Oh my gosh, you have to try this Olive Garden Chicken Gnocchi Soup—it’s pure comfort in a bowl! I first fell in love with this creamy, dreamy soup during a girls’ night out at Olive Garden, and I knew I had to recreate it at home. After a few trial runs (and plenty of happy taste-testers), I nailed down this easy, foolproof version that tastes just like the restaurant’s—maybe even better!
What makes this soup special? The silky, rich broth hugging those pillowy gnocchi, tender shreds of chicken, and flecks of fresh spinach—it’s absolute magic. The best part? It comes together in under 30 minutes, making it perfect for busy weeknights when you need something hearty and satisfying. Trust me, one spoonful and you’ll swear you’re sitting in that cozy Olive Garden booth, basket of breadsticks within reach.
I make this soup at least once a month—it’s become my go-to for chilly evenings, potlucks, and even when friends pop by unexpectedly. It always earns rave reviews, and I bet it’ll become a staple in your kitchen too!
Why You’ll Love This Olive Garden Chicken Gnocchi Soup
Listen, I know you’re going to adore this soup as much as I do—here’s why:
- Creamy dreaminess: That luscious, velvety broth hugs every gnocchi piece like a cozy blanket. It’s comfort food at its absolute finest.
- Speedy satisfaction: From chopping to serving, you’re looking at 30 minutes flat. Even faster if you’ve got rotisserie chicken handy!
- Tastes like takeout (but better): All the rich, restaurant-quality flavor without leaving home—or paying those Olive Garden prices.
- Endlessly adaptable: Swap spinach for kale, add mushrooms, or kick up the heat with red pepper flakes. This soup forgives improvisation beautifully.
Honestly? I’ve yet to meet someone who didn’t beg for seconds. Your soup pot’s about to become the star of your kitchen.
Ingredients for Olive Garden Chicken Gnocchi Soup
Gather these simple ingredients—I bet you’ve got most in your kitchen right now! Here’s what you’ll need:
- Veggies: 1 cup diced onion (about 1 medium), ½ cup each diced celery and carrots (I like them small so they cook fast), 2 cloves minced garlic
- Liquids: 4 cups chicken broth, 1 cup heavy cream, 1 cup milk (whole works best)
- Seasonings: ½ tsp salt, ¼ tsp each black pepper and dried thyme
- Stars of the show: 2 cups cooked shredded chicken, 16 oz potato gnocchi (that’s one standard package), 2 cups chopped fresh spinach, ¼ cup grated Parmesan
See? Nothing fancy—just real, comforting ingredients waiting to become magic.
Ingredient Notes & Substitutions
Here’s the good news—this soup forgives swaps! Out of heavy cream? Use half-and-half (though the broth won’t be quite as velvety). Spinach skeptics? Try kale or even frozen peas. Rotisserie chicken is my weeknight hero here—saves so much time!
One non-negotiable: avoid low-fat milk unless you want watery sadness. Trust me, I learned this hard way. The richness makes this soup special. Oh, and if you spot fresh gnocchi at the store? Grab it! It cooks even faster than the shelf-stable kind.
How to Make Olive Garden Chicken Gnocchi Soup
Ready to work some soup magic? Grab your favorite soup pot—here’s how it all comes together:
- Sauté those aromatics: Heat olive oil over medium heat, then toss in your onions, celery, and carrots. Let them soften and get friendly for about 5 minutes—you’ll know they’re ready when your kitchen smells amazing. Toss in the garlic last (just 1 minute!) so it doesn’t burn.
- Build your broth: Pour in the chicken broth, cream, and milk—it’ll look alarmingly liquidy at first but trust the process. Sprinkle in the salt, pepper, and thyme. Let it all simmer happily for about 5 minutes to blend those flavors.
- Add the good stuff: Drop in your shredded chicken and gnocchi. Those little potato pillows only need 5 minutes—set a timer because mushy gnocchi are tragic!
- Finish with greens: Stir in the spinach last—it wilts in literally 2 minutes. Kill the heat and shower everything with Parmesan. The residual heat will melt it into creamy perfection.
That’s it! You just made restaurant-worthy soup in less time than it takes to get takeout.
Tips for Perfect Soup
- Watch those gnocchi like a hawk—they go from perfect to mushy in seconds!
- Add Parmesan off-heat to prevent clumping and keep that smooth texture.
- Too thick? Thin with extra broth. Too thin? Let it simmer a tad longer.
Serving Your Olive Garden Chicken Gnocchi Soup
Okay, here’s how I love serving this soup—picture this: steaming bowls with crusty garlic bread for dunking (absolutely mandatory in my house). Sometimes I’ll add a simple side salad if I’m feeling fancy, but honestly? This soup stands proud all on its own.
Don’t skip the garnishes! I always set out extra Parmesan for sprinkling and keep red pepper flakes nearby for heat lovers. A fresh grind of black pepper right at the table? Chef’s kiss. Trust me, your family will be too busy slurping to talk!
Storing and Reheating
Here’s the beautiful thing about this soup—it actually gets better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. Want to freeze it? Portion it out (I use quart-sized freezer bags laid flat) and it’ll keep beautifully for about a month.
When reheating, go low and slow on the stovetop—microwaving can make the gnocchi gummy. If it seems too thick after chilling, just stir in a splash of milk or broth to bring back that creamy perfection. My favorite lazy Sunday move? Thawing a frozen portion for an instant cozy lunch!
Olive Garden Chicken Gnocchi Soup FAQs
I get asked these questions all the time—here’s what you need to know before diving in:
Can I use dried gnocchi? Absolutely! Just add an extra minute or two to the cooking time. Keep testing until they’re pillowy-soft—nobody wants chewy little dumplings in their soup.
Is this soup gluten-free? Only if you use gluten-free gnocchi (they’re easy to find these days!). Regular potato gnocchi usually contain wheat flour, so check those labels carefully if it’s a concern.
Not a spinach fan? No problem! I’ve swapped in frozen peas (just toss them in with the gnocchi) or even chopped kale with great results. The soup police won’t come knocking—promise!
Nutrition Information
Here’s the nutritional breakdown per serving—but remember, estimates vary based on your exact ingredients:
- Calories: 450
- Fat: 22g (12g saturated)
- Carbs: 38g
- Fiber: 3g
- Protein: 25g
- Sodium: 800mg
- Sugar: 6g
Try this recipe tonight and share your results in the comments!
PrintCreamy Olive Garden Chicken Gnocchi Soup in 30 Minutes
A creamy, comforting soup featuring tender chicken, soft potato gnocchi, and fresh spinach in a rich broth. Perfect for a cozy meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Ingredients
- 1 tbsp olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp dried thyme
- 2 cups cooked chicken, shredded
- 16 oz potato gnocchi
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, celery, and carrots. Sauté for 5 minutes.
- Add garlic and cook for 1 minute.
- Pour in chicken broth, heavy cream, and milk. Stir well.
- Season with salt, pepper, and thyme. Bring to a simmer.
- Add shredded chicken and gnocchi. Cook for 5 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Remove from heat and sprinkle with Parmesan cheese.
- Serve hot.
Notes
- Use pre-cooked chicken for faster preparation.
- Gnocchi cooks quickly—do not overcook.
- Adjust creaminess by adding more milk if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
