There’s something magical about a hot bowl of soup that feels like a hug from the inside. Olive Garden’s Chicken Gnocchi Soup has that same comforting energy – creamy, hearty, and just enough texture to keep each spoonful exciting.
What makes this dish stand out isn’t only the gnocchi or the chicken, it’s the way the flavors balance. The soft potato dumplings soak up the creamy broth while tender chicken, crisp veggies, and hints of thyme bring it all together. It feels homemade, yet a little fancy – the best of both worlds.
The good news? You don’t need to step into a restaurant to enjoy it. With a handful of ingredients and less than half an hour, you’ll have a steaming pot ready to go. Cozy nights, busy week dinners, or lazy weekends – this soup fits them all.
Best Time to Serve This Dish
Chicken Gnocchi Soup is the kind of meal that sneaks its way into every season. During cold winter months, it becomes the warm comfort you crave after a long day. In fall, it pairs perfectly with crusty bread and a side salad, making it a cozy dinner staple.
Even in summer, surprisingly, it works because it’s not overly heavy. A smaller portion at lunch feels refreshing, balanced by fresh spinach and the lighter half-and-half broth. And let’s be honest – rainy days? This soup practically calls for them.
Ingredients Needed for the Recipe
- 3-4 boneless skinless chicken breasts – cooked and diced
- 1 stalk of celery – chopped
- ½ white onion – diced
- 2 teaspoons minced garlic
- ½ cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- Salt and pepper – to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach – roughly chopped
Ingredient Substitutions
No half-and-half at home? Swap it for equal parts milk and heavy cream, or use evaporated milk for a slightly lighter touch. Want a dairy-free version? Coconut milk works beautifully – it adds creaminess without overwhelming the flavors.
If you can’t find potato gnocchi, ricotta gnocchi holds up well too. For a low-carb take, try cauliflower gnocchi, though you’ll want to shorten the cooking time so it doesn’t fall apart. And for the chicken, leftover rotisserie or even turkey works like a charm in this recipe.
How to make Olive Garden Chicken Gnocchi Soup?
Step 1: Sauté the Veggies
Heat olive oil in a large soup pot. Toss in celery, onion, garlic, and carrots. Sauté just long enough for the onions to soften and turn glossy – about 3 minutes. This creates the fragrant base of your soup.
Step 2: Add Chicken and Broth
Drop in the diced chicken, pour in chicken broth, season with a pinch of salt, pepper, and thyme. Bring everything to a gentle boil, letting the flavors start mingling together. It will already begin smelling irresistible.
Step 3: Stir in the Gnocchi
Gently stir in the gnocchi and let it bubble for about 3-4 minutes. These little dumplings cook quickly and absorb the broth – turning pillowy soft while still keeping their bite.
Step 4: Simmer to Perfection
Turn the heat down and let the soup simmer for 10 minutes. This mellow phase helps the herbs sink deep into the broth and rounds out the flavors. The chicken gets more tender in this stage too.
Step 5: Finish with Cream and Spinach
Stir in half-and-half along with the spinach. In just two minutes, the spinach wilts into silky ribbons while the broth transforms into a velvety cream base. Taste once more, and season if needed.
How to Store and Reheat
Leftovers might just be better than the first bowl. Store your soup in an airtight container for up to three days in the fridge. The key here? Let it cool down first before sealing it tight.
When reheating, warm it gently on the stove instead of cranking up heat. Stir often – creamy soups have a habit of clinging to the bottom. If the soup thickens too much, just add a splash of broth or milk. It comes right back to life.
Tips
Don’t rush the veggies: That quick sauté at the start builds loads of flavor. Skipping it makes the soup taste flat, so give them their 2–3 minutes of fame.
Save some gnocchi for serving: If you expect leftovers, boil some gnocchi separately and add them fresh when reheating. This way, they don’t soak up too much broth overnight.
Balance the creaminess: Half-and-half makes it restaurant-level lush, but if you like a lighter soup, use more broth and just a splash of cream. It’s versatile like that.
Herbs matter: Thyme is classic here, but if you want variation – a little rosemary or Italian seasoning adds surprising depth. Fresh herbs at the end brighten it even more.
Pairing Ideas
Nothing complements this soup better than warm breadsticks – the perfect partner for scooping up that creamy broth. A simple Italian green salad also balances the richness, offering a crisp counterpoint to the soup’s cozy vibe.
If you’re hosting, serve it alongside roasted vegetables or antipasto platters. And for weeknights, honestly? A hunk of crusty bread and a generous sprinkle of freshly grated parmesan on top is all you really need.
Sweet lovers, take note: a light dessert like lemon sorbet or panna cotta pairs surprisingly well, cutting through the richness and rounding out the meal without feeling too heavy.
Written by Katie
Olive Garden Chicken Gnocchi Soup Recipe
Description
This copycat Olive Garden Chicken Gnocchi Soup is a creamy, comforting masterpiece that's just as delicious as the restaurant version-ready in under 30 minutes! Tender chicken, soft potato gnocchi, and fresh vegetables simmer in a rich, herbed chicken broth, finished with a velvety half-and-half and a handful of spinach. It's the ultimate cozy meal for chilly nights, perfect for meal prep, and loved by the whole family.
Ingredients
Instructions
-
Sauté Vegetables
In a large pot, heat olive oil over medium heat. Add celery, onion, garlic, and carrots. Sauté for 2–3 minutes until onions are translucent and vegetables are fragrant.Do not brown—just soften. -
Add Broth and Chicken
Pour in the chicken broth. Add the cooked, diced chicken, thyme, salt, and pepper. Bring the mixture to a boil.Use pre-cooked chicken for a quick meal. -
Cook Gnocchi
Stir in the gnocchi and return to a gentle boil. Cook for 3–4 minutes, or according to package instructions, until gnocchi float to the top.Do not overcook to prevent mushiness. -
Simmer and Finish
Reduce heat to low. Stir in the half and half and chopped spinach. Simmer for 1–2 minutes until spinach is wilted and soup is heated through.Do not boil after adding dairy to prevent curdling. -
Serve
Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally topped with grated Parmesan cheese and a sprinkle of fresh parsley.Pair with Olive Garden-style breadsticks for the full experience.
Nutrition Facts
Servings 6
Serving Size 1.5 cups
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 9g45%
- Trans Fat 0.5g
- Cholesterol 85mg29%
- Sodium 720mg30%
- Potassium 780mg23%
- Total Carbohydrate 32g11%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 24g48%
- Calcium 120 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chicken Options: Use leftover roasted chicken, rotisserie chicken, or poached breasts. Diced is best for texture.
- Gnocchi Tip: Fresh or frozen potato gnocchi works. Do not thaw frozen—add directly to the soup.
- Dairy Substitute: Replace half-and-half with heavy cream for richness, or whole milk for a lighter version.
- Slow Cooker Version: Sauté veggies first, then add all ingredients except gnocchi, half-and-half, and spinach. Cook on LOW 4–6 hours. Add gnocchi last 30 mins, then finish with dairy and spinach.
- Storage: Cool and store in an airtight container for up to 4 days in the fridge. Reheat gently on the stovetop. Freezes well for up to 3 months (thaw overnight before reheating).
- Add-Ins: Try white beans for extra protein or kale instead of spinach for a heartier green.
Frequently Asked Questions
Can I use frozen gnocchi?
Yes! Add frozen gnocchi directly to the boiling broth—no need to thaw. Cooking time may increase by 1–2 minutes.
Can I make this soup dairy-free?
Yes. Substitute half-and-half with canned coconut milk or a dairy-free cream alternative. Use olive oil instead of butter if needed.
Is this soup gluten-free?
Only if you use gluten-free gnocchi (some are made with wheat flour). Always check the package label to be sure.
Can I use turkey instead of chicken?
Absolutely! Leftover Thanksgiving turkey works wonderfully in this soup—add a cozy twist to holiday leftovers.
Why did my soup curdle?
Dairy can curdle if boiled. Always add half-and-half off the boil and warm through on low heat. Avoid rapid temperature changes.