Olive Garden Chicken Gnocchi Soup Recipe

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.

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Prep Time 10

Cook Time 20

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

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.
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.
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.