This creamy, soul-warming soup brings the cozy charm of Olive Garden straight to your kitchen. With pillowy gnocchi, tender chicken, and a luxuriously rich broth, it’s the kind of meal that wraps around you like a blanket on a chilly evening.
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Why This Olive Garden Chicken Gnocchi Soup Recipe Wins Hearts
This soup is comfort in a bowl. You get a medley of textures and flavors in every spoonful velvety cream, chewy gnocchi, sautéed veggies, and juicy bites of chicken. The secret? Fresh herbs and a splash of heavy cream that turn humble pantry staples into a restaurant-worthy dish. Whether you’re battling the sniffles or just need a little food hug, this one delivers.
What You’ll Need for This Copycat Soup
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 cup shredded carrots
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly cracked black pepper, to taste
- 4 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 package (16 oz) gnocchi
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- Optional: Parmesan for garnish
Tip: Want a lighter option? Swap the cream for half-and-half, or use milk for a thinner, brothier version.
How to Make Olive Garden Chicken Gnocchi Soup at Home
Sauté the Base Veggies
In a large pot, heat olive oil over medium. Add the onion, celery, and carrots. Cook until soft and fragrant, about 5 7 minutes. Add garlic and stir until it blooms.
Build the Broth and Simmer
Sprinkle in the thyme and basil. Pour in the chicken broth, then season with salt and pepper. Bring everything to a gentle boil.
Add Gnocchi and Chicken
Stir in the gnocchi and shredded chicken. Simmer until the gnocchi floats and turns tender, usually 5 6 minutes.
Stir in Spinach and Cream
Reduce heat to low. Add spinach and cream, stirring gently as the spinach wilts and the broth becomes beautifully creamy.
Season and Serve with Parmesan
Taste and adjust seasoning if needed. Ladle into bowls and sprinkle Parmesan on top if you’d like an extra layer of richness.
Tips to Make It Just Like the Restaurant
- For a thicker soup, let it simmer a little longer uncovered or stir in a tablespoon of flour before adding the broth
- Add red pepper flakes for a touch of heat
- Use rotisserie chicken to save time
- Gluten-free gnocchi works great too, just reduce cook time slightly
How to Store and Reheat It
Leftovers? You’re in luck. This soup gets even better the next day.
- Store in an airtight container in the fridge for up to 3 days
- To freeze, keep gnocchi separate and add fresh when reheating
- Reheat gently on the stovetop, stirring often so the cream doesn’t separate
FAQs
Can I use uncooked chicken in this recipe?
You can, but make sure to simmer the chicken fully in the broth before adding the gnocchi. Shred once it’s cooked through.
What’s the best gnocchi to use?
Shelf-stable potato gnocchi works well and cooks quickly. Fresh or homemade gnocchi makes it even more special.
Can I make it dairy-free?
Yes! Swap the cream with coconut milk or oat milk for a cozy, dairy-free option.
Try These Other Cozy Soup Favorites
Pair this bowl with our creamy chicken and rice soup for a weeknight dinner that hugs your soul.
Craving something spicy after your gnocchi fix? Try this hearty chicken enchilada soup next.
Don’t miss this cozy classic our slow cooker chicken noodle soup is perfect for chilly nights.
Make It Tonight and Let Us Know
If you love this Olive Garden Chicken Gnocchi Soup as much as we do, leave a comment and share how it turned out. Follow us on Pinterest for more cozy ideas, or join the fun on Facebook!
Olive Garden Chicken Gnocchi Soup Recipe and Guide
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 cup shredded carrots
- 1 cup chopped celery
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly cracked black pepper to taste
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 package 16 oz gnocchi
- 2 cups fresh spinach roughly chopped
- 1 cup heavy cream
- Optional: Parmesan for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook until soft, about 5–7 minutes. Stir in garlic and cook until fragrant.
- Sprinkle in thyme and basil, then pour in chicken broth. Season with salt and pepper. Bring to a gentle boil.
- Add gnocchi and shredded chicken. Simmer for 5–6 minutes, until gnocchi is tender and floats.
- Reduce heat to low. Stir in spinach and heavy cream. Let the spinach wilt and the broth become creamy.
- Taste and adjust seasoning. Serve hot, topped with Parmesan if desired.