Olive Garden Chicken Gnocchi Soup
I still remember the first time I made this creamy, pillowy soup at home — it felt like ordering comfort by the ladle. Olive Garden’s chicken gnocchi soup is rich, satisfying, and coming together in one pot makes it a weeknight hero. With shredded chicken, soft gnocchi, and a silky cream base flecked with spinach, this version is easy to scale, forgiving, and perfect for colder evenings or when you want a bowl that feels like a restaurant meal at home.
Why you’ll love this dish
This soup hits several high notes: fast midweek prep, budget-friendly ingredients, and kid-approved textures (gnocchi usually wins over small eaters). It’s also flexible — use leftover or rotisserie chicken, swap store-bought gnocchi for fresh, or make it lighter by using half-and-half. The result is a cozy, creamy soup that stretches to feed a crowd without much hands-on time.
“Exactly like the restaurant — pillowy gnocchi and a rich, garlicky broth. My family asked for seconds and I had dinner ready in under 40 minutes.” — a happy home cook
How this recipe comes together
This recipe is built in stages so flavors develop while you keep things simple:
- Cook and shred the chicken first so it’s ready to add in the simmer.
- Sauté the aromatics (onion, garlic, carrots, celery) in olive oil and butter until soft to build the soup’s base.
- Make a light roux with flour to gently thicken the broth.
- Slowly whisk in the chicken stock, then add shredded chicken and gnocchi; the gnocchi cooks quickly and signals doneness by floating.
- Finish with heavy cream and fresh spinach to add silkiness and color. Season and serve.
Gather these items
Key ingredients (approximate amounts for 4–6 servings):
- 2 cooked chicken breasts or 3–4 thighs, shredded (substitute rotisserie chicken to save time)
- 1 lb fresh or store-bought gnocchi (potato gnocchi)
- 1–2 tbsp olive oil (for sautéing)
- 2 tbsp unsalted butter (adds richness)
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 2 cups fresh spinach (or baby spinach)
- 4 cups chicken broth (low-sodium if preferred)
- 1 cup heavy cream (or half-and-half for a lighter finish)
- 3 tbsp all-purpose flour (to thicken)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Substitutions/notes:
- For gluten-free: use gluten-free flour and gluten-free gnocchi.
- For a lighter soup: use 2/3 cup heavy cream + 1/3 cup milk or use half-and-half.
- To boost flavor: a splash of white wine after the veggies sautéed or 1/2 tsp dried thyme.
Cooking method
Step-by-step expectations before you start:
- Prep: shred chicken, chop vegetables, measure liquids — everything moves quickly once you begin.
- Sauté: soften aromatics in oil + butter; this builds depth.
- Thicken: sprinkle flour and cook briefly to avoid a raw taste.
- Simmer: add chicken broth, then chicken and gnocchi; simmer until gnocchi float (about 2–3 minutes for store-bought).
- Finish: stir in cream and spinach, warm through gently (don’t boil after adding cream).
Directions
- Cook the chicken: Poach, roast, or use rotisserie. Shred meat and set aside.
- Heat a large pot over medium heat. Add olive oil and butter until melted.
- Add diced onion, carrots, and celery. Sauté 6–8 minutes until softened and fragrant.
- Stir in minced garlic and cook 30 seconds more.
- Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes so the flour cooks and coats the veggies.
- Slowly pour in the chicken broth while whisking to prevent lumps. Bring to a gentle simmer.
- Add the shredded chicken to the pot. Simmer 5–7 minutes to let flavors meld.
- Add the gnocchi and cook according to package timing — generally until they float, about 2–3 minutes for fresh/store-bought.
- Reduce heat to low. Stir in the heavy cream and fresh spinach. Heat until the spinach wilts and the soup is warmed through; do not boil once cream is added.
- Taste and season with salt and freshly ground pepper. Garnish with parsley and serve hot.
Best ways to enjoy it
Pair this soup with crusty bread or garlic bread for dipping, a simple green salad for contrast, or toasted focaccia. For a heartier meal, serve with a side of roasted vegetables or an herby grilled cheese. Bowl it into shallow soup plates and sprinkle extra parsley or a grind of black pepper for a restaurant-style finish.
Storage and reheating tips
- Refrigerator: Cool to room temperature, transfer to airtight containers, and refrigerate for up to 3–4 days.
- Freezing: Cream-based soups separate when frozen. For best results, freeze the soup before adding cream; thaw and stir in cream when reheating. Alternatively, freeze in portions for up to 2 months but expect slight texture changes.
- Reheating: Gently rewarm on the stove over low heat until steaming. If reheating from frozen, thaw overnight in the fridge first. Always bring to an internal temperature of 165°F (74°C) for safety. Avoid boiling after cream is added to prevent curdling; heat slowly and stir frequently.
- Food safety: Do not leave soup at room temperature for more than 2 hours.
Pro chef tips
- Toast the flour: after sprinkling the flour, cook it for a minute to remove the raw flour taste — this deepens the flavor.
- Use warm broth: adding warm (not ice-cold) broth helps the roux integrate smoothly and reduces clumping.
- Thin vs. thick: adjust thickness with broth or cream. If too thin, simmer a few extra minutes; if too thick, stir in more broth or a splash of water.
- Gnocchi timing: fresh gnocchi cooks very quickly. Check after 90 seconds — they’re done when they float and feel tender.
- Save time: shred meat with two forks or by pulsing cooled cooked chicken in a food processor for a few quick pulses.
Recipe variations
- Spicy: add 1/4–1/2 tsp crushed red pepper flakes when sautéing the garlic.
- Mushroom version: add 8 oz sliced cremini mushrooms with the onions for an earthier soup.
- Turkey swap: use leftover roasted turkey in place of chicken after holidays.
- Vegan-ish: use dairy-free cream (coconut cream) and vegan gnocchi; use olive oil only instead of butter.
- Herb-forward: stir in 1 tsp dried thyme or 1 tbsp chopped fresh basil at the end for an extra herbal lift.
Your questions answered
Q: Can I use frozen gnocchi?
A: Yes. Frozen gnocchi can be used — add them straight to the simmering soup and cook until they float and are tender. They might take a minute or two longer than fresh gnocchi.
Q: Can I make this ahead?
A: You can make the soup base (without cream and spinach) ahead and refrigerate for up to 2 days. Add cream, spinach, and gnocchi just before reheating and serving for the best texture.
Q: What’s the best way to thicken if I don’t want to use flour?
A: Use an immersion blender to purée part of the soup (vegetables + broth) for body, or stir in a slurry of cornstarch and cold water (1 tbsp cornstarch + 1 tbsp water) and simmer until thickened.
Q: Can I substitute milk for heavy cream?
A: You can use whole milk or half-and-half, but the soup will be lighter and slightly less silky. To prevent separation, warm the milk before adding and avoid vigorous boiling.
Conclusion
If you want a reliable home version to rival the chain favorite, try this cozy, easy-to-follow recipe and adjust seasonings to your taste. For more inspiration and comparison, see this detailed copycat from Olive Garden Chicken Gnocchi Soup – Creme De La Crumb and another popular variation at Copycat Olive Garden Chicken Gnocchi Soup Recipe – The Gracious Wife.
Chicken Gnocchi Soup
Ingredients
Method
- Cook the chicken: Poach, roast, or use rotisserie. Shred meat and set aside.
- Heat a large pot over medium heat. Add olive oil and butter until melted.
- Add diced onion, carrots, and celery. Sauté for 6–8 minutes until softened and fragrant.
- Stir in minced garlic and cook for 30 seconds more.
- Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes so the flour cooks and coats the veggies.
- Slowly pour in the chicken broth while whisking to prevent lumps. Bring to a gentle simmer.
- Add the shredded chicken to the pot. Simmer for 5–7 minutes to let flavors meld.
- Add the gnocchi and cook according to package timing — generally until they float, about 2–3 minutes for fresh/store-bought.
- Reduce heat to low. Stir in the heavy cream and fresh spinach. Heat until the spinach wilts and the soup is warmed through; do not boil once cream is added.
- Taste and season with salt and freshly ground pepper. Garnish with parsley and serve hot.
