If you’ve ever fallen in love with Olive Garden’s creamy, comforting flavors, then you’re absolutely going to adore this Olive Garden Chicken Gnocchi Soup Recipe. It’s a heartwarming, soul-soothing bowl packed with tender shredded chicken, pillowy gnocchi, fresh spinach, and a rich broth that wraps you up like a cozy kitchen hug. This homemade version brings that iconic restaurant favorite right into your own home, making it the perfect meal whether you’re feeding a crowd or indulging in a quiet night of comfort food bliss.
Ingredients You’ll Need
Gathering simple but essential ingredients is the first step to recreating that signature taste and texture in this soup. Each component is carefully chosen to build layers of flavor and color, from the sweetness of the sautéed veggies to the creamy broth and tender gnocchi.
- 2 tablespoons olive oil: The foundation for sautéing, adding richness and depth to your veggies.
- 1 small onion, diced: Brings natural sweetness and aroma to the soup base.
- 2 medium carrots, diced: Adds vibrant color and a subtle earthiness.
- 2 celery stalks, diced: Provides a fresh crunch and flavor complexity.
- 3 cloves garlic, minced: Injects a warm, savory punch that wakes up the soup.
- 1/4 cup all-purpose flour: Thickens the broth into that luscious, creamy consistency.
- 4 cups chicken broth: The liquid heart of the soup, rich and flavorful.
- 2 cups cooked shredded chicken: Tender protein that makes the dish hearty and satisfying.
- 1 cup half-and-half or heavy cream: Creates the silky, smooth texture the soup is famous for.
- 1 pound potato gnocchi: Soft, delicate dumplings that soak up all the lovely flavors.
- 2 cups fresh spinach, chopped: Adds freshness and a pop of green color.
- 1/2 teaspoon dried thyme: Infuses subtle herbal notes that enhance the overall flavor.
- 1/4 teaspoon nutmeg (optional): A tiny pinch gives warmth and complexity.
- Salt and pepper to taste: Essential seasonings to balance and highlight all ingredients.
How to Make Olive Garden Chicken Gnocchi Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in your diced onion, carrots, and celery, letting them soften for about 5 to 7 minutes. This softening process builds the flavorful base, and when you add the minced garlic for the last minute, it creates an aromatic foundation that’s absolutely irresistible.
Step 2: Add Flour to Thicken
Sprinkle the all-purpose flour over your softened vegetables and stir it in well. Cooking this mixture for 1 to 2 minutes helps remove the raw flour taste and prepares the base for thickening the broth perfectly.
Step 3: Pour in Chicken Broth and Simmer
Slowly whisk in the chicken broth, making sure to blend it evenly. Bring the soup to a gentle simmer; as it heats, you’ll see the broth start to thicken just enough to coat your spoon beautifully. This step is where the magic happens, transforming simple broth into comforting creaminess.
Step 4: Stir in Chicken, Cream, and Seasonings
Next, add the shredded chicken, half-and-half, dried thyme, and a pinch of nutmeg if you like that extra layer of warmth. Let it all simmer gently so the flavors meld and the soup gains that rich, inviting texture you crave.
Step 5: Cook the Gnocchi
Add the potato gnocchi directly into the pot, cooking them for 3 to 5 minutes until they rise to the surface. Those pillowy gnocchi are the true stars here, soaking up the creamy soup and offering a delightful bite every time.
Step 6: Wilt the Spinach
Finally, stir in the chopped fresh spinach. It only takes a couple minutes to wilt down, adding a pop of color and a fresh, slightly earthy taste that brightens the soup.
Step 7: Season and Serve
Finish with salt and pepper to taste. Now your Olive Garden Chicken Gnocchi Soup Recipe is ready to warm your soul—ladle it into bowls and prepare to fall in love all over again.
How to Serve Olive Garden Chicken Gnocchi Soup Recipe
Garnishes
While the soup is wonderful as is, topping it with a sprinkle of freshly grated Parmesan cheese or a dash of crushed red pepper flakes can add that little extra something special. A few torn basil leaves or a drizzle of high-quality olive oil will elevate the presentation and deepen the flavor.
Side Dishes
Serve this soup alongside crusty garlic bread or warm focaccia for dipping—the perfect way to catch every creamy drop. A simple mixed green salad dressed in lemon vinaigrette adds a refreshing contrast that balances the richness beautifully.
Creative Ways to Present
For a fun dinner party, try serving the soup in mini bread bowls or individual ramekins. Garnish with colorful microgreens or a swirl of pesto to surprise your guests with an elegant twist on a classic comfort dish. Presentation really amps up the cozy vibes!
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. Keep the gnocchi in mind—they may absorb some liquid over time, so the soup might thicken up a bit, but a quick stir and gentle reheating will bring it back to life.
Freezing
Because of the dairy and gnocchi, freezing isn’t the best option for this soup. The texture can change after thawing, making the gnocchi mushy and the cream separate. For best results, enjoy fresh or refrigerate and consume within a few days.
Reheating
Reheat your Olive Garden Chicken Gnocchi Soup Recipe gently over medium-low heat, stirring occasionally. If it gets too thick, simply add a splash of chicken broth or cream to loosen it up and bring back that velvety texture you love.
FAQs
Can I use store-bought rotisserie chicken for this soup?
Absolutely! Rotisserie chicken makes a convenient and flavorful shortcut that works perfectly with this recipe, saving you time without sacrificing taste.
Is it possible to make this soup dairy-free?
Yes. Substitute the half-and-half or heavy cream with coconut milk or a dairy-free cream alternative. The flavor will be slightly different but still deliciously creamy.
What kind of gnocchi is best for the soup?
Fresh potato gnocchi is ideal because it cooks quickly and has a soft, pillowy texture. If using frozen, just adjust cooking time slightly and ensure they float to the top before adding spinach.
Can I add other vegetables to the soup?
Definitely! Feel free to throw in mushrooms, peas, or even corn for extra texture and flavor, making the soup your own personalized comfort food.
How spicy is this Olive Garden Chicken Gnocchi Soup Recipe?
This soup is mild and comforting in flavor. If you enjoy some heat, you can easily add crushed red pepper flakes or a dash of hot sauce when serving.
Final Thoughts
This Olive Garden Chicken Gnocchi Soup Recipe is an absolute must-try if you’re looking for a cozy, creamy meal that feels like a warm hug in a bowl. It’s easy to make, packed with wholesome ingredients, and guaranteed to become a staple in your kitchen. So go ahead, gather your ingredients, and dive into this soul-satisfying soup—your taste buds will thank you!
Print
Olive Garden Chicken Gnocchi Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This comforting and creamy Olive Garden-style Chicken Gnocchi Soup combines tender shredded chicken, pillowy potato gnocchi, fresh spinach, and a fragrant blend of vegetables simmered in a rich broth. It’s a flavorful and easy-to-make soup that delivers delicious homemade warmth perfect for any day.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
Soup Base and Seasonings
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
Protein and Dairy
- 2 cups cooked shredded chicken
- 1 cup half-and-half or heavy cream
Main Starch
- 1 pound potato gnocchi
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5-7 minutes until softened. Then add minced garlic and sauté for an additional minute until fragrant.
- Add Flour: Sprinkle flour over the sautéed vegetables, stirring constantly to fully coat and cook the flour for 1-2 minutes. This helps to thicken the soup later.
- Incorporate Broth: Gradually whisk in the chicken broth to avoid lumps, then bring the mixture to a simmer. Allow the soup to thicken slightly as it heats.
- Add Chicken and Cream: Stir in the cooked shredded chicken, half-and-half (or heavy cream), dried thyme, and optional nutmeg. Keep the soup at a gentle simmer, blending the flavors.
- Cook Gnocchi: Add the potato gnocchi to the pot and cook for 3-5 minutes, or until the gnocchi float to the surface, indicating they are done.
- Incorporate Spinach: Stir in the chopped fresh spinach and cook for 1-2 minutes until it wilts into the soup.
- Season and Serve: Taste and season the soup with salt and pepper according to your preference. Serve the soup warm and enjoy!
Notes
- If you prefer a thicker soup, you can add an additional tablespoon of flour during step 2.
- For a lighter version, substitute half-and-half for heavy cream.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Gnocchi cooks very quickly; avoid overcooking as they become mushy.
- To make this soup gluten-free, use gluten-free flour and gluten-free gnocchi.
