Olive Garden Chicken Gnocchi Soup Recipe

Olive Garden Chicken Gnocchi Soup Recipe | Creamy & Comforting

When I first made this Olive Garden Chicken Gnocchi Soup Recipe at home, I couldn’t believe how close it tasted to the restaurant version. The aroma of garlic, thyme, and simmering broth filled my kitchen instantly. As the gnocchi softened and the chicken soaked up all that flavor, I knew this would become a repeat recipe for me.

You can also enjoy a Slow Cooker Cheesy Chicken and Rice Recipe for another comforting chicken meal. When I served it, everyone at the table took that comforting first spoonful and smiled. It’s one of those soups that warms you from the inside out, and I love how easy it is to make.

Ingredients

Here’s what you need and why each ingredient matters:

• 3–4 boneless skinless chicken breasts, cooked and diced — Pre-cooked chicken keeps things fast and tender.
• 1 stalk celery, chopped — Adds freshness and a little crunch for balance.
• ½ white onion, diced — Gives sweetness without overpowering the soup.
• 2 teaspoons minced garlic — Fresh garlic offers stronger flavor than jarred or powdered.
• ½ cup shredded carrots — Adds natural sweetness and color.
• 1 tablespoon olive oil — Helps sauté the veggies and builds flavor at the base.
• 4 cups low-sodium chicken broth — Low salt keeps flavors balanced so you can season later.
• Salt and pepper to taste — Add gradually so you don’t over-season.
• 1 teaspoon thyme — Gives the soup an earthy, cozy flavor.
• 16 ounces potato gnocchi — These tender dumplings give the soup its signature texture.
• 2 cups half and half — Makes the broth creamy without being overly heavy.
• 1 cup fresh spinach, roughly chopped — Fresh spinach wilts perfectly; don’t use frozen as it can make the soup watery.

Note: Serves around 4 people.

Variations

You can easily adjust this soup to fit different preferences:

• Dairy-free: Use full-fat coconut milk or cashew cream instead of half and half.
• Lower-carb: Swap potato gnocchi for cauliflower gnocchi or zucchini ribbons.
• Boost flavor: Add a splash of white wine after sautéing veggies or a pinch of nutmeg at the end.
• Extra protein: Use shredded rotisserie chicken or cooked Italian sausage.
• Vegetarian: Replace chicken broth with vegetable broth and add white beans instead of chicken.

You might also enjoy trying the Shepherds Pie Tater Tot Casserole Recipe for another hearty dish.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

• Large pot – Used for sautéing and simmering the soup.
• Sharp knife & cutting board – For chopping vegetables, spinach, and chicken.
• Measuring cups & spoons – To measure liquids and seasonings accurately.
• Wooden spoon or ladle – For stirring the soup and serving.

How to Make Olive Garden Chicken Gnocchi Soup

A simple step-by-step guide to make this comforting soup:

Prepare the Vegetables and Chicken

Start by warming olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic. Sauté everything until the onions turn soft and translucent. This builds the flavor base.

Add Broth, Chicken, Seasonings, and Gnocchi

Drop the diced chicken into the pot, then pour in the chicken broth. Add thyme, salt, and pepper. Bring the pot to a gentle boil, then stir in the gnocchi so it cooks evenly and absorbs the broth.

Simmer and Finish with Cream and Spinach

Once the gnocchi softens, lower the heat and let the soup simmer for about 10 minutes. Pour in the half and half and mix in the chopped spinach. Cook just until the spinach wilts, then taste and adjust the seasoning.

Additional Tips for Making This Recipe Better

Here are a few things I’ve found helpful every time I make this soup:

• I like browning the diced chicken slightly because it adds extra flavor to the broth.
• I always use freshly grated Parmesan when serving — it melts beautifully and tastes better than pre-shredded.
• I taste the broth after the gnocchi cooks because it absorbs salt; sometimes it needs a little adjustment.
• I add a splash of extra broth when reheating so the texture stays creamy instead of thick.
• I love serving it with warm garlic bread or a crusty roll to soak up every drop.

How to Serve Olive Garden Chicken Gnocchi Soup

Serve the soup in warm bowls for the best experience. Make sure each serving includes plenty of gnocchi, chicken, and spinach so the bowl looks full and colorful. Add a generous sprinkle of fresh Parmesan on top, and garnish with a pinch of thyme or cracked black pepper. Pair the soup with a soft breadstick or crusty bread to make it feel like a true restaurant-style meal.

Nutritional Information

Here’s an approximate breakdown per serving:

• Calories: 523
• Protein: 31g
• Carbohydrates: 52g
• Fat: 22g

Make Ahead and Storage

Storage

Once cooled, the soup can be stored in an airtight container and kept in the refrigerator for up to 3 days.

Freezing

You can freeze it, but the texture may change since gnocchi and dairy don’t always freeze perfectly. For best results, freeze before adding spinach and stir it in fresh when reheating.

Reheating

Warm on the stovetop over medium heat, stirring occasionally. If it looks too thick, add a splash of milk or broth to loosen it back to a silky consistency.

Why You’ll Love This Recipe

Here’s why this soup becomes a favorite fast:

• Quick and easy: Ready in about 30 minutes, perfect for busy nights.
• Restaurant-style comfort: Creamy, hearty, and packed with flavor just like Olive Garden.
• Customizable: Easy to adjust for dairy-free or vegetarian diets.
• One-pot meal: Protein, veggies, and gnocchi all in one bowl.
• Always a crowd-pleaser: Kids and adults both love the mild, cozy flavors.

Ben Carraoli

Olive Garden Chicken Gnocchi Soup Recipe

When I first made this Olive Garden Chicken Gnocchi Soup at home, I couldn’t believe how close it tasted to the restaurant version. The aroma of garlic, thyme, and simmering broth filled my kitchen instantly. As the gnocchi softened and the chicken soaked up all that flavor, I knew this would become a repeat recipe for me.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 3 –4 boneless skinless chicken breasts cooked and diced — Pre-cooked chicken keeps things fast and tender.
• 1 stalk celery chopped — Adds freshness and a little crunch for balance.
• ½ white onion diced — Gives sweetness without overpowering the soup.
• 2 teaspoons minced garlic — Fresh garlic offers stronger flavor than jarred or powdered.
• ½ cup shredded carrots — Adds natural sweetness and color.
• 1 tablespoon olive oil — Helps sauté the veggies and builds flavor at the base.
• 4 cups low-sodium chicken broth — Low salt keeps flavors balanced so you can season later.
• Salt and pepper to taste — Add gradually so you don’t over-season.
• 1 teaspoon thyme — Gives the soup an earthy cozy flavor.
• 16 ounces potato gnocchi — These tender dumplings give the soup its signature texture.
• 2 cups half and half — Makes the broth creamy without being overly heavy.
• 1 cup fresh spinach roughly chopped — Fresh spinach wilts perfectly; don’t use frozen as it can make the soup watery.

Method

 

1. Start by warming olive oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic. Sauté everything until the onions turn soft and translucent. This builds the flavor base.
2. Drop the diced chicken into the pot, then pour in the chicken broth. Add thyme, salt, and pepper. Bring the pot to a gentle boil, then stir in the gnocchi so it cooks evenly and absorbs the broth.
3. Once the gnocchi softens, lower the heat and let the soup simmer for about 10 minutes. Pour in the half and half and mix in the chopped spinach. Cook just until the spinach wilts, then taste and adjust the seasoning.

Notes

• I like browning the diced chicken slightly because it adds extra flavor to the broth.
• I always use freshly grated Parmesan when serving — it melts beautifully and tastes better than pre-shredded.
• I taste the broth after the gnocchi cooks because it absorbs salt; sometimes it needs a little adjustment.
• I add a splash of extra broth when reheating so the texture stays creamy instead of thick.
• I love serving it with warm garlic bread or a crusty roll to soak up every drop.