You know that creamy, dreamy soup you order every single time you hit Olive Garden? The one with tender chicken, pillowy potato dumplings, and that velvety broth you want to sip straight from the bowl? Olive Garden Chicken Gnocchi Soup is shockingly easy to make at homeand honestly tastes even better when you control the veggies and creaminess.
I first cracked the code on this back in 2019 after my neighbor swore she could taste thyme and a hint of nutmeg in every spoonful. Turns out, she was rightthose two little additions transform ordinary cream soup into something that feels like a warm hug. After testing it about a dozen times (and convincing my husband it wasn’t just “another soup week”), I nailed the balance: rich but not heavy, and ready in under 40 minutes.
Yesica Andrews
Olive Garden Chicken Gnocchi Soup Recipe Easy Cozy Best
This copycat Olive Garden Chicken Gnocchi Soup is wonderfully creamy and packed with tender chicken, fresh veggies, and soft gnocchi, making it a perfect comforting meal ready in under 30 minutes. Enjoy this easy Italian-inspired soup any day of the week.
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 see note
1 cup fresh spinach roughly chopped
Method
Warm the olive oil over medium heat in a large pot and cook the celery, diced onion, garlic, and shredded carrots, stirring occasionally until the onion becomes translucent, about 2 to 3 minutes.
Add the cooked diced chicken, chicken broth, thyme, and seasoning with salt and pepper; bring the mixture up to a boil.
Once boiling, carefully add the potato gnocchi and let it cook uncovered for 3 to 4 minutes until they float and become tender.
Lower the heat to a simmer and gently cook the soup for another 10 minutes to meld the flavors.
Pour in the half and half along with the roughly chopped spinach, stirring gently and cooking for an additional 1 to 2 minutes until the spinach softens.
Taste and adjust salt and pepper as needed before serving the soup warm.
Notes
For a richer and creamier soup, replace one cup of the half and half with heavy cream.
Why You’ll Love This Cozy Copycat
This Olive Garden Chicken Gnocchi Soup brings all the restaurant magic straight to your stovetopwithout the wait or the price tag. Here’s what makes it a keeper:
Quick weeknight win: Start to finish in 30 minutes, using one pot and mostly pantry staples.
Creamy but balanced: Half and half gives you that signature richness without feeling too heavy, and you can lighten it up or swap in heavy cream depending on your mood.
Flexible and forgiving: Use rotisserie chicken, swap veggies based on what’s in your crisper, or toss in extra spinachit all works beautifully.
Crowd-pleaser guaranteed: My family requests this every time the weather turns chilly, and it’s a hit with picky eaters and soup lovers alike.
Key Ingredients You’ll Need
Everything in this recipe is easy to find at any U.S. grocery store, and chances are you already have most of it on hand. Here’s the lineup:
Boneless skinless chicken breasts: Cooked and diced ahead of timerotisserie chicken is your best shortcut here.
Potato gnocchi: The pillowy star of the show. Look for shelf-stable or refrigerated gnocchi near the pasta aisle.
Half and half: Adds that signature creaminess. You can swap one cup for heavy cream if you want extra richness, or use all half and half to keep it a bit lighter.
Fresh spinach: Roughly chopped and stirred in at the end for color and a pop of green goodness.
Low sodium chicken broth: The flavorful base that ties everything together.
Aromatics and seasonings: Celery, white onion, minced garlic, shredded carrots, thyme, salt, and pepper build layers of cozy flavor.
How to Make Olive Garden Chicken Gnocchi Soup
The beauty of this recipe is how simple the steps areno fancy techniques, just a little sautéing and simmering. Here’s the basic flow:
Step
What to Do
Time
1
Heat olive oil in a large pot; sauté celery, onions, garlic, and carrots until onions are translucent.
2-3 minutes
2
Add chicken, chicken broth, salt, pepper, and thyme. Bring to a boil, then stir in gnocchi.
3-4 minutes
3
Reduce heat to a simmer and cook until gnocchi are tender.
10 minutes
4
Stir in half and half and spinach; cook until spinach wilts. Taste and adjust seasoning.
1-2 minutes
Pro Tip: Don’t skip the initial sauté stepthose few minutes help the onions and garlic release their sweetness and build a flavor foundation that makes all the difference.
Swaps and Tweaks to Make It Your Own
One of my favorite things about this soup is how adaptable it is. You can adjust based on what you have in the fridge or what your family prefers:
Rotisserie chicken, shredded chicken thighs, or turkey
Potato gnocchi
Cauliflower gnocchi for a lighter option
Half and half
1 cup heavy cream + 1 cup half and half for extra creaminess, or use all half and half to lighten it up
Fresh spinach
Kale (roughly chopped), Swiss chard, or frozen spinach (thawed and squeezed dry)
Thyme
Italian seasoning or a pinch of dried basil
Note: If you use cauliflower gnocchi, add them in the last 5 minutes of simmeringthey cook faster and can get mushy if boiled too long.
Serving and Storage Tips
Serve this soup piping hot with crusty bread, garlic breadsticks, or a simple green salad on the side. It’s hearty enough to stand alone as a main course, especially if you’re feeding a hungry crowd on a chilly evening.
Storing leftovers: Let the soup cool completely, then transfer to an airtight container and refrigerate for up to 3 days. The gnocchi will absorb some of the broth as it sits, so you may want to add a splash of chicken broth when reheating.
Freezing: Honestly, I don’t recommend freezing this onethe half and half and gnocchi don’t reheat as smoothly after thawing. If you do freeze it, expect the texture to change a bit.
Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Add a little extra broth or half and half if it’s thickened up too much.
Pro Tip: If you’re meal-prepping, consider storing the gnocchi separately and adding them to individual portions when you reheatthey’ll stay pillowy and tender that way.
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FAQs ( Olive Garden Chicken Gnocchi Soup )
Can I use frozen gnocchi for this recipe?
Yes, frozen gnocchi works perfectly and saves time. Add them directly to the simmering soup without thawing first. They’ll cook in about 3-4 minutes and maintain their texture better than shelf-stable varieties.
How do I prevent the soup from curdling?
Keep the heat at medium-low once you add the cream and avoid boiling vigorously. Gradually temper the cream by adding a ladle of hot broth to it first, then stir it back into the pot. This prevents temperature shock that causes curdling.
What vegetables can I add to this soup?
Diced carrots, celery, and spinach are classic additions that complement the flavors beautifully. Add harder vegetables like carrots early with the onions, while leafy greens like spinach should go in during the last few minutes of cooking.
How long does this soup keep in the refrigerator?
This dish stays fresh for 3-4 days when stored properly in the refrigerator. The gnocchi may absorb some liquid over time, so add a splash of chicken broth when reheating to restore the desired consistency.
Can I make this soup dairy-free?
Absolutely! Substitute the heavy cream with full-fat coconut milk or cashew cream for rich results. Use olive oil instead of butter for sauteing. The coconut milk version tastes surprisingly close to the original.
You’ll love how this Olive Garden Chicken Gnocchi Soup turns outcreamy, comforting, and ready in just 30 minutes. The gnocchi stay pillowy, the spinach adds a pop of color, and that broth? Pure cozy magic in a bowl.
A trick I learned from my Texas grandmother: add a pinch of nutmeg to deepen the warmth. You can also toss in extra veggies from your crisperzucchini or mushrooms work beautifully. Leftovers thicken overnight, so just stir in a splash of broth when reheating and it’ll come right back to life.
I’d love to see your bowl! Tag me with a photo or tell medid your family grow up with a soup like this on chilly nights? Save this recipe for someone who needs a warm hug in a pot. Happy cooking, friend.
