If you’ve ever sat in a booth at Olive Garden, dipping warm breadsticks into a creamy bowl of soup, you know the magic of their Chicken Gnocchi Soup. Well, the good news is you can bring that same comfort right to your own kitchen. This copycat Olive Garden recipe is rich, flavorful, and ready in under an hour. It’s the kind of comfort food soup recipe that’s perfect for chilly evenings, busy weeknights, or when you just want a hug in a bowl.
Picture this: pillowy gnocchi floating in a silky broth, tender shredded chicken, fresh spinach, and aromatic herbs all mingling together. It’s hearty enough to be a meal on its own, but still light enough to leave room for, say, a slice of homemade bread (or, if you’re lucky, actual Olive Garden breadsticks).
Why You’ll Love This Olive Garden Chicken Gnocchi Soup
- A creamy, dreamy broth loaded with flavor
- Just like the restaurant version, but even better at home
- Ready in 45 minutes
- Family-friendly and budget-friendly
- Pairs perfectly with salad, bread, or a cozy night in
Ingredients You’ll Need
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1 tsp dried basil
- 6 cups chicken broth
- 2 cups shredded cooked chicken
- 16 oz gnocchi (store-bought or homemade)
- 2 cups fresh spinach
- 1 cup heavy cream
- Salt and pepper, to taste
- Fresh Parmesan, optional for serving
Step-by-Step Directions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5 minutes until softened.
- Stir in garlic, thyme, and basil. Cook 1 minute until fragrant.
- Pour in chicken broth. Bring to a boil, then reduce to a simmer.
- Add shredded chicken and gnocchi. Simmer 5–7 minutes until gnocchi float and are tender.
- Stir in spinach and cream. Simmer 2–3 minutes until spinach wilts and soup is creamy.
- Season with salt and pepper. Serve hot with Parmesan if desired.
Tips for the Best Creamy Gnocchi Soup
- Use rotisserie chicken for an easy shortcut.
- Homemade gnocchi works beautifully if you’re up for it, but store-bought is just fine.
- Heavy cream makes the soup luxuriously creamy, but half-and-half works for a lighter version.
- Add mushrooms or zucchini for extra veggies.
- Want more depth of flavor? Sauté the veggies in a little butter with the olive oil.
A Story From My Kitchen
I first tried making this soup after a snowy day left us craving comfort food. Instead of piling into the car for takeout, I decided to recreate it at home. I’ll never forget the look on my family’s faces when they took their first spoonful—pure joy! Now, it’s become one of our winter staples, and I secretly love how easy it is to make compared to how impressive it tastes.
What to Serve with Olive Garden Chicken Gnocchi Soup
You can’t go wrong with breadsticks or a crusty loaf of sourdough for dipping. A crisp Italian salad is the perfect fresh balance to the creamy soup. If you’re feeding a crowd, pair it with antipasto or roasted veggies for a complete Italian-inspired spread. And if it’s a cozy night in, just grab a blanket and a big bowl—no sides necessary.
How to Store & Reheat
This soup keeps well in the fridge for up to 3 days. Store in an airtight container and reheat gently on the stovetop, stirring often. The gnocchi will continue to soften, but the flavor only gets better. To freshen it up, add a splash of broth or cream while reheating. Freezing isn’t ideal (the cream and gnocchi texture can change), so enjoy it fresh if possible.
FAQs
Can I make this ahead of time?
Yes! Just prepare the base without adding gnocchi. Add them right before serving for the best texture.
Can I use frozen gnocchi?
Absolutely—just add a couple of extra minutes to the cooking time.
Can I make it dairy-free?
You can swap the cream with coconut milk for a different but still creamy finish.
Is this soup freezer-friendly?
Not really. The cream and gnocchi don’t hold up well in the freezer. Stick to the fridge and enjoy within a few days.
When you’re craving comfort in a bowl, Olive Garden Chicken Gnocchi Soup delivers every time. Creamy, hearty, and packed with flavor, it’s the ultimate Italian chicken soup you’ll want to make again and again. Whether you’re recreating restaurant favorites or just looking for the perfect comfort food soup recipe, this one’s a keeper.
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Olive Garden Chicken Gnocchi Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Olive Garden Chicken Gnocchi Soup is a creamy, comforting copycat recipe you can make at home in under 45 minutes. With pillowy gnocchi, tender chicken, spinach, and a silky herb-infused broth, it’s hearty enough for dinner yet light enough to enjoy with breadsticks or salad. Perfect for chilly evenings or whenever you’re craving restaurant-style comfort food at home.
Ingredients
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1 tbsp olive oil
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1 medium onion, diced
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2 garlic cloves, minced
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2 medium carrots, diced
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2 celery stalks, diced
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1 tsp dried thyme
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1 tsp dried basil
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6 cups chicken broth
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2 cups shredded cooked chicken
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16 oz gnocchi (store-bought or homemade)
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2 cups fresh spinach
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1 cup heavy cream
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Salt and black pepper, to taste
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Fresh Parmesan (optional, for serving)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened.
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Stir in garlic, thyme, and basil. Cook 1 minute until fragrant.
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Pour in chicken broth, bring to a boil, then reduce to a simmer.
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Add shredded chicken and gnocchi. Simmer 5–7 minutes until gnocchi float and are tender.
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Stir in spinach and cream. Simmer 2–3 minutes until spinach wilts and soup is creamy.
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Season with salt and pepper. Serve hot with Parmesan if desired.
Notes
Rotisserie chicken makes this recipe even easier.
Store-bought gnocchi works perfectly, but homemade is a great upgrade.
Swap heavy cream with half-and-half for a lighter version.
Add mushrooms, zucchini, or other veggies to bulk it up.
For extra flavor, sauté veggies in a mix of butter and olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: Italian-American