There's nothing quite like a warm, comforting bowl of Olive Garden Chicken Gnocchi Soup to soothe the soul on a chilly day. This creamy, flavorful soup combines tender chicken, pillowy gnocchi, and a medley of fresh vegetables in a rich, velvety broth.
I first discovered this recipe when I was looking to recreate my favorite Olive Garden dish at home. With a little experimentation, I perfected this version that's just as indulgent and satisfying, but even better because you can enjoy it anytime in the comfort of your kitchen. Let’s dive in and see why this soup is such a crowd-pleaser!
Why You'll Love This Olive Garden Chicken Gnocchi Soup
Get ready to fall in love with a recipe that's destined to become a staple in your home. This Olive Garden Chicken Gnocchi Soup is the perfect blend of hearty and comforting flavors.
First off, it’s incredibly easy to make. In just under an hour, you can have a restaurant-quality dish ready to serve, even on the busiest weeknights. Plus, it uses simple ingredients you likely already have in your pantry and fridge.
This soup is also family-friendly. Kids and adults alike adore the combination of tender chicken, soft gnocchi, and creamy broth. It’s a meal that’s sure to earn a permanent spot in your dinner rotation.
Another reason to love this dish is its versatility. Whether you're using leftover rotisserie chicken, swapping out the vegetables, or even making it vegetarian, this soup adapts beautifully to your preferences.
And let’s not forget how budget-friendly it is! Making this soup at home costs a fraction of what you'd pay at the restaurant, but tastes every bit as delicious.
Ingredients Notes

The beauty of this soup lies in its simple yet flavorful ingredients. Each component works together to create the perfect balance of creamy, savory goodness.
Chicken: Boneless, skinless chicken breasts or thighs work perfectly here. If you're short on time, shredded rotisserie chicken is an excellent substitute that saves effort without sacrificing flavor.
Gnocchi: The pillowy stars of this dish, store-bought potato gnocchi are convenient and cook quickly. If you’re feeling ambitious, homemade gnocchi would take this soup to the next level.
Vegetables: Diced celery, carrots, and onions form the classic mirepoix base, while fresh spinach adds a pop of color and nutrients. Feel free to add other veggies like zucchini or mushrooms for a personalized touch.
Broth and Cream: A combination of chicken broth and heavy cream creates the soup's signature creamy consistency. For a lighter version, you can use half-and-half or even evaporated milk.
Seasonings: A blend of garlic, thyme, and parsley enhances the soup’s flavor. Don’t forget a pinch of nutmeg for that signature hint of warmth.
If you have a large pot and a sturdy wooden spoon, you’re all set to make this delightful soup. A ladle for serving is handy too!
How To Make This Olive Garden Chicken Gnocchi Soup

Creating this creamy soup is easier than you might think. Let’s break it down step by step.
Start by heating a large pot or Dutch oven over medium heat. Add a drizzle of olive oil and sauté your diced onions, celery, and carrots until they’re tender and fragrant. This step builds the aromatic foundation of the soup.
Next, stir in minced garlic and cook until just golden and aromatic. Be careful not to let it burn—it should only take about 30 seconds.
Add diced chicken to the pot and cook until no longer pink, about 5-7 minutes. If you’re using pre-cooked chicken, simply stir it in to warm through.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. This is where the flavors start to meld together beautifully.
Stir in the potato gnocchi and let them cook in the broth for 3-5 minutes until tender. You’ll know they’re done when they float to the surface.
Finally, add the heavy cream, fresh spinach, and seasonings. Simmer until the spinach is wilted and the soup is warmed through, about 2-3 minutes. Taste and adjust the seasonings as needed.
Serve the soup hot, garnished with freshly grated Parmesan cheese and a sprinkle of parsley for a touch of elegance.
Storage Options
If you have leftovers (though they rarely last long!), this soup stores wonderfully. Allow it to cool to room temperature before transferring to an airtight container.
- Refrigerator: Store in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream to maintain the creamy consistency.
- Freezer: While this soup can be frozen, the texture of the gnocchi may change slightly. If you plan to freeze, consider cooking the gnocchi fresh when reheating.
Variations and Substitutions
This recipe is incredibly adaptable. Here are a few ideas to make it your own:
- Vegetarian: Swap the chicken for white beans or chickpeas and use vegetable broth.
- Gluten-Free: Use gluten-free gnocchi and ensure your broth is gluten-free.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Herb Boost: Experiment with fresh basil, oregano, or dill for a unique twist.
- Extra Veggies: Add mushrooms, zucchini, or peas for a more robust soup.
No matter how you customize it, this soup is sure to be a hit. So, grab a spoon and enjoy a cozy bowl of Olive Garden Chicken Gnocchi Soup made right in your kitchen!
PrintOlive Garden Chicken Gnocchi Soup Recipe
Enjoy the deliciously creamy Olive Garden Chicken Gnocchi Soup recipe, loaded with tender chicken, soft gnocchi, fresh vegetables, and flavorful herbs. Perfect for a comforting meal at home!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken, shredded
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups fresh gnocchi
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 1 cup carrots, shredded
- 1 cup spinach leaves, chopped
- 1 tsp thyme
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, celery, and carrots until softened.
- Add chicken broth, thyme, and Italian seasoning, then bring to a boil.
- Stir in shredded chicken and gnocchi, then reduce heat to simmer. Cook until gnocchi is tender, about 5 minutes.
- Add heavy cream and spinach, stirring until spinach wilts.
- Season with salt and pepper to taste. Serve warm and enjoy!
Notes
- Use rotisserie chicken for convenience.
- Substitute heavy cream with half-and-half for a lighter option.
- Add more spinach or vegetables for extra nutrition.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
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