Olive Garden Chicken Gnocchi Soup
I still remember the first time I made this version of Olive Garden–style chicken gnocchi soup at home: the house smelled like a warm Italian kitchen, and my skeptical partner declared it “restaurant-level” after one spoonful. This creamy, pillowy soup combines tender shredded chicken, soft potato gnocchi, and bright spinach in a comforting broth — exactly the kind of bowl you crave on a chilly night or when someone needs a little comfort food TLC.
Why you’ll love this dish
This soup hits a lot of home-cooking sweet spots: it’s quick enough for a weeknight, kid-friendly, and deceptively hearty despite using pantry staples. The gnocchi cooks in the broth, which means less cleanup and a faster dinner than many pasta-and-soup combos. It’s also remarkably flexible — use leftover roast chicken or a rotisserie bird to get dinner on the table in under 30 minutes.
“Creamy, cozy, and exactly like the restaurant — but better because it’s made at home.” — a quick silver-lining review from my dinner table
Why make it tonight? When you want something soothing but substantial, crave soft gnocchi instead of noodles, or need a simple one-pot meal that feeds a crowd.
How this recipe comes together
This overview breaks the process into a few clear stages so you know what to expect before you start:
- Sauté aromatics (onion, carrots, celery) until soft to build a flavor base.
- Add garlic and dried herbs briefly to bloom their aroma.
- Pour in chicken broth and bring to a gentle boil.
- Add shredded chicken and gnocchi; simmer until gnocchi float and are tender.
- Finish with spinach and heavy cream, then season and serve with Parmesan.
That’s it — straightforward steps, minimal fuss, maximum comfort.
Gather these items
Key ingredients and notes:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups chicken broth (low-sodium recommended)
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 package (16 oz) gnocchi (fresh or refrigerated brands are best)
- 2 cups fresh spinach
- 1 cup heavy cream (see substitutions below)
- Salt, to taste
- Black pepper, to taste
- For serving: grated Parmesan cheese (optional)
Substitution notes: swap heavy cream for half-and-half (lighter) or coconut cream for a dairy-free option (flavor will change). Use vegetable broth and white beans in place of chicken for a vegetarian take.
Directions to follow
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Sauté about 5 minutes until softened and slightly translucent.
- Stir in minced garlic and cook 30–60 seconds until fragrant.
- Sprinkle in 1 teaspoon dried thyme and 1 teaspoon dried basil; stir for a few seconds to bloom the herbs.
- Pour in 6 cups chicken broth and bring the pot up to a boil.
- Once boiling, reduce heat to a gentle simmer. Add shredded chicken and the 16 oz package of gnocchi.
- Cook 5–7 minutes, stirring occasionally, until the gnocchi float and are tender (test one to be sure).
- Stir in 2 cups fresh spinach and 1 cup heavy cream. Warm for 2–3 minutes on low heat — do not boil after adding the cream.
- Season with salt and pepper to taste. Serve hot with grated Parmesan, if you like.
Best ways to enjoy it
- Ladle into deep bowls and top with freshly grated Parmesan and a crack of black pepper.
- Serve with crusty bread, garlic toast, or cheesy breadsticks to soak up the broth.
- Pair with a simple green salad dressed in lemon vinaigrette to cut the richness.
- For a weeknight family dinner, offer extra bread and a platter of quick roasted vegetables for variety.
Storage and reheating tips
- Refrigerate: Cool soup to room temperature and store in an airtight container within 2 hours. Keeps 3–4 days in the fridge.
- Freeze: For best texture, freeze the soup without the gnocchi. Store in freezer-safe containers up to 3 months. Freeze whole soup only if you accept a slight texture change to the cream and gnocchi.
- Reheat: Thaw overnight if frozen. Gently reheat on low in a pot, stirring often. If cream looks separated, whisk in a splash of fresh cream or milk while warming. If you froze the soup without gnocchi, cook fresh gnocchi separately and add right before serving.
Food safety tip: discard any soup left at room temperature longer than 2 hours to avoid bacterial growth.
Pro chef tips
- Use low-sodium broth so you control the final salt level; you can always add more salt at the end.
- Don’t overcook gnocchi — they’re done once they float and feel tender. Overcooked gnocchi turn gummy.
- If you’re worried about the cream splitting, temper it: stir a few tablespoons of hot broth into the cream, then return the mixture to the pot on low heat.
- Rotisserie chicken saves time and adds rich flavor. For more flavor, simmer the broth with chicken bones for 20–30 minutes before making the soup.
- For deeper flavor, brown the celery, carrots, and onion a little longer (careful not to burn) to develop sweetness.
Creative twists
- Spicy: add a pinch of red pepper flakes or a chopped jalapeño with the garlic.
- Mushroom & sage: sauté sliced mushrooms with the vegetables and swap thyme for fresh sage.
- Dairy-free: use full-fat coconut milk in place of heavy cream (leave out spinach if you don’t like the flavor combo).
- Vegetarian: replace chicken with cannellini beans and use vegetable broth.
- Cheesy skillet finish: top individual bowls with shredded mozzarella and pop under a broiler until bubbly for a gratin-style top.
Your questions answered
Q: How long does this take from start to finish?
A: About 25–30 minutes using pre-cooked chicken. If you cook chicken from raw, add another 15–20 minutes.
Q: Can I use frozen gnocchi?
A: Yes. Add a minute or two to the cooking time. If gnocchi are frozen together, separate them under cold water first.
Q: Can I make this in a slow cooker?
A: Yes. Sauté vegetables first, then transfer to the slow cooker with broth and chicken. Cook on low 4–6 hours, add gnocchi in the last 20–30 minutes, and stir in cream and spinach just before serving.
Q: What if I don’t have heavy cream?
A: Half-and-half or whole milk works, but the soup will be less rich. For a thicker result with milk, whisk a tablespoon of cornstarch with cold milk before adding.
Q: Can I prepare it ahead for a dinner party?
A: Prepare the base (sautéed vegetables and broth) ahead and refrigerate. Reheat, then add chicken, gnocchi, spinach, and cream just before serving to keep textures optimal.
Conclusion
Homemade Olive Garden–style chicken gnocchi soup is a fast, comforting one-pot meal that’s easy to customize and perfect for chilly nights. If you want a reference to compare versions or learn additional tips and slight ingredient swaps, check out this recipe adaptation on Olive Garden Chicken Gnocchi Soup – Creme De La Crumb and another helpful copycat approach at Copycat Olive Garden Chicken Gnocchi Soup Recipe – The Gracious Wife. Enjoy a cozy bowl — and don’t forget extra Parmesan!
Chicken Gnocchi Soup
Ingredients
Method
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Sauté about 5 minutes until softened and slightly translucent.
- Stir in minced garlic and cook for 30–60 seconds until fragrant.
- Sprinkle in 1 teaspoon dried thyme and 1 teaspoon dried basil; stir for a few seconds to bloom the herbs.
- Pour in 6 cups chicken broth and bring the pot up to a boil.
- Once boiling, reduce heat to a gentle simmer. Add shredded chicken and the 16 oz package of gnocchi.
- Cook for 5–7 minutes, stirring occasionally, until the gnocchi float and are tender.
- Stir in 2 cups fresh spinach and 1 cup heavy cream. Warm for 2–3 minutes on low heat — do not boil after adding the cream.
- Season with salt and pepper to taste. Serve hot with grated Parmesan, if you like.
