Olive Garden Chicken Gnocchi Soup is a hearty, creamy soup loaded with tender chicken, pillowy gnocchi, and a blend of fresh spinach and carrots that add a nice pop of color and flavor. The broth is rich and comforting, making it perfect for chilly days or when you need a little extra warmth on your plate.
I love making this soup when I want something cozy but still satisfying. The gnocchi are soft and just melt in your mouth, which I think is the best part—every bite feels like a little hug. Plus, it’s super easy to whip up even on busy days, which means you can enjoy comfort food without spending hours in the kitchen.
My favorite way to enjoy this soup is with a slice of crusty bread on the side to soak up all the tasty broth. It’s a dish that always reminds me of casual family dinners and sharing good vibes around the table. If you’re craving something creamy, warm, and hearty that never gets old, this chicken gnocchi soup is definitely one to try.
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts cook quickly and shred well. You can swap for thighs if you prefer juicier meat. Rotisserie chicken also works for a time saver.
Gnocchi: Potato gnocchi gives the soup a soft, pillowy texture. If gnocchi’s unavailable, small dumplings or even mini pasta shapes like tortellini can work.
Spinach: Fresh baby spinach adds a nice color and mild flavor. Feel free to use kale or Swiss chard for a heartier green, but add a bit earlier to soften.
Heavy Cream: This makes the soup rich and creamy. For a lighter version, use half-and-half or a mix of milk and Greek yogurt (add yogurt off heat to prevent curdling).
How Do I Make the Soup Thick and Creamy Without Lumps?
Creating a smooth, creamy soup base comes from cooking the flour with butter first. This “roux” helps thicken the soup evenly without clumps.
- After sautéing the veggies, sprinkle flour and stir well to coat everything.
- Cook for 1-2 minutes to remove that raw flour taste.
- Pour in the broth slowly while stirring constantly to avoid lumps.
- Let the soup gently simmer to thicken before adding cream and other ingredients.
This slow and steady approach keeps the texture velvety and perfect each time.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup all in one place without crowding.
- Sharp knife – makes chopping veggies and chicken quick and easy.
- Cutting board – essential for a safe chopping surface.
- Wooden spoon or heatproof spatula – great for stirring the soup and scraping the bottom of the pot.
- Measuring cups and spoons – helpful to get the right amounts of broth, cream, and spices for the best flavor.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage for a spicier, meatier twist.
- Add diced potatoes with the carrots for a heartier, more filling soup.
- Use kale instead of spinach for a stronger, earthier flavor and more texture.
- Stir in a pinch of red pepper flakes or smoked paprika for mild heat and depth.
How to Make Olive Garden Chicken Gnocchi Soup
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced into thin rounds
- 2 stalks celery, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 package (16 oz) potato gnocchi
- 3 cups fresh baby spinach, roughly chopped
- 2 tbsp all-purpose flour
- 4 tbsp unsalted butter
- 1 tsp dried thyme
- ½ tsp dried rosemary
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 40 minutes in total: 10 minutes for preparation and chopping, and 30 minutes for cooking. It’s a quick and comforting meal you can enjoy any day of the week!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large pot over medium heat. Add chicken breasts and cook until no longer pink inside, roughly 5-7 minutes on each side. Remove the chicken and let it cool a bit. Then, shred or dice into bite-sized pieces.
2. Sauté the Vegetables:
In the same pot, add butter and let it melt. Add chopped onion, carrots, and celery. Cook until veggies are tender, about 5-6 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. Make the Soup Base:
Sprinkle flour over the vegetables, stirring to combine well. Cook for 1-2 minutes to get rid of the raw flour taste. Slowly pour in chicken broth, stirring constantly to avoid lumps. Bring soup to a simmer and cook until it starts to thicken, about 5 minutes.
4. Add Cream and Seasonings:
Turn the heat to low. Stir in heavy cream, thyme, rosemary, salt, and pepper. Mix well.
5. Cook the Gnocchi:
Add the gnocchi to the pot and cook following the package instructions, usually until they float to the surface in 2-3 minutes.
6. Finish the Soup:
Stir in shredded chicken and chopped spinach. Cook for another 2-3 minutes until spinach wilts and chicken is heated through.
7. Serve:
Taste and adjust seasonings if needed. Ladle soup into bowls, garnish with chopped fresh parsley, and sprinkle with black pepper. Enjoy with crusty bread if you like!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cooking. This helps it cook evenly and shred easily.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or milk for a lighter soup, though it won’t be as rich. If using milk, add it slowly and avoid boiling to prevent curdling.
How Do I Store and Reheat Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup up to step 6, cool, then refrigerate. When ready to eat, reheat gently and add fresh spinach just before serving to avoid overcooking it.
