Why You’ll Love This Recipe
This soup is warm, hearty, and full of flavor, making it perfect for chilly days or cozy nights. It’s easy to prepare, comes together in one pot, and tastes just like the classic Olive Garden dish — if not better. With its creamy texture and nourishing ingredients, it’s sure to become a family favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs (cooked and shredded)
- Potato gnocchi
- Carrots (shredded or diced)
- Celery (chopped)
- Onion (chopped)
- Garlic (minced)
- Fresh spinach
- Chicken broth
- Heavy cream
- Butter or olive oil
- All-purpose flour
- Salt and pepper
- Dried thyme (optional)
Directions
- In a large pot, heat butter or olive oil over medium heat. Add onion, celery, and carrots, and sauté for 5–7 minutes until vegetables are tender.
- Add garlic and cook for 1 minute more.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in chicken broth, stirring constantly until smooth.
- Bring to a simmer and add the cooked, shredded chicken. Let it simmer for 5–10 minutes.
- Add potato gnocchi and cook for 3–5 minutes, or until they float and are cooked through.
- Stir in heavy cream and fresh spinach. Simmer for another 2–3 minutes until the spinach is wilted and the soup is creamy.
- Season with salt, pepper, and thyme if using. Serve hot.
Servings and timing
This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
- Make it vegetarian: Use vegetable broth and skip the chicken; add extra veggies like mushrooms or zucchini.
- Spicy version: Add red pepper flakes or a splash of hot sauce.
- Lighter version: Use half-and-half or milk instead of heavy cream.
- Add herbs: Fresh parsley or thyme adds an extra layer of flavor.
- Use rotisserie chicken: A great shortcut for busy nights.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally until hot.
If the soup thickens too much, add a splash of broth or milk to loosen it.
This soup is best enjoyed fresh and is not ideal for freezing due to the cream and gnocchi texture after thawing.
FAQs
Can I use store-bought gnocchi?
Yes, shelf-stable or refrigerated gnocchi both work well in this soup.
Can I freeze Olive Garden Gnocchi Soup?
It’s not recommended, as the cream and gnocchi can change texture when frozen and thawed.
What type of chicken is best for this recipe?
Cooked, shredded chicken breast or thigh meat works best. Rotisserie chicken is a quick option.
How do I know when gnocchi is cooked?
Gnocchi is done when it floats to the top of the soup — usually after 3–5 minutes.
Can I use milk instead of cream?
Yes, but the soup will be lighter and less creamy. Whole milk or half-and-half are better substitutes than skim milk.
What vegetables can I add?
Mushrooms, peas, corn, or diced potatoes can be added for extra texture and variety.
Is this soup gluten-free?
Use gluten-free gnocchi and a gluten-free flour blend to make this soup suitable for gluten-free diets.
Can I make it dairy-free?
Use a dairy-free butter substitute and coconut milk or another dairy-free cream alternative, though the flavor will change slightly.
What can I serve with this soup?
It pairs well with breadsticks, garlic bread, or a fresh green salad.
How can I make the soup thicker?
Use an extra tablespoon of flour in the roux or let the soup simmer longer to reduce and thicken naturally.
Conclusion
Olive Garden Gnocchi Soup is the ultimate comfort food — creamy, flavorful, and packed with hearty ingredients. Whether you’re recreating a restaurant favorite or just need a warm bowl of soup to brighten your day, this easy recipe delivers every time. It’s perfect for sharing with family or saving for a satisfying lunch the next day.
PrintOlive Garden Gnocchi Soup
Olive Garden Gnocchi Soup is a creamy, comforting soup made with tender chicken, soft gnocchi, fresh vegetables, and spinach in a rich, savory broth—an easy homemade version of the restaurant classic.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Low Lactose
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs (cooked and shredded)
- 1 package (16 oz) potato gnocchi
- 2 carrots, shredded or diced
- 2 celery stalks, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter or olive oil
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1/2 tsp dried thyme (optional)
Instructions
- In a large pot, heat butter or olive oil over medium heat. Add onion, celery, and carrots. Sauté for 5–7 minutes until vegetables are tender.
- Add garlic and cook for 1 more minute.
- Stir in flour and cook for 1–2 minutes to make a roux.
- Gradually whisk in chicken broth, stirring until smooth.
- Bring to a simmer, then add cooked shredded chicken. Simmer for 5–10 minutes.
- Add gnocchi and cook for 3–5 minutes until they float and are cooked through.
- Stir in heavy cream and spinach. Simmer for 2–3 minutes until spinach wilts and soup thickens slightly.
- Season with salt, pepper, and thyme (if using). Serve hot.
Notes
- Use rotisserie chicken for a time-saving shortcut.
- For a lighter version, use milk or half-and-half instead of heavy cream.
- Store-bought gnocchi works well; both refrigerated and shelf-stable are fine.
- This soup is best enjoyed fresh—it’s not ideal for freezing.
- Add more vegetables like mushrooms or peas for extra texture.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 95mg
