Olive Garden Chicken Gnocchi Soup Recipe tastes creamy, cozy, and herby with tender chicken, pillowy gnocchi, and a rich Parmesan finish. It suits busy families, soup lovers, and chilly nights, and you can finish a steaming pot in about 40 minutes. I fell for this copycat on a snowy Sunday and it never fails me.
Why Olive Garden Chicken Gnocchi Soup Recipe Is Worth It
Olive Garden Chicken Gnocchi Soup Recipe gives you restaurant comfort at home with simple ingredients. You get silky broth, soft gnocchi, and plenty of chicken without babysitting a pot all evening. It also reheats like a champ, which means tomorrow’s lunch tastes just as good.
Ingredients You Need
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour (use a 1:1 gluten-free flour for GF)
- 4 cups low-sodium chicken broth or stock
- 1 tablespoon chicken base, optional (Better Than Bouillon adds depth fast)
- 1.5 cups half-and-half or 3/4 cup heavy cream plus 3/4 cup milk
- 2 cups cooked chicken, shredded or diced (rotisserie chicken saves time)
- 1 pound potato gnocchi, shelf-stable or refrigerated (DeLallo, Rana, or Trader Joe’s work well)
- 2 cups baby spinach, roughly chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon lemon juice, optional for brightness
- Fresh parsley, chopped, optional for garnish
Notes and swaps:
- Use leftover roast chicken or turkey. Both taste great.
- Stir in 1 to 2 teaspoons cornstarch mixed with cold water if you want a thicker soup without extra flour.
- Use evaporated milk if you want a lighter dairy option that still tastes creamy.
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Ladle
- Chef’s knife and cutting board
- Measuring cups and spoons
Quick Tips & substitutions
- Brown the veggies in butter and oil for deeper flavor.
- Keep the soup at a gentle simmer after adding dairy so it stays smooth.
- Add gnocchi near the end so it stays tender and doesn’t swell too much.
- Use rotisserie chicken for a quick win on busy nights.
- Swap spinach with chopped kale and simmer it 5 extra minutes.
- Go gluten-free with GF flour for the roux and GF gnocchi.
- Go dairy-free with olive oil plus full-fat coconut milk or a rich oat creamer.
- Finish with lemon juice to brighten the creamy broth.
- Thin leftover soup with extra broth when reheating since gnocchi will drink it up.
How to Make Olive Garden Chicken Gnocchi Soup
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
- Warm a large pot over medium heat. Add butter and olive oil, then add onion, celery, and carrots. Cook 5 to 6 minutes until the veggies soften and smell sweet.
- Stir in the garlic, Italian seasoning, and thyme. Cook 30 seconds until the garlic smells fragrant.
- Sprinkle in the flour and stir to coat the veggies. Cook 1 to 2 minutes, stirring, until the flour looks golden and no dry spots remain.
- Whisk in the chicken broth a splash at a time to smooth out the roux. Add the chicken base if using. Bring the pot to a lively simmer.
- Pour in the half-and-half. Keep the heat at a gentle simmer so the soup stays creamy.
- Add the cooked chicken, salt, black pepper, and red pepper flakes if you like a little heat. Stir and simmer 5 minutes.
- Add the gnocchi. Simmer 3 to 4 minutes, stirring once or twice, until the gnocchi float and turn tender.
- Stir in the spinach and Parmesan. Simmer 1 minute until the greens wilt and the cheese melts into the broth.
- Taste and adjust salt and pepper. Add lemon juice if you want extra brightness.
- Ladle into bowls and top with more Parmesan and parsley.
Simple Variations
- Sausage switch: Brown 12 ounces mild or hot Italian sausage, drain, and use it instead of chicken.
- Veggie version: Use vegetable broth and add a can of drained cannellini beans for protein.
- Mushroom moment: Sauté 8 ounces sliced cremini with the onions for earthy flavor.
- Herby boost: Finish with fresh thyme and chopped basil for a fragrant finish.
- Spicy take: Stir in 1 teaspoon Calabrian chili paste or a swirl of chili oil at the end.
Ways to Serve Olive Garden Chicken Gnocchi Soup
- Warm breadsticks or crusty sourdough for dunking.
- Simple green salad with zippy Italian dressing.
- Caesar salad and extra Parmesan on the table.
- Roasted broccoli or Brussels sprouts for a crisp side.
- A glass of Pinot Grigio, Chianti, or sparkling water with lemon.
Storage
Cool leftovers, then store the soup in airtight containers in the fridge for 3 to 4 days. The gnocchi will soak up broth as it sits, so add a splash of stock or milk when you reheat. Warm gently over medium-low heat and stir often until hot. If you plan to freeze, freeze the soup before adding dairy and gnocchi, then add them fresh when you reheat.
Olive Garden Chicken Gnocchi Soup
A creamy, hearty soup with tender chicken, potato gnocchi, spinach, and Italian herbs inspired by Olive Garden.
Ingredients
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook until translucent.
- Add garlic and cook for another minute until fragrant.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in chicken broth and half-and-half, stirring constantly until smooth.
- Bring to a simmer and cook until the soup thickens slightly.
- Add shredded chicken, gnocchi, spinach, dried thyme, salt, and pepper.
- Cook for 5-7 minutes or until gnocchi are tender.
- Adjust seasoning as needed. Serve hot.
Notes
For extra flavor, use fresh thyme instead of dried. Substitute heavy cream for half-and-half for a richer soup. Gnocchi cooks quickly, so watch closely to avoid overcooking.