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Creamy Chicken Gnocchi Soup (Olive Garden Copycat)

Creamy chicken gnocchi soup with pillowy potato gnocchi simmered in a velvety, stovetop creamy broth. Shredded rotisserie chicken and baby spinach cook just until tender for a one-pot weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 4 tbsp unsalted butter
  • 1 yellow onion
  • 2 carrots shredded
  • 2 celery diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cup low-sodium chicken broth
  • 1.5 cup half-and-half
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
Finish
  • 1 lb shelf-stable potato gnocchi
  • 2.5 cup shredded rotisserie chicken
  • 2.5 cup baby spinach packed
  • 0.25 cup Parmesan freshly grated, for serving

Equipment

  • 1 Dutch oven

Method
 

Make the creamy soup base
  1. Melt the butter in a large pot over medium heat. Cook until the butter is fully melted and glossy.
  2. Add the onion, carrots, and celery to the pot and cook for 5–6 minutes, stirring occasionally, until softened. Keep the heat at medium so they soften without browning.
  3. Stir in the garlic and cook for 1 minute, until fragrant. Do not let it darken.
  4. Sprinkle in the all-purpose flour and stir constantly for 1–2 minutes, until lightly golden. This cooks out the raw flour taste.
  5. Slowly whisk in the chicken broth, then whisk in the half-and-half until the mixture is smooth. Scrape the bottom and sides to avoid lumps.
  6. Add the dried thyme, salt, and black pepper. Stir well so the seasonings distribute evenly.
  7. Bring the mixture to a gentle simmer and cook for 5 minutes, until the soup thickens slightly. Reduce heat if it starts to boil hard.
Cook the gnocchi and finish
  1. Add the shelf-stable potato gnocchi and shredded rotisserie chicken. Simmer for 3–4 minutes, until the gnocchi float and turn soft and pillowy.
  2. Stir in the baby spinach and cook for 1 minute, until just wilted. Keep stirring so the spinach cooks through evenly.
  3. Taste and adjust the seasoning, then ladle into bowls and top with freshly grated Parmesan. Serve hot immediately.

Notes

For best texture, simmer gently once the gnocchi goes in—rapid boiling can split them. Store leftovers in an airtight container in the refrigerator up to 3 days; the gnocchi may soften further. Freezing is not recommended because creamy dairy can separate. To make it lighter, use low-fat half-and-half or a lactose-free half-and-half and keep the rest the same.