Olive Garden Chicken Gnocchi Soup Recipe and Guide
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.
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.
Notes
Want a lighter version? Use half-and-half or milk. Add red pepper flakes for a spicy kick. Use rotisserie chicken to save time. Gluten-free gnocchi works well—just reduce the cook time slightly.