Name: Olive Garden Chicken Gnocchi Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon olive oil; 1 cup yellow onion, finely chopped; 1 cup celery, finely chopped; 1 cup carrots, finely chopped; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups low-sodium chicken broth; 2 cups half-and-half or whole milk; 2 cups cooked chicken breast, shredded or diced; 1 pound potato gnocchi, shelf-stable or refrigerated; 1 cup fresh baby spinach, roughly chopped; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon black pepper; 1 teaspoon kosher salt; 1/4 cup grated Parmesan cheese

Olive Garden Chicken Gnocchi Soup Recipe tastes creamy, cozy, and herby, with tender chicken, pillowy gnocchi, and plenty of veggies in every spoonful. It works perfectly for busy weeknights or lazy Sundays, since you can get it on the table in about 40 minutes. I first made a copycat batch on a snow day years ago, and my kids still ask for “that restaurant soup” every winter.

Why Choose This Olive Garden Chicken Gnocchi Soup Recipe

This version tastes just like the restaurant favorite, but you control the salt, the veggies, and the richness. You use simple grocery store ingredients, and the whole thing cooks in one pot, which means less cleanup and more couch time.

You also get a thick, creamy broth that still feels light enough for a weeknight dinner. The gnocchi cook right in the pot, so they soak up flavor and stay tender, not mushy.

“This Olive Garden Chicken Gnocchi Soup Recipe tastes like the restaurant version, but richer, creamier, and somehow cozier at home. ★★★★★”

Ingredients You’ll Need

Main ingredients

2 tablespoons olive oil or salted butter
1 pound boneless skinless chicken breasts or thighs, diced small
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
1 small yellow onion, finely chopped
2 medium carrots, peeled and sliced into thin half moons
2 celery stalks, thinly sliced
3 cloves garlic, minced
1 teaspoon dried thyme or Italian seasoning
¼ teaspoon ground nutmeg (optional but highly recommended)
4 cups low sodium chicken broth (I like Swanson or Kirkland)
1 cup water or extra broth if you want it richer
1 to 1½ cups half and half or heavy cream
1 package shelf stable potato gnocchi, about 16 ounces (De Cecco, Rana, or store brand all work)
2 cups fresh baby spinach, roughly chopped
½ cup grated Parmesan cheese, plus more for serving

Thickening and richness

3 tablespoons all purpose flour
3 tablespoons butter
Optional: 2 to 3 tablespoons cream cheese for extra silky texture

Pantry shortcuts and substitutions

Use rotisserie chicken instead of raw chicken and stir it in near the end.
Swap fresh garlic with 1 teaspoon garlic powder if you run out of cloves.
Use evaporated milk instead of cream if you want a lighter broth that still tastes creamy.
Use frozen spinach if you do not have fresh; squeeze it dry and add ½ cup.
Gluten free: use gluten free flour blend and gluten free gnocchi.

Equipment list

Large heavy pot or Dutch oven, at least 5 quarts
Cutting board and sharp knife
Wooden spoon or silicone spatula
Ladle
Measuring cups and spoons

Tips & Tricks

Brown the chicken in batches so it gets color and flavor instead of steaming.
Chop the veggies small so they soften quickly and you get a bit in every spoonful.
Warm the broth before you add it to the roux so the soup thickens smoothly.
Add gnocchi near the end and simmer gently so they stay tender, not gummy.
Stir the cream in over low heat so it does not curdle.
Taste at the end and adjust salt, pepper, and Parmesan so the flavors pop.
If the soup thickens too much, thin it with a splash of warm broth or milk.
If you use rotisserie chicken, add it in the last 5 to 10 minutes so it stays juicy.

How to Make Olive Garden Chicken Gnocchi Soup Recipe

Step 1: Sear the chicken

Heat 1 tablespoon olive oil or butter in your large pot over medium high heat.
Pat the chicken dry, season it with salt and pepper, and add it in a single layer.
Cook 4 to 6 minutes, stirring once or twice, until the pieces turn golden and cook through, then transfer them to a bowl.

Step 2: Sauté the veggies

Add the remaining tablespoon of oil or butter to the same pot.
Stir in onion, carrots, and celery with a pinch of salt.
Cook 5 to 7 minutes until the veggies soften and the onion turns translucent, then add garlic, thyme or Italian seasoning, and nutmeg and cook 1 minute until fragrant.

Step 3: Make the roux

Push the veggies to one side of the pot.
Add 3 tablespoons butter to the empty side and let it melt, then sprinkle in the flour.
Stir the flour and butter together into a paste, then mix the veggies into it so everything coats evenly.

Step 4: Add broth and simmer

Slowly pour in the chicken broth while you stir constantly to avoid lumps.
Add the extra cup of water or broth, then bring the mixture to a gentle boil.
Lower the heat to medium low and let it simmer 10 to 12 minutes so the flavors develop and the carrots turn tender.

Step 5: Add chicken, gnocchi, and cream

Return the cooked chicken and any juices to the pot.
Stir in the gnocchi and let them simmer 3 to 4 minutes until they float and feel tender.
Lower the heat, pour in the half and half or cream, and stir until the soup looks smooth and creamy.

Step 6: Finish with spinach and Parmesan

Add the chopped spinach and cook 1 to 2 minutes until it wilts and turns bright green.
Stir in the Parmesan and taste the broth, then adjust with more salt and pepper if needed.
If you want extra richness, stir in the cream cheese until it melts and blends.

Step 7: Adjust thickness and serve

Check the consistency; if it looks too thick, add a splash of warm broth or milk.
If it looks too thin, simmer a few more minutes until it coats the back of a spoon.
Ladle the Olive Garden Chicken Gnocchi Soup Recipe into bowls and top with extra Parmesan and a crack of black pepper.

What to Serve with it?

This Olive Garden Chicken Gnocchi Soup Recipe pairs beautifully with warm garlic bread, breadsticks, or a simple baguette so you can soak up every drop. I also like a crisp green salad with romaine, cucumbers, tomatoes, and a light Italian dressing to balance the creamy soup. You can add a side of roasted vegetables such as broccoli or green beans for extra color and nutrition. If you want a heartier spread, serve it with grilled chicken or a simple baked chicken breast on the side.

Storage Options

Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 3 to 4 days.
The gnocchi continue to soak liquid, so you can stir in a splash of broth or milk when you reheat.
Reheat gently on the stove over low to medium heat and stir often so the cream does not scorch.
You can freeze the soup up to 2 months, but freeze it before you add the gnocchi and spinach for the best texture, then add fresh gnocchi and spinach when you reheat.