There’s nothing like a warm, comforting bowl of Olive Garden Chicken Gnocchi Soup to soothe your soul on a chilly day. This creamy, hearty soup is packed with tender chicken, fluffy gnocchi, and a medley of fresh vegetables, all enveloped in a luxurious, savory broth. It’s the ultimate copycat recipe that tastes just like the restaurant version—if not better!

I first tried this recipe on a snowy evening, craving the creamy deliciousness I’d experienced at Olive Garden. After a few experiments in my kitchen, I landed on this easy-to-make, family-friendly version that’s now a staple in our household. Let’s dive in and create your new favorite soup!
Why You’ll Love This Olive Garden Chicken Gnocchi Soup
Get ready to fall head over heels for this comforting bowl of goodness. Here’s why this Chicken Gnocchi Soup deserves a spot on your dinner table.
First, it’s surprisingly easy and quick to make. In under an hour, you’ll have a rich and creamy soup that tastes like it simmered all day.
Second, it’s a one-pot wonder. Fewer dishes mean more time to enjoy the meal and less time cleaning up—a win-win!
Not only is it comforting and filling, but it’s also packed with flavor. The combination of tender chicken, pillowy gnocchi, and perfectly seasoned broth makes every spoonful irresistible.
Finally, this recipe is completely customizable. Whether you want to swap out the protein, adjust the veggies, or make it vegetarian, it’s incredibly versatile to suit your family’s preferences.
Ingredients Notes

The beauty of this soup lies in its simple yet flavorful ingredients. Let’s take a closer look at what you’ll need to create this masterpiece.
Chicken: Boneless, skinless chicken breasts or thighs work perfectly here. Shred them after cooking for a tender, juicy bite in every spoonful. Rotisserie chicken is also a fantastic shortcut if you’re short on time.
Gnocchi: Soft, pillowy potato gnocchi are the heart of this soup. You’ll find them in the pasta aisle or refrigerated section of your local grocery store.
Vegetables: Fresh celery, carrots, and spinach add vibrant color and a boost of nutrition. Feel free to experiment with other veggies like kale or zucchini if you’re feeling adventurous.
Heavy cream and chicken broth: These two form the luscious, creamy base of the soup. For a lighter option, you can substitute half-and-half or even evaporated milk, though the richness may be slightly reduced.
Seasonings: A blend of garlic, thyme, and a touch of nutmeg brings depth and warmth to the broth, giving it that signature Olive Garden taste.
Equipment: A large stockpot or Dutch oven is all you need to whip up this soup.
How to Make Olive Garden Chicken Gnocchi Soup

Making this soup is as easy as it is delicious! Follow these steps to recreate the magic in your own kitchen.
Step 1: Sauté the vegetables.
Heat a tablespoon of olive oil or butter in a large pot over medium heat. Add diced onions, celery, and shredded carrots. Sauté until the vegetables soften, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
Step 2: Cook the chicken.
Push the vegetables to the side of the pot and add your seasoned chicken breasts or thighs. Cook until golden on the outside, about 5-6 minutes per side. Remove the chicken, shred it, and set it aside.
Step 3: Make the creamy base.
In the same pot, sprinkle a tablespoon of flour over the vegetables, stirring to coat. Slowly pour in chicken broth, whisking constantly to avoid lumps. Bring the mixture to a gentle boil.
Step 4: Add the gnocchi.
Reduce the heat to medium and stir in the gnocchi. Cook for about 3-4 minutes until the gnocchi float to the top, signaling they’re done.
Step 5: Stir in the cream and spinach.
Lower the heat to a simmer and add the heavy cream, shredded chicken, and fresh spinach. Cook for another 5 minutes, allowing the flavors to meld beautifully. Adjust seasoning with salt, pepper, and a pinch of nutmeg.
Step 6: Serve and enjoy!
Ladle the soup into bowls, top with freshly grated Parmesan cheese if desired, and serve with warm breadsticks or crusty bread on the side.
Storage Options
This soup stores wonderfully, making it perfect for meal prep or leftovers.
Refrigerate: Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even more delicious the next day.
Freeze: While this soup can be frozen, the texture of the gnocchi and cream may change slightly upon reheating. To freeze, omit the cream and add it after reheating.
Reheat: Warm the soup gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or cream if needed to refresh the consistency.
Variations and Substitutions
This recipe is incredibly versatile, so feel free to make it your own!
- Vegetarian: Swap the chicken for sautéed mushrooms and use vegetable broth instead of chicken broth.
- Low-carb: Use cauliflower gnocchi or zucchini noodles for a lower-carb option.
- Spicy twist: Add a pinch of red pepper flakes or diced jalapeños for some heat.
- Cheesy: Stir in shredded Parmesan or Romano cheese for an extra layer of flavor.
- Herb swap: Experiment with different herbs like rosemary or parsley for a fresh twist.
Don’t be afraid to get creative—this soup is forgiving and adapts beautifully to your preferences.
With its creamy texture, hearty ingredients, and comforting flavors, this Olive Garden Chicken Gnocchi Soup is sure to become a family favorite. Whether it’s a busy weeknight or a cozy weekend meal, this recipe delivers restaurant-quality results right in your kitchen. Enjoy!
PrintOlive Garden Chicken Gnocchi Soup Recipe
This Olive Garden Chicken Gnocchi Soup recipe is a rich and creamy homemade version of the restaurant favorite, featuring tender chicken, soft gnocchi, fresh vegetables, and a flavorful broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1 lb potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, shredded
- 3 cups fresh spinach, chopped
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, celery, and garlic. Sauté until softened.
- Stir in shredded carrots and cook for 2 minutes.
- Add chicken broth, heavy cream, and milk. Mix in dried thyme, salt, and pepper. Bring to a gentle simmer.
- Stir in cooked chicken and gnocchi. Cook until gnocchi floats to the top (about 3-5 minutes).
- Add chopped spinach and let it wilt for 1-2 minutes. Adjust seasoning as needed.
- Serve warm with crusty bread or a side salad.
Notes
- You can substitute rotisserie chicken for convenience.
- For a lighter version, use half-and-half instead of heavy cream.
- Add a pinch of red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 850mg
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