Olive Garden Chicken Gnocchi Soup Recipe

Introduction

This Olive Garden Chicken Gnocchi Soup brings cozy comfort to your table with its creamy broth, tender chicken, and pillowy gnocchi. Packed with fresh vegetables and spinach, it’s a delicious, hearty meal perfect for chilly days.

Ingredients

• 2 cups cooked shredded chicken (rotisserie or leftover)
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, shredded or finely chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1 lb potato gnocchi (store-bought or homemade)
• 2 cups baby spinach
• 1/2 tsp dried thyme
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)
• 1/4 cup grated Parmesan cheese (optional, for serving)

Instructions

1. Step 1: Heat olive oil or butter in a large pot over medium heat.
2. Step 2: Sauté onions, celery, and carrots for 5–6 minutes until softened.
3. Step 3: Add garlic and thyme; cook 30 seconds until fragrant.
4. Step 4: Pour in chicken broth and bring to a simmer.
5. Step 5: Stir in shredded chicken and gnocchi. Cook 4–5 minutes, until gnocchi floats and is tender.
6. Step 6: Reduce heat to low. Stir in cream and warm gently without boiling.
7. Step 7: Add spinach, letting it wilt into the soup.
8. Step 8: Season with salt and pepper. Garnish with Parmesan before serving if desired.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half or whole milk, but add it at the end to avoid curdling.
• Use fresh gnocchi if available for a softer texture, or try sweet potato gnocchi for a twist.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Leftover turkey works well instead of chicken for a seasonal variation.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent separating the cream. Avoid freezing, as the cream and gnocchi may change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without cream?

Yes, you can omit the cream for a lighter broth-based soup. To keep some richness, try adding a splash of milk or a dollop of Greek yogurt just before serving.

How do I prevent the gnocchi from becoming mushy?

Cook the gnocchi just until they float to the surface, indicating they’re done. Avoid overcooking, and add them toward the end of the cooking process to maintain their texture.

Olive Garden Chicken Gnocchi Soup Recipe

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★★★★★

4.8 from 84 reviews

This Olive Garden Chicken Gnocchi Soup is a comforting, creamy soup packed with tender shredded chicken, pillowy potato gnocchi, and fresh baby spinach in a flavorful broth made with onions, celery, carrots, and garlic. The soup is enriched with cream and finished with Parmesan cheese for an indulgent yet homey meal that’s easy to make and perfect for cozy nights.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cooked shredded chicken (rotisserie or leftover)
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, shredded or finely chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1 lb potato gnocchi (store-bought or homemade)
• 2 cups baby spinach
• 1/2 tsp dried thyme
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)

Optional Garnish

• 1/4 cup grated Parmesan cheese

Instructions

1. Heat the fat: Heat 2 tablespoons of olive oil or butter in a large pot over medium heat to create a flavorful base for the soup.
2. Sauté vegetables: Add the diced onions, celery, and carrots to the pot. Cook for 5–6 minutes until they soften, releasing their natural sweetness and building depth.
3. Add garlic and thyme: Stir in minced garlic and dried thyme, cooking for 30 seconds until fragrant, which will infuse the soup with aromatic flavors.
4. Add the broth: Pour in 6 cups of chicken broth and bring the mixture to a gentle simmer to combine all flavors.
5. Cook chicken and gnocchi: Stir in the shredded chicken and potato gnocchi. Let cook for 4–5 minutes until the gnocchi floats to the surface and is tender, indicating it’s perfectly cooked.
6. Add cream: Reduce heat to low and stir in 1 cup of heavy cream or half-and-half. Warm gently without bringing it to a boil to keep the cream from curdling.
7. Add spinach: Stir in 2 cups of baby spinach and allow it to wilt into the soup, adding color and nutritional goodness.
8. Season and serve: Season the soup with salt and black pepper to taste. Garnish with 1/4 cup grated Parmesan cheese if desired, and serve hot for a comforting meal.

Notes

• Use rotisserie chicken or leftover cooked chicken to save time.
• Store-bought gnocchi works well, but homemade gnocchi can add an extra special touch.
• Be careful not to boil the soup after adding cream to prevent curdling.
• Feel free to add other vegetables like mushrooms or peas for extra flavor and texture.
• Leftovers keep well in the fridge for up to 3 days and reheat gently on the stove.

Keywords: Chicken Gnocchi Soup, Olive Garden Soup Copycat, creamy chicken soup, potato gnocchi recipe, easy dinner soup, comforting soup recipe