There's nothing quite like a warm, creamy bowl of Olive Garden Chicken Gnocchi Soup to soothe your soul. This rich and hearty dish features tender chicken, pillowy gnocchi, and a savory broth loaded with vegetables. It’s comfort food at its finest, perfect for cozy nights or when you need a quick pick-me-up.
I first tried this soup during a family dinner at Olive Garden, and it instantly became my favorite. Recreating it at home was easier than I imagined, and now it’s a staple in my recipe collection. Let me show you how to make this deliciously satisfying soup in your own kitchen.
Why You'll Love This Olive Garden Chicken Gnocchi Soup Recipe
Get ready to fall in love with this restaurant-worthy soup that’s easy to make right at home. It’s rich, creamy, and bursting with flavors that’ll have everyone reaching for seconds.
First off, this recipe is quick and simple, perfect for busy weeknights. With just one pot and 30 minutes, you can whip up a meal that feels like it’s been simmering all day.
It's also incredibly filling. Thanks to the fluffy gnocchi and tender chicken, this soup is hearty enough to be a complete meal, no breadsticks required (though they’re always welcome).
Plus, this dish is a crowd-pleaser. Whether you’re serving it to your family or guests, it’s bound to be a hit. Even picky eaters can’t resist the combination of creamy broth, soft gnocchi, and fresh vegetables.
Finally, it’s easy to customize. You can add more veggies, swap out the protein, or even adjust the seasoning to suit your preferences. This recipe is your canvas to create the perfect bowl of soup.
Ingredients Notes

The magic of Olive Garden Chicken Gnocchi Soup lies in its fresh, high-quality ingredients. Each one adds a layer of flavor and texture, making this soup so irresistible.
Gnocchi: These fluffy potato dumplings are the star of the show. You can find them in the pasta aisle of most grocery stores. For the best results, choose a brand that’s firm yet tender when cooked.
Chicken: Boneless, skinless chicken breasts or thighs work beautifully here. Dice the chicken into bite-sized pieces for even cooking. Rotisserie chicken is also a great shortcut if you’re short on time.
Vegetables: A classic mirepoix of celery, carrots, and onions forms the flavor base of the soup. Don’t forget the spinach, which adds a pop of color and freshness to the dish.
Broth and Cream: A combination of chicken broth and heavy cream creates a luscious, velvety texture. If you’re looking for a lighter option, half-and-half can be substituted, but the soup won’t be quite as rich.
Seasonings: A touch of garlic, thyme, and parsley elevates the flavor profile. Be sure to taste and adjust the seasoning to your liking as the soup simmers.
Special equipment: A large Dutch oven or heavy-bottomed pot is ideal for this recipe, as it distributes heat evenly and prevents sticking.
How To Make This Olive Garden Chicken Gnocchi Soup

Making this soup is a breeze, and the results are so satisfying. Here’s how to create a pot of creamy, comforting goodness.
Start by heating a large pot over medium heat. Add a drizzle of olive oil, then sauté diced onions, carrots, and celery until softened, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
Next, add the diced chicken to the pot. Cook until the chicken is no longer pink, stirring occasionally. This step ensures every bite of chicken is tender and flavorful.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, then stir in the gnocchi. Let them simmer for about 5 minutes, or until they float to the surface and are tender.
Stir in the heavy cream and fresh spinach, letting the spinach wilt into the soup. Season with thyme, parsley, and salt and pepper to taste. Give it a final stir and let it simmer for a couple of minutes.
Your soup is ready when it’s rich, creamy, and full of flavor. Serve hot with crusty bread or a side salad for a complete meal.
Storage Options
This soup stores beautifully, making it a great option for meal prep. Transfer any leftovers to an airtight container and refrigerate for up to 3 days.
To freeze, let the soup cool completely and pour it into freezer-safe containers. It will keep for up to 2 months. When reheating, thaw overnight in the refrigerator and warm gently on the stove, adding a splash of broth or cream if needed.
Reheating is easy. Simply warm the soup over low heat on the stove, stirring occasionally to ensure even heating. Avoid boiling, as it can cause the cream to separate.
Variations and Substitutions
The beauty of this soup is its versatility. Here are some ideas to make it your own:
- Protein Swap: Substitute chicken with turkey, sausage, or even shrimp for a different twist.
- Vegetarian Option: Skip the chicken and use vegetable broth instead. Add mushrooms or chickpeas for extra substance.
- Low-Carb Version: Replace the gnocchi with cauliflower florets for a keto-friendly alternative.
- Extra Veggies: Toss in diced zucchini, bell peppers, or mushrooms for added nutrients.
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for some heat.
Don’t be afraid to experiment. This soup is forgiving and can adapt to your preferences effortlessly. Whether you keep it classic or add your personal touch, it’s sure to be a hit!
PrintOlive Garden Chicken Gnocchi Soup Recipe
Make the best Olive Garden Chicken Gnocchi Soup at home with this easy recipe! Creamy, hearty, and loaded with chicken, gnocchi, and fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken, shredded or diced
- 16 oz potato gnocchi
- 4 cups chicken broth
- 2 cups half-and-half
- 1 cup diced onion
- 1 cup diced celery
- 1 cup shredded carrots
- 3 garlic cloves, minced
- 2 cups fresh spinach leaves
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil or butter over medium heat. Sauté onion, celery, garlic, and carrots until softened.
- Add chicken broth and bring to a simmer. Stir in chicken, seasonings, and gnocchi.
- Simmer for 5-7 minutes until the gnocchi float to the top.
- Reduce heat and stir in half-and-half. Let the soup gently warm (do not boil).
- Add spinach and cook until wilted. Adjust seasoning with salt and pepper.
- Serve hot with crusty bread for dipping.
Notes
- Substitute half-and-half with heavy cream for an extra creamy texture.
- Use rotisserie chicken for a quicker prep time.
- Add red pepper flakes for a spicy twist.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 890mg
Leave a Reply