Chicken Gnocchi Soup Olive Garden Recipe
If you’re craving a cozy comfort meal, Chicken Gnocchi Soup Olive Garden style is the definition of ultimate creamy soup satisfaction! This bowlful of tender chicken, pillowy gnocchi, and fresh vegetables all swirling in a dreamy, herb-infused broth brings restaurant luxury right to your kitchen—no waiting for a table required. Whether you’re feeding the family, warming up after a chilly day, or just in the mood for something truly soul-soothing, this copycat recipe captures all the flavors and textures you love from the classic dish. Trust me, once you master this at home, it’ll become a staple in your soup rotation!
Ingredients You’ll Need
This Chicken Gnocchi Soup Olive Garden copycat comes together with effortless ingredients, but each one makes a major impact. These staples are the backbone of the soup—bringing depth, creaminess, heartiness, and gorgeous color to every spoonful.
- Olive oil: Adds a subtle richness and helps soften the vegetables at the start for extra flavor.
- Medium onion, diced: Lends classic savory-sweet undertones that build a strong soup base.
- Garlic cloves, minced: Gives those irresistible aromatic notes no soup should be without.
- Carrots, diced: Brings sweetness and a pop of color to each bowl.
- Celery stalks, diced: Adds earthy crunch and balances the sweeter veggies.
- Chicken broth: The primary liquid—choose low sodium if you like to better control seasoning.
- Cooked chicken breast, shredded: Makes the soup hearty and full of protein—rotisserie chicken is a time-saving option!
- Half-and-half or heavy cream: Responsible for that luxurious, creamy texture we all adore.
- Potato gnocchi (16 ounces): The star ingredient; these soft dumplings create that signature Olive Garden experience.
- Fresh spinach, chopped: Adds color, freshness, and a gentle bite that perfectly balances the creamy broth.
- Dried thyme: Boosts the herbal complexity and pairs beautifully with chicken.
- Dried basil: Rounds out the flavor, adding a touch of classic Italian savoriness.
- Salt and black pepper to taste: Essential for building just the right balance as you finish the soup.
How to Make Chicken Gnocchi Soup Olive Garden
Step 1: Sauté the Aromatics and Veggies
Begin your Chicken Gnocchi Soup Olive Garden adventure by heating the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté them together for about 5 to 7 minutes, stirring occasionally, until the onion is translucent and everything smells delightfully sweet and earthy. This is where the comforting aroma starts to fill your kitchen—just the beginning!
Step 2: Add Garlic and Build Flavor
Stir in the minced garlic and keep things moving for another minute. This quick step is vital—garlic cooks fast, so you want it fragrant and golden but not browned. Your kitchen will smell like you’ve invited an Italian grandmother over!
Step 3: Pour in Broth and Simmer
Next up, pour in the chicken broth, scraping up any tasty bits from the bottom of the pot. Bring the mixture to a gentle boil, then add the shredded chicken, dried thyme, and dried basil. Give everything a good stir, then lower the heat and let it simmer for 10 minutes so the flavors really get to know each other.
Step 4: Cook the Gnocchi
Add the potato gnocchi directly to the simmering soup. Gnocchi only needs about 3 to 4 minutes—just enough to float to the top and become gloriously tender. Try not to over-stir, as you want those little dumplings to stay intact.
Step 5: Make it Creamy and Add Spinach
Lower the heat again and pour in your half-and-half or heavy cream for that signature creamy texture. Add the chopped spinach, gently stirring until the greens wilt and everything is perfectly heated through—this step just takes another 2 to 3 minutes. Taste and adjust salt and black pepper to your liking.
How to Serve Chicken Gnocchi Soup Olive Garden
Garnishes
For a finishing touch, I love to sprinkle a generous shower of freshly grated Parmesan cheese over each bowl of Chicken Gnocchi Soup Olive Garden style. A little cracked black pepper, chopped parsley, or even a drizzle of good olive oil takes it to restaurant-level beautiful. It’s subtle but completely elevates the whole dish!
Side Dishes
This creamy soup pairs perfectly with a warm, crusty baguette or pillowy-soft garlic breadsticks that are spot-on for soaking up any extra broth. If you want to make it a true Olive Garden night, toss together a zesty Italian-style salad with crisp lettuce, tomatoes, red onion, and black olives for a fresh, crunchy contrast.
Creative Ways to Present
Serving Chicken Gnocchi Soup Olive Garden in wide, shallow bowls with a sprinkle of extra herbs or a swirl of cream looks absolutely stunning at the table. If you want to make it extra special, serve the soup in bread bowls—it’s crowd-pleasing and almost feels like you’re at your favorite Italian-American spot! Tiny soup mugs also make delightful appetizers at a dinner party.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to an airtight container. Stored in the fridge, your Chicken Gnocchi Soup Olive Garden will stay fresh for 3 to 4 days. You may notice the gnocchi continue to soak up the broth with time, making it even heartier (almost like a stew) on day two!
Freezing
While you can freeze leftovers for up to 2 months, I recommend doing so without the gnocchi, if possible. Potato gnocchi can become a bit mushy when thawed. If you’re making the soup with freezing in mind, simply add freshly cooked gnocchi after reheating for the best texture.
Reheating
Reheat Chicken Gnocchi Soup Olive Garden slowly in a pot over low heat, stirring gently so the cream doesn’t separate and the gnocchi don’t break apart. If the soup has thickened too much, just add a splash of broth or milk until it’s your perfect consistency.
FAQs
Can I make Chicken Gnocchi Soup Olive Garden gluten-free?
Absolutely! Simply substitute your favorite gluten-free gnocchi (plenty are available at most grocery stores). Everything else in the recipe is naturally gluten-free, making it an easy swap for those who need it.
Can I use rotisserie chicken instead of cooking chicken breast?
Definitely—rotisserie chicken is a major time saver and adds extra flavor. Just shred or chop it up and stir it in during the simmering step.
What can I substitute for half-and-half or heavy cream?
For a lighter soup, try whole milk or even evaporated milk. If you’re dairy-free, full-fat coconut milk works for a creamy version with a subtle twist.
Can I use frozen spinach?
You can! Thaw and squeeze as much liquid from the frozen spinach as possible before stirring it into the soup in the final minutes. This will keep the broth from getting watery.
How do I keep the gnocchi from getting mushy?
The key is to cook gnocchi just until they float; avoid overcooking and don’t let the soup boil once the gnocchi’s in. If you plan to store leftovers, consider cooking and storing the gnocchi separately, then combining just before serving.
Final Thoughts
Once you taste this home-cooked Chicken Gnocchi Soup Olive Garden favorite, you’ll understand why it’s so beloved. It’s creamy, hearty, and packed with flavor—the kind of meal that brings everyone to the table and leaves you wishing for leftovers. Give this cozy soup a spot on your dinner menu, and don’t be surprised if it becomes your go-to comfort food!
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Chicken Gnocchi Soup Olive Garden Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A delicious copycat recipe for Olive Garden’s Chicken Gnocchi Soup, a creamy and comforting Italian-American soup loaded with tender chicken, pillowy gnocchi, and fresh spinach.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 cup half-and-half or heavy cream
- 1 package (16 ounces) potato gnocchi
- 2 cups fresh spinach, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and black pepper to taste
Instructions
- Saute Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
- Add Aromatics: Stir in minced garlic and cook for another minute until fragrant.
- Cook Soup Base: Pour in chicken broth and bring to a boil. Add shredded chicken, dried thyme, and dried basil. Reduce heat and simmer for 10 minutes.
- Cook Gnocchi: Stir in gnocchi and cook according to package instructions until gnocchi float to the top, about 3-4 minutes.
- Finish Soup: Lower heat and stir in half-and-half or heavy cream and chopped spinach. Cook until spinach wilts and soup is heated through, about 2-3 minutes. Season with salt and black pepper to taste. Serve warm.
Notes
- For a lighter version, substitute half-and-half with whole milk or use coconut milk for a dairy-free option.
- Fresh gnocchi works best for texture, but frozen is acceptable.
- Add grated Parmesan on top when serving for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4 grams
- Sodium: 700 mg
- Fat: 14 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 55 mg
