If you’re craving that cozy, comforting soup that tastes just like your favorite Olive Garden dish, you’re going to love this Olive Garden Chicken Gnocchi Soup Recipe. I’ve made this many times in my kitchen, and every time it warms me right up from the inside out. It’s creamy, packed with tender chicken and the softest gnocchi, plus fresh veggies that add the perfect amount of brightness. Trust me, once you try this, it’ll become your go-to comfort meal too.
Why You’ll Love This Recipe
- Super Creamy & Satisfying: The creamy broth combined with gnocchi makes every spoonful feel like a warm hug.
- Easy Weeknight Dinner: Uses simple ingredients and comes together quickly, perfect when life gets busy.
- Family Favorite: My family goes crazy for this soup, and I bet yours will too.
- Versatile & Customizable: You can easily tweak the veggies or protein for your own perfect bowl.
Ingredients You’ll Need
I’ve chosen ingredients that create that signature Olive Garden flavor while keeping it simple enough for even beginners. When shopping, look for fresh veggies and good-quality chicken for the best flavor, and don’t skip the gnocchi — it’s what makes this soup stand out.
- Boneless skinless chicken breasts: Cooking these ahead makes the soup come together faster and keeps the chicken tender.
- Celery stalk: Adds a subtle crunch and freshness to balance the creaminess.
- White onion: A classic base flavor that sweetens nicely as it cooks.
- Minced garlic: Gives that cozy savory depth—don’t be shy here!
- Shredded carrots: Tiny bursts of sweetness and color that brighten the bowl.
- Olive oil: Used to sauté your veggies gently without overpowering the flavors.
- Low sodium chicken broth: Keeps salt levels balanced—you can always add more salt later if needed.
- Salt and pepper: Seasoning essentials to enhance all the components.
- Thyme: This herb gives that earthy, comforting note that rounds out the soup.
- Potato gnocchi: The star ingredient—soft, pillowy dumplings that soak up all the delicious flavors.
- Half and half: For a silky, creamy finish that isn’t too heavy; it’s just right.
- Fresh spinach: Adds a pop of green and some gentle earthiness just at the end.
Variations
One of the best things about this Olive Garden Chicken Gnocchi Soup Recipe is how easily you can personalize it. I’ve tried a few twists myself, and it’s fun to customize based on what you have or prefer.
- Swap in heavy cream: I discovered this trick when I wanted an even richer soup—replace one cup of half and half with heavy cream, and it feels extra indulgent without being too heavy.
- Use kale instead of spinach: For a heartier green, kale works beautifully and adds a bit more texture.
- Make it vegetarian: Skip the chicken broth and chicken; use veggie broth and add mushrooms for a flavorful vegetarian version.
- Spice it up: Add a pinch of red pepper flakes if you like a little heat—my family loves the subtle kick!
How to Make Olive Garden Chicken Gnocchi Soup Recipe
Step 1: Sauté Vegetables to Build Flavor
Start by heating your olive oil in a large pot over medium heat. Toss in the chopped celery, diced onions, minced garlic, and shredded carrots. Sauté them for about 2 to 3 minutes until the onions turn translucent and the veggies soften just a bit. This step is so important because it helps those flavors develop and creates the base for the soup. Make sure you don’t rush or burn the garlic—it should smell sweet and inviting.
Step 2: Add Chicken and Broth, Then Gnocchi
Now, add your cooked, diced chicken to the pot along with the chicken broth, salt, pepper, and thyme. Bring everything to a gentle boil. Then, gently stir in the potato gnocchi. It’s key to be gentle here because gnocchi can be delicate and might break apart if handled roughly. Let it boil for 3 to 4 minutes so the gnocchi cooks through and floats to the top.
Step 3: Simmer and Add Cream and Spinach
After boiling, reduce the heat to a simmer and cook for an additional 10 minutes. This lets all those flavors marry together beautifully. Finally, stir in the half and half and chopped spinach. Cook just 1 to 2 minutes more—long enough for the spinach to wilt but not lose its vibrant color. Give it a taste and adjust salt and pepper if necessary, then it’s ready to serve!
Pro Tips for Making Olive Garden Chicken Gnocchi Soup Recipe
- Cook Chicken Ahead: When I prep the chicken in advance, dinner comes together so much quicker, especially on busy nights.
- Gentle Stirring: I learned the hard way that too much stirring once the gnocchi is in causes it to fall apart—so I only stir gently and when needed.
- Use Low Sodium Broth: This lets you control the salt better, so your soup doesn’t end up too salty.
- Don’t Overcook Gnocchi: Cooking for exactly 3 to 4 minutes at the boil, then simmering, keeps gnocchi soft yet intact, which makes a huge difference.
How to Serve Olive Garden Chicken Gnocchi Soup Recipe
Garnishes
I love topping this soup with a bit of freshly grated Parmesan and a sprinkle of cracked black pepper—it adds an extra layer of savory goodness. Sometimes I toss in a few red pepper flakes just for a mild kick. A drizzle of good-quality olive oil or a few fresh basil leaves can also brighten it up beautifully.
Side Dishes
My go-to sides are crusty Italian bread or garlic breadsticks because they’re perfect for dipping and soaking up every last bit of that creamy soup. A simple green salad with a tangy vinaigrette balances the richness, too.
Creative Ways to Present
For a special touch when I have guests over, I like to serve this soup in small, rustic bread bowls—it’s both adorable and practical. You could also ladle it into elegant soup cups and garnish with microgreens or fresh herbs for a dinner party vibe.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge, and the soup keeps well for up to 3 days. Just be sure to give it a good stir before reheating as the gnocchi can settle a bit.
Freezing
Freezing this soup is doable but with a small caveat: the texture changes slightly because of the cream and gnocchi. If you freeze, I recommend freezing the soup without the spinach and adding fresh spinach when reheating to keep it fresh.
Reheating
When reheating, I do it gently on the stovetop over low heat, stirring occasionally. Adding a splash of broth or half and half helps loosen it if it’s thickened too much. Avoid reheating too quickly or at high heat to keep the cream from curdling.
FAQs
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Can I use frozen gnocchi in this Olive Garden Chicken Gnocchi Soup Recipe?
Absolutely! Frozen gnocchi works just as well—just add a couple of extra minutes to the cooking time to make sure they’re cooked through. Keep an eye on them so they don’t overcook and fall apart.
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What can I substitute if I don’t have half and half?
If you don’t have half and half, a mix of whole milk and heavy cream works great. You can also use full-fat milk, but the soup won’t be as rich and creamy.
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How do I cook chicken for this soup?
I usually bake or poach chicken breasts beforehand until they’re just cooked through, then dice them for the soup. This keeps the chicken juicy without overcooking it in the soup itself.
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Is this soup suitable for meal prep?
Yes! This Olive Garden Chicken Gnocchi Soup Recipe is perfect for meal prep since it reheats well and tastes even better the next day. Just keep the spinach fresh and add it when reheating.
Final Thoughts
This Olive Garden Chicken Gnocchi Soup Recipe holds a special place in my heart, especially on chilly evenings when I want something familiar and comforting. The first time I made it, I was amazed at how quickly those simple ingredients came together to create that restaurant-quality flavor. I can’t wait for you to try it; your family will surely ask for seconds, just like mine does. Give yourself the joy of cozying up with this soup—you deserve it!
Print
Olive Garden Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Olive Garden Chicken Gnocchi Soup is a creamy, comforting soup packed with tender chicken, soft potato gnocchi, fresh vegetables, and spinach. Simmered in a flavorful broth with herbs and finished with half and half for richness, it replicates the beloved restaurant classic right at home in under 30 minutes.
Ingredients
Main Ingredients
- 3-4 boneless skinless chicken breasts, cooked and diced
- 1 stalk of celery, chopped
- ½ white onion, diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- salt and pepper, to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach, roughly chopped
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped celery, diced onions, minced garlic, and shredded carrots. Sauté for 2-3 minutes until the onions become translucent and the vegetables soften slightly.
- Add Chicken and Broth: Stir in the cooked diced chicken, chicken broth, salt, pepper, and thyme. Bring the mixture to a boil to start melding the flavors.
- Cook Gnocchi: Once boiling, gently stir in the potato gnocchi. Boil for an additional 3-4 minutes until the gnocchi floats to the surface and is tender.
- Simmer Soup: Reduce the heat to a low simmer and cook for 10 minutes to allow all flavors to combine thoroughly.
- Add Cream and Spinach: Stir in the half and half and roughly chopped spinach. Cook for another 1-2 minutes until the spinach is tender and the soup is heated through.
- Season and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve warm and enjoy this creamy homemade favorite.
Notes
- Milk: For richer creaminess, substitute 1 cup of the half and half with heavy cream.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 360
- Sugar: 4g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
