Olive Garden Chicken Gnocchi Soup Recipe

Olive Garden Chicken Gnocchi Soup is a creamy, comforting soup filled with pillowy gnocchi, tender chicken, and fresh vegetables in a rich, flavorful broth. It’s a spot-on copycat of the beloved restaurant classic—and once I make it at home, I realize it’s even better than the original.

Why I’ll Love This Recipe

I love how hearty and satisfying this soup is, yet it comes together in just one pot. The gnocchi gives it that soft, doughy texture I crave, and the creamy broth makes every bite warm and indulgent. It’s easy enough for a weeknight but comforting enough for when I want something that feels special. Plus, it’s a great way to use up leftover chicken or a rotisserie bird.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie works great)

• Olive oil or butter

• Onion, diced

• Celery, diced

• Carrots, shredded or finely chopped

• Garlic, minced

• Chicken broth

• Heavy cream or half-and-half

• Potato gnocchi (store-bought or homemade)

• Baby spinach

• Dried thyme

• Salt

• Black pepper

• Grated Parmesan cheese (optional, for serving)

Directions

1. I heat olive oil or butter in a large soup pot over medium heat.

2. I sauté the onions, celery, and carrots for about 5–6 minutes, until softened.

3. I add the garlic and dried thyme, and cook for another 30 seconds until fragrant.

4. I pour in the chicken broth and bring everything to a simmer.

5. I stir in the shredded chicken and gnocchi, and let it cook for 4–5 minutes, or until the gnocchi floats and is tender.

6. I reduce the heat to low, stir in the cream or half-and-half, and let it warm through without boiling.

7. I add the spinach at the end, letting it wilt into the soup.

8. I season with salt and pepper to taste, and garnish with grated Parmesan if I want a cheesy finish.

Servings and Timing

This recipe serves 4–6 and takes about 35 minutes total—10 minutes of prep and 25 minutes to cook.

Variations

• I sometimes use chopped kale instead of spinach for a sturdier green.

• For a lighter version, I use evaporated milk or whole milk instead of cream.

• I’ve made it gluten-free by using gluten-free gnocchi and checking the broth ingredients.

• If I want more flavor, I add a pinch of nutmeg or a splash of white wine during cooking.

Storage/Reheating

I store leftovers in the refrigerator in an airtight container for up to 3 days. Gnocchi can absorb the broth as it sits, so I add a splash of milk or broth when reheating. I reheat gently on the stovetop or in the microwave in short intervals. I don’t recommend freezing it, as the gnocchi and dairy can separate and become mushy after thawing.

FAQs

Can I use uncooked chicken in this soup?

Yes, I can dice raw chicken and add it with the broth. I just simmer the soup for 15–20 minutes until the chicken is cooked through before adding the gnocchi.

What type of gnocchi should I use?

I use shelf-stable potato gnocchi from the pasta aisle, but refrigerated or frozen versions also work—just adjust the cooking time as needed.

How do I keep the soup from curdling?

I avoid boiling the soup after adding the cream. Keeping it at a gentle simmer helps maintain that smooth, creamy texture.

Can I make this soup vegetarian?

Yes, I use vegetable broth and skip the chicken, or substitute it with white beans or mushrooms for added heartiness.

Is this soup as good as the Olive Garden version?

Honestly, I think it’s better. I can adjust the flavors, creaminess, and seasoning exactly how I like it—and I can go back for seconds without leaving the house.

Conclusion

Olive Garden Chicken Gnocchi Soup is a creamy, comforting classic that’s easy to recreate at home. With tender chicken, soft gnocchi, and a flavorful, rich broth, it’s everything I love about a cozy restaurant meal—made even better in my own kitchen. Once I try it, it becomes a regular part of my soup rotation, no reservations required.