If you have ever wished to bring the comforting warmth of a cozy Italian kitchen right to your own home, this Olive Garden Chicken Gnocchi Soup Recipe is your golden ticket. Picture tender shredded chicken swimming alongside pillowy potato gnocchi in a rich, creamy broth studded with fresh spinach and savory herbs. Every spoonful offers a perfect balance of flavors and textures that feels like a heartfelt hug in a bowl. Whether you’re chasing away a chill or simply craving a delicious meal that impresses without fuss, this recipe is an all-time favorite for good reason.
Ingredients You’ll Need
Each ingredient in this Olive Garden Chicken Gnocchi Soup Recipe plays a vital role, from the fragrant sautéed vegetables to the creamy broth and vibrant spinach. The simplicity of these essentials makes the preparation approachable, while their combination creates layers of flavor you’ll adore.
- 2 tablespoons olive oil: A smooth base for sautéing your veggies and adding a subtle fruitiness.
- 1 small onion, diced: Provides sweetness and depth when softened.
- 2 medium carrots, diced: Adds a gentle earthiness and a touch of natural sweetness.
- 2 celery stalks, diced: Offers a savory crunch and aromatic backbone.
- 3 cloves garlic, minced: Brings a punch of flavor that brightens the whole dish.
- 1/4 cup all-purpose flour: Key for thickening the broth into that luscious, creamy consistency.
- 4 cups chicken broth: The savory heart of the soup, infusing rich chicken flavor.
- 2 cups cooked shredded chicken: Tender protein that makes the soup satisfying and hearty.
- 1 cup half-and-half or heavy cream: Creates the silky, indulgent soup base everyone loves.
- 1 pound potato gnocchi: Soft, pillowy dumplings that add wonderful texture and comfort.
- 2 cups fresh spinach, chopped: A burst of color and a healthy green note to brighten every bite.
- 1/2 teaspoon dried thyme: Earthy herb that complements both chicken and cream beautifully.
- 1/4 teaspoon nutmeg (optional): Just a pinch for warmth and complexity, but totally optional if you prefer.
- Salt and pepper to taste: Essential seasonings to enhance and balance all the flavors.
How to Make Olive Garden Chicken Gnocchi Soup Recipe
Step 1: Sauté Your Veggies
Start by heating olive oil in a large pot over medium heat. Toss in the diced onions, carrots, and celery, letting them soften and release their sweet aromas for about 5 to 7 minutes. Then add the minced garlic and cook just for one more minute until fragrant. This foundational step builds the base flavor and aromas that will carry throughout the soup, so don’t rush it.
Step 2: Make the Roux
Sprinkle the flour evenly over the sautéed vegetables and stir thoroughly to coat everything. Cooking it for an additional 1 to 2 minutes removes the raw flour taste and will help thicken the soup later. This moment transforms your broth into the creamy, velvety texture that makes this Olive Garden Chicken Gnocchi Soup Recipe so irresistible.
Step 3: Add Broth and Simmer
Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a gentle simmer; the broth will start to thicken slightly, enveloping the veggies in a rich sauce. This is where your soup begins to come alive with warmth and heartiness.
Step 4: Stir in Chicken and Cream
Add the shredded chicken, half-and-half or cream, dried thyme, and the optional nutmeg to the pot. Let everything simmer gently to marry the flavors without boiling, preserving the creaminess and the moist tenderness of the chicken. This stage makes the soup luscious and flavorful by infusing all the ingredients with those wonderful herbaceous notes.
Step 5: Cook the Gnocchi
Drop in the potato gnocchi and cook them for 3 to 5 minutes or until they float to the surface. This is a fun cooking moment as those soft, puffy dumplings signal they’re ready to deliver a melt-in-your-mouth texture and add fantastic substance to your soup.
Step 6: Wilt the Spinach
Finally, stir in the fresh chopped spinach and cook until it just wilts, about 1 to 2 minutes. The vibrant green not only brightens the bowl but also adds a fresh, slightly earthy flavor that balances the creaminess beautifully.
Step 7: Season and Serve
Finish with salt and pepper to taste, giving the soup that perfect, balanced seasoning. Ladle into bowls, and you’re ready to experience a soul-warming feast that tastes just like your favorite restaurant classic at home.
How to Serve Olive Garden Chicken Gnocchi Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a bit of grated Parmesan cheese can elevate the presentation and add an extra layer of flavor. A drizzle of extra virgin olive oil on top also adds a hint of richness that’s simply divine.
Side Dishes
This soup shines best with simple sides—think crusty garlic bread, a fresh garden salad, or warm breadsticks. These pairings are perfect for soaking up every last drop of the creamy broth and extend the cozy meal vibe.
Creative Ways to Present
Serve this soup in charming rustic crocks or mini Dutch ovens for a wow factor at dinner parties. You could also hollow out small sourdough bowls before ladling in the soup to impress guests and add edible charm that matches the soul of the recipe perfectly.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer leftover soup to an airtight container and refrigerate. It will keep well for up to 3 days, making it an excellent candidate for meal prep or a comforting lunch the next day.
Freezing
You can freeze the Olive Garden Chicken Gnocchi Soup Recipe, but be aware that gnocchi may change texture after freezing. For best results, freeze the soup without the gnocchi and add freshly cooked gnocchi when reheating.
Reheating
Reheat the soup gently over low to medium heat, stirring occasionally to prevent sticking or curdling. If frozen, thaw overnight in the fridge and add cooked gnocchi just before serving to preserve that delightful chewy softness.
FAQs
Can I use store-bought rotisserie chicken for this soup?
Absolutely! Using pre-cooked rotisserie chicken saves time and adds great flavor to the soup, making it even easier to whip up this favorite.
Is there a dairy-free alternative for the cream?
Yes, you can substitute coconut milk or a cashew cream to keep the soup creamy without dairy. Just be mindful that the flavor will shift slightly but will still be delicious.
How do I know when the gnocchi is cooked?
The easiest sign is when the gnocchi float to the surface of the soup, usually within 3 to 5 minutes of cooking—they should be tender but still hold their shape.
Can I make this soup vegetarian?
While this version highlights chicken, you can omit the meat and use vegetable broth, adding hearty mushrooms or tofu for protein, turning it into a satisfying vegetarian meal.
Is dried thyme necessary or can I use fresh?
Fresh thyme works wonderfully here too! Use about double the amount of fresh thyme as dried since fresh herbs are less concentrated but offer a bright, vibrant flavor.
Final Thoughts
There is something truly special about crafting this Olive Garden Chicken Gnocchi Soup Recipe in your own kitchen. It’s simple yet elegant, comforting yet fresh, and downright delicious at every spoonful. Whether for a weeknight dinner or a weekend indulgence, you’ll find yourself coming back to this recipe again and again. Give it a try—you’ll feel like you brought home a little bit of that Olive Garden magic.
Print
Olive Garden Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A creamy and comforting Olive Garden-inspired Chicken Gnocchi Soup featuring tender shredded chicken, pillowy potato gnocchi, fresh spinach, and a rich broth thickened with flour and half-and-half, ready in just 35 minutes.
Ingredients
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
Main Ingredients
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup half-and-half or heavy cream
- 1 pound potato gnocchi
Seasonings
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
Instructions
- Sauté Vegetables. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking for 5 to 7 minutes until softened. Stir in minced garlic and cook for an additional minute to release its aroma.
- Add Flour. Sprinkle flour over the sautéed vegetables and stir thoroughly to coat. Let it cook for 1 to 2 minutes to help remove the raw flour taste and build the base for thickening.
- Incorporate Broth. Gradually whisk in the chicken broth to avoid lumps, then bring the mixture to a simmer. Let it cook until the soup thickens slightly, forming a creamy consistency.
- Add Chicken and Cream. Stir in the shredded cooked chicken, half-and-half (or heavy cream), dried thyme, and nutmeg if using. Allow the soup to gently simmer so flavors meld together.
- Cook Gnocchi. Add the potato gnocchi to the pot and cook for 3 to 5 minutes until the gnocchi float to the surface, indicating they are done.
- Wilt Spinach. Stir in the chopped fresh spinach and cook for about 1 to 2 minutes until it wilts perfectly into the soup.
- Season and Serve. Season the soup with salt and pepper to taste. Serve warm and enjoy this hearty, comforting soup.
Notes
- For extra richness, use heavy cream instead of half-and-half.
- Fresh gnocchi works best, but frozen gnocchi can be used—just add a minute or two to the cooking time.
- Add a pinch of nutmeg carefully; it enhances flavor but can overpower if too much is added.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to prevent curdling.
