Chicken Gnocchi Soup Olive Garden

There’s something undeniably comforting about a steaming bowl of creamy soup, especially when it’s filled with pillowy soft gnocchi, tender pieces of chicken, and fresh vegetables. The first time I had Chicken Gnocchi Soup at Olive Garden, I was completely hooked. It was velvety, rich, and hearty—everything you want in a soup when the weather gets chilly or when you simply need a cozy pick-me-up.

The beauty of this recipe is that it doesn’t just taste like restaurant food—it tastes like home. I decided to recreate this soup in my own kitchen after realizing how much my family loved it. Making it from scratch felt not only more wholesome but also allowed me to tweak the flavors just the way we like them. The aroma of garlic, herbs, and cream simmering on the stove is enough to draw everyone to the kitchen, waiting eagerly for their bowl.

If you’ve ever craved the Olive Garden version but wished you could have it anytime without leaving the house, this recipe is for you. It’s indulgent, flavorful, and surprisingly easy to put together.

Why I Love This Recipe

What makes Chicken Gnocchi Soup stand out is its perfect balance of textures and flavors. The gnocchi is light yet filling, like little clouds floating in a rich, creamy broth. The shredded chicken makes it hearty enough to serve as a full meal, while the vegetables—carrots, spinach, celery, and onion—bring freshness and balance.

Another reason I love this recipe is its versatility. You can make it for a casual weeknight dinner or serve it to guests at a dinner party. It looks impressive, but it’s simple enough that you don’t need to stress in the kitchen.

The best part? This soup is even better the next day. The flavors deepen as it sits, so it’s one of those meals you’ll be excited to reheat. Unlike many soups, the gnocchi holds its texture and doesn’t turn mushy overnight.

Finally, this recipe feels like a warm hug. It’s the kind of meal that gathers people around the table and makes them linger a little longer. That’s why I keep coming back to it.

Ingredients for Chicken Gnocchi Soup Olive Garden

The ingredient list may look a little long, but most of these items are pantry staples or easy to find at any grocery store. Each ingredient plays a role in building the layers of flavor that make this soup so satisfying.

Here’s what you’ll need to make it:

• Chicken – Boneless, skinless chicken breasts or thighs work best. Thighs add extra juiciness, while breasts are leaner.
• Gnocchi – Store-bought potato gnocchi is perfect, but you can use homemade if you want to elevate the dish further.
• Vegetables – Carrots, celery, onion, and fresh spinach bring color and balance.
• Garlic – A key flavor in this dish, giving the soup its signature aroma.
• Butter and Olive Oil – For sautéing the vegetables and adding richness.
• Flour – Helps thicken the broth.
• Chicken Broth – Use a good-quality broth to create depth of flavor.
• Heavy Cream – This is what makes the soup luxurious and creamy.
• Seasonings – Salt, pepper, thyme, and Italian seasoning add warmth and complexity.
• Parmesan Cheese (optional) – For extra richness and flavor.

Every time I make this soup, I’m reminded how simple ingredients, when layered thoughtfully, can transform into something truly comforting.

How Much Time Will You Need

This soup is surprisingly quick for how flavorful it is. From start to finish, you can have it on the table in about 45 minutes.

• Prep time: 15 minutes (chopping vegetables and preparing the chicken)
• Cook time: 30 minutes
• Total time: 45 minutes

It’s fast enough for a weeknight yet special enough for a cozy weekend meal.

How to Make This Chicken Gnocchi Soup Olive Garden

Here’s a step-by-step guide so you know exactly what to do:

Step 1: Cook the Chicken
Start by cooking your chicken. You can either sauté the chicken breasts in a bit of olive oil until golden and cooked through, or you can poach them gently in broth. Once cooked, shred or dice the chicken and set it aside.

Step 2: Sauté the Vegetables
In a large pot or Dutch oven, melt butter with a splash of olive oil. Add the onions, carrots, and celery. Sauté until softened and fragrant, about 5–7 minutes. Add the garlic and cook for another minute, being careful not to burn it.

Step 3: Create the Base
Sprinkle flour over the vegetables and stir well. This forms the base of your creamy broth. Cook for about a minute to remove the raw flour taste.

Step 4: Add the Liquids
Slowly whisk in the chicken broth, making sure to break up any lumps from the flour. Let it simmer for about 10 minutes, allowing the flavors to come together.

Step 5: Add the Gnocchi and Chicken
Gently stir in the gnocchi and shredded chicken. Let the soup simmer for another 5–7 minutes, or until the gnocchi are tender and cooked through.

Step 6: Add the Cream and Spinach
Lower the heat and pour in the heavy cream. Stir gently until the soup is rich and creamy. Add fresh spinach and let it wilt into the soup. Taste and adjust seasonings with salt, pepper, or Italian herbs.

Step 7: Finish and Serve
For extra depth, stir in some grated Parmesan cheese before serving. Ladle into bowls, garnish with fresh herbs, and serve hot.

Substitutions

One of the reasons I enjoy making this soup at home is how easy it is to customize. If you don’t have one ingredient, there are plenty of substitutes that work beautifully.

• Chicken: Rotisserie chicken is a fantastic shortcut. It adds flavor and saves time.
• Gnocchi: If you don’t have potato gnocchi, try mini pasta like orecchiette or small shells. You could even use cauliflower gnocchi for a lighter option.
• Heavy Cream: Swap with half-and-half or whole milk for a slightly lighter version. For dairy-free, use coconut milk or cashew cream.
• Spinach: Kale, Swiss chard, or even arugula can stand in for spinach.
• Broth: If you’re out of chicken broth, vegetable broth works just fine.

This flexibility means you can make the soup fit your dietary needs or whatever you have on hand.

Best Side Dish of Chicken Gnocchi Soup Olive Garden

While this soup is hearty enough to be enjoyed on its own, pairing it with the right side dish elevates the entire meal. Here are three perfect choices:

• Warm Garlic Breadsticks – Just like Olive Garden serves. Perfect for dipping into the creamy broth.
• Simple Green Salad – Crisp lettuce, cucumbers, and a light vinaigrette balance out the richness of the soup.
• Roasted Vegetables – A tray of roasted carrots, zucchini, or bell peppers adds extra nutrition and flavor.

These sides turn a comforting bowl of soup into a complete, satisfying dinner.

Serving and Presentation Tips

When it comes to serving Chicken Gnocchi Soup, presentation makes all the difference. This soup is naturally beautiful, with its creamy base, tender chicken, colorful carrots, and vibrant spinach. But a few extra touches can make it feel even more special.

I like to serve the soup in wide, shallow bowls rather than deep ones. It allows the gnocchi and chicken to peek through, and guests can see all the textures at once. A sprinkle of freshly grated Parmesan on top adds a touch of elegance and an irresistible salty note. You can also finish with a drizzle of good-quality olive oil or a pinch of cracked black pepper for that restaurant-style look.

If you’re serving the soup for a dinner party, warm the bowls beforehand in the oven on low heat. This small step keeps the soup hot longer and elevates the whole dining experience.

Tips and Tricks to Make This Recipe Better

The first time I made this soup at home, I learned a few things that truly elevated the flavor. Here are my best tips:

• Use fresh gnocchi if possible. While shelf-stable gnocchi is convenient, fresh gnocchi gives a softer, more pillowy texture.
• Don’t overcook the gnocchi. They only need a few minutes in the broth. If you let them sit too long, they can become heavy and chewy.
• Add the cream at the end. Pouring in cream while the soup is boiling can cause it to separate. Lower the heat before stirring it in.
• Season in layers. Add salt and pepper gradually, tasting as you go. This ensures balanced flavor without over-seasoning.
• Simmer, don’t boil. Once all the ingredients are in, a gentle simmer will keep the soup creamy and prevent the gnocchi from breaking apart.

Common Mistakes to Avoid

Even simple recipes have pitfalls. Here are the ones you’ll want to steer clear of when making this soup:

• Adding gnocchi too early. They’ll soak up too much broth and lose their tenderness.
• Using low-quality broth. Since the broth forms the base of the soup, you’ll taste the difference. Invest in a good one or make your own.
• Skipping the flour. Without a little flour, the soup won’t achieve that signature creamy thickness.
• Neglecting the spinach. Fresh greens balance out the richness—don’t leave them out.
• Cooking on high heat. High heat risks curdling the cream and making the soup greasy instead of silky.

How to Store It

One of the best things about this soup is how well it stores. In fact, the flavors become richer overnight.

• In the fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over medium-low heat. If the soup thickens too much, add a splash of broth or cream to loosen it.
• In the freezer: For longer storage, freeze the soup without the gnocchi. The gnocchi can become mushy after thawing, so it’s best to cook and add them fresh when reheating. The soup base freezes beautifully for up to 2 months.

FAQ

Can I use rotisserie chicken?
Yes! It’s a time-saving option that adds great flavor. Just shred the chicken and stir it into the soup.

What if I don’t have heavy cream?
You can substitute half-and-half or whole milk for a lighter soup. For dairy-free, coconut milk or cashew cream works well.

Can I make this soup vegetarian?
Absolutely. Swap the chicken broth for vegetable broth and replace the chicken with mushrooms, white beans, or chickpeas.

Is this soup gluten-free?
Most store-bought gnocchi contains wheat, but you can find gluten-free versions. Also, use cornstarch instead of flour for thickening.

How can I make the soup lighter?
Use less cream or replace it with evaporated milk. Adding more vegetables and lean chicken breast also helps keep it light.

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