This Chicken and Gnocchi Soup inspired by Olive Garden is the kind of cozy bowl that makes any day better. It’s creamy, hearty, and loaded with tender chicken, pillowy gnocchi, and plenty of vegetables. The best part is you can make it at home in under an hour, and it tastes just like the restaurant version—maybe even better.
The flavors are simple and familiar, and the texture is rich without being heavy. Whether it’s for a weeknight dinner or a lazy weekend, this soup delivers pure comfort.
Why This Recipe Works
This recipe sticks to what makes the classic so beloved: a creamy broth, soft gnocchi, and gentle savory flavors that don’t overpower. Using a quick stovetop method brings the soup together fast while still developing depth from aromatics like onion, garlic, and celery.
Finishing with half-and-half or cream gives the soup silky richness without making it too thick. A handful of baby spinach adds color and freshness right at the end. It’s simple, balanced, and dependable.
Ingredients
- 2 tablespoons butter (or olive oil)
- 1 tablespoon olive oil (if not using all butter)
- 1 medium yellow onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, peeled and sliced thin
- 3–4 garlic cloves, minced
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 teaspoon dried parsley (optional)
- 1/4 teaspoon nutmeg (classic in creamy soups; optional but recommended)
- 1/4 cup all-purpose flour (for thickening)
- 6 cups low-sodium chicken broth
- 1–1.5 pounds cooked chicken, shredded or diced (rotisserie works great)
- 1 pound potato gnocchi (shelf-stable or fresh)
- 2 cups baby spinach, roughly chopped
- 1 cup half-and-half or heavy cream (adjust to taste)
- Salt and black pepper, to taste
- Grated Parmesan, for serving (optional but excellent)
How to Make It
- Sauté the aromatics: In a large pot or Dutch oven, heat butter and oil over medium heat.
Add onion, celery, and carrots. Cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Season and build flavor: Add thyme, parsley, and nutmeg.
Stir to coat the vegetables. Sprinkle the flour over the mixture and cook, stirring, for 1–2 minutes to remove the raw taste.
- Add the broth: Slowly whisk in the chicken broth, scraping up any browned bits. Bring to a gentle simmer.
- Simmer the base: Let the soup simmer 8–10 minutes until slightly thickened and the carrots are just tender.
- Add chicken and gnocchi: Stir in the shredded chicken and gnocchi.
Simmer 3–4 minutes, or until the gnocchi float and are tender.
- Finish with cream and greens: Lower the heat. Stir in half-and-half (or cream) and the spinach. Cook 1–2 minutes until the spinach wilts.
Do not boil after adding dairy.
- Taste and adjust: Season with salt and black pepper. If you like a richer soup, add a splash more cream. For extra depth, finish with grated Parmesan.
- Serve: Ladle into warm bowls and serve with crusty bread or salad.
Keeping It Fresh
This soup thickens as it sits, especially after chilling.
For leftovers, store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or milk to loosen the texture and warm gently over medium-low heat. If you plan to make it ahead, cook the gnocchi separately and add it to each bowl when serving.
This keeps the gnocchi from getting too soft. You can also freeze the soup without the dairy and spinach, then add those when reheating for the best texture.
Benefits of This Recipe
- Fast and flexible: Ready in about 40 minutes, and you can use rotisserie chicken to save time.
- Comforting but balanced: Creamy without being heavy, with plenty of vegetables for contrast.
- Budget-friendly: Uses simple pantry staples and affordable ingredients.
- Great for meal prep: Holds well in the fridge and reheats nicely with a bit of added liquid.
- Kid- and crowd-pleasing: Mild flavors and soft textures make it a reliable favorite.
Pitfalls to Watch Out For
- Boiling after adding cream: High heat can cause the dairy to split. Keep it at a gentle simmer or below.
- Overcooking gnocchi: Gnocchi cooks fast.
Once it floats and feels tender, it’s done.
- Too thick or too thin: The flour and gnocchi will thicken the soup. If it gets too dense, add broth or milk. If too thin, simmer a few more minutes before adding cream.
- Underseasoning: Taste at the end.
A pinch of salt and a crack of pepper can brighten everything.
- Watery vegetables: Don’t skip sautéing. Softening the veggies first builds flavor and prevents a watery base.
Alternatives
- Protein swaps: Use cooked turkey, Italian-style chicken sausage, or even shredded rotisserie turkey.
- Dairy-free: Replace the cream with unsweetened cashew cream or coconut milk. Use olive oil instead of butter.
- Gluten-free: Use gluten-free gnocchi and thicken with cornstarch (mix 1 tablespoon cornstarch with 2 tablespoons cold water; add near the end).
- Extra veggies: Add mushrooms, peas, or diced zucchini.
Stir them in with the carrots or near the end, depending on the vegetable.
- Herb twist: Swap thyme for Italian seasoning, or finish with fresh basil and a squeeze of lemon for brightness.
- Lighter version: Use milk instead of cream and skip the flour. The soup will be brothy but still satisfying.
FAQ
Can I use uncooked chicken?
Yes. Dice raw chicken and sauté it after the vegetables, cooking until no longer pink.
Remove it, proceed with the soup base, and add the chicken back when simmering with the broth.
What kind of gnocchi works best?
Potato gnocchi, either shelf-stable or refrigerated, both work well. Fresh gnocchi may cook slightly faster, so keep an eye on it and test for tenderness after a couple of minutes.
How can I make it thicker?
Let it simmer a few extra minutes before adding the cream, or stir in another teaspoon of flour early on. You can also whisk in a slurry of cornstarch and water at the end, then simmer briefly.
Is there a way to make it lighter?
Use half the cream or swap in milk, and add more broth to thin.
Load up on spinach and vegetables to keep it satisfying with fewer calories.
Can I freeze this soup?
It’s best to freeze the soup without the dairy and spinach. Add those when reheating. Gnocchi can soften after freezing, so consider adding fresh-cooked gnocchi when you serve.
What can I serve with it?
Crusty bread, garlic breadsticks, or a simple green salad with Italian dressing pair perfectly.
A sprinkle of Parmesan on top is always welcome.
How do I keep the soup from curdling?
Lower the heat before adding dairy and avoid boiling afterward. If your broth is very acidic, add the cream gradually while stirring to help it emulsify smoothly.
Can I make it in a slow cooker?
Yes. Add everything except the gnocchi, spinach, and dairy to the slow cooker and cook on low for 4–6 hours.
Stir in gnocchi for 20–30 minutes at the end, then add cream and spinach just before serving.
Final Thoughts
This Chicken and Gnocchi Soup Olive Garden style is cozy, reliable, and easy to pull off any night of the week. With a few pantry staples and a pack of gnocchi, you get a restaurant-quality bowl at home. Keep the heat gentle, taste as you go, and don’t forget a little Parmesan at the end.
It’s comfort in a bowl—simple, hearty, and always satisfying.