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Olive Garden Chicken Gnocchi Soup is quick and easy to make at home.
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5 from 21 votes

Olive Garden Chicken Gnocchi Soup

Olive Garden Chicken Gnocchi Soup is a copycat recipe that brings this creamy yet simple dish into your kitchen. Chicken thighs and loads of vegetables are cooked with pillowy gnocchi in a savory broth on your stovetop.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: Italian
Servings: 6 servings


  • 2 Tbsp. butter salted
  • 2 Tbsp. oil avocado or olive
  • 1 small sweet onion diced
  • 2 ribs celery diced
  • 1 cup carrots diced
  • 3 cloves garlic finely minced
  • 4 cups chicken broth regular sodium
  • 1 tsp. thyme dried
  • ½ tsp. oregano dried
  • 1 ½ tsp. salt to taste
  • ½ tsp. black pepper to taste
  • 1 ¼ lbs. chicken thighs
  • 2 cups milk warmed
  • ¼ cup cornstarch
  • 1 lb. gnocchi prepared
  • 2 cups spinach chopped
  • Parsley optional, finely chopped


  • Saute the Vegetables: Add butter and oil to a large Dutch oven along with the onions, celery, and carrots. Saute over medium heat for 2-3 minutes, or until the vegetables become tender. Add garlic and continue sauteing for an additional 30 seconds, or until fragrant.
    2 Tbsp. butter, 2 Tbsp. oil, 1 small sweet onion, 2 ribs celery, 1 cup carrots, 3 cloves garlic
  • Add Broth and Seasonings: Pour in the chicken broth and add the dried thyme, oregano, salt, and black pepper. Mix until everything is well combined.
    4 cups chicken broth, 1 tsp. thyme, ½ tsp. oregano, 1 ½ tsp. salt, ½ tsp. black pepper
  • Cook Soup and Shred Chicken: Add the chicken thighs into the pot and make sure they are completely immersed in the liquid. Bring it all to a boil and then reduce the heat to medium-low. Cover the pot with a lid and simmer for 15-20 minutes. Once the chicken is cooked through remove the chicken from the pot and shred it using two forks. You can also do this in the pot if you feel comfortable doing it.
    1 ¼ lbs. chicken thighs
  • Whisk and Add Slurry: Whisk the warmed milk and cornstarch together in a bowl or measuring cup until smooth and well combined. Pour the starch slurry into the soup. Increase the heat to high and bring everything to a boil. Once boiling, add the gnocchi and spinach and cook for 1-2 minutes, or until the gnocchi floats to the top.
    2 cups milk, ¼ cup cornstarch, 1 lb. gnocchi, 2 cups spinach
  • Serve the soup immediately with a sprinkle of finely chopped fresh parsley. Enjoy!



Meal Prep and Storage

    • How to prep ahead of time: You can always prep the veggies a day or two in advance and store in a bag in the fridge. If you're making homemade gnocchi, you can do everything except cook them the day before, as well.
    • How to store: Allow the soup to completely cool, then move to an airtight, resealable container. Place it in the fridge for up to 3 to 4 days. The gnocchi will start to break down, however.
    • How to freeze: While you can absolutely freeze this soup in a freezer-safe container for up to 3 to 4 months, the gnocchi's consistency will be affected upon thawing. It is best to freeze the soup BEFORE adding the gnocchi.
    • How to reheat soup: For best results, warm this soup back up in a Dutch oven or large pot on the stove top over medium heat.


Calories: 376kcal | Carbohydrates: 38g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 103mg | Sodium: 1510mg | Potassium: 437mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4705IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 4mg