Copycat Olive Garden Creamy Gnocchi Soup

Can I tell you a secret? The day that Olive Garden came out with their soup, salad, and breadsticks combo I just about died and went to heaven. There are very few things that are more comforting and fulfilling during the fall season than a tasty soup, garlicky carbs, and a salad on the side.

One of my favorite’s has to be hands down OG’s Chicken Gnocchi soup. The creamy texture combined with fresh vegetables and the pillowy goodness of the gnocchi, just the perfect combination of flavors and textures. I’ve been wanted to create my version if this soup for a long while now, but was stuck on feeling like I needed to make the gnocchi from scratch. I’ve attempted homemade gnocchi a couple of times and I fail miserably every time.

That’s when I decided I needed to try premade gnocchi from the store. Most grocery stores have at least one type of gnocchi. If you are wanting to keep the carb content low, Trader Joe’s has cauliflower gnocchi and Walmart has cauliflower/spinach gnocchi.

Copycat Olive Garden Creamy Gnocchi Soup

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Italian
Servings 8 servings
Calories 318 kcal


  • 1 med onion chopped
  • 3 large garlic cloves minced
  • 2 cups carrots shredded or matchsticks
  • 2 cups baby spinach fresh
  • ¼ cup butter unsalted
  • cup cooking white wine
  • 4 tbsp all-purpose flour
  • 32 oz chicken stock low sodium
  • 1 cup half and half
  • 2 cups cooked chicken breasts
  • 1 lb gnocchi
  • salt and pepper
  • olive oil


  • In a large, deep pot, drizzle olive oil over the bottom of the pot approximately 2 tbsp. Add in the diced onion and stir until the onion begins to brown. Add in the minced garlic cloves and stir again for a minute or two.
  • Add in the baby spinach. I like to coursly chop the spinach so there aren’t giant chunks when the soup is finished. You can use frozen spinach, but be sure to defrost and squeeze the liquid out of it before adding to the pot. Add in the carrots and stir to combine for a minute or two.
  • Add in the butter and let melt. You are going to create a rue so the soup will be creamy and thick. When the butter has melted, add in the flour and stir until the butter has combined with the flour.
  • Now add the cooking white wine and stir to help get the bits of the vegetables off the bottom of the pot. Then add in the chicken, I like to use rotisserie chicken, the chicken stock, and the half and half. Stir to combine. Let simmer for 5 minutes or so so the liquid can thicken. Stir occasionally.
  • Depending on the gnocchi you use, add it to the soup mixture and cook according to the packaging. Gnocchi, unless it is frozen, doesn’t take long to cook. If it is prepackaged and not frozen it only takes 5-7 minutes for the gnocchi to cook. Salt and pepper to taste. Serve immediately, or store in an airtight container for up to a week in the refrigerator.


Serving: 1servingCalories: 318kcalCarbohydrates: 33gProtein: 18gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 60mgSodium: 473mgPotassium: 426mgFiber: 3gSugar: 4gVitamin A: 6345IUVitamin C: 6mgCalcium: 78mgIron: 3mg
Keyword 30 minute meal, chicken, gnocchi, Soup
Tried this recipe?Let us know how it was!

Have you had Olive Garden’s Chicken Gnocchi soup? If you have you must try this recipe. If you haven’t this recipe will be perfect for chilly, sweater weather days. Additionally, you can make this soup ahead of time and freeze it. Just don’t add the gnocchi until you are going to reheat the soup and serve it.

Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.

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