Olive Garden Chicken Gnocchi Soup

Olive Garden Chicken Gnocchi Soup: The Complete Guide

If you love a warm, satisfying bowl of soup brimming with flavor, Olive Garden’s Chicken Gnocchi Soup is probably high on your list. With its creamy broth, tender chicken, wholesome vegetables, and those iconic soft potato gnocchi, this dish is a beloved favorite for good reason. Making a homemade version brings all the comfort of the restaurant right to your kitchen—no reservations required.

In this guide, you’ll find thorough details about each ingredient, clear instructions, storage suggestions, variations, and pro tips for success. By the end, you’ll be ready to make a pot of this classic Italian-inspired soup any time you crave it.

What Makes Chicken Gnocchi Soup Special?

Chicken Gnocchi Soup brings together the warmth of chicken soup with the richness of a creamy base and the heartiness of Italian dumplings. Each spoonful is loaded with flavors and textures: tender rotisserie chicken meets pillowy gnocchi, while vegetables add subtle sweetness and color. It’s a meal that feels both familiar and a little indulgent, perfect for family dinners, casual gatherings, or warming up after a chilly day.

Understanding Gnocchi

Gnocchi are soft, bite-sized dumplings traditionally made from potatoes, flour, and sometimes eggs. They’re mildly flavored, making them a versatile addition to various dishes. In soup, they absorb the broth’s flavor, keeping their delightfully chewy consistency.

You can find gnocchi fresh, refrigerated, frozen, or dried in most supermarkets. Fresh gnocchi offers the best texture for this soup, but shelf-stable options work well, too. Making your own is also possible, but store-bought saves considerable time without compromising quality.

Key Ingredients in Chicken Gnocchi Soup

Here’s a breakdown of the soup’s core ingredients along with their roles and some possible substitutions:

Chicken: Cooked chicken breast is classic. Rotisserie chicken works best for both convenience and flavor, but you can cook and shred your own chicken as well.
Potato gnocchi: Small, soft dumplings anchor the soup. If using larger gnocchi, simply cut them in half.
Vegetables: Carrots, celery, and spinach provide color, nutrition, and a pleasant sweetness. Chopped onions and minced garlic form the base of the flavor.
Chicken broth: A good-quality chicken broth or stock deepens the savory notes.
Half-and-half: This creamy dairy adds richness. Whole milk can be swapped in for a lighter soup, or use cream for extra decadence.
Butter and flour: Together, they make a roux that thickens the soup to that perfect, silky texture.
Olive oil: Used for sautéing the vegetables and bringing all the flavors together.
Thyme: Adds a subtle earthiness. If preferred, swap for Italian seasoning or fresh herbs like parsley.
Salt and pepper: Essential for seasoning and bringing out all the flavors.
Optional: Parmesan cheese for serving, extra herbs, or even a splash of lemon for brightness.

Ingredient Table

Ingredient	Amount	Role/Suggestion
Chicken breast	2 cups, cooked & diced	Use leftover or rotisserie chicken
Potato gnocchi	1 lb	Fresh or shelf-stable
Carrots	1 cup, diced	Adds color and sweetness
Celery	1 cup, diced	Lends crunch and aroma
Spinach	2 cups, fresh	Baby spinach wilts quickly
Onion	1 small, chopped	Adds depth to base
Garlic	3 cloves, minced	Infuses savory, aromatic flavor
Chicken broth	4 cups	Base of the soup
Half-and-half	2 cups	For creaminess
Butter	3 tablespoons	Forms the roux with flour
Flour	¼ cup	Thickens soup
Olive oil	2 tablespoons	For sautéing
Thyme	1 teaspoon (dried)	Seasoning
Salt & Pepper	½ teaspoon, to taste	Finishing touch

Step-by-Step: How to Make Chicken Gnocchi Soup

1. Prepare Your Ingredients

Dice the cooked chicken breast, chop all vegetables, and measure out the rest of the components. Set everything within easy reach for smooth cooking.

2. Sauté the Vegetables

Heat olive oil and butter in a large Dutch oven or heavy pot over medium heat. Add onion, celery, carrots, and garlic. Stir frequently for 3–4 minutes, until the veggies soften and the onions become translucent.

3. Create the Roux

Sprinkle the flour evenly over the softened vegetables. Stir to coat and cook for 1–2 minutes, just enough to remove the raw flour taste.

4. Add Liquid Ingredients

Slowly pour in the chicken broth, stirring as you go. The mixture will thicken slightly—keep stirring to avoid lumps. Add the half-and-half, blending everything into a smooth soup base.

5. Simmer the Soup

Bring the mixture to a gentle simmer. Add the diced chicken, thyme, salt, and pepper. Let it cook uncovered for 5 minutes, allowing flavors to meld and the broth to thicken a bit more.

6. Finish with Gnocchi and Spinach

Stir in the gnocchi and chopped spinach. Continue simmering for another 5–6 minutes. The gnocchi will float when done, and the spinach will wilt beautifully into the broth.

7. Taste and Adjust

Give the soup a taste and adjust seasoning with extra salt, pepper, or more herbs if desired. If it’s too thick, add an extra splash of broth. If you want it thicker, let it simmer a few minutes longer or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).

8. Serve

Ladle the soup into bowls and finish with grated Parmesan if desired. Serve with warm breadsticks or a crisp salad for a restaurant-style meal at home.

Tips, Tricks, and Variations

No precooking gnocchi: Let them cook right in the soup, so they absorb the broth’s flavor.
Customize your veggies: Try adding mushrooms, peas, or kale for a twist.
Make it dairy-free: Use coconut cream or a cashew cream substitute, and swap the butter for olive oil.
Boost the protein: Stir in cannellini beans for extra heartiness.

Texture Tweaks

Creamier soup: Use heavy cream instead of half-and-half, or add sour cream at the end.
Thinner broth: Add extra chicken stock or water gradually until it reaches your preferred consistency.

Make Ahead and Meal Prep

Assemble the soup base ahead and refrigerate without the gnocchi or spinach. At mealtime, bring to a simmer and finish the soup with gnocchi and spinach to preserve their texture.

How to Store and Reheat Chicken Gnocchi Soup

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The gnocchi may continue absorbing liquid, so you might need to add extra broth or milk when reheating. Gently reheat over medium heat, stirring occasionally.

Freezing Instructions

This soup freezes, but cream-based broths may change texture after thawing. For best results, freeze the base without the gnocchi and spinach; add those fresh when reheating.

Cool soup completely before transferring to a freezer-safe container.
Label with the date.
Thaw overnight in the refrigerator before reheating gently and finishing the soup as above.

Using a Slow Cooker

If you prefer set-it-and-forget-it meals, you can adapt this recipe for a slow cooker:

Add all ingredients except half-and-half, spinach, and gnocchi to the slow cooker.
Cook on low for 4 hours.
Add gnocchi during the last hour.
Stir in spinach and half-and-half just before serving.

This version is great for busy days and delivers the same warm comfort.

Serving Suggestions

Chicken Gnocchi Soup pairs beautifully with simple sides:

Garlic bread or breadsticks for dipping.
A crisp Caesar salad to lighten the meal.
Roasted Brussels sprouts or broccoli when you crave extra vegetables.

Bringing restaurant-quality Chicken Gnocchi Soup to your own kitchen isn’t just easy—it’s deeply satisfying. Every step builds on the next for layered, complex flavor and that signature creamy finish. Whether you’re making it for a crowd or meal prepping for a busy week, this recipe guarantees comfort, convenience, and a whole lot of happy eaters.

With a pot of homemade soup simmering on the stove, you’ll have a little taste of Olive Garden—or maybe something even better—whenever you want.