The first time I tasted Olive Garden’s Chicken Gnocchi Soup, I was having lunch with my grandmother on a chilly autumn afternoon. We had spent the morning shopping, and the creamy, comforting soup was exactly what we needed to warm up. The pillowy gnocchi, tender chicken, and vegetables swimming in a velvety broth created an experience I wanted to recreate at home. After numerous attempts in my kitchen, I’ve finally perfected a homemade Olive Garden Chicken Gnocchi Soup that captures all the magic of the restaurant version – and dare I say, improves upon it with fresher ingredients and customizable flavors.
This soup holds a special place in my recipe collection because it balances elegance with simplicity. It’s restaurant-quality comfort food you can make in your own kitchen, even on a busy weeknight. The familiar flavors transport me back to that special lunch with my grandmother, and now I get to share that feeling with you.
Why You’ll Love This Olive Garden Chicken Gnocchi Soup Recipe
There’s a reason this soup has developed such a devoted following. When made at home, it transforms from a special restaurant treat to an accessible comfort food you can enjoy anytime:
- Better than the original: With fresh herbs and quality ingredients, this homemade version has deeper flavor and a silkier texture.
- One-pot wonder: Despite its complex flavors, the entire soup comes together in a single pot.
- Meal-prep friendly: It reheats beautifully, making it perfect for lunch throughout the week.
- Customizable: Easily adjust the creaminess, herb levels, or vegetable ratio to your preference.
- Budget-friendly: Making this soup at home costs a fraction of the restaurant price, especially when feeding a family.
- Ready in 30 minutes: Yes, you can have this creamy, satisfying soup on the table in half an hour!
This soup strikes the perfect balance between indulgence and nourishment, with tender vegetables, protein-rich chicken, and delicate potato gnocchi creating a satisfying meal in a bowl.
Ingredients for Olive Garden Chicken Gnocchi Soup
For the Soup Base:
- 4 tablespoons unsalted butter
- 1 medium onion, finely diced (about 1 cup)
- 3 celery stalks, diced (about ¾ cup)
- 3 medium carrots, diced (about 1 cup)
- 4 garlic cloves, minced
- ¼ cup all-purpose flour
- 6 cups chicken broth (low-sodium preferred)
- 2 cups half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian seasoning
- ½ teaspoon nutmeg, freshly grated
- 2 bay leaves
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
For the Chicken and Gnocchi:
- 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
- 1 pound potato gnocchi (shelf-stable or refrigerated)
- 2 cups fresh spinach, roughly chopped
- ¼ cup fresh parsley, chopped
- ½ cup grated Parmesan cheese, plus more for serving
Step-by-Step Instructions
Preparing the Soup Base
Sauté the aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Cook for 5-6 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
Create the roux: Sprinkle the flour over the vegetable mixture. Stir constantly for 2 minutes to cook the flour and form a thick paste that coats the vegetables.
Build the broth: Gradually add the chicken broth, about 1 cup at a time, whisking continuously to prevent lumps. Once all the broth is incorporated, add the half-and-half, dried thyme, Italian seasoning, nutmeg, and bay leaves.
Simmer the soup: Bring the mixture to a gentle simmer (do not boil). Reduce heat to medium-low and simmer for about 10 minutes until slightly thickened. Season with salt and pepper to taste.
Adding the Chicken and Gnocchi
Cook the gnocchi: Add the gnocchi to the simmering soup. Cook according to package directions – typically 2-3 minutes for shelf-stable gnocchi or 1-2 minutes for refrigerated. The gnocchi will float to the top when ready.
Finish the soup: Stir in the cooked chicken and chopped spinach. Cook for an additional 2-3 minutes until the chicken is warmed through and the spinach is wilted.
Final touches: Remove the bay leaves. Stir in the fresh parsley and grated Parmesan cheese. Taste and adjust seasonings if needed.
Serve immediately: Ladle the hot soup into bowls and garnish with additional Parmesan cheese and fresh parsley if desired.
Tips, Variations, and Serving Suggestions
Pro Tips
- For the creamiest soup: Use room temperature half-and-half to prevent curdling when added to the hot broth.
- Gnocchi timing matters: Don’t overcook the gnocchi or they’ll become mushy. Add them just a few minutes before serving.
- Make-ahead strategy: If you plan to make this soup in advance, consider cooking and storing the gnocchi separately, adding them to individual portions when reheating.
- Chicken shortcut: Rotisserie chicken from the grocery store saves time while adding great flavor.
- Vegetable prep: Dice the vegetables to a similar size for even cooking.
Tasty Variations
- Lighter version: Substitute milk or light cream for half-and-half.
- Extra veggies: Add diced red bell peppers or zucchini along with the other vegetables.
- Herb upgrades: Use fresh herbs instead of dried (use 1 tablespoon fresh for each teaspoon of dried).
- Dairy-free option: Use coconut cream and vegetable broth for a dairy-free version.
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce.
Serving Suggestions
This Olive Garden Chicken Gnocchi Soup pairs perfectly with:
- Crusty garlic bread or breadsticks
- A simple side salad with Italian dressing
- A glass of crisp Pinot Grigio for adults
- Parmesan crisps for a low-carb option
Nutritional Information (Approximate per serving)
- Servings: 6
- Calories: 420 per serving
- Protein: 22g
- Carbohydrates: 38g
- Fat: 20g
- Fiber: 3g
- Sodium: 890mg (varies based on broth used)
Bring Olive Garden’s Magic to Your Kitchen Tonight
There’s something special about recreating restaurant favorites at home. This Olive Garden Chicken Gnocchi Soup captures all the creamy, comforting goodness of the original while allowing you to control the ingredients and customize to your taste. The pillowy gnocchi, tender chicken, and vegetables in a silky broth create a meal that’s both satisfying and impressive.
The beauty of this recipe lies in its simplicity despite its restaurant-quality results. Whether you’re looking to save money on takeout, impress dinner guests, or simply enjoy a comforting bowl of soup on a chilly evening, this homemade version delivers on all fronts.
So grab your pot, gather your ingredients, and get ready to fill your kitchen with the irresistible aroma of Olive Garden’s most beloved soup. Once you master this recipe, you might find yourself making it again and again – it’s that good. Buon appetito!
