If you’re craving cozy comfort in a bowl, look no further than Olive Garden Chicken Gnocchi Soup! This creamy, soul-warming classic is brimming with tender chicken, pillowy gnocchi, and fresh veggies, all swimming in a rich and velvety broth. It’s everything you love about the restaurant favorite, made simply and easily at home!
Why You’ll Love This Recipe
- Ridiculously Creamy: Every spoonful feels like a warm hug thanks to the luscious half-and-half broth.
- Serious Restaurant Flavor: Tastes like Olive Garden Chicken Gnocchi Soup, but even fresher from your own kitchen!
- Quick & Easy: Start-to-finish in about 30 minutes, so you can fit this into any weeknight (or busy weekend!) without breaking a sweat.
- Customizable: You can tweak the veggies, use rotisserie chicken, or swap in your favorite greens—whatever strikes your fancy.
Ingredients You’ll Need
You won’t believe how just a handful of everyday ingredients transform into something so delightfully delicious! Each one plays an important role in achieving the rich, classic taste and hearty texture that makes Olive Garden Chicken Gnocchi Soup an all-time favorite.
- Boneless Skinless Chicken Breasts: Tender, flavorful bites of chicken make the soup heartier—leftover or rotisserie chicken works, too!
- Celery: Adds a subtle crunch and savoriness for that homemade soup feel.
- White Onion: Brings sweetness and depth to the base—dice it nice and fine for melt-in-your-mouth results.
- Minced Garlic: Just a couple teaspoons wake up the whole pot with delicious aroma.
- Shredded Carrots: Bring color and a hint of sweetness—pre-shredded carrots make prep a breeze!
- Olive Oil: For sautéing your veggies and creating a flavorful foundation.
- Low Sodium Chicken Broth: The heart of the soup—use a good-quality broth for maximum flavor without overpowering salt.
- Salt and Pepper: Classic seasonings to enhance the other flavors and let the freshness shine through.
- Thyme: A bit of dried thyme adds herbal warmth (and makes your kitchen smell amazing).
- Potato Gnocchi: The pillowy soft stars of the show! Shelf-stable or refrigerated gnocchi both work beautifully.
- Half and Half: For that signature rich, creamy texture without being too heavy—you can also use a mixture of milk and cream.
- Fresh Spinach: Stirred in at the end, it adds color and freshness while wilting down perfectly in the hot soup.
Variations
The beauty of homemade Olive Garden Chicken Gnocchi Soup is just how flexible it is! It’s so easy to put your own spin on this classic to fit your mood, ingredients on hand, and dietary needs—so don’t be afraid to get creative.
- Swap the Greens: Fresh kale or baby arugula work beautifully if you’re out of spinach.
- Dairy-Free Option: Use coconut milk or a thick plant-based cream for a luscious, non-dairy soup.
- Make it Vegetarian: Use vegetable broth and toss in extra veggies—think mushrooms or diced zucchini—for a meatless version with plenty of flavor.
- Add Bacon: Crumble in a few crispy bacon strips for a smoky twist that’s absolutely irresistible.
How to Make Olive Garden Chicken Gnocchi Soup
Step 1: Sauté the Aromatics
Start by heating a drizzle of olive oil in a large soup pot over medium heat. Add your chopped celery, diced onion, minced garlic, and shredded carrots. Sauté everything together for 2–3 minutes, just until the onion turns translucent and the vegetables begin to smell absolutely amazing. This quick step is where the flavor magic happens, so don’t rush it!
Step 2: Add Chicken, Broth, and Seasonings
Toss your cooked, diced chicken into the pot, followed by the chicken broth, a sprinkle of salt and pepper, and a teaspoon of dried thyme. Crank up the heat to bring the soup to a gentle boil—your kitchen will already smell like you’re at Olive Garden!
Step 3: Stir in the Gnocchi
Once the soup is bubbling, gently add the potato gnocchi. Give everything a gentle stir—these little dumplings are delicate! Boil for about 3–4 minutes more so the gnocchi can rise to the top and get nice and tender.
Step 4: Simmer and Finish with Cream and Spinach
Reduce the heat and let your soup simmer for 10 minutes to bring all the flavors together. Stir in the half and half and the chopped fresh spinach, and cook a minute or two more, until the spinach wilts down and the soup turns that signature creamy, dreamy shade. Taste, adjust the salt and pepper if you wish, and—voila!—your homemade Olive Garden Chicken Gnocchi Soup is ready to serve.
Pro Tips for Making Olive Garden Chicken Gnocchi Soup
- Cooked Chicken Shortcuts: Rotisserie chicken or leftover roast chicken make prep lightning fast and still deliver incredible flavor.
- Perfect Gnocchi Texture: Add gnocchi only once the soup has reached a gentle boil and be careful not to overcook—it gets tender super quickly!
- Creamy (Not Curdled!): Be sure to stir in the half and half over a gentle simmer, not a rolling boil, to avoid any separation or curdling.
- Spinach Right at the End: Add the spinach as the last step so it stays vibrantly green and keeps its delicate texture.
How to Serve Olive Garden Chicken Gnocchi Soup
Garnishes
A sprinkle of freshly grated Parmesan cheese and a touch of cracked black pepper take Olive Garden Chicken Gnocchi Soup from delicious to divine. Add a little chopped fresh parsley for a pop of color and that final restaurant-style touch.
Side Dishes
You can’t go wrong with warm, crusty breadsticks—just like at the original spot! A simple green salad with tangy Italian dressing or a wedge of rustic focaccia makes your bowl of soup feel like a full Italian feast.
Creative Ways to Present
If you want to wow at a dinner party or cozy gathering, try serving your soup in mini bread bowls or wide, shallow soup plates. For a playful touch, offer an assortment of toppings—Parmesan curls, red pepper flakes, or even crispy pancetta bits—so everyone can customize their bowl just the way they like it.
Make Ahead and Storage
Storing Leftovers
Leftover Olive Garden Chicken Gnocchi Soup keeps beautifully in the fridge for 3–4 days. Just let the soup cool to room temperature, then store it in an airtight container to lock in all that creamy goodness.
Freezing
While you technically can freeze this soup, the texture of the gnocchi and creamy base may change a bit after thawing. If you plan to freeze, consider holding back the gnocchi and half-and-half, then adding them fresh when you reheat for best results.
Reheating
Reheat your Olive Garden Chicken Gnocchi Soup gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if it’s thickened up, and be careful not to let it boil to keep the creamy texture ultra-smooth.
FAQs
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Can I use pre-made gnocchi for Olive Garden Chicken Gnocchi Soup?
Absolutely! Store-bought, shelf-stable, or refrigerated gnocchi both work perfectly in this recipe and save extra prep time. Just cook according to the directions in the soup—no need to pre-boil.
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What can I use instead of half and half?
You can use equal parts whole milk and heavy cream, or even just all cream or all milk, depending on how rich you want the soup to be. For a dairy-free version, unsweetened coconut cream blends in surprisingly well!
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Can I make Olive Garden Chicken Gnocchi Soup in advance?
Yes! You can prepare the soup a day ahead and simply reheat it gently before serving. If possible, add the gnocchi and spinach right before serving for the best texture and color.
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Is this recipe gluten-free?
The soup itself can be made gluten-free using gluten-free gnocchi (now widely available in many stores). Always double-check your broth and other packaged ingredients to be sure.
Final Thoughts
Give this homemade Olive Garden Chicken Gnocchi Soup a try—you’ll be amazed at how easy (and delicious!) it is to recreate that classic restaurant coziness right at home. Whether you’re sharing it with loved ones or savoring a solo bowl, it’s pure comfort with every spoonful. Enjoy!
PrintOlive Garden Chicken Gnocchi Soup Recipe
A delicious and comforting Olive Garden Chicken Gnocchi Soup recipe that is easy to make at home. Creamy broth, tender chicken, fluffy gnocchi, and fresh spinach come together for a hearty soup that’s perfect for any day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Soup:
- 3–4 boneless skinless chicken breasts, cooked and diced
- 1 stalk of celery, chopped
- 1/2 white onion, diced
- 2 teaspoons minced garlic
- 1/2 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, see note
- 1 cup fresh spinach, roughly chopped
Instructions
- Saute Vegetables: Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.
- Cook Soup: Add chicken, chicken broth, salt, pepper, and thyme. Bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
- Finish Soup: Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.
Notes
- You can use heavy cream instead of half and half for a richer soup.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
