If you have ever craved the cozy, creamy comfort of Olive Garden’s famous soup, you are in for a treat with this Olive Garden Chicken Gnocchi Soup Recipe. This luscious homemade version brings together tender chicken, pillowy gnocchi, fresh spinach, and sweet shredded carrots in a rich, savory broth that melts in your mouth. You won’t believe how easy and satisfying it is to recreate this iconic dish right in your own kitchen, perfect for chilly evenings or anytime you need a warm hug in a bowl.
Ingredients You’ll Need
The secret to this Olive Garden Chicken Gnocchi Soup Recipe is using simple, fresh ingredients that each play an important role in building layers of flavor, texture, and color. With pantry staples and fresh produce, this soup comes together quickly but tastes like it simmered all day.
- Butter and Olive Oil: These combine to sauté vegetables and add richness at the start.
- Yellow Onion: Diced for sweetness and depth when softened.
- Celery: Sliced for subtle crunch and earthiness.
- Garlic Cloves: Minced to infuse robust aromatic flavor.
- All-purpose Flour: Creates a roux to thicken the soup beautifully.
- Low-Sodium Chicken Broth: Forms the savory base that ties everything together.
- Half-and-Half and Milk: Adds luscious creaminess without overpowering the soup.
- Shredded Carrots: For a hint of natural sweetness and vibrant color.
- Cooked Chicken: Tender, shredded or diced for protein and heartiness.
- Potato Gnocchi: The star of the show—pillowy and perfect for soaking up flavors.
- Fresh Spinach: Roughly chopped, adding a fresh, bright contrast.
- Salt, Black Pepper, and Thyme: Essential seasonings that bring balance and a touch of herbaceous warmth.
- Optional Grated Parmesan: A sprinkle on top elevates each spoonful with savory richness.
How to Make Olive Garden Chicken Gnocchi Soup Recipe
Step 1: Sauté the Aromatics
Start by melting butter with olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sliced celery, and minced garlic, sautéing for about 3 to 4 minutes until the vegetables are tender and their fragrances fill your kitchen. This base builds the flavor foundation that makes the soup so irresistible.
Step 2: Make the Roux
Sprinkle in the all-purpose flour and stir constantly for about 1 minute to cook out any raw taste and form a light roux. This step is key for giving your soup a smooth, creamy texture that clings beautifully to every gnocchi piece.
Step 3: Add the Liquids and Simmer
Gradually whisk in the chicken broth, followed by the half-and-half and milk, stirring all the while to prevent lumps from forming. Bring the mixture to a gentle simmer so it thickens slightly and becomes rich and velvety.
Step 4: Add Vegetables and Chicken
Stir in shredded carrots and your cooked chicken pieces, letting the soup gently bubble for 5 minutes. This ensures the carrots soften just enough without losing their sweet crunch, and the chicken warms through, infusing every bite with savory goodness.
Step 5: Cook the Gnocchi
Add the potato gnocchi to the pot and cook according to the package instructions, usually 3 to 4 minutes. You’ll know they’re done when they float to the top, perfectly tender and ready to soak up that creamy broth.
Step 6: Finish with Spinach and Seasoning
Finally, stir in the chopped spinach, salt, black pepper, and thyme, letting the spinach wilt lightly in the warm broth for 2 to 3 minutes. Give everything one last gentle stir, and your soup is ready to serve piping hot.
How to Serve Olive Garden Chicken Gnocchi Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese on each bowl takes this Olive Garden Chicken Gnocchi Soup Recipe to new heights, adding a savory, melty richness. A few cracked black pepper flakes or a drizzle of extra virgin olive oil can also bring an elegant finishing touch.
Side Dishes
This soup pairs beautifully with crusty bread or warm garlic rolls for dipping, turning a simple meal into a comforting feast. A crisp green salad or roasted vegetables can add freshness and balance alongside the creamy richness.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or rustic mini cast iron pots for individual servings. These charming presentations make the experience feel extra special, perfect for family dinners or casual entertaining.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Olive Garden Chicken Gnocchi Soup Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a perfect option for busy weeknights or delicious lunch leftovers.
Freezing
If you want to freeze this soup, it’s best to leave out the gnocchi at first and add it fresh when serving. The soup base itself freezes beautifully for up to 2 months. When ready, thaw overnight in the fridge, then reheat gently on the stove.
Reheating
Reheat the soup over low to medium heat, stirring occasionally to prevent scorching. If the soup has thickened too much in the fridge, simply add a splash of chicken broth to loosen it up for a smooth, creamy finish just like when freshly made.
FAQs
Can I use store-bought rotisserie chicken?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time without sacrificing flavor, making this recipe even quicker for weeknight meals.
Is it okay to substitute heavy cream for half-and-half?
Yes, substituting heavy cream will give your soup a richer, thicker texture. If you prefer a lighter version, stick with half-and-half as in the recipe for a creamy but not overly heavy result.
What kind of gnocchi should I use?
Store-bought potato gnocchi is perfect and widely available. Fresh or frozen gnocchi both work well—just follow the package cooking instructions for best results.
Can I make this soup vegetarian?
To make a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken. You could add extra vegetables or beans for added protein and heartiness.
How can I thicken the soup if it seems too thin?
If you want a thicker soup, simply increase the flour slightly when making the roux or add a bit more half-and-half or heavy cream. Another trick is to cook it a little longer to reduce and concentrate flavors.
Final Thoughts
There is nothing quite like the comforting hug of a warm bowl of Olive Garden Chicken Gnocchi Soup Recipe on a cool day. It’s creamy, flavorful, and effortlessly delicious, bringing that beloved restaurant experience right home. I truly hope you enjoy making and sharing this recipe as much as I do—it’s the kind of dish that turns everyday moments into special memories.
Print
Olive Garden Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Olive Garden Chicken Gnocchi Soup is a creamy, comforting Italian-American favorite made with tender chicken, pillowy potato gnocchi, fresh spinach, and a flavorful blend of vegetables simmered in a rich broth. It’s perfect for a cozy meal any time of the year.
Ingredients
Soup Base
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 cup celery, sliced
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup half-and-half
- 1 cup milk
Vegetables & Protein
- 1 cup shredded carrots
- 1 1/2 cups cooked chicken, shredded or diced
- 1 cup fresh spinach, roughly chopped
Other
- 1 package (16 oz) potato gnocchi
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- Optional: grated Parmesan for serving
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the diced onion, celery, and minced garlic. Sauté for 3–4 minutes until softened and fragrant.
- Make the Roux: Stir in the flour and cook for 1 minute to create a light roux, which will help thicken the soup.
- Add Liquids: Slowly whisk in the chicken broth, followed by the half-and-half and milk, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
- Add Carrots and Chicken: Stir in the shredded carrots and cooked chicken, then let the soup simmer for 5 minutes to meld the flavors.
- Cook the Gnocchi: Add the potato gnocchi to the pot and cook according to package instructions, typically 3–4 minutes, until the gnocchi float to the top indicating they are done.
- Finish with Spinach and Seasonings: Stir in the chopped spinach, salt, pepper, and thyme. Simmer for another 2–3 minutes until the spinach wilts and the soup is heated through.
- Serve: Ladle the soup into bowls and garnish with optional grated Parmesan cheese for extra flavor. Serve hot and enjoy.
Notes
- For a thicker soup, substitute heavy cream for half-and-half.
- Use rotisserie chicken for a convenient shortcut.
- The soup thickens as it sits; add a splash of broth when reheating to thin it out if desired.
