry tomatoes, shaved parm, and a lemon vinaigrette for something lighter.

One time I served it with a spinach and strawberry salad. Looked fancy, but honestly? Didn’t vibe. Stick with savory greens here.

Make It a Whole Night

This soup’s the star, but you can totally turn it into a full Italian-ish dinner. I’ve done:

Soup starter → Pasta main → Tiramisu finish
Soup + salad + garlic knots for a lighter meal
A soup bar with different toppings (parmesan, red pepper flakes, basil, crispy prosciutto) for a crowd

It’s one of those meals that feels like a hug. And when you add the right sides, it goes from just dinner to “Wow, you did this on a Tuesday?!”

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FAQs About Olive Garden Chicken Gnocchi Soup

I get a ton of questions every time I post about Olive Garden Chicken Gnocchi Soup, so I figured I’d answer the most common ones here. Some of these I had to learn the hard way (like… soup curdling in front of guests 😵‍💫). Others came from y’all asking for tips. So here we go—real answers from someone who’s made this more times than they should probably admit.

Can I Make It Dairy-Free?

Short answer: yes—but it’s a bit tricky. I’ve used full-fat coconut milk before and it gives you creaminess without the dairy, but the flavor’s slightly sweeter. Oat milk is okay too, but it’s thinner. I wouldn’t recommend almond milk—it made mine separate weirdly. And definitely skip the cheese. Add a splash of lemon juice at the end to mimic that savory finish!

What About Gluten-Free?

Absolutely doable. Just make sure your gnocchi is gluten-free. Some brands like DeLallo and Cappello’s make decent GF versions. Also, instead of flour for thickening, use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water, stir and add at the end). It won’t be quite as rich, but still delish.

How Long Does It Last in the Fridge?

3–4 days, tops. And I mean it. The gnocchi gets mushy after that, even if the soup still smells fine. If you plan on eating it over a few days, either leave the gnocchi out and add it fresh per bowl, or cook the gnocchi separately and store it dry.

Can I Freeze It?

Yes—but with a BIG warning. The gnocchi doesn’t freeze well at all. It turns into gummy weirdness when reheated. Best bet? Freeze just the soup base (without cream or gnocchi), then reheat and add fresh gnocchi and cream later. Works like a charm.

How Do I Stop the Cream From Curdling?

Ah yes… the heartbreak of curdled soup. Happened to me during a holiday dinner. The trick is:

Keep the heat low once you add the cream
Don’t let it boil
Temper the cream by warming it a little before adding

Also, if you’re using lemon juice for flavor, add it at the very end. Acid + hot cream = not cute.

If you’ve got more questions, feel free to drop them in the comments—I’m always testing new tweaks and happy to help out. Nothing worse than being halfway through a recipe and wondering, “Wait… can I even freeze this?”

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And there you have it—a soul-warming, ultra-satisfying Olive Garden Chicken Gnocchi Soup that doesn’t just copy the original… it upgrades it. From choosing the right gnocchi to mastering the creamy broth without curdling, every little detail adds up to a bowl of soup that’ll make your kitchen smell like your favorite Italian restaurant.

Whether you’re cooking for a cozy dinner at home or prepping meals for the week, this recipe hits every note: hearty, creamy, comforting, and surprisingly easy. It’s the kind of dish that gets requested again (and again), and honestly, it never disappoints.

✨ Loved this recipe or planning to make it? Pin it to your favorite comfort food board and share it with your foodie friends! You never know who might be craving that creamy, dreamy chicken gnocchi magic tonight.