There’s something magical about a bowl of creamy soup that tastes like you just walked into your favorite restaurant. Olive Garden Chicken Gnocchi Soup brings all that warmth straight to your tabletender chicken, pillowy potato dumplings, and the creamiest broth you’ve ever spoon-scraped from the bottom of a bowl.
I spent a full winter testing versions of this back in 2019, tweaking the spinach-to-cream ratio until it tasted exactly like the original. The trick? Don’t skip toasting your aromatics firstit builds a flavor base most home recipes miss. My daughter still asks for “the gnocchi one” every time she feels under the weather, and I’ve made it probably sixty times since that first attempt.
PrintOlive Garden Chicken Gnocchi Soup Recipe Easy Cozy
This Olive Garden Chicken Gnocchi Soup is creamy and comforting with tender chicken and soft gnocchi. It’s quick to make, perfect for a cozy Italian meal at home with rich flavors and fresh spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Standard
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 see note
- 1 cup fresh spinach roughly chopped
Instructions
- Warm the olive oil in a large pot over medium heat and sauté the celery, onion, garlic, and carrots for 2 to 3 minutes until the onions are clear.
- Pour in the chicken, chicken broth, salt, pepper, and thyme, then bring the mixture to a boil.
- Add the gnocchi gently and keep boiling for another 3 to 4 minutes before lowering the heat to a simmer.
- Let it cook for 10 minutes so the flavors meld together.
- Stir in the half and half and rough chopped spinach, cooking for an additional 1 to 2 minutes until the spinach softens.
- Adjust seasoning with salt and pepper if needed, then serve warm.
Notes
- Milk: for even more creamy richness, swap one cup of the half and half for heavy cream
Nutrition
- Serving Size: 1 bowl
- Calories: 523kcal
- Sugar: 2g
- Sodium: 622mg
- Fat: 22g
- Saturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 99mg
Why You’ll Love This Cozy Copycat
This homemade version delivers all the creamy, comforting magic of the restaurant originalwithout the wait or the drive. You get tender bites of chicken, pillowy potato gnocchi, and a velvety broth that’s just begging for a second bowl.
What makes it even better? It comes together in under 30 minutes using ingredients you can grab at any grocery store. No fancy techniques, no obscure spicesjust straightforward steps that build serious flavor. Perfect for busy weeknights when you want something that feels like a warm hug.
- Restaurant taste at home: Creamy, rich, and satisfying without leaving your kitchen
- Fast and forgiving: Ready in half an hour, with plenty of room to adjust seasoning as you go
- Family-friendly: Even picky eaters love the soft gnocchi and mild, comforting broth
Key Ingredients That Build the Flavor
The secret to nailing Olive Garden Chicken Gnocchi Soup at home starts with a handful of humble ingredients that work together beautifully. You’ll toast celery, white onion, minced garlic, and shredded carrots in olive oil firstthis step adds a sweet, aromatic base that most shortcuts miss.
Boneless skinless chicken breasts keep things lean and tender, while low sodium chicken broth lets you control the salt level. Fresh spinach wilts right in at the end, and half and half brings that signature creaminess without feeling too heavy. The thyme? It’s the quiet hero that ties everything together.
| Ingredient | Role in the Recipe | Quick Swap |
|---|---|---|
| Potato gnocchi | Pillowy dumplings that soak up broth | Use shelf-stable or frozen |
| Half and half | Creamy richness without being too thick | Swap 1 cup for heavy cream for extra indulgence |
| Fresh spinach | Color, texture, and a hint of earthiness | Use chopped kale if that’s what you have |
| Thyme | Warm, subtle herb note | Italian seasoning works in a pinch |
How to Make It: Step-by-Step
Start by heating olive oil in a large pot over medium heat. Toss in the celery, white onion, minced garlic, and shredded carrots, and let them sauté for 2-3 minutes until the onions turn translucent and everything smells amazing.
Next, add your cooked diced chicken, low sodium chicken broth, salt, pepper, and thyme. Bring it all to a boil, then gently stir in the potato gnocchi. Let it boil for 3-4 minutes, then reduce the heat to a simmer and cook for 10 minutes so the flavors can meld.
Finally, stir in the half and half and fresh spinach. Cook for just 1-2 minutes until the spinach wilts and everything looks silky. Taste, adjust your salt and pepper, and you’re done.
Timing At-a-Glance
| Step | Time | What’s Happening |
|---|---|---|
| Sauté vegetables | 2-3 minutes | Building the aromatic base |
| Boil broth + gnocchi | 3-4 minutes | Gnocchi cooks and floats |
| Simmer | 10 minutes | Flavors deepen and blend |
| Add cream + spinach | 1-2 minutes | Final creamy texture |
Tips, Tweaks, and Troubleshooting
If your soup feels too thick after sitting, just stir in a splash of chicken broth or half and half to loosen it upgnocchi absorbs liquid as it rests. Want it extra creamy? Swap one cup of the half and half for heavy cream; it adds a luxurious richness without changing the flavor profile.
- Pro Tip: Cook your chicken ahead of time (rotisserie chicken works beautifully) to shave off even more minutes
- Not enough veggies? Toss in extra carrots or a handful of frozen peas during the simmer
- Gnocchi falling apart? You may have boiled too hardkeep it at a gentle bubble once you add them
Serving and Storing Your Soup
Serve this Olive Garden Chicken Gnocchi Soup hot, straight from the pot, with crusty bread or garlic toast on the side for dipping. It’s hearty enough to stand alone as a main course, and leftovers taste even better the next day once the flavors have had time to settle.
Store cooled soup in an airtight container in the fridge for up to 3 days. The gnocchi will continue to soak up liquid, so when you reheat, add a little extra broth or half and half to bring back that silky texture. Freezing isn’t ideal herethe gnocchi can get mushybut if you must, freeze the broth base separately and add fresh gnocchi when you reheat.
| Storage Method | Duration | Reheating Tip |
|---|---|---|
| Refrigerator | Up to 3 days | Add a splash of broth or cream before reheating |
| Freezer (broth only) | Up to 2 months | Thaw overnight, add fresh gnocchi when reheating |
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FAQs ( Olive Garden Chicken Gnocchi Soup )
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi works perfectly and actually holds its shape better during cooking. Add them directly to the simmering soup without thawing first. They’ll cook in about 3-4 minutes and won’t become mushy like some fresh varieties can.
How do I prevent the soup from curdling?
Keep the heat at medium-low when adding dairy and avoid boiling once cream is added. Temper the heavy cream by slowly whisking in a ladle of hot broth first. If reheating leftovers, warm gently and stir frequently to maintain the smooth texture.
What type of chicken works best?
Boneless, skinless chicken thighs give the most flavor and stay tender, but chicken breasts work too. Cook the chicken separately and shred it before adding to avoid overcooking. Rotisserie chicken is a great time-saver – just remove the skin and shred the meat.
Can I make this soup ahead of time?
The soup base can be made 1-2 days ahead, but add fresh gnocchi when serving since they absorb liquid over time. Store the base in the refrigerator and gently reheat before adding gnocchi. This actually improves the flavors as they meld together.
How long does this soup keep in the refrigerator?
This dish stays fresh for 3-4 days when stored properly in the refrigerator. The gnocchi will continue to absorb liquid, so you may need to add extra broth when reheating. Freeze individual portions for up to 3 months for best quality.
Your New Go-To Bowl of Comfort
This Olive Garden Chicken Gnocchi Soup comes together in under thirty minutes and delivers the kind of creamy, satisfying comfort that makes you want to curl up with a second bowl. You’ll love how the gnocchi turns pillowy-soft while soaking up all that velvety broth. The aroma alonegarlic, thyme, and a hint of spinachfeels like wrapping yourself in a warm blanket. It’s the kind of recipe that turns a regular Tuesday into something special.
Leftovers keep beautifully; just remember to stir in a splash of broth when reheating since the gnocchi loves to drink up all that delicious liquid. Serve it with crusty bread, and you’ve got a meal that feels like a restaurant date without leaving home.
I’d love to see your versiontag me with a photo or tell me what you stirred in to make it your own. Did someone in your family make a soup like this when you were growing up? There’s something about a steaming bowl that brings back the best memories. Save this recipe, share it with a friend who needs a little comfort, and make it your own cozy ritual.
