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Olive Garden Chicken Gnocchi Soup (Better Than the Restaurant!)

If you’ve ever dined at Olive Garden, you’ve probably fallen in love with their famous Chicken Gnocchi Soup. Creamy, comforting, and filled with tender chicken, pillowy gnocchi, and fresh spinach, this soup is the definition of cozy. The best part? You don’t need to leave the house to enjoy it—you can make this restaurant-style favorite right in your own kitchen! This version is hearty, flavorful, and even better than the original because you can control the ingredients and make it just the way you like. It’s perfect for chilly nights, family dinners, or whenever you crave a big bowl of comfort food.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded or diced
  • 1 package gnocchi about 16 oz, fresh or shelf-stable
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 2 cups fresh spinach
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Salt and black pepper to taste

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon or spatula
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Ladle – for serving

Method
 

Step 1: Sauté the vegetables
  1. In a large soup pot, heat olive oil over medium heat.
  2. Add diced onion, carrots, and celery. Cook for 5 minutes until softened.
  3. Stir in garlic and cook for 1 minute until fragrant.
Step 2: Add broth and seasonings
  1. Pour in chicken broth.
  2. Stir in dried basil, thyme, salt, and black pepper.
  3. Bring to a gentle boil.
Step 3: Add chicken and gnocchi
  1. Stir in shredded chicken and gnocchi.
  2. Reduce heat and simmer for 10 minutes, until gnocchi is tender.
Step 4: Add cream and spinach
  1. Stir in heavy cream.
  2. Add fresh spinach and let it wilt into the soup, about 2 minutes.
Step 5: Taste and adjust
  1. Taste the soup and adjust salt and pepper if needed.
Step 6: Serve
  1. Ladle hot soup into bowls and serve with warm breadsticks or crusty bread.

Notes

🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not ideal (gnocchi can become mushy), but you can freeze without the gnocchi and add it fresh when reheating.
Reheating: Warm gently on the stovetop over medium heat. Add a splash of broth or cream if the soup thickens too much.
🥄 Variations
Lightened-up version – Use half-and-half instead of heavy cream.
Herb swap – Try rosemary or Italian seasoning in place of basil and thyme.
Extra hearty – Add mushrooms, peas, or zucchini.
Spicy twist – Stir in red pepper flakes or a dash of hot sauce.
Dairy-free option – Use coconut milk instead of heavy cream.
❓ 10 FAQs
Can I use rotisserie chicken?
Yes! It’s a great time-saver.
Do I need to pre-cook the gnocchi?
No, it cooks directly in the soup.
Can I use frozen spinach?
Yes, just thaw and drain before adding.
Is this soup gluten-free?
Only if you use gluten-free gnocchi.
Can I use milk instead of cream?
Yes, but the soup will be thinner. A cornstarch slurry can help thicken it.
Can I make this in a slow cooker?
Yes—add all ingredients except cream, gnocchi, and spinach. Cook on low for 6 hours, stir in cream, gnocchi, and spinach in the last 30 minutes.
Can I make this vegetarian?
Yes, replace chicken with mushrooms and use vegetable broth.
How do I keep gnocchi from getting mushy?
Don’t overcook it—remove the soup from heat once the gnocchi floats and is tender.
Can I double the recipe?
Absolutely—it’s great for crowds.
What goes well with this soup?
Breadsticks, garlic bread, or a crisp salad.
🏁 Conclusion
This Olive Garden Chicken Gnocchi Soup is creamy, hearty, and full of comforting flavors. With tender chicken, fluffy gnocchi, and fresh spinach in a rich broth, it’s a family favorite that’s even better than the restaurant version. Quick, simple, and cozy—this recipe is a must-try for soup lovers!