Name: Olive Garden Chicken Gnocchi Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 cup carrots, finely diced; 1 cup celery, finely diced; 1 cup yellow onion, finely diced; 3 cloves garlic, minced; 1/3 cup all-purpose flour; 4 cups low-sodium chicken broth; 2 cups half-and-half; 2 cups cooked chicken breast, shredded or diced; 1 pound potato gnocchi; 2 cups fresh baby spinach, roughly chopped; 1 teaspoon dried thyme; 1/2 teaspoon dried basil; 1/2 teaspoon dried parsley; 1 teaspoon kosher salt; 1/2 teaspoon black pepper, freshly ground; 1/2 cup grated Parmesan cheese

Olive Garden Chicken Gnocchi Soup Recipe tastes like a cozy hug in a bowl, with tender chicken, pillowy gnocchi, and a creamy, garlicky broth full of spinach and veggies. It works perfectly for busy weeknights or lazy weekends, since you can get it on the table in about 40 minutes. I used to order this every single time at Olive Garden, so I finally nailed a homemade version that tastes even better.

Why You Should Try This Olive Garden Chicken Gnocchi Soup Recipe

This copycat Olive Garden Chicken Gnocchi Soup Recipe gives you thick, creamy comfort without feeling heavy or greasy. The gnocchi stay tender, the chicken stays juicy, and the broth tastes rich with garlic, herbs, and a touch of cream.

You control the salt, the veggies, and the richness, so it fits picky eaters and slightly fancier palates at the same time. It also reheats nicely, so lunch the next day already solves itself.

“This Olive Garden Chicken Gnocchi Soup Recipe tastes just like the restaurant version, only creamier and more loaded with chicken and gnocchi ★★★★★”

Ingredients You’ll Need

Here is everything you need to make this Olive Garden Chicken Gnocchi Soup Recipe at home.

Main Ingredients

2 tablespoons olive oil or butter
1 pound boneless skinless chicken breasts or thighs, diced small
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
1 small yellow onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme or Italian seasoning
¼ teaspoon crushed red pepper flakes (optional, for gentle heat)
4 cups low sodium chicken broth (use a good quality boxed broth or homemade)
1 cup water or extra broth if you like a thinner soup
1 package (16–17.5 ounces) potato gnocchi, shelf stable or refrigerated
1½ cups half and half or 1 cup heavy cream plus ½ cup milk
1 cup baby spinach, roughly chopped (frozen spinach works if you thaw and squeeze it dry)
½ cup grated Parmesan cheese, plus extra for serving

Thickening & Flavor Boosters

3 tablespoons all purpose flour
3 tablespoons butter
1 bay leaf
1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
Extra salt and pepper to finish

Pantry Shortcuts & Substitutions

Use rotisserie chicken instead of raw chicken and stir it in near the end.
Use frozen mirepoix (onion, carrot, celery mix) to skip chopping.
Use gluten free flour and gluten free gnocchi if you need a gluten free version.
Use evaporated milk instead of cream for a lighter but still creamy soup.

Equipment List

Large heavy pot or Dutch oven
Cutting board and sharp knife
Wooden spoon or silicone spatula
Ladle
Small bowl or measuring cup for slurry or roux
Measuring cups and spoons

Tips & Tricks

Brown the chicken in batches so it gets color and flavor instead of steaming.
Cut the chicken into small, bite size pieces so it cooks quickly and stays tender.
Use low sodium broth so you control the final salt level.
Sauté the veggies until they soften and pick up a little color for deeper flavor.
Add the gnocchi near the end so they stay soft and do not turn mushy.
Warm the cream slightly before adding so it does not curdle in the hot broth.
Stir often after you add the cream and flour mixture so the soup stays smooth.
Add spinach at the very end so it stays bright and fresh.
Taste and adjust salt, pepper, and Parmesan right before serving.
If the soup thickens too much, thin it with a splash of broth or milk.

How to Make Olive Garden Chicken Gnocchi Soup Recipe

Step 1: Sear the Chicken

Heat 2 tablespoons olive oil or butter in a large pot over medium high heat.
Season the diced chicken with salt and pepper, then add it to the hot pot in a single layer.
Cook 4 to 6 minutes, stirring once or twice, until the chicken browns and cooks through, then transfer it to a bowl and set it aside.

Step 2: Sauté the Vegetables

Lower the heat to medium and add a little more oil or butter if the pot looks dry.
Add onion, carrot, and celery, then cook 5 to 7 minutes until the veggies soften and the onion turns translucent.
Stir in the garlic, thyme or Italian seasoning, red pepper flakes, and bay leaf, and cook 1 minute until the garlic smells fragrant.

Step 3: Build the Roux

Push the veggies to one side of the pot.
Add 3 tablespoons butter to the empty side and let it melt, then sprinkle in the flour.
Stir the flour and butter together into a paste, then mix it into the veggies so everything coats evenly and cook 1 to 2 minutes to remove the raw flour taste.

Step 4: Add Broth and Simmer

Slowly pour in the chicken broth while you stir, scraping the bottom of the pot to pick up browned bits.
Add the extra water or more broth if you like a slightly thinner soup.
Return the cooked chicken and any juices to the pot, bring the soup to a gentle boil, then lower the heat and simmer 10 minutes so the flavors blend.

Step 5: Add Gnocchi

Add the gnocchi straight from the package to the simmering soup.
Cook according to package directions, usually 3 to 5 minutes, until the gnocchi float and feel tender.
Stir often so the gnocchi do not stick to the bottom.

Step 6: Stir in Cream and Spinach

Lower the heat to medium low so the soup gently simmers and does not boil hard.
Stir in the half and half or the cream and milk mixture, then add the chopped spinach.
Cook 3 to 5 minutes until the spinach wilts and the soup thickens to a creamy, chowder like texture.

Step 7: Finish with Parmesan and Seasoning

Stir in the grated Parmesan cheese until it melts into the broth.
Taste the soup and adjust with more salt, pepper, or Parmesan as needed.
Remove the bay leaf, ladle the soup into bowls, and top with extra Parmesan and a sprinkle of parsley.

What to Serve with Olive Garden Chicken Gnocchi Soup Recipe

This Olive Garden Chicken Gnocchi Soup Recipe pairs nicely with warm breadsticks, garlic bread, or a simple toasted baguette to soak up the creamy broth. A crisp green salad with romaine, cucumbers, tomatoes, and a light Italian dressing balances the richness. You can also serve it with roasted vegetables like broccoli or green beans for extra color and nutrition. If you want a cozy touch, add a side of fluffy mashed potatoes or simple buttered noodles for very hungry eaters.

Storage Options

Cool leftovers to room temperature within 1 hour, then store them in airtight containers in the fridge for up to 3 days.
Reheat gently on the stove over low to medium heat, stirring often, and add a splash of milk or broth if the soup thickens.
Freeze the soup without the gnocchi for best texture, up to 2 months, then add fresh gnocchi when you reheat.
If you freeze the soup with gnocchi, expect softer gnocchi; thaw overnight in the fridge and warm on the stove while you stir gently.