Copy-cat: Olive Garden’s Chicken Gnocchi Soup

Chicken Gnocchi Soup

I think my favorite place to go for soup is Olive Garden. They have by far my favorite soup made at a restaurant, Chicken Gnocchi. Our waiter has told us it’s the most popular soup they sell and for good reason, its fabulous!

Seeing as we have the we-can-make-that’s disease we went looking for a recipe online and ran across this one. We’ve modified it from the original but it’s almost dead-on. Now we can make this soup at home and we control the ingredients!

Chicken Gnocchi Soup

This is a cream based soup so it’s not freezer-friendly and is best cooked and served right away. A friend of ours recently had a birthday and dental work done on the same day. We used that as an excuse to make soup to deliver to her. This is the one we chose and it was delicious!

Chicken Gnocchi Soup

Coming from the south, bring food to friends and family in need is just what you do. I’m finding that a lot of my generation and younger aren’t really into this as much as our mothers and grandmothers. I think that has a lot to do with that fact that fewer people actually enjoy cooking anymore. However, if you know someone who might need a bowl of warm soup, take this one. It’s delicious!

Copy-cat: Olive Garden's Chicken Gnocchi Soup
Prep time
Cook time
Total time
Serves: 8
  • 1 tablespoon extra virgin oil
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups half and half
  • ½ cup celery, finely diced
  • 1 cup onion, finely diced
  • 2 minced garlic cloves
  • 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can
  • 1 cup carrots, finely shredded
  • 2 cup chicken breasts, cooked and diced
  • 1 lb (16oz) package gnocchi, cooked (you can find these in gourmet/pasta section of the grocery store
  • 1 cup of fresh spinach coarsely chopped
  • ½ teaspoon salt
  • ½ teaspoon thyme
  • ½ teaspoon parsley
  • ¼ teaspoon nutmeg
  1. In a med to large pot saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent.
  2. Sprinkle in the flour into the pot to make a roux. Let the butter and flour mixture cook for about a 2-3 minutes
  3. Add the half and half slowly while whisking constantly. Add in the carrots, seasoning and chicken.
  4. While the cream mixture is coming up to a simmer, cook gnocchi according to package directions.
  5. Once the mixture becomes thick, add the chicken broth.
  6. Once the mixture thickens again, add the cooked gnocchi, and spinach; simmer until soup is heated through.
  7. Before serving season to taste by adding additional salt.


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