Name: Olive Garden Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American / Italian-American
Ingredients: 1 lb (450 g) boneless, skinless chicken breasts, cooked & shredded; 1 tbsp (15 ml) olive oil; 4 tbsp (56 g) butter; ¼ cup (30 g) all-purpose flour; 1 small onion (70 g), chopped; 2 garlic cloves (6 g), minced; 6 cups (1.4 L) chicken broth; 2 cups (480 ml) milk; 1 cup (100 g) carrots, shredded; 2 tsp (1 g) dried parsley flakes; Salt & black pepper, to taste; 16 oz (454 g) mini potato gnocchi; 1 cup (30 g) fresh spinach, chopped

Jump to Recipe

If you’ve ever sat in an Olive Garden booth, dunking breadsticks into a steaming bowl of their famous chicken gnocchi soup, you know exactly why this recipe deserves a spot in your kitchen. That velvety broth, pillowy gnocchi, tender chicken, and fresh spinach come together in a way that feels like a warm hug in a bowl.

The best part? You don’t need a reservation to enjoy it. This Olive Garden chicken gnocchi soup is a spot-on copycat Olive Garden recipe you can make at home in about 30 minutes. It’s rich, creamy, and full of flavor, with enough veggies to make you feel virtuous and enough creaminess to make you feel spoiled.

Whether you’re looking for a creamy gnocchi soup to sip on a chilly night or a hearty chicken spinach soup that the whole family will love, this one-pot wonder checks every box. And yes, breadsticks are optional—but highly recommended.

Why You’ll Love This Olive Garden Chicken Gnocchi Soup

Restaurant flavor at home – No waiting in line or awkward small talk.
One-pot simplicity – Less cleanup, more time to relax.
Family-friendly – Creamy, comforting, and picky-eater approved.
Make-ahead magic – Tastes even better the next day.

Ingredients

1 lb (450 g) boneless, skinless chicken breasts, cooked & shredded
1 tbsp (15 ml) olive oil
4 tbsp (56 g) butter
¼ cup (30 g) all-purpose flour
1 small onion (70 g), chopped
2 garlic cloves (6 g), minced
6 cups (1.4 L) chicken broth
2 cups (480 ml) milk
1 cup (100 g) carrots, shredded
2 tsp (1 g) dried parsley flakes
Salt & black pepper, to taste
16 oz (454 g) mini potato gnocchi
1 cup (30 g) fresh spinach, chopped

Step-by-Step Instructions

Build the flavor base – In a Dutch oven, heat olive oil and melt butter over medium heat. Add onion, carrots, and garlic. Sauté 3–5 min until onions are soft.
Make the roux – Sprinkle in flour, whisk constantly for 1 min.
Add the broth – Slowly whisk in chicken broth. Simmer until slightly thickened.
Cook gnocchi separately – While soup base simmers, boil gnocchi according to package instructions. Drain and set aside.
Cream it up – Stir milk into the soup base. Bring to a gentle boil. Season with parsley, salt, and pepper.
Finish the soup – Reduce heat to low. Stir in gnocchi, spinach, and chicken. Simmer 5–7 min until heated through.

Tips for Perfect Olive Garden Chicken Gnocchi Soup

Use rotisserie chicken for a quick shortcut.
Don’t skip the separate gnocchi cooking – It prevents excess starch from clouding your broth.
Adjust thickness – Add a splash of milk if you like a thinner soup, or simmer longer for a thicker version.
Fresh spinach last – Keeps it bright green and tender.

From My Kitchen to Yours

I first made this soup on a snow day, when leaving the house was out of the question but comfort food was a must. I pulled together a few pantry staples, and the moment that creamy broth hit the spoon, I knew I had found my winter go-to. Now, every time I make it, I can’t help but picture a table full of friends and family, passing breadsticks and laughing while the steam rises from our bowls.

What to Serve With It

Warm, crusty bread or classic breadsticks for dipping.
A crisp side salad for balance.
For a full Olive Garden-inspired spread, add a little bowl of grated Parmesan at the table.

How to Store

Fridge – Store in an airtight container up to 3 days.
Freezer – Not ideal, as dairy-based soups can separate, but you can freeze without the milk and add it when reheating.
Reheat – Warm gently on the stovetop, adding a splash of broth or milk if needed.

FAQs

Can I use frozen gnocchi?

Yes—cook directly from frozen according to package instructions.

Can I use half-and-half instead of milk?

Absolutely—it will make the soup even creamier.

What’s the best chicken to use?

Poached chicken breasts, leftover roasted chicken, or rotisserie chicken all work well.

Can I make it vegetarian?

Yes—swap chicken broth for veggie broth and omit the chicken, adding more spinach or mushrooms instead.

When you’re craving a cozy, creamy meal that feels restaurant-worthy without leaving home, this Olive Garden chicken gnocchi soup delivers every time. It’s rich, hearty, and the perfect way to bring a little Olive Garden magic into your own kitchen.

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