Irresistible Olive Garden Potato Gnocchi Soup

Here is my favorite Olive Garden potato gnocchi soup recipe, with tender pillowy gnocchi, shredded chicken, fresh spinach, and a creamy broth loaded with Italian herbs and vegetables.

This copycat soup is one of my most requested comfort meals when the weather turns cold. I love making a big batch because it tastes even better the next day, and honestly, there’s nothing wrong with soup for lunch three days in a row!

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What Kind of Potato Pasta Should I Use?

For this soup, you’ll want to use store-bought potato gnocchi, which you can find in the pasta aisle or sometimes in the refrigerated section near the fresh pasta. The shelf-stable vacuum-sealed packages work just as well as the refrigerated ones, so grab whichever is available at your store. If you’re feeling ambitious, homemade gnocchi is always an option, but honestly, the store-bought stuff is perfectly delicious and saves you a ton of time. Just keep in mind that gnocchi cooks quickly, so you’ll want to add it toward the end of cooking to prevent it from getting mushy or falling apart in the soup.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Potato gnocchi: The gnocchi is really what makes this soup special, so I’d recommend sticking with it. Store-bought works perfectly fine – no need to make it from scratch.
• Heavy cream: You can use half-and-half for a lighter version, though the soup won’t be quite as rich. Whole milk works too, but add it at the end and don’t let it boil to prevent curdling.
• Chicken: Rotisserie chicken is a great time-saver here. You can also use turkey, or swap in Italian sausage for a different flavor profile – just brown it first and drain any excess fat.
• Spinach: Fresh kale or Swiss chard work well instead of spinach. If using kale, add it a few minutes earlier since it takes longer to wilt. Frozen spinach is fine too – just thaw and squeeze out the excess water first.
• Chicken broth: Vegetable broth works if you want to skip the meat, though you’ll lose some of that savory depth. You can also use turkey or beef broth in a pinch.
• Butter: Olive oil can replace the butter if needed, though butter adds a nice richness to the soup base.

Watch Out for These Mistakes While Cooking

The biggest mistake you can make with this soup is adding the gnocchi too early, which causes them to break apart and turn mushy – wait until your broth is at a gentle simmer, then add them and cook for just 3-5 minutes until they float to the top.

Don’t rush the flour-cooking step in the beginning, as giving it a full minute to cook removes that raw flour taste and creates a better base for thickening your soup.

Another common error is cranking up the heat once you add the cream, which can cause it to separate or curdle, so keep your soup at a gentle simmer rather than a rolling boil.

If your soup seems too thick, add a splash of chicken broth rather than water to keep the flavor strong, and remember that the soup will continue to thicken as it sits since the gnocchi releases starch.

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What to Serve With Potato Gnocchi Soup?

This soup is already pretty hearty with the gnocchi and chicken, so I like to keep the sides simple and let it shine. A basket of warm, crusty bread or garlic breadsticks (just like Olive Garden!) is perfect for soaking up all that creamy broth. A light Caesar salad on the side adds a nice crunch and balances out the richness of the soup without making you feel too full. If you want to make it a full Italian-style meal, you could also serve it with a simple caprese salad or some roasted vegetables like zucchini and bell peppers.

Storage Instructions

Store: Keep any leftover soup in an airtight container in the fridge for up to 4 days. Just a heads up – the gnocchi will soak up some of the broth as it sits, so the soup gets thicker over time. You can add a splash of chicken broth when reheating to loosen it back up.

Freeze: I usually don’t recommend freezing this soup because the cream and gnocchi don’t hold up as well after thawing. If you want to prep ahead, you can freeze the soup base without the cream and gnocchi for up to 2 months, then add those fresh ingredients when you’re ready to serve.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a bit of extra broth or cream if it’s gotten too thick. You can also microwave individual portions, but stir it every minute or so to heat it evenly and prevent the cream from separating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2700
• Protein: 85-100 g
• Fat: 110-130 g
• Carbohydrates: 270-300 g

Ingredients

• 5 tbsp unsalted butter
• 1 onion (finely diced into 1/4-inch pieces)
• 1 cup celery (diced into 1/4-inch pieces)
• 1 cup carrots (shredded or julienned into 1-inch matchsticks)
• 6 garlic cloves
• 2 tsp italian seasoning
• 1/2 tsp sage
• 1/4 tsp ground nutmeg
• 1/4 cup flour
• 4 cups chicken broth
• 1.75 cups cream
• 1 lb potato gnocchi
• 2 cups chicken (shredded or cut into 1/2-inch bite-sized cubes)
• 1.5 cups fresh spinach
• 1 tsp balsamic vinegar
• salt
• pepper

Step 1: Prepare the Mise en Place

• 1 onion
• 1 cup celery
• 1 cup carrots
• 6 garlic cloves
• 2 tsp italian seasoning
• 1/2 tsp sage
• 1/4 tsp ground nutmeg

Dice the onion into 1/4-inch pieces, dice the celery into 1/4-inch pieces, and shred or julienne the carrots into 1-inch matchsticks.

Mince the 6 garlic cloves.

Combine the Italian seasoning, sage, and nutmeg in a small bowl.

Have the chicken broth, cream, shredded chicken, fresh spinach, and balsamic vinegar measured and ready.

This preparation ensures smooth cooking without interruptions.

Step 2: Build the Aromatic Base

• 5 tbsp unsalted butter
• 1 onion
• 1 cup celery
• 1 cup carrots
• salt
• pepper

Melt 5 tablespoons of unsalted butter in a large pot over medium heat.

Once melted and foamy, add the diced onion, celery, and carrots, along with a pinch of salt and pepper.

Sauté for about 8 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

This slow cooking releases the vegetables’ natural sweetness and builds the soup’s flavor foundation.

Step 3: Bloom the Seasonings and Create the Roux

• garlic and spice mixture from Step 1
• 1/4 cup flour

Add the minced garlic and the spice mixture from Step 1 to the softened vegetables, stirring constantly for about 1 minute to bloom the aromatics and release their oils.

Sprinkle the flour over the mixture and stir continuously for another minute, coating all the vegetables and creating a paste-like roux.

I like to cook the flour this way because it removes the raw flour taste and helps thicken the soup while creating a silky base.

Step 4: Deglaze and Build the Broth

• 4 cups chicken broth
• 1.75 cups cream

Gradually pour in the 4 cups of chicken broth while stirring to prevent lumps from forming.

Then add the 1.75 cups of cream, stirring until fully combined.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to ensure everything is well incorporated.

Let it simmer for 2-3 minutes to allow the broth to thicken slightly from the roux.

Step 5: Cook the Gnocchi and Chicken Through

• 1 lb potato gnocchi
• 2 cups chicken

Add the 1 lb of potato gnocchi and 2 cups of shredded chicken to the simmering soup, stirring gently to distribute them evenly.

Cook for 3-5 minutes, stirring occasionally, until the gnocchi rises to the surface and the chicken is heated through.

I find that letting the soup return to a gentle simmer after adding the gnocchi prevents them from breaking apart.

Step 6: Finish with Greens and Final Seasoning

• 1.5 cups fresh spinach
• 1 tsp balsamic vinegar
• salt
• pepper

Stir in the 1.5 cups of fresh spinach and 1 teaspoon of balsamic vinegar, stirring until the spinach is completely wilted (about 1-2 minutes).

Taste the soup and adjust the salt and pepper to your preference, adding a little at a time.

The balsamic vinegar adds a subtle depth and brightness that balances the richness of the cream beautifully.

Irresistible Olive Garden Potato Gnocchi Soup

Delicious Irresistible Olive Garden Potato Gnocchi Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 2550 kcal

Ingredients

  

• 5 tbsp unsalted butter
• 1 onion (finely diced into 1/4-inch pieces)
• 1 cup celery (diced into 1/4-inch pieces)
• 1 cup carrots (shredded or julienned into 1-inch matchsticks)
• 6 garlic cloves
• 2 tsp italian seasoning
• 1/2 tsp sage
• 1/4 tsp ground nutmeg
• 1/4 cup flour
• 4 cups chicken broth
• 1.75 cups cream
• 1 lb potato gnocchi
• 2 cups chicken (shredded or cut into 1/2-inch bite-sized cubes)
• 1.5 cups fresh spinach
• 1 tsp balsamic vinegar
• salt
• pepper

Instructions

 

• Dice the onion into 1/4-inch pieces, dice the celery into 1/4-inch pieces, and shred or julienne the carrots into 1-inch matchsticks. Mince the 6 garlic cloves. Combine the Italian seasoning, sage, and nutmeg in a small bowl. Have the chicken broth, cream, shredded chicken, fresh spinach, and balsamic vinegar measured and ready. This preparation ensures smooth cooking without interruptions.
• Melt 5 tablespoons of unsalted butter in a large pot over medium heat. Once melted and foamy, add the diced onion, celery, and carrots, along with a pinch of salt and pepper. Sauté for about 8 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This slow cooking releases the vegetables' natural sweetness and builds the soup's flavor foundation.
• Add the minced garlic and the spice mixture from Step 1 to the softened vegetables, stirring constantly for about 1 minute to bloom the aromatics and release their oils. Sprinkle the flour over the mixture and stir continuously for another minute, coating all the vegetables and creating a paste-like roux. I like to cook the flour this way because it removes the raw flour taste and helps thicken the soup while creating a silky base.
• Gradually pour in the 4 cups of chicken broth while stirring to prevent lumps from forming. Then add the 1.75 cups of cream, stirring until fully combined. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to ensure everything is well incorporated. Let it simmer for 2-3 minutes to allow the broth to thicken slightly from the roux.
• Add the 1 lb of potato gnocchi and 2 cups of shredded chicken to the simmering soup, stirring gently to distribute them evenly. Cook for 3-5 minutes, stirring occasionally, until the gnocchi rises to the surface and the chicken is heated through. I find that letting the soup return to a gentle simmer after adding the gnocchi prevents them from breaking apart.
• Stir in the 1.5 cups of fresh spinach and 1 teaspoon of balsamic vinegar, stirring until the spinach is completely wilted (about 1-2 minutes). Taste the soup and adjust the salt and pepper to your preference, adding a little at a time. The balsamic vinegar adds a subtle depth and brightness that balances the richness of the cream beautifully.