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Olive Garden Gnocchi Soup

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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.

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

  1. 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.
  2. Add garlic and cook for 1 more minute.
  3. Stir in flour and cook for 1–2 minutes to make a roux.
  4. Gradually whisk in chicken broth, stirring until smooth.
  5. Bring to a simmer, then add cooked shredded chicken. Simmer for 5–10 minutes.
  6. Add gnocchi and cook for 3–5 minutes until they float and are cooked through.
  7. Stir in heavy cream and spinach. Simmer for 2–3 minutes until spinach wilts and soup thickens slightly.
  8. 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

Find it online: https://thefamilycooking.com/olive-garden-gnocchi-soup/