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Copycat Olive Garden Chicken Gnocchi Soup {Creamy Gnocchi Soup}

Healthy and easy, this Chicken Gnocchi Soup is the perfect comfort food. Loaded with vegetables and packed with flavor, this Olive Garden copycat soup recipe will become a family favorite. A one-pot wonder, you’ll love this creamy gnocchi soup for the perfect dinner. It’s even better the next day, so you get to enjoy it for lunch too!

When my mom was first diagnosed with cancer, she stopped eating. She shut down and retreated into herself.

Until I made this soup. 

The day after I first made this Chicken Gnocchi Soup, I asked what she wanted for lunch. She sighed and said “nothing, I’m not hungry”. I told her I had some leftover soup, and she said: “maybe I’ll try a few bites”.

The mug was empty when I returned.

Creamy Gnocchi Soup isn’t just a soup. It’s a hug in a bowl and a spoonful of comfort.

If you love Olive Garden copycat soups, check out my Instant Pot Zuppa Toscana. There are no unlimited breadsticks, but you’ll save a boatload of cash and don’t have to tip the waiter.

What is Gnocchi?

What is gnocchi you may be asking yourself? Gnocchi are tiny little dumplings made from potatoes, eggs, and flour. They have been pressed with the tines of a fork to hold sauces and your heart.

They’re amazing and are the star of my Crispy Oven-Fried Gnocchi and Veggies.

Where is Gnocchi in the Grocery Store?

You can find gnocchi in three main places at the store. Frozen gnocchi can be found with freezer meals/pasta, fresh gnocchi is located with fresh pasta, and dried gnocchi will be in the pasta aisle.

I use dried gnocchi because it is affordable, shelf-stable, and tastes great. You can sub in frozen, fresh gnocchi, or even homemade. 

If using frozen, do not thaw before adding it to your chicken gnocchi soup. If you want to use fresh, follow the instructions in the recipe card.

a lade of chicken gnocchi soup

What Kind of Chicken to Use in Chicken Gnocchi Soup?

I used organic chicken breast from Butcher Box in this soup. I cubed it before adding it to the rest of the ingredients in my dutch oven. If you want to make this creamy gnocchi soup even easier to whip up, cook whole chicken breast in the soup and shred when cooked through.

You could also use leftover chicken from a homemade Paleo Roast Chicken or even a grocery store rotisserie chicken. Follow the instructions in the recipe card for when to add pre-cooked chicken.

Can I Make This Chicken Gnocchi Soup Dairy-Free?

You sure can! Use your favorite non-dairy milk and butter and voila, this soup will be dairy-free.

If you need a dairy AND gluten-free version, you’ll want to check out my Dairy and Gluten-Free Chicken Gnocchi Soup recipe.

Need more dairy-free and gluten-free soups? You’ll love Whole30 Potato Soup, homemade Ramen Noodle Bowls, and these 16 Whole30 Soup recipes.

6 step by step photos showing how to make creamy gnocchi soup

Can You Freeze Creamy Gnocchi Soup?

You can! The cream may turn a bit grainy in the broth when it defrosts. But guess what? It’s still going to be delicious!

Pro Tips/Recipe Notes

  • Add 2 cups of cooked spinach for even a soup that is even more veggie-packed.
  • Add 1/8 tsp nutmeg to take your soup next level.
  • Want to make it lower carb? Sub in cauliflower florets in lieu of the gnocchi.

More Delicious Comfort Soup Recipes You’ll Love


One serving of Chicken Gnocchi Soup has 8 WW Freestyle SmartPoints.

Making this recipe or others?

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4.89 from 9 votes
Copycat Olive Garden Chicken Gnocchi Soup {Creamy Gnocchi Soup}
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

This easy Chicken Gnocchi Soup is perfect comfort food. Loaded with vegetables and flavor, this Olive Garden copycat soup recipe will be a family favorite.

Course: Soup
Cuisine: American
Keyword: chicken gnocchi soup
Servings: 8
Calories: 204 kcal
  1. In a heavy pan (like a dutch oven), combine butter and olive oil over medium heat.

  2. Once the butter is melted, add carrots, celery, and onions, stirring to combine. Cook for 10 minutes.

  3. Add garlic. If using raw diced chicken, add here. Cook for 5-10 more minutes.

  4. Sprinkle flour over the veg and chicken, and gently stir to combine.

  5. Slowly add the half and half, stirring to combine.

  6. Add the chicken broth and parsley, tarragon, thyme, smoked paprika, salt, and pepper.

  7. Crank the heat up to medium-high, and bring the mixture to a gentle boil. Stirring constantly, cook on medium-high for 2-4 minutes.

  8. Once the mixture seems to thicken up and looks a bit cloudy, add the gnocchi, and reduce heat to medium-low. You'll need to keep an eye on it and stir occasionally. If using leftover cooked chicken, add that now.

  9. The soup is ready when the (raw) chicken is cooked through, and your kitchen smells like happiness.
Recipe Notes

Through blogging over the years, I have learned that half and half seems to be an American ingredient. It is basically a mixture of heavy cream and milk. If you can't find it in stores near you, simply use 1 cup heavy cream, and 1 cup of your preferred milk.


Add a pinch (~1/8 tsp) of nutmeg to really bring out the flavor of the soup.

Nutrition Facts
Copycat Olive Garden Chicken Gnocchi Soup {Creamy Gnocchi Soup}
Amount Per Serving (1 cup)
Calories 204 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 37mg12%
Sodium 970mg42%
Potassium 573mg16%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 9395IU188%
Vitamin C 22.8mg28%
Calcium 117mg12%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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29 comments on “Copycat Olive Garden Chicken Gnocchi Soup {Creamy Gnocchi Soup}”

  1. Pingback: Crockpot Chicken Recipes | Slow Cooker Chicken Recipes - Family Friendly & Fast Recipes | Super Quick Meals

  2. Thank you for this recipe! It sounded great and given that I’m on day 5 of a cold that can last 7-14 days (thanks dr!) is just what I needed. 

    I used almond milk—it worked well! And cauliflower gnocchi from TJ’s—also just as yummy!

    Didn’t have tarragon and may have doubled the smoked paprika, but it was sooo sooo good. 

  3. This was so good! My teenage son claimed the leftovers and requested that it show up often.  Thanks Sarah!

  4. Do you have a recipe for homemade gnocchi?

  5. This is so good! It has lots of taste, texture and so easy to make!

  6. Made this tonight and it was my very favorite kind of recipe: dead easy, so damn satisfying, and sneakily healthy. My picky kids were too busy gobbling down gnocchi to notice the veggies. I’ll happily eat leftovers the rest of the week.

  7. Best soup ever. The weather finally turned in GA and this was the first soup of the season. My husband and I will definitely make it again!

  8. Thinking of making this for a ringette tournament potluck.
    Any thoughts/tips on how to do this (either reheat or cook) in an instant pot or slow cooker? Reheat is preferable…

    • I was going to attempt it in the instant pot this weekend but I don’t have any actual experience with it.

      I made a bunch for a church soup supper. I made it on the stove and then transported and heated it in the crockpot. I know that’s not the answer you’re looking for, but I don’t want to give you inaccurate advice.

  9. I’ll admit… the only reason I tried this is because of Bennett’s picture. Yummy!

  10. Soup is my go-to, but my husband doesn’t care for soup. 

  11. My husband loves gnocchi! I would love to try it in my Instant Pot

  12. Could you make this in the instant pot? We loved your instant pot lentil and chicken pot pie recipes….

  13. I finally got a chance to make this soup and it was fantastic! I normally don’t cook any “creamy” types of soup, but apparently I should because it was a big hit with the family! My family loves your tomato soup recipe as well. Now I just have to try the lentil soup 🙂 I normally make India dal with red lentils but I bought brown lentils specifically to try your recipe. Thanks for sharing!

  14. I made this tonight and it. Was. Awesome. Tons of leftovers too!

  15. If I wanted (needed. Let’s be honest I wouldn’t do this by choice…) it to be dairy free would you suggest using 2 cups of milk of choice (likely almond. Or cashew perhaps).

    • I was just wondering this same thing. I was thinking maybe coconut milk so it adds the creaminess that half and half would have.

    • Sigh, I feel your pain girl.

      I would absolutely use cashew milk. To me it is creamier than almond. If you really wanted your soup to be thicker and creamy, I would do cashew milk and add some cashew cream. Base recipe for cashew cream is here (leave out the spices, garlic, nutritional yeast. Basically, just do the cashews and water):

  16. I’m with herb.. I see what you did there 🙂 haha! Me as well!

    I hope you are all coping ok with your mothers illness. I hope she heals quickly and is not in a lot of pain.