If you’ve ever craved the creamy, hearty goodness of Olive Garden’s Chicken Gnocchyou’ve just craved the creamy, rich goodness of Olive Garden’s Chicken Gnocchi Soup, you’re in for a treat!
This easy one-pot recipe captures all the flavors of a classic dish—tender chicken, pillowy gnocchi, spinach and a velvety broth full of fragrant spices.
Perfect for a relaxing dinner, this is a comforting cup you’ll want to make again and again.
Why Would You Like This Recipe ?
Restaurant quality at home: Tastes just as good as the first time, if not better!
One bowl meal: Easy cleanup on a busy weeknight.
Hearty and comfortable: perfect for warming up on cold days.
Customizable: Modify content to suit your preferences.
Ingredients
Here is an awesome picture of what you will need.
Grilled chicken (use rotisserie chicken for convenience) .
Potato gnocchi gives that signature soft texture
Fresh spinach for a pop of green and nutrition
Heavy cream for a nice creamy broth
A full list of ingredients and specific measurements is in the recipe below.
Instructions:
Cook the herbs
Heat the olive oil in a large pot and sauté the onions, garlic and celery until soft and fragrant, creating a delicious base for the soup
Add the chicken and broth
Stir in the chopped chicken, chicken broth and spices. Simmer for 10 minutes to soften the flavors.
Let the gnocchi cook
Add the gnocchi to the pot and cook for 3-4 minutes, or until soft and pillowy, drawing out the sweet juices.
Add the cream and spinach
Pour in heavy cream and add fresh coconut. Stir until the spinach has softened, and add hot cream to the soup.
Serve
Serve the soup in bowls and top with grated Parmesan cheese for a sweet and comforting finish.
Expert advice and strategies
Use fresh gnocchi: It cooks faster and tastes better than frozen or shelf-hard.
For a thicker soup: Add a mixture of corn starch and water, or fold a few gnocchi directly into the pot.
Rotisserie chicken hack: Saves time and effort by using pre-cooked chicken.
Recipe differences and substitutions
Swap the chicken for the spicy version for the Italian sausage.
For a rich green color, substitute kale for spinach.
For a light soup, use half and half instead of heavy cream.
Service and marriage proposals
Breadsticks or garlic bread: Perfect for dipping in a creamy broth.
Side Salad: Fresh green lettuce or Caesar salad balances out the ingredients.
Wine pairing: Pair a crisp white or lemon like Pinot Grigio with sparkling water.
Storage and reheating advice
Storage: Refrigerate in an airtight container for up to 3 days.
Reheat: Warm gently in the oven or microwave, adding broth or a splash of cream if it gets too thick.
Freezing: This soup freezes well, but it’s best to unfreeze the gnocchi and spinach, then add them fresh when reheated.
FAQs
Can I use frozen oranges?
Yes, cool and drain well before adding to the soup.
Can I make this soup gluten free?
Yeah! Use gluten-free gnocchi and make sure your broth and condiments are gluten-free.
Can I make this dairy-free?
exactly. Use coconut milk or non-dairy creamer for the broth and skip the cheese garnish.
What is the best way to quickly cut up a chicken?
A hand mixer or stand mixer separates cooked chicken in seconds!
Olive Garden Chicken Gnocchi Soup
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This creamy Chicken Gnocchi Soup is a perfect copycat of the Olive Garden favorite. It’s packed with tender chicken, soft gnocchi, fresh spinach, and a rich, flavorful broth that feels like a warm hug in a bowl. Easy to make at home and perfect for cozy dinners or special occasions!
Ingredients
- 3–4 boneless skinless chicken breasts, cooked and diced
- 1 stalk of celery, chopped
- 1/2 white onion, diced
- 2 teaspoons minced garlic
- 1/2 cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- Salt and pepper, to taste
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half (see note)
- 1 cup fresh spinach, roughly chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and sauté for 2-3 minutes until onions are translucent.
- Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
- Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.
Notes
If you want it even creamier, try swapping out one cup of the half and half for heavy cream. It adds a rich, velvety touch that’s absolutely delicious!
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 430
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 90mg
Turned out really good!
Good to hear that Jill
Great recipe! I think it’s better than Olive Garden. My husband kept biting the spoon 🙂
Hahahahahaha
Cook the gnocchi first?
Yes
The picture shows carrots but there are none on the ingredient list.
Optional, you will see that almost all my recipes I add carrots, but it’s something optional
Are you aware that your FAQ section mentions frozen oranges??
Of course, I already try it
Question, I cook the gnocchi then drop in the soup or does the soup take care of it plumping up? Also, oranges in the soup adds what flavor?
Yum, thanks!!
This is pretty close to the recipe I found a different time, but that recipe called for nutmeg. I think a little sprinkled nutmeg on the top adds a nice flavor. Still very good