Olive Garden Chicken Gnocchi Soup Recipe

If you’ve ever sat down at Olive Garden and ordered their famous soups, you probably know that the Olive Garden Chicken Gnocchi Soup Recipe is one of the most beloved items on the menu. This rich, creamy soup is filled with tender chicken, soft potato gnocchi, and fresh vegetables like carrots and spinach, all simmered in a savory broth. The best part? You don’t have to wait for a table at Olive Garden to enjoy it—you can make this restaurant favorite right at home.

What I love most about this soup is that it feels like comfort in a bowl. The gnocchi adds a chewy, pillowy texture, the chicken makes it hearty, and the cream base ties everything together. Plus, it comes together quickly, making it a great option for busy weeknights or cozy weekends.

This copycat version tastes just as good (if not better) than the real thing. You’ll only need one pot, simple pantry staples, and about 35–40 minutes of your time. Serve it with warm breadsticks or a crisp salad, and you’ll have your own Olive Garden experience at home.

Whether you’re cooking for your family or just craving a bowl of creamy comfort food, this Olive Garden Chicken Gnocchi Soup will definitely hit the spot.

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What Makes This Olive Garden Chicken Gnocchi Soup Recipe Special?

• Restaurant-quality at home – Save money and skip the wait by making this copycat recipe in your own kitchen.

• Quick and easy – Ready in under 40 minutes, perfect for busy weeknights.

• One-pot recipe – Everything cooks in a single pot, making cleanup simple.

• Rich and comforting – Creamy broth with tender gnocchi and chicken makes every bite satisfying.

• Customizable – Adjust veggies, creaminess, or even swap proteins to fit your taste.

Pro tip: If you’re in a rush, use rotisserie chicken and store-bought gnocchi—it cuts down on cooking time without sacrificing flavor.

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Ingredient Notes

• Chicken – Boneless, skinless chicken breasts or thighs work best. Rotisserie chicken is a quick substitute.

• Gnocchi – Shelf-stable or refrigerated potato gnocchi both work. Homemade gnocchi is an option if you want to get fancy.

• Carrots & Celery – These add sweetness and balance the creaminess. Can substitute with parsnips or extra spinach.

• Fresh Spinach – Brings freshness and color. Kale or Swiss chard can be used instead.

• Onion & Garlic – Essential for building flavor. Yellow onion is classic, but white works too.

• Chicken Broth – Use low-sodium broth so you can control the salt.

• Heavy Cream – Adds richness. For lighter options, use half-and-half or evaporated milk.

• Flour & Butter – Helps thicken the soup to the right creamy texture.

• Seasonings – Salt, black pepper, and a pinch of thyme or Italian seasoning bring depth.

Equipment needed: A large soup pot or Dutch oven, ladle, and sharp knife for chopping.

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How To Make Olive Garden Chicken Gnocchi Soup Recipe

1. Cook the chicken: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chicken pieces and cook until golden and cooked through (about 6–7 minutes). Remove and set aside.

2. Sauté veggies: In the same pot, melt 3 tablespoons of butter. Add onion, celery, carrots, and garlic. Cook until soft and fragrant (5 minutes).

3. Make the roux: Stir in 1/4 cup flour and cook for 1–2 minutes. This helps thicken the soup later.

4. Add broth and seasonings: Slowly whisk in 4 cups chicken broth. Stir well, scraping the bottom to release any brown bits. Season with salt, pepper, and thyme.

5. Simmer: Return the chicken to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.

6. Add cream and gnocchi: Stir in 2 cups heavy cream and 1 pound gnocchi. Simmer for 5 minutes, or until gnocchi float and are tender.

7. Finish with spinach: Add 2 cups fresh spinach and cook just until wilted (1–2 minutes). Taste and adjust seasonings.

Tip: If the soup is too thick, add extra broth. If too thin, simmer uncovered for a few extra minutes.

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Storage Options

• Room temperature: Do not leave soup out for more than 2 hours.

• Refrigeration: Store in airtight containers for up to 4 days.

• Freezing: Freeze without gnocchi for best texture. Add fresh gnocchi when reheating. Lasts 2–3 months.

• Reheating: Warm on the stove over medium-low heat. Add a splash of broth or cream to revive texture.

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Variations and Substitutions

• Use rotisserie chicken for a shortcut.

• Swap spinach for kale for a heartier flavor.

• Make it dairy-free with coconut milk or cashew cream.

• Add mushrooms or zucchini for extra veggies.

• Try a spicy version with a pinch of red pepper flakes or hot Italian sausage instead of chicken.

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Frequently Asked Questions

1. Can I make this ahead of time?
   Yes, make the base ahead and add gnocchi and spinach just before serving.

2. Can I use frozen gnocchi?
   Yes, just add directly to the hot soup—no need to thaw.

3. My soup is too thick, what do I do?
   Add extra broth or milk until it reaches your preferred consistency.

4. Can I make this in a slow cooker?
   Yes—cook chicken, veggies, broth, and seasonings on low for 4–5 hours. Stir in cream, gnocchi, and spinach at the end.

5. How do I keep gnocchi from getting mushy?
   Add them in the last 5 minutes of cooking and serve right away.

6. Can I make it lighter?
   Use half-and-half instead of cream, or add extra broth and reduce the cream.

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Conclusion

This Olive Garden Chicken Gnocchi Soup Recipe brings restaurant-quality flavor right to your kitchen. With its creamy texture, tender chicken, and pillowy gnocchi, it’s the ultimate comfort food you’ll want to make again and again. Grab a warm breadstick, ladle yourself a bowl, and enjoy a little Olive Garden magic at home.

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