If you’ve ever craved that warm, creamy bowl of comfort that seems to make every chilly day better, Olive Garden Chicken Gnocchi Soup is your answer! This copycat recipe delivers everything you love about the restaurant favorite—tender chicken, pillowy gnocchi, and an incredibly luscious, veggie-packed broth. Bringing this classic soup into your own kitchen means you can enjoy those familiar, rich flavors anytime you want, no endless breadsticks required.

Olive Garden Chicken Gnocchi Soup Recipe - Recipe Image

Ingredients You’ll Need

It never ceases to amaze me how just a handful of basic ingredients, thoughtfully combined, can create something so homey and unforgettable. Every ingredient in this Olive Garden Chicken Gnocchi Soup plays a key role—adding texture, creaminess, or an aromatic boost that truly makes this soup sing.

Butter: Gives the soup a wonderful richness and helps soften the veggies beautifully.
Olive oil: Adds a subtle earthiness and works with the butter to prevent burning.
Onion (finely chopped): The aromatic foundation that starts the flavor party.
Celery (chopped): Contributes freshness and crunch that brightens the finished soup.
Garlic (minced): Infuses every spoonful with irresistible depth and warmth.
All-purpose flour: Essential for thickening the broth into that signature creamy consistency.
Cooked chicken (shredded or diced): Rotisserie chicken is a brilliant shortcut for juicy, flavorful bites.
Chicken broth: Lays the savory backbone for the whole soup.
Carrots (shredded or thinly sliced): Bring color, sweetness, and classic soup vibes.
Spinach (roughly chopped): Adds a pop of green and a gentle earthy flavor to round things out.
Half-and-half or heavy cream: The secret to the dreamy, silky soup base.
Potato gnocchi: The star of Olive Garden Chicken Gnocchi Soup—tender little pillows that are pure comfort.
Dried thyme: Gives the soup signature Italian-inspired herbal notes.
Salt: Brings every ingredient into perfect harmony.
Black pepper: A gentle kick to wake up the flavors.
Nutmeg (optional): Just a pinch adds the faintest nutty warmth (try it—it’s magic!).
Fresh parsley (for garnish): Sprinkled on top, it makes the whole bowl look beautifully inviting.

How to Make Olive Garden Chicken Gnocchi Soup

Step 1: Sauté the Aromatics

Grab your favorite large pot or Dutch oven, and heat the butter along with the olive oil over medium heat. Toss in the finely chopped onions, celery, and garlic. Sauté everything together for about 4 to 5 minutes, until the veggies are soft and your kitchen smells incredible. This step builds the welcoming, mouthwatering base that Olive Garden Chicken Gnocchi Soup is so known for.

Step 2: Build the Roux

Next, sprinkle the all-purpose flour over your sautéed veggies and stir constantly. Cook for about one minute—this helps cook out any raw flour taste and begins to thicken the base. It’s your ticket to that classic creaminess that keeps everyone coming back for a second bowl.

Step 3: Add the Liquids and Veggies

Slowly whisk in your chicken broth, letting it combine smoothly with the flour and veggies—stir away any lumps for the silkiest soup. Now it’s time to add the cooked chicken, shredded carrots, dried thyme, salt, black pepper, and a pinch of nutmeg if you’re feeling bold. Bring it all to a gentle boil, then reduce the heat and let everything simmer together for 10 minutes to marry those flavors.

Step 4: Add Gnocchi and Cream

Pour in the half-and-half (or heavy cream, if you’re going all in!) along with the potato gnocchi. Simmer the soup gently for another 5 to 7 minutes. The gnocchi will float to the top when they’re done—don’t overcook them, or they’ll lose that dreamy texture that’s central to Olive Garden Chicken Gnocchi Soup!

Step 5: Stir in the Spinach & Finish

Toss in the roughly chopped spinach and cook for just 2 to 3 more minutes, until it wilts perfectly into the creamy broth. Taste the soup, adjust the seasonings if you like, and get ready to ladle up some serious comfort. Finish with a generous sprinkle of fresh parsley for visual flair and a little herbal freshness.

How to Serve Olive Garden Chicken Gnocchi Soup

Garnishes

This soup is already gorgeous, but a shower of freshly chopped parsley or even a dusting of grated Parmesan adds extra color and a fresh, savory pop. If you like a little crunch, try a handful of buttery croutons right on top.

Side Dishes

Breadsticks are the obvious soulmate for Olive Garden Chicken Gnocchi Soup, but a thick slice of crusty sourdough or cheesy garlic toast never fails. If you’re feeling healthy, a crisp green salad with a tangy vinaigrette makes a fantastic partner, balancing the soup’s creamy richness.

Creative Ways to Present

Impress your guests by serving in individual soup bowls with a swirl of cream, a few extra gnocchi on top, and a big parsley sprig. For a comforting dinner party, offer the soup in a rustic bread bowl for that “wow” effect. Or try a soup-and-salad platter—classic restaurant style, but homemade!

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully! Just let your Olive Garden Chicken Gnocchi Soup cool completely, then transfer to airtight containers. It’ll stay fresh in the fridge for up to 3 days, making lunch or dinner the next day an absolute treat.

Freezing

While this soup freezes well in terms of flavor, the potato gnocchi can get a little soft after thawing. For best texture, freeze the soup without the gnocchi, then add a fresh batch when you reheat. Store in freezer-safe containers for up to 2 months.

Reheating

Warm up your soup gently in a pot over medium-low heat, stirring often to keep the cream from separating. If the soup has thickened too much in the fridge, whisk in a splash or two of chicken broth or milk to loosen it up. The flavors are even better the next day!

FAQs

Can I make Olive Garden Chicken Gnocchi Soup gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend for thickening and be sure to pick up gluten-free potato gnocchi, which are widely available in most grocery stores nowadays.

Can I use leftover turkey instead of chicken?

Yes! Especially around the holidays, leftover turkey is a great swap for cooked chicken in this soup. It adds a slightly richer flavor that still blends beautifully with the creamy broth and gnocchi.

What’s the best way to shred chicken for this recipe?

Rotisserie chicken is super convenient—just pull it apart with two forks. If you’re cooking chicken specifically for this recipe, poach boneless, skinless breasts or thighs until tender, then shred. Even diced leftovers from a roast work well.

Can I add other vegetables?

Definitely! Olive Garden Chicken Gnocchi Soup is wonderfully adaptable. Try diced red bell pepper, peas, or even chopped zucchini for extra color and nutrition. Just add them when you sauté the onion and celery.

Is there a way to make this soup lighter?

For a lighter version, use whole milk instead of half-and-half or cream, and consider adding extra veggies in place of some gnocchi or chicken. It will still be luscious and flavorful!

Final Thoughts

I can’t recommend this Olive Garden Chicken Gnocchi Soup enough! It’s the hug-in-a-bowl that everyone needs every now and then, and you’ll feel like a restaurant superstar serving this to your family or friends. So go ahead—give it a try and make your next meal a little more comforting, delicious, and memorable.

Olive Garden Chicken Gnocchi Soup Recipe

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4.8 from 11 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Olive Garden Chicken Gnocchi Soup recipe is a creamy and comforting dish that’s perfect for a cozy night in. With shredded chicken, tender gnocchi, and a flavorful broth, this soup is sure to become a family favorite.

Ingredients

Scale

Main Ingredients:

2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
1 cup celery, chopped
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups cooked chicken, shredded or diced
4 cups chicken broth
1 cup carrots, shredded or thinly sliced
1 cup spinach, roughly chopped

Additional Ingredients:

1½ cups half-and-half or heavy cream
1 (16 oz) package potato gnocchi
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
Pinch of nutmeg (optional)
Fresh parsley for garnish

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Instructions

Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, celery, and garlic until tender.
Add Flour and Broth: Stir in flour, then slowly whisk in chicken broth until smooth.
Cook Soup: Add chicken, carrots, thyme, salt, pepper, and nutmeg. Simmer, then stir in half-and-half and gnocchi. Cook until tender.
Finish and Serve: Add spinach, adjust seasoning, and garnish with parsley before serving.