Olive Garden Chicken Gnocchi Soup is a creamy and comforting bowl filled with tender chunks of chicken, pillowy gnocchi, fresh spinach, and carrots all swimming in a rich, garlic-infused broth. The gnocchi adds a chewy, soft texture that makes every spoonful feel extra special and hearty.
I love making this soup whenever I want something that feels like a warm hug on a chilly day. The combination of flavors is simple but satisfying, and the gnocchi really takes it up a notch compared to your usual chicken soup. I find that letting it simmer just a bit longer helps all the flavors blend beautifully without the gnocchi getting mushy.
One of my favorite ways to enjoy this soup is with a piece of crispy bread on the side for dipping. It’s a great meal to share with family or friends because it’s easy to make and makes everyone feel cozy and cared for. If you’re a fan of Olive Garden’s version, this homemade take will quickly become a go-to in your kitchen!
Key Ingredients & Substitutions
Chicken breasts: I like boneless, skinless for easy shredding and a lean protein. You can swap for cooked rotisserie chicken to save time.
Potato gnocchi: Store-bought gnocchi works well, but homemade makes it extra tender. If you can’t find gnocchi, small pasta like mini shells could be a substitute.
Spinach: Fresh spinach adds a lovely color and freshness. Baby spinach is a soft alternative. You can also use kale for a heartier green.
Milk, cream & Parmesan: These ingredients create the creamy base. Use half-and-half if you want a lighter version, and Parmesan adds a nice bite. Nutritional yeast can work for a dairy-free twist.
How Do You Keep the Gnocchi From Getting Mushy?
Gnocchi cooks quickly and can get mushy if left too long. Here’s how I handle it:
- Add the gnocchi last to the simmering soup.
- Cook just until they float to the top (usually 2-3 minutes).
- Turn off the heat soon after; letting the soup sit with gnocchi can soften them too much.
- If making ahead, cook gnocchi separately and add when serving to keep texture intact.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and holding all the ingredients comfortably.
- Wooden spoon – great for stirring without damaging your pot’s surface.
- Chef’s knife – helps you chop vegetables and shred chicken efficiently.
- Cutting board – a sturdy surface to prep your ingredients safely.
- Measuring cups and spoons – for accurate ingredient amounts, especially spices and dairy.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage to add a spicy, meaty flavor.
- Use kale instead of spinach for a stronger, earthy green taste and extra nutrients.
- Add sun-dried tomatoes to brighten up the creamy soup with a tangy twist.
- Mix in shredded mozzarella along with Parmesan for a cheesy, melty finish.
How to Make Olive Garden Chicken Gnocchi Soup?
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 4 cups chicken broth
- 1 cup whole milk or half-and-half
- 1 cup heavy cream
- 1 pound potato gnocchi (store-bought or homemade)
- 4 cups fresh spinach, roughly chopped
- ⅓ cup grated Parmesan cheese
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 45 minutes from start to finish, including prep and cooking. You’ll spend around 10-15 minutes cooking the chicken and veggies, 10 minutes simmering the broth, 2-3 minutes cooking the gnocchi, and a few minutes more to combine everything and finish the soup.
Step-by-Step Instructions:
1. Cook the Chicken:
Season the chicken breasts with salt and pepper. Heat olive oil in a large pot over medium heat. Cook the chicken breasts for 5-7 minutes on each side until done and nicely browned. Remove the chicken and let it cool. Then shred or chop it into bite-sized pieces.
2. Sauté Vegetables and Herbs:
In the same pot, add chopped onion and diced carrots. Cook them for about 5 minutes until soft. Add minced garlic, thyme, and rosemary; cook for another minute until fragrant.
3. Add Broth and Simmer:
Pour in the chicken broth and bring to a gentle boil. Lower the heat and let it simmer for 10 minutes so the flavors mix well.
4. Add Dairy and Thicken the Soup (Optional):
Stir in the milk and heavy cream. For a thicker soup, melt butter in a small pan, whisk in the flour, and cook for 1-2 minutes to make a roux. Slowly whisk the roux into the soup and simmer gently until the soup thickens slightly.
5. Cook the Gnocchi:
Add the potato gnocchi to the simmering soup. They usually cook in 2-3 minutes and will float to the surface when done.
6. Add Chicken and Spinach:
Put the shredded chicken and chopped spinach into the pot. Stir gently until the spinach wilts and the chicken is heated through.
7. Finish with Parmesan and Season:
Stir in the grated Parmesan cheese until melted. Taste the soup and add more salt and pepper if needed.
8. Serve and Enjoy:
Ladle the soup into bowls, sprinkle with chopped parsley for freshness, and serve warm. Crusty bread on the side is a perfect pairing.
Can I Use Frozen Chicken for This Soup?
Yes, but be sure to fully thaw the chicken first for even cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat dry before cooking to avoid extra moisture.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and store it in the fridge for up to 3 days. Add the gnocchi fresh when reheating to prevent it from becoming mushy, or cook the gnocchi separately and add when serving.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to warm evenly. Avoid reheating gnocchi too long to maintain its texture.
What Can I Substitute if I Don’t Have Gnocchi?
If you can’t find gnocchi, small pasta shapes like mini shells or tortellini make a good substitute. Add them at the same point in the recipe and cook until tender.