Easy Olive Garden Chicken Gnocchi Soup

This soup is the coziest speedy comfort food I’ve got — a creamy, garlicky broth studded with shredded chicken and pillowy gnocchi, finished with spinach and a hit of Parmesan. It’s my lazy-ish take on Olive Garden’s famous chicken gnocchi soup: rich but not sickly, fancy enough to feel like an occasion, and easy enough for a weeknight when everyone is whisper-hungry.

My husband turned into a full-blown stalker of this soup. The first time I made it he said, “This tastes like a hug from my grandma,” and then proceeded to eat three bowls and ask when I’d make it again. The kids? They only come for the gnocchi and clean the bowl. We now have a sacred Sunday batch where I prep the chicken and he’s on crouton duty (read: torching bread aggressively). Once I tried using leftover turkey instead of chicken and we declared it a holiday-level win — file that under “accidental brilliance.”

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I’ve made this a million different ways and my kitchen has the battle scars to prove it. Once I tried to thicken it with flour and ended up with paste — yes, I cried into the ladle. A better move? Finish with a mix of milk and a splash of cream (or just butter + milk) off heat so it doesn’t seize. I also learned not to throw the gnocchi in too early — nothing ruins the vibe like mushy pillows. Oh, and the time I left out the Parmesan thinking we’d be fine? Cold shoulders for a day.

Shopping Tips

– Protein: Rotisserie chicken is a glorious shortcut; buy a good one and shred it while the kids watch cartoons.
– Dairy: Go for whole milk or half-and-half for the creamiest mouthfeel—low-fat can make the soup thin and sad.
– Vegetables: Carrots, celery, and onion (mirepoix) make the base — pick firm, unblemished veggies for the best flavor.
– Canned Goods: Use low-sodium chicken broth so you can control salt levels; don’t rely on a high-sodium stock.
– Frozen Aisle: Refrigerated or frozen gnocchi both work — refrigerated is slightly pillowy-fresh, frozen lasts longer and saves trips.

Prep Ahead Ideas

– Shred or dice the chicken a day ahead and store in an airtight container in the fridge.
– Chop the mirepoix (onions, carrots, celery) and keep in a zip-top; it’ll shave minutes off dinner.
– Make the broth or soup base and cool it before refrigerating; reheat and add gnocchi just before serving.
– Store prepped spinach or greens separate so they don’t wilt into sad limp bits.

✔Time-Saving Tricks

– Use pre-shredded rotisserie chicken — instant protein, zero guilt.
– Frozen mirepoix or pre-chopped veggies from the produce aisle are legit lifesavers.
– Cook everything in one pot to cut cleanup; add gnocchi last and serve fast.
– If you’re short on time, buy pre-made gnocchi; making it from scratch is lovely but not necessary.

✔Common Mistakes

– Overcooking the gnocchi — they go from perfect to gummy fast; add them near the end.
– Letting the soup boil after adding cream — it can split; finish off heat or keep heat very low.
– Under-seasoning the broth — taste as you go and remember that grated Parmesan adds salty depth.
– Adding cheese straight into crazy-hot liquid — sprinkle and stir gently so it melts smoothly.

What to Serve It With

– Crusty garlic bread or toasted baguette — for soaking up every last drop.
– A simple arugula salad with lemon vinaigrette to cut the creaminess.
– Roasted broccoli or green beans for a quick veggie side.
– Toasted focaccia or cheesy oven bread if you’re in full comfort mode.

✔Tips & Mistakes

– Don’t salt at the beginning too aggressively; simmer first and taste.
– Use a wide pot so gnocchi don’t clump together.
– If the soup tastes flat, a squeeze of lemon wakes it up.
– If it’s too thin, mix a tablespoon of cornstarch with cold water, stir in, and simmer briefly.

✔Storage Tips

Leftovers keep in the fridge for 3–4 days in a sealed container. Heads-up: gnocchi soften with time, so if you want better texture later, store soup and gnocchi separately — reheat the soup and add fresh or quickly cooked gnocchi at the end. You can freeze the soup base (without gnocchi) for up to 3 months; thaw, reheat gently, then add fresh gnocchi. Eating it cold for breakfast is not illegal — it’s just a bold choice.

✔Variations and Substitutions

– Swap chicken for turkey or cooked shredded rotisserie pork.
– Use kale instead of spinach for heartier greens; add earlier so it softens.
– Dairy-free? Try full-fat coconut milk or a cashew cream (flavor changes, but it works).
– No gnocchi? Small shells, ditalini, or even rice can stand in — texture will change but comfort remains.
– Want spice? Add crushed red pepper flakes or a swirl of chili oil at the end.

Frequently Asked Questions

Easy Olive Garden Chicken Gnocchi Soup

Creamy chicken gnocchi soup loaded with tender veggies, soft potato gnocchi, and spinach. Simple, cozy, and weeknight-friendly.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp olive oil
• ▢ 2 tbsp unsalted butter
• ▢ 1 cup chopped yellow onion
• ▢ 0.75 cup sliced celery
• ▢ 0.75 cup diced carrots
• ▢ 2.5 tsp minced garlic
• ▢ 3 tbsp all-purpose flour for thickening
• ▢ 6 cup low-sodium chicken broth
• ▢ 0.5 tsp dried thyme
• ▢ 0.75 tsp Italian seasoning
• ▢ 1.25 tsp fine sea salt divided, to taste
• ▢ 0.5 tsp black pepper
• ▢ 1 lb cooked shredded chicken rotisserie works great
• ▢ 16 oz potato gnocchi
• ▢ 1.25 cup half-and-half warm slightly for best results
• ▢ 5 oz baby spinach
• ▢ 0.33 cup grated Parmesan for serving

Instructions

Preparation Steps

• Warm the olive oil and melt the butter in a large pot over medium heat.
• Sauté onion, celery, and carrots with a pinch of salt until softened, 5–6 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds.
• Sprinkle in the flour and cook, stirring, 1 minute to form a light roux.
• Slowly whisk in the chicken broth until smooth. Add thyme, Italian seasoning, most of the salt, and the pepper. Simmer 5 minutes.
• Fold in the shredded chicken and simmer another 5 minutes to heat through.
• Add the gnocchi and cook at a gentle simmer until tender and the soup slightly thickens, 4–5 minutes.
• Reduce heat to low. Stir in the half-and-half and spinach. Warm until the spinach wilts, 2–3 minutes. Do not boil.
• Taste and adjust with remaining salt if needed. Ladle into bowls and finish with Parmesan.

Notes

Variation: Add 2 slices of crisp crumbled bacon for a smoky finish, or swap half-and-half with 1 cup heavy cream for extra richness. Leftovers keep well in the fridge for up to 3 days; reheat gently and add a splash of broth if the soup thickens.

This recipe is an original creation inspired by classic Easy Olive Garden Chicken Gnocchi Soup flavors. All ingredient ratios and instructions are independently developed.