Olive Garden Chicken Gnocchi Soup

Why You’ll Love This Recipe

This soup is the ultimate comfort food — warm, hearty, and satisfying. It’s a full meal in a bowl, combining protein, veggies, and carbs all in one creamy base. Plus, it comes together in just one pot and tastes even better than takeout. Whether you’re making it for a weeknight dinner or a cozy weekend lunch, it’s a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cooked chicken breast (shredded or diced)
• Potato gnocchi
• Carrots (sliced or shredded)
• Celery (chopped)
• Yellow onion (chopped)
• Garlic (minced)
• Spinach (fresh or frozen)
• Chicken broth
• Heavy cream
• Butter
• Olive oil
• All-purpose flour
• Italian seasoning
• Salt and pepper

Directions

1. In a large pot or Dutch oven, heat olive oil and butter over medium heat.
2. Add onions, celery, and carrots. Sauté until vegetables are tender.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Sprinkle flour over the vegetables and stir to coat, creating a roux.
5. Slowly pour in chicken broth while stirring constantly to avoid lumps.
6. Bring the mixture to a gentle boil and add gnocchi. Cook until gnocchi float and are tender, about 3–5 minutes.
7. Stir in shredded chicken and heavy cream. Reduce heat to a simmer.
8. Add spinach and cook until wilted (or heated through if using frozen).
9. Season with Italian seasoning, salt, and pepper to taste.
10. Simmer for a few more minutes until everything is well combined and heated through. Serve hot.

Servings and timing

This recipe makes 6 servings.
Preparation time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Low-Fat Version: Use half-and-half or evaporated milk instead of heavy cream.
• Vegetarian Option: Skip the chicken and use vegetable broth; add mushrooms or chickpeas for heartiness.
• Spicy Twist: Add crushed red pepper flakes or a dash of hot sauce for some heat.
• Gluten-Free: Use gluten-free gnocchi and a gluten-free flour blend for the roux.
• Rotisserie Shortcut: Use rotisserie chicken for faster prep and added flavor.
• Herb Boost: Add fresh thyme, rosemary, or parsley for extra aromatic depth.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove over medium-low heat, stirring frequently. Add a splash of broth or cream if the soup thickens too much.
To freeze, allow the soup to cool completely. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating. Note: gnocchi may soften slightly after freezing.

FAQs

Can I use uncooked chicken in this recipe?

Yes, dice and cook the chicken first in the pot before sautéing the vegetables, then proceed with the recipe.

What type of gnocchi should I use?

Use shelf-stable potato gnocchi found in the pasta aisle, or refrigerated fresh gnocchi if available.

Can I substitute spinach with another green?

Yes, kale or Swiss chard are great alternatives.

How do I make the soup thicker?

Add more flour during the roux step or let the soup simmer longer to reduce and thicken naturally.

Can I make this in a slow cooker?

Yes. Add all ingredients except spinach, cream, and gnocchi. Cook on low for 6–7 hours. Add cream, gnocchi, and spinach in the last 30 minutes.

Is this soup spicy?

No, it’s mild and family-friendly. Spice can be added to taste.

Can I use milk instead of cream?

Yes, but the soup will be thinner. Whole milk or half-and-half are best alternatives.

How long does it take for gnocchi to cook?

Just 3–5 minutes. They’re done when they float to the top.

Can I use frozen gnocchi?

Yes, just add it directly to the soup—no need to thaw first.

Will the soup thicken as it sits?

Yes, it will thicken slightly. Add more broth or cream to adjust the consistency when reheating.

Conclusion

Olive Garden Chicken Gnocchi Soup is a cozy, creamy, and delicious dish that’s perfect for any time of year. With simple ingredients and one-pot preparation, it’s easy to recreate your restaurant favorite at home. Whether you’re making it for family dinner or meal prep, this soup is sure to satisfy and warm you from the inside out.

Olive Garden Chicken Gnocchi Soup

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A creamy, comforting soup loaded with tender chicken, pillowy gnocchi, fresh vegetables, and flavorful herbs. This homemade Olive Garden-inspired Chicken Gnocchi Soup is hearty, delicious, and easy to make in one pot.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Halal

Ingredients

1. 2 tbsp olive oil
2. 2 tbsp butter
3. 1 medium yellow onion, chopped
4. 2 carrots, sliced or shredded
5. 2 celery stalks, chopped
6. 3 cloves garlic, minced
7. 2 tbsp all-purpose flour
8. 4 cups chicken broth
9. 2 cups cooked chicken breast, shredded or diced
10. 1 package (16 oz / 450g) potato gnocchi
11. 2 cups fresh spinach (or 1 cup frozen, thawed)
12. 1 cup heavy cream
13. 1 tsp Italian seasoning
14. Salt and black pepper, to taste

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Instructions

In a large pot, heat olive oil and butter over medium heat.

1. Add onion, celery, and carrots. Sauté until softened, about 5 minutes.
2. Stir in garlic and cook for 1 minute until fragrant.
3. Sprinkle flour over vegetables and stir to coat, cooking for 1 minute to form a roux.
4. Slowly pour in chicken broth while stirring constantly to avoid lumps.
5. Bring to a gentle boil, then add gnocchi. Cook 3–5 minutes until they float and are tender.
6. Stir in shredded chicken and heavy cream. Reduce heat to a simmer.
7. Add spinach and cook until wilted (or heated through if using frozen).
8. Season with Italian seasoning, salt, and pepper to taste.
9. Simmer for 5 minutes, then serve hot.

Notes

• Use rotisserie chicken for a quick shortcut.
• For a lighter version, substitute half-and-half or evaporated milk for cream.
• Swap spinach with kale or Swiss chard if desired.
• To make gluten-free, use gluten-free gnocchi and flour blend.
• Add a pinch of red pepper flakes for a spicy twist.

Nutrition

• Serving Size: 1 bowl
• Calories: 370
• Sugar: 4g
• Sodium: 780mg
• Fat: 21g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 85mg