The first time I tasted Olive Garden chicken gnocchi soup, I nearly forgot I was sitting in a crowded restaurant. The creamy broth, pillowy gnocchi, and tender chicken made me feel like I was wrapped in a cozy blanket—seriously, it’s one of those soups that just hugs your soul. Fast forward to now, and I’m whipping up this copycat Olive Garden chicken gnocchi soup recipe at home whenever I crave a warm, comforting dinner (which, let’s be honest, is pretty often during chilly months or on those “I need comfort food” days).
I stumbled upon this recipe during a frantic weeknight—no time for takeout, but craving something that tasted like a restaurant treat. After a few attempts and some kitchen mishaps (let’s just say, flour and I weren’t always friends), I finally nailed a version that’s just as creamy, flavorful, and satisfying as the original. Plus, it’s ready in under 30 minutes—no waiting for a table!
This Olive Garden chicken gnocchi soup recipe is my go-to for busy weeknights, last-minute guests, or when someone in the family needs a little extra TLC. The best part? You don’t need fancy ingredients or culinary school skills. Just simple kitchen staples, a few fresh veggies, and a package of soft potato gnocchi (store-bought or homemade—your call!). It’s a soup that feels special but is secretly easy, and honestly, it’s become part of our family’s comfort food tradition. If you love creamy soups, crave Italian flavors, or just want something that makes everyone at the table happy, you’ve gotta try this chicken gnocchi soup recipe. After making it more times than I can count (and tweaking along the way), I’m confident this is the best homemade version you’ll find.
Why You’ll Love This Olive Garden Chicken Gnocchi Soup Recipe
- Quick & Easy: This soup comes together in just 30 minutes. Seriously, you can start craving it and be slurping a steamy bowl before your favorite TV show ends.
- Simple Ingredients: It’s all about pantry and fridge basics—think rotisserie chicken, packaged gnocchi, veggies, and a splash of cream. No weird specialty items or wild goose chases at the store.
- Perfect for Any Occasion: Whether you’re hosting a cozy dinner party, need a hearty weeknight meal, or want something special for Sunday lunch, this soup fits the bill. I’ve made it for birthday dinners and snow days—it never disappoints.
- Crowd-Pleaser: My picky eater nephew devours this soup (and that’s saying something). Kids love the soft gnocchi, adults rave about the creamy broth, and leftovers disappear fast.
- Unbelievably Delicious: The combination of tender chicken, pillowy gnocchi, and savory broth is just next-level comfort food. The touch of thyme and garlic makes it taste like you spent hours simmering, but it’s our little secret that it’s so easy.
What sets this Olive Garden chicken gnocchi soup recipe apart? For starters, I blend the veggies until just softened, so you get a creamy texture but still have enough bite for interest. I go slightly heavy on the garlic (because, yum), and finish with a sprinkle of fresh parsley for that restaurant-worthy look. I’ve tried low-fat, dairy-free, and even gluten-free tweaks—each one turns out great, but this classic version is my ultimate favorite.
This isn’t just another copycat recipe—it’s the one you’ll want to make on repeat. It’s food that feels like a warm hug, whether you’re serving it to friends or sneaking a cozy solo dinner on the couch. And if you’re anything like me, you’ll find yourself reaching for seconds before you know it!
Ingredients Needed for Olive Garden Chicken Gnocchi Soup
This recipe relies on straightforward, familiar ingredients to deliver that signature creamy comfort you remember from Olive Garden. No complicated shopping lists—just real food, real flavor, and a few handy shortcuts if you’re in a rush (hello, rotisserie chicken!). Here’s what you’ll need:
- For the Soup Base:
- 2 tablespoons unsalted butter (adds richness and helps sauté the veggies)
- 1 tablespoon olive oil (prevents butter from burning and gives a nice sheen)
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
- For the Creamy Broth:
- 1/4 cup all-purpose flour (for thickening; use gluten-free flour if needed)
- 4 cups low-sodium chicken broth (homemade or store-bought—try Swanson for a clean flavor)
- 1 cup whole milk (for creaminess; 2% or non-dairy milk works too)
- 1 cup heavy cream (makes it extra luscious, but you can sub half-and-half or coconut cream for a lighter/dairy-free version)
- For the Protein & Gnocchi:
- 2 cups cooked chicken, diced or shredded (rotisserie chicken saves time—leftover roast chicken works too!)
- 1 (16-ounce / 450g) package potato gnocchi (store-bought for speed; homemade if you’re feeling ambitious)
- Veggies & Seasonings:
- 1 cup baby spinach (roughly chopped; adds color and nutrition)
- 1 teaspoon dried thyme (or 2 teaspoons fresh, finely chopped)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for a subtle heat)
- To Finish:
- Fresh parsley, chopped (for garnish and a pop of color)
- Freshly grated Parmesan cheese (optional, but highly recommended!)
Ingredient Tips: For the gnocchi, I love DeLallo or Trader Joe’s brands for that pillowy-soft texture. If you want to make it gluten-free, you can find gluten-free potato gnocchi or even swap in cauliflower gnocchi. Don’t be afraid to load up on the veggies! Sometimes I toss in extra carrots or a handful of mushrooms—this soup is super forgiving.
Equipment Needed
- Large Soup Pot or Dutch Oven: You want something big enough to hold all the broth and gnocchi. I use my trusty 6-quart Dutch oven, but a heavy-bottomed stockpot works great too.
- Wooden Spoon or Silicone Spatula: For stirring the soup as it simmers—you don’t want anything scratching your pot.
- Sharp Chef’s Knife and Cutting Board: Chopping veggies is way easier and safer with a sharp knife. (I learned this the hard way with a dull blade and some wonky carrot slices.)
- Measuring Cups and Spoons: Especially for flour and liquids. If you’re eyeballing, that’s cool, but precise measurements guarantee the creamy texture.
- Ladle: Makes serving much less messy!
No Dutch oven? A deep, sturdy saucepan works just fine. And if you don’t have a ladle, a big coffee mug can do the trick (yep, I’ve been there). For easy cleanup, I recommend using a silicone spatula—it won’t stain or hang onto odors. If you’re on a budget, you honestly don’t need anything fancy—just solid basics and a little bit of patience.
How to Make Olive Garden Chicken Gnocchi Soup (Step-by-Step)
- Sauté the Aromatics (5 minutes):
- Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large pot (about 6-quart) over medium heat.
- Add diced onion, carrots, and celery. Cook for 3-4 minutes, stirring occasionally, until veggies are softened and onions are translucent. (You’ll smell that irresistible soup base aroma!)
- Add minced garlic and sauté for 1 more minute. Don’t let it brown—just until fragrant.
Tip: If your veggies start sticking, add a splash of broth to loosen things up.
- Make the Roux (2 minutes):
- Sprinkle 1/4 cup all-purpose flour over the veggies. Stir constantly for 1-2 minutes, until flour is absorbed and mixture looks pasty (but not brown).
- This step thickens the soup later, so don’t rush it.
Warning: If you skip stirring, the flour can clump. Keep it moving!
- Add Broth and Simmer (10 minutes):
- Slowly pour in 4 cups (950ml) chicken broth while stirring. The soup base will loosen and start to look creamy.
- Bring to a gentle simmer, then reduce heat to medium-low. Simmer for about 5 minutes, stirring occasionally, until slightly thickened.
- Add the cooked chicken now if you want super-tender bites (or wait and add with the gnocchi for more texture).
Tip: Skim any foam off the top for a clearer broth.
- Add Dairy and Gnocchi (7 minutes):
- Pour in 1 cup (240ml) whole milk and 1 cup (240ml) heavy cream. Stir gently to combine.
- Add 1 package (16-ounce / 450g) potato gnocchi. Increase heat to medium and simmer for 5-7 minutes, or until gnocchi float to the surface and soup is creamy.
- Don’t overcook the gnocchi—they should be pillowy, not mushy!
Prep Note: If using homemade gnocchi, cook time may be shorter—test for doneness early.
- Season and Finish (3 minutes):
- Stir in 1 cup baby spinach, 1 teaspoon dried thyme, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes (if using).
- Once spinach wilts (about 1 minute), taste and adjust seasoning—add more salt or pepper if needed.
- Ladle soup into bowls. Top with fresh parsley and a generous sprinkle of Parmesan cheese.
Final Check: The soup should be creamy, not overly thick. Add a splash more broth if it gets too dense.
Personal Tip: For extra flavor, I sometimes add a splash of white wine with the broth—totally optional, but so good. And if you want a richer color, a pinch of turmeric or paprika does the trick!
Cooking Tips & Techniques for the Best Chicken Gnocchi Soup
- Don’t Rush the Sauté: Let the onions, carrots, and celery sweat until they’re truly soft. This builds a sweeter, deeper flavor base (I’ve learned not to skimp here—crunchy carrots just aren’t it).
- Watch Your Roux: Stir constantly when adding flour. If you let it sit, you might end up with lumps. If you see lumps, whisk in the broth slowly and they’ll usually disappear.
- Don’t Overcook the Gnocchi: Gnocchi cooks fast. The second you see it floating, it’s ready. Overcooking leads to mushy, falling-apart dumplings—trust me, I’ve made this mistake more than once!
- Multitask Smartly: While the soup simmers, chop your spinach and parsley. That way, you’re ready to finish the soup in one go (no frantic last-minute prep).
- Consistency is Key: If the soup thickens too much as it sits, thin it with a bit of broth or milk. Stir well to bring back that silky texture.
- Batch Cooking: This soup doubles beautifully! Just use a larger pot and keep the ratios the same. Perfect if you’re meal prepping or cooking for a crowd.
Personal Flop: One time, I forgot to season as I went and dumped all the salt in at the end. It wasn’t pretty—season gradually and taste as you go!
Variations & Adaptations
- Gluten-Free Chicken Gnocchi Soup: Swap regular gnocchi for gluten-free potato gnocchi (many brands carry it now). Use a gluten-free all-purpose flour blend for thickening—Bob’s Red Mill works great.
- Dairy-Free Version: Use olive oil instead of butter, your favorite non-dairy milk (I like unsweetened oat milk), and coconut cream or a vegan half-and-half for richness. The soup is still creamy and satisfying—no dairy needed!
- Veggie-Packed: Add a handful of mushrooms, corn, or even diced zucchini for more veggie goodness. I’ve tossed in kale instead of spinach, and it’s equally tasty.
- Turkey Instead of Chicken: Use leftover turkey (especially post-holidays) for a fun twist. The flavor is slightly different, but still super comforting.
- Spicy Kick: Add extra red pepper flakes or a diced jalapeño when sautéing the veggies if you want more heat. My husband’s favorite!
Personally, I love using rotisserie chicken for convenience, but homemade shredded chicken from the slow cooker is also delicious. My kids prefer extra gnocchi, so sometimes I throw in half a package more—no one’s ever complained about too much gnocchi!
Serving & Storage Suggestions
Serve this Olive Garden chicken gnocchi soup steaming hot, straight from the pot. I love to top each bowl with a sprinkle of fresh parsley and a little Parmesan cheese. For a true restaurant vibe, serve with warm, crusty breadsticks or a simple side salad—classic Italian comfort!
If you’re planning leftovers, let the soup cool to room temperature before transferring to an airtight container. Store in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the soup thickens up as it sits (the gnocchi likes to soak up the liquid). For longer storage, freeze individual portions for up to 2 months—just know that the texture of the gnocchi may get a bit softer after thawing, but the flavor stays spot on.
Honestly, the soup’s flavor deepens overnight—sometimes I think it’s even better on day two. If you’re prepping ahead for a gathering, make the soup a day early and gently reheat before serving. Just hold off on adding the spinach until reheating for the freshest color and texture.
Nutritional Information & Benefits
This Olive Garden chicken gnocchi soup recipe serves about 6 and, per serving, comes in at roughly 390 calories, 18g protein, 16g fat, and 40g carbs. The broth is packed with vitamin-rich carrots, celery, and spinach, while the chicken brings a solid protein punch. Spinach adds iron and extra fiber, and using rotisserie chicken keeps the prep simple without sacrificing nutrition.
For gluten-free diets, choose a certified GF gnocchi and flour. Dairy-free folks can sub in plant-based milks and cream. Allergens to watch for: wheat, dairy, and egg (sometimes found in gnocchi—check your brand). I find this soup fills you up and satisfies that comfort food craving without feeling heavy. Personally, it’s my favorite way to sneak in veggies for the whole family (no complaints, just happy faces!).
Conclusion
If you’ve been searching for a soul-warming, crowd-pleasing dinner that feels like a special treat but takes just 30 minutes, this Olive Garden chicken gnocchi soup recipe is honestly a game-changer. It’s creamy, cozy, and loaded with comforting flavors—without any fuss. Whether you stick to the classic version or try one of the variations, you’re guaranteed a bowl of comfort that everyone will love.
Don’t be afraid to make this recipe your own! Add extra veggies, switch up the protein, or tinker with the spices—there’s no wrong way to enjoy it. I make this soup every few weeks, and it always brings my family together around the table, laughter echoing over second helpings.
Give this recipe a try, then leave a comment below with your favorite twist or share your kitchen triumph on Pinterest! I can’t wait to hear how you make it your own. Here’s to cozy dinners and happy memories—one bowl at a time.
Frequently Asked Questions
Can I use uncooked chicken in this recipe?
Absolutely! Just dice raw chicken breast or thighs and sauté with the veggies until cooked through before adding broth. It adds a little more time, but works perfectly.
Can I freeze Olive Garden chicken gnocchi soup?
Yes, you can freeze it for up to 2 months. Let the soup cool completely, then transfer to freezer-safe containers. Thaw in the fridge overnight and reheat gently, stirring in extra broth if needed.
What can I use instead of potato gnocchi?
If you’re out of gnocchi, try small pasta shapes like mini shells or ditalini. The texture is different, but the soup stays creamy and comforting.
How do I make this soup vegetarian?
Swap the chicken for drained canned white beans and use veggie broth. The soup still turns out creamy and satisfying—just skip the chicken and keep everything else the same.
Can I make this soup in a slow cooker?
Yes! Sauté the veggies and garlic first, then add everything except the gnocchi, spinach, and dairy to the slow cooker. Cook on low for 4 hours, stir in the gnocchi and dairy for the last 30 minutes, and finish with spinach just before serving.
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Olive Garden Chicken Gnocchi Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This creamy, comforting chicken gnocchi soup is a spot-on copycat of Olive Garden’s classic, made easy for busy weeknights. With tender chicken, pillowy gnocchi, and a rich, flavorful broth, it’s a soul-warming dinner ready in just 30 minutes.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about 1/2 cup)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups cooked chicken, diced or shredded
- 1 (16-ounce) package potato gnocchi
- 1 cup baby spinach, roughly chopped
- 1 teaspoon dried thyme (or 2 teaspoons fresh, finely chopped)
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (optional, for serving)
Instructions
- Heat butter and olive oil in a large soup pot or Dutch oven over medium heat.
- Add diced onion, carrots, and celery. Sauté for 3-4 minutes until softened and onions are translucent.
- Add minced garlic and cook for 1 more minute until fragrant.
- Sprinkle flour over the veggies and stir constantly for 1-2 minutes until absorbed and pasty.
- Slowly pour in chicken broth while stirring. Bring to a gentle simmer, then reduce heat to medium-low and simmer for about 5 minutes until slightly thickened.
- Add cooked chicken (now or with gnocchi for more texture).
- Pour in whole milk and heavy cream. Stir to combine.
- Add potato gnocchi. Increase heat to medium and simmer for 5-7 minutes, or until gnocchi float to the surface and soup is creamy.
- Stir in baby spinach, thyme, salt, black pepper, and red pepper flakes (if using).
- Once spinach wilts (about 1 minute), taste and adjust seasoning as needed.
- Ladle soup into bowls and garnish with fresh parsley and Parmesan cheese.
Notes
For gluten-free, use gluten-free gnocchi and flour. For dairy-free, substitute olive oil for butter, non-dairy milk, and coconut cream. Don’t overcook the gnocchi—remove from heat as soon as they float. Soup thickens as it sits; thin with broth or milk if needed. Leftovers keep well for up to 4 days in the fridge or 2 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 390
- Sugar: 5
- Sodium: 900
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 18
Keywords: Olive Garden, chicken gnocchi soup, copycat, creamy soup, comfort food, Italian soup, easy dinner, 30 minute meal, chicken soup, gnocchi, family dinner
