Olive Garden Gnocchi Soup Copycat Recipe
This Olive Garden gnocchi soup recipe brings that creamy, spinach-flecked, Italian sausage soup home in about 45 minutes.
It’s one of those soups that tastes like it took far longer than it did, and it holds up well for leftovers too.
Why I Love This Recipe
The broth is rich but not heavy. The sour cream and half-and-half give it a silky body without tipping into stodgy, and the sausage keeps each spoonful a little salty and savory.
The gnocchi cook right in the broth, so they soak up the flavor as they go. No separate pot, no extra cleanup.
This is the version I keep coming back to on weeknights when I want something filling that does not require much thought.
Recipe Ingredients
- 1 lb Italian sausage (mild or hot) – Use bulk sausage, not links; hot adds a nice kick
- 1 medium yellow onion, diced – About 1 cup; white onion works fine too
- 3 cloves garlic, minced – Fresh is best here; pre-minced from a jar also works
- 2 medium carrots, peeled and diced – Adds subtle sweetness and color
- 2 stalks celery, diced – Builds the base flavor alongside the onion and carrot
- 3 tbsp all-purpose flour – Thickens the broth; swap with a gluten-free 1:1 flour blend if needed
- 4 cups chicken broth – Low-sodium lets you control the salt
- 2 cups half-and-half – The backbone of the creamy broth; whole milk works but gives a thinner result
- 1/2 cup sour cream – Adds tang and body; full-fat gives the smoothest texture
- 1 lb potato gnocchi – Shelf-stable from the pasta aisle works great; fresh gnocchi cooks slightly faster
- 3 cups fresh baby spinach – Stirred in at the end; frozen spinach works but squeeze it very dry first
- 1 tsp dried Italian seasoning – Or a mix of dried basil and oregano
- 1/2 tsp red pepper flakes – Optional, but it lifts the flavor noticeably
- Salt and black pepper to taste
- Grated Parmesan, for serving – For the top; Romano is a fine swap
Variations / Substitutions
- Chicken instead of sausage – Use 1 lb boneless chicken thighs, diced and browned; the broth will be lighter but still good.
- Turkey sausage – Swaps in directly and cuts the fat while keeping the savory flavor.
- Gluten-free – Use a gluten-free 1:1 flour blend in the same quantity; the texture is nearly identical.
- Dairy-free – Full-fat coconut milk in place of the half-and-half and a cashew-based sour cream work; the soup will taste slightly sweeter.
- Extra heat – Use hot Italian sausage and increase the red pepper flakes to 1 tsp.
- Kale instead of spinach – Tear it into small pieces and give it an extra 2 minutes in the pot since it is tougher than spinach.
If you like creamy Italian-inspired soups, you might also want to check out a copycat Olive Garden Zuppa Toscana recipe.
How To Make Gnocchi Soup
Step 1: Brown the Sausage
Set a large Dutch oven or heavy pot over medium-high heat. Add the 1 lb Italian sausage and break it up with a spoon as it cooks. You want it in small crumbles, not big chunks. Cook for about 6 to 8 minutes until it is browned and no pink remains.
Tilt the pot and spoon off most of the rendered fat, leaving about 1 tbsp behind. That small amount is worth keeping because it carries flavor into the vegetables.
Step 2: Soften the Vegetables
Lower the heat to medium. Add the diced onion, 2 diced carrots, and 2 diced celery stalks to the pot with the sausage. Cook, stirring occasionally, for 5 to 6 minutes until the onion turns translucent and the edges of the carrot just start to soften. Add the 3 cloves minced garlic and the 1 tsp Italian seasoning and 1/2 tsp red pepper flakes, then stir for about 1 minute until fragrant.
The bottom of the pot may look a little brown from the sausage. That is fine, the broth will lift it in the next step and it all goes into the flavor.
Step 3: Thicken the Base
Sprinkle the 3 tbsp all-purpose flour over the vegetables and sausage. Stir well so the flour coats everything evenly, then cook for 1 to 2 minutes at medium heat to get rid of the raw flour taste. The mixture will look thick and pasty, which is exactly right.
Pour in the 4 cups chicken broth gradually, stirring as you go to keep the flour from clumping. Then stir in the 2 cups half-and-half. Bring everything up to a gentle simmer over medium heat, about 4 to 5 minutes, and stir frequently since the dairy can scorch if left alone on high heat.
Step 4: Simmer the Gnocchi
Add the 1 lb potato gnocchi directly to the simmering broth. Stir once to separate them, then cook for 3 to 4 minutes. Shelf-stable gnocchi are done when they float to the surface. Fresh gnocchi will be ready in about 2 minutes.
Keep the heat at a steady medium-low simmer, not a rolling boil. A hard boil can make the gnocchi fall apart and also causes the dairy broth to break.
Step 5: Fold in Spinach and Finish
Reduce the heat to low. Stir in the 1/2 cup sour cream until it fully dissolves into the broth with no white streaks. Add the 3 cups fresh baby spinach and stir gently for 1 to 2 minutes until it wilts down completely. Taste, then season with salt and black pepper.
Ladle the soup into bowls and finish each one with a generous pinch of grated Parmesan. The soup should be creamy and pale orange, with green spinach and gnocchi visible throughout.
Recipe Tips
- Do not boil after adding dairy. Once the half-and-half and sour cream are in, keep the pot at a simmer. A hard boil causes the cream to separate and the broth turns grainy.
- Taste before salting. Italian sausage and store-bought chicken broth are both quite salty. Wait until the end to season so you do not over-do it.
- Gnocchi absorb broth as they sit. If you are making this ahead or storing leftovers, the gnocchi will swell and the soup will thicken. Add a splash of chicken broth when reheating to loosen it back up.
- Room-temperature sour cream blends more smoothly. Pull it out of the fridge about 15 minutes before you add it to the soup so it stirs in without any curdling.
Cook times by sausage type and pot size:
| Pot Size | Sausage Type | Browning Time |
|---|---|---|
| 4 qt | Mild bulk | 6 to 7 min |
| 4 qt | Hot bulk | 7 to 8 min |
| 6 qt | Mild bulk | 5 to 6 min |
| 6 qt | Hot bulk | 6 to 7 min |
How To Store
- Refrigerate – Store in an airtight container for up to 4 days. The gnocchi will continue to absorb broth, so the soup will be noticeably thicker on day 2.
- Reheating – Warm over medium-low heat on the stove, stirring often. Add a splash of chicken broth or half-and-half to bring the consistency back. Avoid the microwave on high power since it can cause the cream to separate.
What To Serve With Gnocchi Soup
A thick slice of crusty bread or a warm breadstick is the obvious move, and for good reason. Something to drag through the creamy broth makes the bowl feel complete. A simple green salad with a sharp vinaigrette works well on the side because the acidity cuts through the richness of the soup and keeps the meal from feeling too heavy. If you want to lean into the Italian-American angle, a Caesar salad with a lot of lemon in the dressing is a solid pairing for the same reason.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, with one note. Make the soup through Step 4 but stop before adding the spinach and sour cream. Refrigerate the base, then finish with the spinach and sour cream when you reheat it so the dairy stays smooth and the spinach stays bright.
Can I freeze this soup?
It is not ideal. Cream-based soups tend to separate when frozen and thawed, and gnocchi turn mushy. If you do freeze it, leave out the gnocchi and spinach and add them fresh when reheating.
My broth looks grainy. What happened?
The heat was likely too high after the dairy went in. You can usually rescue it by reducing the heat to low and whisking in a small splash of warm half-and-half while stirring steadily.
Can I use cauliflower gnocchi?
Yes. Cauliflower gnocchi work well here and hold their shape reasonably, though they can be a little softer than potato gnocchi. Cook them for 2 to 3 minutes and watch them closely since they break down faster.
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Gnocchi Soup Recipe
Ingredients
Method
- Brown the 1 lb Italian sausage in a large Dutch oven over medium-high heat for 6 to 8 minutes, breaking it into crumbles, then spoon off most of the fat leaving about 1 tbsp.
- Add the diced onion, 2 carrots, and 2 celery stalks; cook over medium heat for 5 to 6 minutes until softened. Stir in the 3 cloves garlic, 1 tsp Italian seasoning, and 1/2 tsp red pepper flakes for 1 minute.
- Sprinkle in the 3 tbsp flour, stir to coat, and cook for 1 to 2 minutes. Pour in the 4 cups chicken broth gradually, then stir in the 2 cups half-and-half and bring to a gentle simmer over medium heat, about 4 to 5 minutes.
- Add the 1 lb gnocchi and simmer at medium-low for 3 to 4 minutes until they float.
- Reduce heat to low, stir in the 1/2 cup sour cream until smooth, then add the 3 cups spinach and stir for 1 to 2 minutes until wilted. Season with salt and pepper, ladle into bowls, and top with grated Parmesan.
