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

Olive Garden Chicken Gnocchi Soup Recipe delivers a creamy, cozy bowl loaded with tender chicken, pillowy gnocchi, and plenty of veggies in about 40 minutes, start to finish. It works perfectly for busy weeknights, chilly weekends, or anyone who wants restaurant-style comfort without changing out of sweatpants. I grew up in a house where “soup night” meant canned stuff, so this feels like a glow-up my younger self would high-five.

Why Olive Garden Chicken Gnocchi Soup Recipe Is Worth It

This soup tastes rich and creamy without feeling heavy, thanks to a mix of broth and half-and-half. The gnocchi turn soft and chewy, the chicken adds protein, and the spinach and carrots sneak in veggies that even picky eaters usually accept.

You cook everything in one pot, which saves dishes and time. The recipe uses simple grocery store ingredients, and you can lean on shortcuts like rotisserie chicken and store-bought gnocchi to get dinner on the table fast.

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

Ingredients You Need

Main ingredients

Butter – 3 tablespoons, salted or unsalted.
Olive oil – 1 tablespoon, helps prevent the butter from browning too fast.
Yellow onion – 1 medium, diced small.
Celery – 2–3 ribs, diced.
Carrots – 2 medium, peeled and diced or use pre-shredded carrots from a bag.
Garlic – 3–4 cloves, minced (or 1–1½ teaspoons jarred minced garlic as a shortcut).
All-purpose flour – ¼ cup, thickens the soup.
Chicken broth or stock – 4 cups; use low-sodium so you control the salt.
Half-and-half – 2 cups; you can swap with whole milk for lighter or heavy cream for richer.
Cooked chicken – 2–3 cups, shredded or diced; rotisserie chicken works perfectly.
Potato gnocchi – 1 pound (shelf-stable, refrigerated, or frozen all work).
Fresh baby spinach – 2–3 cups, roughly chopped.
Dried thyme – ½ teaspoon.
Dried basil – ½ teaspoon.
Dried oregano – ¼ teaspoon.
Ground black pepper – ½ teaspoon, plus more to taste.
Salt – to taste; start with ½ teaspoon and adjust.
Optional heat – pinch of red pepper flakes.

Pantry shortcuts and brand notes

Use shelf-stable potato gnocchi from the pasta aisle for easy storage.
Choose low-sodium chicken broth (Swanson, Kirkland, or store brand all work).
Grab a rotisserie chicken from the grocery store and shred it to save time.
Use pre-chopped mirepoix (onion, celery, carrot mix) from the produce section if you want to skip knife work.
Jarred minced garlic and pre-washed baby spinach keep prep quick.

Optional toppings

Freshly grated Parmesan cheese
Extra black pepper
Crushed red pepper flakes
Chopped fresh parsley

Equipment list

Large heavy-bottomed pot or Dutch oven (at least 5–6 quarts)
Cutting board and sharp knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Ladle for serving

Quick Tips & substitutions

Use rotisserie chicken to cut prep time and add extra flavor.
Swap half-and-half with equal parts whole milk and heavy cream if you already have those.
Stir the flour into the veggies well so it coats them and avoids floury lumps.
Keep the soup at a gentle simmer, not a hard boil, so the dairy stays smooth.
Add the gnocchi near the end so they stay tender and don’t turn mushy.
Stir the pot often after you add dairy and gnocchi to prevent sticking.
Taste and adjust salt and pepper at the very end, after the soup thickens.
Use frozen spinach if you want; thaw it, squeeze out extra water, and stir it in at the end.
If the soup thickens too much, add a splash of broth or milk to loosen it.
Cool leftovers completely before you refrigerate them so the texture stays nice.

How to Make Olive Garden Chicken Gnocchi Soup Recipe

Step 1: Prep the ingredients

Dice the onion, celery, and carrots into small, even pieces so they cook at the same rate. Mince the garlic or measure the jarred garlic. Chop the spinach roughly and set it aside for later, since it cooks fast.

Shred or dice the cooked chicken and keep it in a bowl near the stove. Open the broth, measure the half-and-half, and keep the gnocchi ready. This setup makes the cooking part feel smooth and quick.

Step 2: Sauté the veggies

Place your pot over medium heat and add the butter and olive oil. When the butter melts and starts to foam, add the onion, celery, and carrots. Stir and cook about 5–7 minutes until the onion turns translucent and the veggies soften slightly.

Add the garlic and cook 30–60 seconds, just until it smells fragrant. Sprinkle in the thyme, basil, oregano, black pepper, and optional red pepper flakes. Stir so the spices coat the veggies and bloom in the hot fat.

Step 3: Build the roux

Sprinkle the flour evenly over the veggies. Stir constantly for 1–2 minutes so the flour mixes with the butter and oil and forms a paste-like coating. This step cooks out the raw flour taste and sets you up for a creamy base.

Make sure no dry pockets of flour hide at the bottom of the pot. If the mixture looks too dry or clumpy, add a small splash of broth and stir until it smooths out. Keep the heat at medium so the flour does not burn.

Step 4: Add broth and simmer

Slowly pour in the chicken broth while you stir the pot. Stir well and scrape the bottom of the pot to release any browned bits. The mixture will start to thicken slightly as the broth and roux mix.

Bring the soup up to a gentle simmer, not a rolling boil. Let it simmer 10–12 minutes, stirring occasionally, so the flavors blend and the carrots soften more. If the soup thickens a lot, add a bit more broth or water.

Step 5: Add chicken and dairy

Stir in the shredded or diced chicken. Pour in the half-and-half and stir again. Keep the heat at medium-low so the soup stays hot but does not boil hard.

Let the soup gently bubble for about 5 minutes so the chicken warms through and the dairy blends into a smooth, creamy broth. Taste and add salt as needed at this point. The soup should taste well-seasoned but not salty.

Step 6: Cook the gnocchi

Add the gnocchi straight into the hot soup. Stir gently so they do not stick together. Keep the heat at a gentle simmer and cook according to the package directions, usually 3–5 minutes.

You know the gnocchi finish cooking when they float to the surface and feel tender when you bite one. Stir occasionally so they cook evenly and do not stick to the bottom. If the soup thickens a lot as the gnocchi cook, add a splash of broth or milk.

Step 7: Add spinach and finish

Stir in the chopped baby spinach. It will wilt quickly in 1–2 minutes. Taste again and adjust the salt and pepper.

If you like a thicker soup, let it simmer a couple more minutes. If you prefer a looser soup, add a bit more broth or half-and-half. Ladle into bowls and top with Parmesan, extra pepper, and a sprinkle of parsley if you want.

Recipe Variations

Gluten-free
- Use gluten-free gnocchi made with potato and rice flour.
- Swap the all-purpose flour with a 1:1 gluten-free flour blend or use cornstarch (mix 2 tablespoons cornstarch with cold broth, then stir into the hot soup).
Vegan
- Replace chicken with chickpeas or white beans and use vegetable broth.
- Use coconut milk or a barista-style oat milk for the creamy base and vegan gnocchi.
Low carb
- Swap gnocchi with cauliflower florets or diced zucchini and shorten the cook time so they stay tender-crisp.
- Use more chicken and spinach to bulk up the soup while you cut back on starch.
Protein boost
- Add extra chicken or stir in cooked turkey.
- Toss in a can of drained white beans for more fiber and protein.
Extra veggie version
- Add mushrooms, peas, or chopped kale along with the carrots and celery.
- Stir in frozen mixed veggies near the end for a quick veggie bump.

Ways to Serve Olive Garden Chicken Gnocchi Soup Recipe

Serve with warm garlic bread or buttery breadsticks.
Pair with a simple green salad loaded with cucumbers, tomatoes, and croutons.
Add a side of roasted broccoli or green beans for extra veggies.
Top each bowl with shredded Parmesan and cracked black pepper.
Offer a side of crusty baguette or soft dinner rolls for dunking.

Storage Success

Let the Olive Garden Chicken Gnocchi Soup Recipe cool until it reaches room temperature, then transfer it to airtight containers and refrigerate it for up to 3–4 days. The gnocchi will soak up some liquid, so stir in a splash of broth or milk when you reheat it on the stove over medium-low heat. Stir often while it warms so the creamy base stays smooth and the bottom does not scorch. If you want to freeze it, freeze the soup without gnocchi, then add fresh gnocchi when you reheat for the best texture.