Olive Garden Chicken and Gnocchi Soup

There’s something about a steaming bowl of creamy soup that just hits differently—especially when it’s inspired by a fan-favorite restaurant classic. Olive Garden Chicken and Gnocchi Soup is one of those dishes that people dream about long after they’ve left the table. The good news? You don’t have to make a reservation or even change out of your pajamas to enjoy it. With a handful of simple ingredients and less than an hour of your time, you can recreate this iconic bowl right in your own kitchen.

This soup brings together everything we love about comfort food: rich, velvety broth, chunks of juicy chicken, vibrant vegetables, and soft, pillowy gnocchi that soak up every drop of flavor. It’s the kind of soup that makes you close your eyes after the first spoonful and say, “Mmm… this is exactly what I needed.” And if you’re wondering whether homemade really tastes as good as the restaurant version—no, it doesn’t. It tastes better. You control the ingredients, the seasoning, the texture, and that means you can make it just how you like it. Want more gnocchi? Add more. Creamier base? Easy. Extra veggies? Do it.

This soup is perfect for chilly evenings, lazy Sundays, or any time you need a meal that hugs you from the inside out. Whether you’re serving it as a main course with crusty bread or as a cozy starter before dinner, it’s guaranteed to make everyone at the table smile. And let’s be honest—when a soup feels like a warm blanket for your soul, you know you’ve got a winner.

Why You’ll Love This Olive Garden Chicken and Gnocchi Soup

• It’s quick and easy, but tastes like it simmered all day. You can have this ready in about 40 minutes, but no one will believe it didn’t take hours to make.

• That dreamy, creamy broth. It’s rich but not too heavy, with a subtle herb flavor that perfectly complements the gnocchi and chicken.

• The gnocchi are next-level comfort. Soft, pillowy, and perfect for soaking up all that delicious flavor—they’re little clouds of joy in every bite.

• It uses everyday ingredients. Chicken breast, carrots, celery, spinach, cream—you probably already have most of these on hand.

• It’s totally customizable. Swap out the protein, use gluten-free gnocchi, toss in extra veggies—the soup welcomes creativity.

• Great for leftovers. It stores and reheats beautifully, and in some magical way, it actually tastes even better the next day.

• It’s family-friendly. Kids love it, adults ask for seconds, and it’s gentle on picky eaters thanks to its mild and creamy flavor.

• It’s freezer-friendly. Make a double batch, save half for a rainy day, and thank yourself later.

• Way more budget-friendly than dining out. One pot feeds a crowd for a fraction of what you’d pay at a restaurant.

• That restaurant-style vibe at home. You know the one—you’re dipping warm bread into creamy soup, lighting a candle, and pretending you’re out to dinner… except you’re on your couch, in slippers.

Preparation Time and Yield

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Yield: Serves 6

Nutritional Information (Per Serving)

• Calories: 360

• Carbohydrates: 34g

• Protein: 25g

• Fat: 15g

• Fiber: 3g

• Sugar: 4g

Ingredients for Olive Garden Chicken and Gnocchi Soup

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

• 1 small yellow onion, finely diced

• 2 medium carrots, peeled and sliced thin

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 teaspoon dried thyme

• ½ teaspoon dried parsley

• ¼ teaspoon ground nutmeg (optional, but adds warmth)

• Salt and black pepper, to taste

• 3 cups cooked chicken breast, shredded or cubed

• 4 cups low-sodium chicken broth

• 1 cup half-and-half or heavy cream

• 1 pound potato gnocchi (store-bought or homemade)

• 2 cups baby spinach, roughly chopped

• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

• Grated Parmesan cheese, for serving (optional)

Step-by-Step Instructions for Olive Garden Chicken and Gnocchi Soup

Step 1: Sauté the aromatics

Heat the olive oil and butter in a large soup pot or Dutch oven over medium heat. Once hot, add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 2: Add the garlic and herbs

Stir in the minced garlic, dried thyme, parsley, nutmeg (if using), and a good pinch of salt and pepper. Cook for another 1–2 minutes, just until the garlic is fragrant. Be careful not to let it burn.

Step 3: Pour in the broth and bring to a simmer

Add the chicken broth to the pot and give everything a stir. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to medium-low and cook for about 10 minutes to allow the flavors to meld.

Step 4: Add the chicken and cream

Stir in the shredded or cubed cooked chicken and the half-and-half (or heavy cream if you want it extra rich). Let the soup return to a gentle simmer, but do not boil—this keeps the cream from separating and helps maintain that silky texture.

Step 5: Cook the gnocchi

Add the gnocchi directly to the simmering soup. They’ll cook quickly, in about 3–4 minutes. You’ll know they’re done when they float to the top.

Step 6: Stir in the spinach

Once the gnocchi are cooked, stir in the chopped baby spinach. Let it wilt into the soup for 1–2 minutes. It adds a pop of color and a nice boost of nutrition.

Step 7: Thicken if desired

If you like a thicker soup, stir in the cornstarch slurry and cook for another 2–3 minutes until the broth slightly thickens. This is totally optional, but great if you love a creamier texture.

Step 8: Taste and adjust

Give your soup a final taste and adjust the seasoning with more salt and pepper if needed. Remember, a pinch of salt at the end can really wake up all the flavors.

Step 9: Serve and enjoy

Ladle the soup into bowls, sprinkle with grated Parmesan if desired, and serve warm with crusty bread or a light salad. Try not to go back for thirds… we dare you.

Ingredient Background

Gnocchi might sound fancy, but it’s actually a humble Italian dumpling made from potatoes, flour, and sometimes eggs. These little dough pillows have been a staple in Italian kitchens for centuries. While you can absolutely make your own from scratch, store-bought gnocchi has made it easy to enjoy this traditional food on busy weeknights. In this soup, gnocchi gives you that comforting, carby chew in every spoonful, similar to pasta but softer and more delicate.

The creaminess of the broth comes from half-and-half or heavy cream, which adds richness without making the soup overly thick. Dairy has always played a central role in comfort-style soups, with cream-based broths originating in European cuisine as a way to stretch ingredients and make dishes heartier. The combination of chicken broth and cream creates a beautiful, balanced base that’s indulgent without being too heavy.

As for the chicken, using cooked and shredded chicken breast is a smart shortcut. You can poach it yourself, use leftover roast chicken, or even grab a rotisserie bird from the store. Chicken breast is lean, high in protein, and soaks up flavor like a sponge. Pair that with fresh spinach—an ingredient beloved for its iron and vitamin-rich profile—and you’ve got a one-pot meal that feels both nourishing and indulgent at the same time.

Technique Tips for Olive Garden Chicken and Gnocchi Soup

To really nail this soup, it all starts with building flavor from the bottom up. Sautéing the onion, carrots, and celery slowly helps draw out their natural sweetness and creates a rich base layer. Don’t rush this part—even if it takes a few more minutes, that gentle caramelization adds depth to the soup. Using both oil and butter is key here. Butter brings flavor, while olive oil helps prevent it from browning too fast.

When it comes to cooking the gnocchi, timing is everything. Add them toward the end and watch for them to float. That’s their subtle little signal that they’re cooked through and perfectly soft. If you leave them in too long, especially after they’re cooked, they’ll start to break down and turn mushy. So once they rise, give it a couple minutes max, then move right along to the next step.

Thickening the soup is all about preference. If you love a soup that clings to your spoon, the cornstarch slurry is your best friend. Make sure you mix it with cold water first to avoid clumps, then stir it in and let it bubble gently for a minute or two. This trick gives you that luscious, velvety finish that makes the soup feel like something you’d get from a top-tier bistro.

Alternative Presentation Ideas

Now, if you want to dress this dish up a bit, consider serving it in a rustic bread bowl. Hollow out a crusty sourdough round, toast the inside slightly, and ladle the hot soup right in. It’s dramatic, fun, and downright delicious. The bread soaks up all that creamy broth and becomes a soft, savory sponge by the end.

Another creative option is a deconstructed presentation for a dinner party. Serve the gnocchi and sautéed vegetables in shallow bowls, then pour the steaming broth tableside. It creates an elegant touch that makes this humble soup feel gourmet. A sprinkle of microgreens or a drizzle of garlic-infused oil on top adds visual interest and a little pop of flavor.

Or, if you’re packing this for lunch, layer it in a large mason jar: spinach on the bottom, then gnocchi, then chicken and veggies, with the broth poured in last. When it’s time to eat, just shake, heat, and enjoy. It keeps everything fresh and pretty, and it makes a regular lunch feel a little more special.

Freezing and Storing Olive Garden Chicken and Gnocchi Soup

This soup is a rockstar when it comes to storage. If you’ve got leftovers, let them cool completely before transferring to airtight containers. Store in the fridge for up to 4 days. It actually tastes better after a day or two when all the flavors have had more time to mingle. Just reheat gently on the stove or in the microwave, stirring occasionally to keep the cream from separating.

If you’re planning to freeze it, hold off on adding the gnocchi and spinach. These ingredients don’t freeze well—they tend to get mushy or overcooked during reheating. Instead, freeze the soup base with the chicken and vegetables. When you’re ready to enjoy it, reheat the base until it’s steaming hot, then stir in fresh gnocchi and spinach for that just-cooked taste.

To avoid freezer burn, use freezer-safe zip-top bags or plastic containers and remove as much air as possible before sealing. Label everything clearly with the date so you know when it was made. This soup will keep in the freezer for up to 3 months. When those cold, busy days hit and you want something cozy with zero effort, having a stash of this ready to go is pure gold.

Healthier Twist Ideas

Want to lighten things up a bit? Start with the cream. Swap out the half-and-half for evaporated milk, low-fat milk, or even unsweetened cashew or oat milk for a dairy-free version. You’ll still get that creamy vibe without the extra richness. Just be sure to add a touch of flour or cornstarch to help thicken it if needed.

As for the chicken, you can use boneless, skinless chicken thighs for more flavor, or switch it up entirely with turkey breast or a plant-based chicken alternative. Tofu or white beans also work beautifully for a vegetarian spin—they add protein and body, and they absorb the flavors of the broth well.

You can also boost the veggie content by adding mushrooms, zucchini, or kale. These bulk up the soup without extra calories and bring added nutrition. Try reducing the gnocchi slightly and filling in that space with more vegetables to keep it hearty without going carb-heavy. It’s a great way to sneak in extra greens without anyone even noticing.

Serving Suggestions for Events

This soup is a crowd-pleaser, making it perfect for casual gatherings like a game night or movie evening. Serve it in big bowls with a side of garlic breadsticks, and you’ve got a comfort-packed meal that feels like a hug in a bowl. It’s easy to keep warm on the stove so everyone can help themselves throughout the night.

For a family dinner, pair it with a fresh Caesar or mixed greens salad and some toasted focaccia. It’s satisfying enough to be the star of the meal, but it also plays well with others. Light some candles, pour a sparkling beverage, and you’ve got a sit-down meal that’s both comforting and classy.

Hosting a potluck? Bring a big slow cooker full of this soup—it travels well, holds heat, and stands out among the usual casseroles and sides. Add a ladle, some grated Parmesan on the side, and maybe a little bowl of croutons for garnish. Watch how fast it disappears. It’s the kind of dish that gets requested again and again.

Frequently Asked Questions (FAQs)

1. Can I use rotisserie chicken in this soup?

Absolutely, and it’s one of the best shortcuts! Just shred the rotisserie chicken and stir it in when the recipe calls for cooked chicken. It saves time and adds great flavor.

2. Is it okay to use frozen gnocchi?

Yes, frozen gnocchi works great. You don’t even need to thaw it first—just add it straight into the hot soup and cook until they float and are tender, usually 4–5 minutes.

3. Can I make this soup dairy-free?

You can! Substitute the half-and-half with unsweetened dairy-free milk like almond, oat, or cashew milk. Just note that the texture may be slightly less rich unless you thicken it with cornstarch.

4. What vegetables can I add to bulk it up?

Try mushrooms, zucchini, diced bell peppers, or even chopped kale or Swiss chard. These all complement the flavor of the soup and give it a healthy boost.

5. How do I prevent the gnocchi from getting mushy?

Don’t overcook them. Add gnocchi toward the end of cooking and remove the pot from heat once they float and are soft. Reheating too often can also break them down, so store separately if possible.

6. Can I make this soup in a slow cooker?

Yes, but wait to add the gnocchi and spinach until the last 30 minutes of cooking. Combine everything else and cook on low for 4–5 hours or high for 2–3 hours.

7. Is this soup gluten-free?

It can be! Just use gluten-free gnocchi and check that your broth and other ingredients are certified gluten-free. Everything else is naturally gluten-free.

8. How do I thicken the soup without cream?

Use a cornstarch slurry or make a quick roux with flour and olive oil. This gives you a creamy texture without needing actual dairy.

9. Can I make this soup ahead of time?

Definitely. It actually tastes better the next day. Just store it without the gnocchi and spinach, and add those fresh when reheating.

10. What’s the best bread to serve with this soup?

Crusty sourdough, garlic knots, or even cheesy focaccia pair beautifully. You want something sturdy enough to mop up all that creamy broth.

Conclusion

There’s something deeply comforting about a bowl of Olive Garden Chicken and Gnocchi Soup. It wraps you up in warmth and creamy goodness, satisfying without being over-the-top. Whether you’re making it on a rainy afternoon, prepping meals for a busy week, or serving it at your next family dinner, this soup delivers on both flavor and feel-good vibes. It’s one of those dishes that just feels like home in a bowl.