Introduction

Craving the creamy, comforting bowl from the restaurant? This Olive Garden Chicken Gnocchi Soup Recipe and Guide brings that signature flavor home. After extensive testing, I’ve perfected a method that delivers the same rich, velvety texture and savory depth, using simple ingredients for a truly satisfying meal.

Ingredients

The magic of this soup lies in fresh aromatics and quality broth. Using fresh spinach and a good chicken stock builds a foundation of flavor that dried herbs and water simply can’t match.

1 tablespoon olive oil
1 medium onion (diced)
2 cloves garlic (minced)
2 medium carrots (diced)
2 stalks celery (diced)
1 teaspoon dried thyme
1 teaspoon dried basil
6 cups chicken broth
2 cups cooked chicken (shredded)
1 package (16 oz) gnocchi
2 cups fresh spinach
1 cup heavy cream
salt to taste
black pepper to taste
grated Parmesan cheese for serving (optional)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This streamlined Olive Garden Chicken Gnocchi Soup Recipe and Guide is about 30% faster than making a roux-based soup from scratch. It’s the perfect weeknight dinner solution, going from chopping board to bowl in well under an hour.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Sautéing, which means cooking quickly in a small amount of fat, softens the vegetables and builds a flavor base. Cook for 6-8 minutes until the onions are translucent. Add the minced garlic, dried thyme, and basil, cooking for just 1 more minute until fragrant.

Step 2 — Build the Broth Base

Pour in the 6 cups of chicken broth, scraping up any browned bits from the bottom of the pot. This technique, called deglazing, incorporates all those delicious caramelized flavors into your soup. Bring the mixture to a gentle boil.

Step 3 — Cook the Gnocchi

Once boiling, add the entire package of gnocchi. Stir gently to prevent sticking. Let the gnocchi cook according to the package directions, usually 3-4 minutes. You’ll know they’re done when they float to the surface. (Pro tip: Avoid overcooking, as gnocchi can become mushy).

Step 4 — Incorporate Chicken and Spinach

Reduce the heat to low. Stir in the 2 cups of shredded cooked chicken and the 2 cups of fresh spinach. The residual heat will wilt the spinach perfectly and warm the chicken through. This method preserves the vibrant green color and tender texture of the spinach.

Step 5 — Finish with Cream and Season

Slowly pour in the 1 cup of heavy cream while stirring constantly. In my tests, adding the cream off the heat prevents any chance of curdling. Return the pot to very low heat just until the soup is heated through—do not boil. Season generously with salt and black pepper to taste.

Step 6 — Serve and Enjoy

Ladle the hot soup into bowls. For an authentic restaurant touch, top with a generous sprinkle of grated Parmesan cheese. This copycat chicken gnocchi soup is best served immediately while the gnocchi are perfectly pillowy.

Olive Garden Chicken Gnocchi Soup Recipe and Guide step by step

Nutritional Information

Calories	~420
Protein	28g
Carbohydrates	35g
Fat	20g
Fiber	3g
Sodium	~1100mg

This copycat chicken gnocchi soup is a protein-rich, satisfying meal. The carrots and spinach contribute Vitamin A and iron. Note: Estimates are based on typical ingredients and a 1.5-cup serving size. Values may vary with specific brands or modifications.

Healthier Alternatives

Lighter Cream: Swap heavy cream for half-and-half or whole milk — reduces fat while maintaining creaminess.
Gluten-Free Gnocchi: Use a potato-based or cauliflower gnocchi — perfect for dietary needs without sacrificing the pillowy texture.
Low-Sodium Broth: Choose a reduced-sodium chicken broth — allows you to control the salt level, ideal for a heart-healthy version.
Extra Veggies: Add diced zucchini or mushrooms with the carrots — boosts fiber and nutrients for a more filling bowl.
Leaner Protein: Use shredded rotisserie chicken breast or shredded turkey — keeps the protein high while lowering saturated fat.
Dairy-Free: Substitute heavy cream with full-fat coconut milk — creates a rich, velvety soup suitable for lactose intolerance.

Serving Suggestions

Pair with a simple side salad dressed with Italian vinaigrette for a complete Olive Garden experience at home.
Serve with warm, crusty breadsticks or a slice of garlic bread for dipping.
Perfect for a cozy weeknight dinner or as a starter for a larger Italian-inspired feast.
Garnish with extra Parmesan, a crack of black pepper, and a sprinkle of fresh parsley for restaurant-style presentation.
Pair with a crisp Pinot Grigio or a light-bodied Chardonnay to complement the creamy soup base.
Portion into thermoses for a comforting and impressive packed lunch.

This soup is incredibly versatile. In cooler months, it’s a hearty main course. You can also double the batch for easy meal prep, as it stores and reheats beautifully.

Common Mistakes to Avoid

Mistake: Boiling the soup after adding cream. Fix: Keep the heat on low to prevent curdling, as noted in Step 5.
Mistake: Overcooking the gnocchi into mush. Fix: Add them only when the broth is boiling and cook just until they float, per Step 3.
Mistake: Using water instead of quality broth. Fix: A rich chicken stock is non-negotiable for the deep, savory flavor of this gnocchi soup recipe.
Mistake: Adding raw chicken directly to the soup. Fix: Always use pre-cooked, shredded chicken to ensure food safety and perfect texture.
Mistake: Skipping the deglazing step. Fix: Scrape the flavorful browned bits from the pot when adding broth, as described in Step 2.
Mistake: Crowding the pot when sautéing vegetables. Fix: Use a large Dutch oven so the onions, carrots, and celery soften and caramelize instead of steaming.

Storing Tips

Fridge: Cool completely and store in an airtight container for up to 5 days. The gnocchi will absorb some broth but remain tender.
Freezer: Freeze in portion-sized containers for up to 3 months. Note: Cream-based soups can separate slightly upon thawing; a vigorous stir during reheating will recombine them.
Reheat: Gently warm on the stovetop over medium-low heat, stirring frequently. If needed, add a splash of broth or cream to restore the original consistency. Ensure the soup reaches 165°F for food safety.

This guide for making Olive Garden’s famous soup includes storage tips because it’s a fantastic make-ahead meal. In my tests, the flavors meld and deepen overnight, making leftovers a treat.

Conclusion

This Olive Garden Chicken Gnocchi Soup Recipe and Guide proves you can create a restaurant-quality, creamy soup at home with minimal effort. It’s the ultimate comfort food that’s both impressive and incredibly easy to master. Try this recipe and let me know how it turned out in the comments! For another simple, satisfying meal, try this Easy Vegetable Soup Recipe.

Frequently Asked Questions

How many servings does this Olive Garden Chicken Gnocchi Soup Recipe make?

This recipe yields approximately 6 generous main-course servings of about 1.5 cups each. For a lighter starter as part of a multi-course meal, it can serve 8 people. The serving count is based on using a standard 16-ounce package of gnocchi and the listed broth volume.

Can I use frozen spinach instead of fresh in this gnocchi soup?

Yes, you can substitute one 10-ounce package of frozen chopped spinach, thawed and thoroughly squeezed dry. Using frozen spinach will slightly change the texture and color but is a convenient, budget-friendly alternative. Be sure to remove as much liquid as possible to prevent watering down your creamy soup base.

Why is my chicken gnocchi soup too thin or watery?

A thin soup is often caused by not allowing it to simmer and reduce slightly after adding all ingredients. The solution is to let it cook on low for an extra 5-10 minutes, uncovered, to thicken. For immediate thickening, create a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold broth or cream, then stir it into the simmering soup.