If you’ve ever wished you could cozy up at home with a bowl of creamy, dreamy comfort just like they serve at your favorite Italian chain, this Olive Garden Chicken Gnocchi Soup is about to become your new kitchen superstar. Packed with pillowy gnocchi, tender chicken, colorful veggies, and a luxuriously rich broth, this soup delivers all the flavors you adore from the restaurant—without ever having to leave your slippers. Whether you’re serving it to family or friends, or simply treating yourself on a chilly night, this is one pot of magic you’ll want to make again and again.
Ingredients You’ll Need
There’s true beauty in the simplicity of these ingredients—each one brings something unique, from texture to depth of flavor, creating that signature Olive Garden Chicken Gnocchi Soup taste. Don’t be tempted to skip or skimp, because every element helps create that irresistible, restaurant-quality bowl.
- Butter (2 tablespoons): Creates a rich, flavorful base for sautéing the veggies.
- Olive oil (1 tablespoon): Adds subtle fruity notes and helps prevent the butter from burning.
- Yellow onion, diced (1 small): Brings sweet, savory depth to the soup foundation.
- Garlic cloves, minced (2): For that distinct Italian aroma and warm background flavor.
- Celery, sliced (1 cup): Adds subtle crunch and boosts the soup’s heartiness.
- Carrots, sliced (1 cup): Brightens the soup with color and natural sweetness.
- All-purpose flour (¼ cup): Thickens the broth, making it creamy and satisfying.
- Low-sodium chicken broth (4 cups): Serves as the flavorful soup base while letting other ingredients shine.
- Whole milk (1 cup): Adds silkiness and helps balance the richness of the cream.
- Heavy cream (1 cup): Where the truly creamy magic happens—don’t skip this for that real Olive Garden Chicken Gnocchi Soup effect!
- Cooked chicken, shredded or diced (1½ cups): Rotisserie chicken works perfectly, keeping things quick and juicy.
- Potato gnocchi (1 package, 16 oz): The pillowy star of the show—look for shelf-stable or refrigerated types.
- Italian seasoning (1 teaspoon): Adds an herby, unmistakable Italian flair to every spoonful.
- Salt (½ teaspoon): Essential for tuning up all the savory flavors.
- Black pepper (¼ teaspoon): Gives a gentle background warmth and bite.
- Baby spinach, roughly chopped (1½ cups): Wilts beautifully at the end for a pop of color and nutrition.
- Grated Parmesan (optional): Sprinkle over the top for restaurant-worthy finish and flavor.
How to Make Olive Garden Chicken Gnocchi Soup
Step 1: Sauté the Aromatics and Veggies
Start by heating the butter and olive oil in a large pot or Dutch oven over medium heat. Once melted and shimmering, toss in the diced onion, garlic, celery, and carrots. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are soft and your kitchen smells absolutely irresistible. This step builds a flavor-packed base for your Olive Garden Chicken Gnocchi Soup.
Step 2: Make the Roux
Sprinkle the flour evenly over the softened veggies, then stir it in constantly for 1 to 2 minutes. You want the flour to coat everything and lose its raw taste, forming a light roux that will help thicken your soup while giving it that down-home creaminess we all love.
Step 3: Add the Liquids and Simmer
Now, gradually whisk in the chicken broth—this keeps things smooth and lump-free. Next, pour in the milk and heavy cream. Give it all a good stir and let the soup come to a gentle simmer, stirring every so often. This is when the base gets deliciously creamy and starts to look like the signature Olive Garden Chicken Gnocchi Soup you crave.
Step 4: Add Chicken, Gnocchi, and Seasonings
Stir in your cooked chicken, gnocchi, Italian seasoning, salt, and black pepper. Let everything simmer together for about 8 to 10 minutes. Watch the gnocchi—they’ll float up and become wonderfully tender when they’re done. At this stage, the soup transforms into a true restaurant copycat: thick, aromatic, and filled with those classic flavors.
Step 5: Wilt the Spinach & Finish
Toss in the roughly chopped baby spinach and cook for just another 1 or 2 minutes, until it’s wilted and vibrantly green. Taste and tweak the seasoning if you’d like. Now’s the time to make this bowl your own with an extra dash of pepper or Italian herbs!
Step 6: Serve and Enjoy
Ladle your Olive Garden Chicken Gnocchi Soup into bowls and, if you like, top with a generous sprinkle of grated Parmesan. Serve immediately—preferably with warm breadsticks or crusty bread on the side to soak up every drop.
How to Serve Olive Garden Chicken Gnocchi Soup
Garnishes
Finish each bowl with a flurry of grated Parmesan and a scatter of fresh cracked black pepper. For an extra boost, add a drizzle of good olive oil or even a sprinkle of fresh chopped parsley. These simple touches make every serving of Olive Garden Chicken Gnocchi Soup look as amazing as it tastes.
Side Dishes
Garlic breadsticks are a classic for a reason—they soak up the creamy broth like a dream. Alternatively, try serving with a simple Caesar salad or some roasted vegetables. The soup is hearty on its own, but a crunchy, fresh side makes the meal feel extra special.
Creative Ways to Present
For a cozy family feast, ladle the soup into a big ceramic tureen and let everyone help themselves. If you’re hosting friends, serve Olive Garden Chicken Gnocchi Soup in wide mugs alongside small plates of antipasto for a rustic, Italian-inspired spread. Little touches like these can make any weeknight dinner feel like a celebration.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Olive Garden Chicken Gnocchi Soup into airtight containers and refrigerate for up to 3 days. The gnocchi and veggies soak up the broth as it sits, making every bite even more luscious the next day.
Freezing
While you can freeze this soup, keep in mind that potato gnocchi and cream-based broths can sometimes change texture after thawing. For best results, freeze the soup before adding the gnocchi and spinach; then, when reheating, add them fresh for perfect consistency.
Reheating
Warm the soup gently in a pot over low to medium heat, stirring often so the creamy base doesn’t scorch. Add an extra splash of chicken broth or milk to loosen it back up, since it tends to thicken in the fridge. Microwave reheating works in a pinch too; just use a lower power setting and stir halfway through.
FAQs
Can I use rotisserie chicken for Olive Garden Chicken Gnocchi Soup?
Absolutely! Rotisserie chicken is a time-saver and gives a rich, flavorful boost. Simply shred or dice the meat and toss it in at the simmering stage for effortless, tender chicken every time.
What type Soup
Shelf-stable potato gnocchi is convenient and holds its shape beautifully, but refrigerated or even homemade gnocchi are delightful if you have them on hand. Just avoid overly soft varieties, which can break apart in the soup.
How can I lighten up the soup?
You can swap the heavy cream for half-and-half or even all milk to lower the richness. The flavor will still be fantastic, and you’ll keep that creamy appeal with a bit less decadence. Olive Garden Chicken Gnocchi Soup is forgiving and easy to adapt to your taste.
Is this soup gluten-free?
As written, the soup contains flour and regular gnocchi, which are both sources of gluten. To make a gluten-free version, use a gluten-free flour blend for the roux and choose gluten-free gnocchi. Double-check that your chicken broth is gluten-free as well!
Can I add extra veggies?
Yes—spinach, mushrooms, peas, or even diced bell pepper can be folded in for more color and nutrients. Just add hearty veggies earlier so they have time to soften, and toss in delicate greens toward the end of cooking.
Final Thoughts
There’s just something irresistibly comforting about making a big pot of Olive Garden Chicken Gnocchi Soup from scratch—especially knowing how simple and satisfying it is to create at home. Go ahead, gather your loved ones, and stir up some cozy Italian-American happiness tonight!
Print
Olive Garden Chicken Gnocchi Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Olive Garden Chicken Gnocchi Soup recipe is a creamy and comforting soup that’s perfect for a cozy night in. Loaded with tender chicken, pillowy gnocchi, and fresh spinach, it’s a hearty dish that will warm you up from the inside out.
Ingredients
Main Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 1 cup celery (sliced)
- 1 cup carrots (sliced)
- 1½ cups cooked chicken (shredded or diced)
- 1 package (16 oz) potato gnocchi
- 1½ cups baby spinach (roughly chopped)
Seasonings and Others:
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: grated Parmesan for serving
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onion, garlic, celery, and carrots. Sauté for 5–6 minutes, until softened and fragrant.
- Make Roux: Sprinkle in the flour and stir constantly for 1–2 minutes to form a light roux. Slowly whisk in the chicken broth, then add the milk and heavy cream. Bring to a gentle simmer, stirring occasionally.
- Add Chicken and Gnocchi: Add the cooked chicken, gnocchi, Italian seasoning, salt, and pepper. Simmer for 8–10 minutes, or until the gnocchi is tender and the soup has thickened slightly.
- Finish Soup: Stir in the chopped spinach and cook for 1–2 more minutes, until wilted. Taste and adjust seasoning if needed.
- Serve: Serve hot with optional grated Parmesan and warm breadsticks.
Notes
- Rotisserie chicken works great in this recipe.
- To lighten it up, use half-and-half instead of heavy cream, or all milk.
- The soup thickens as it sits—add extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 5g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
