Olive Garden Chicken Gnocchi Soup Recipe
If you’re craving a soul-warming bowl of comfort, look no further than Olive Garden Chicken Gnocchi Soup. This creamy, dreamy classic brims with pillowy gnocchi, tender chicken, and fresh veggies, all in a luscious, herb-infused broth. It’s the ultimate cozy meal for chilly evenings, meal prep lunches, or whenever you want to bring a little restaurant magic into your own kitchen. With this copycat recipe, you’ll discover just how easy (and fun!) it is to whip up a pot of this Italian-American favorite at home.
Ingredients You’ll Need
The magic of Olive Garden Chicken Gnocchi Soup lies in its straightforward ingredients, each one playing a key role in building layers of flavor and creamy texture. Gather these essentials, and you’re halfway to soup heaven!
- Butter: Adds rich flavor and helps create a silky base for the soup.
- Olive Oil: Keeps the veggies from sticking and adds a lovely Mediterranean aroma.
- Onion: Finely diced for a subtle sweetness and depth.
- Celery: Brings a gentle crunch and earthy undertone.
- Garlic: Just two cloves, but what a punch of savory aroma!
- All-Purpose Flour: Thickens the soup to that classic creamy consistency.
- Chicken Broth: The flavorful backbone of the soup—choose low-sodium if you prefer more control over seasoning.
- Heavy Cream: For that signature, ultra-creamy texture and taste. You can swap with half-and-half for a lighter version.
- Shredded Cooked Chicken: Rotisserie chicken works wonders for ease and flavor.
- Carrots: Matchstick or grated for color and a hint of sweetness.
- Potato Gnocchi: The stars of the show—soft, pillowy, and so satisfying!
- Fresh Spinach: Roughly chopped to wilt beautifully into the hot soup and boost nutrition.
- Dried Thyme: Just half a teaspoon brings a fragrant herbal note.
- Salt and Black Pepper: Season to taste for a perfectly balanced finish.
How to Make Olive Garden Chicken Gnocchi Soup
Step 1: Sauté Aromatics
Start by heating the butter and olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion, celery, and garlic, then sauté for 3 to 4 minutes until everything smells amazing and the veggies are softened. This is where the flavor foundation begins, so take your time!
Step 2: Make the Roux
Stir in the flour, making sure it coats the veggies completely. Let it cook for about 1 to 2 minutes; this step removes any raw flour taste and ensures your soup will be perfectly thick and creamy later on.
Step 3: Add the Broth and Simmer
Slowly whisk in the chicken broth, scraping up any bits from the bottom of the pot for extra flavor. Bring the mixture to a gentle simmer—watch as it transforms into a fragrant, golden base.
Step 4: Stir in the Cream, Chicken, Carrots, and Thyme
Pour in the heavy cream, then add the shredded chicken, grated carrots, and dried thyme. Give it all a good stir and let it come back up to a gentle simmer, infusing every spoonful with rich flavor and color.
Step 5: Cook the Gnocchi
Add the potato gnocchi straight into the simmering soup. Cook according to the package instructions, usually 3 to 4 minutes, or until the gnocchi float to the top and are tender. This is the moment your Olive Garden Chicken Gnocchi Soup really comes together!
Step 6: Finish with Spinach and Season
Stir in the chopped spinach and cook for just a minute or two until wilted and vibrant green. Taste, then season with salt and black pepper as needed. Serve warm and prepare for happy sighs all around.
How to Serve Olive Garden Chicken Gnocchi Soup
Garnishes
A sprinkle of freshly grated Parmesan cheese, a twist of cracked black pepper, or a handful of chopped parsley adds a gorgeous finish and even more flavor to your Olive Garden Chicken Gnocchi Soup. If you love a little heat, a pinch of red pepper flakes is a fun twist, too.
Side Dishes
This soup is hearty enough to stand alone, but it truly shines alongside warm, crusty bread for dunking. A crisp green salad with Italian dressing makes a fresh, classic pairing, or serve with garlic breadsticks for the full Olive Garden experience at home.
Creative Ways to Present
Ladle your Olive Garden Chicken Gnocchi Soup into rustic bowls and top with extra spinach or carrots for a pop of color. For a dinner party, serve in mini mugs or bread bowls—guests will love the playful presentation and creamy surprise inside!
Make Ahead and Storage
Storing Leftovers
Any extra Olive Garden Chicken Gnocchi Soup can be stored in an airtight container in the fridge for up to three days. The soup may thicken as it sits, but that just means it’s packed with flavor. Add a splash of broth or cream to loosen it up when reheating.
Freezing
Creamy soups can separate a bit when frozen, but if you’re planning ahead, freeze the soup before adding the gnocchi and spinach. Then, add those ingredients fresh when you reheat and serve for the best texture and taste.
Reheating
To reheat, gently warm the soup on the stovetop over low heat, stirring often. Add a little chicken broth or cream if it’s too thick. Avoid boiling, as this can cause the cream to separate. Microwave reheating works too—just use a lower power setting and stir every minute or so.
FAQs
Can I use store-bought gnocchi?
Absolutely! Store-bought potato gnocchi work beautifully in this Olive Garden Chicken Gnocchi Soup and make the recipe extra convenient. If you want to go the extra mile, homemade gnocchi are a delightful upgrade.
What type of chicken is best for this soup?
Rotisserie chicken is a fast, flavorful option, but any cooked, shredded chicken breast or thigh will do the trick. Leftover roast chicken is a tasty way to reduce food waste, too.
How can I make this soup lighter?
Swap the heavy cream for half-and-half, and use less butter or opt for olive oil only. The soup will still be creamy and delicious, just a touch lighter on the palate and calories.
Is this soup gluten-free?
As written, it contains flour and most potato gnocchi have wheat. For a gluten-free version, use gluten-free all-purpose flour and gnocchi made from gluten-free ingredients. Double-check labels to be sure!
Can I add other vegetables?
Definitely! Mushrooms, peas, or chopped zucchini all make tasty additions. Just keep the balance of flavors in mind and don’t overcrowd the soup so the gnocchi remain the star.
Final Thoughts
There’s something so special about making Olive Garden Chicken Gnocchi Soup from scratch—the aroma, the creamy texture, and the joy of sharing a beloved favorite with loved ones. Whether you’re recreating restaurant nostalgia or discovering this classic for the first time, give this recipe a try and watch it become a new go-to at your table!
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Olive Garden Chicken Gnocchi Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A creamy, comforting Olive Garden-style Chicken Gnocchi Soup featuring tender shredded chicken, soft potato gnocchi, fresh vegetables, and a rich, flavorful broth, perfect for a cozy meal.
Ingredients
Vegetables and Aromatics
- 1 small onion, finely diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- 1 cup matchstick or grated carrots
- 1 cup fresh spinach, roughly chopped
Proteins and Dairy
- 1 cup shredded cooked chicken (rotisserie works great)
- 1 cup heavy cream
Pantry and Seasonings
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 16-ounce package potato gnocchi
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, celery, and garlic, and sauté for 3–4 minutes until softened and fragrant.
- Make Roux: Stir in the all-purpose flour and cook for 1–2 minutes, stirring constantly to remove the raw flour taste and form a roux that will thicken the soup.
- Add Broth and Simmer: Slowly whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer to start thickening the base.
- Incorporate Cream and Chicken: Stir in the heavy cream, shredded cooked chicken, grated carrots, and dried thyme. Let the soup simmer gently to marry the flavors.
- Cook Gnocchi: Add the potato gnocchi and cook according to the package instructions, usually 3–4 minutes, until they float to the surface and are tender.
- Wilt Spinach: Stir in the chopped fresh spinach and cook for 1–2 minutes until it just wilts, adding freshness and color to the soup.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Serve the soup warm with crusty bread or a side salad for a complete meal.
Notes
- This soup thickens as it sits; add a splash of broth or cream when reheating to loosen the texture.
- You can substitute half-and-half for heavy cream to make a lighter version while maintaining creaminess.
- Leftovers store well in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1 1/2 cups)
- Calories: 360
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 80mg
