Oh, this one’s a favorite in my house! Creamy, comforting, and packed with tender chicken, fluffy gnocchi, and fresh veggies, this Olive Garden Chicken Gnocchi Soup is just the recipe for cozy family dinners or when you need a quick win in the kitchen.
My kids love it (who doesn’t love little dumplings in their soup?), and it’s perfect for chilly evenings or when someone’s feeling under the weather.
The best part? It’s super easy to make at home, and honestly, I think it tastes even better than the restaurant version.
So grab your apron, and let’s bring a little taste of Olive Garden to your table!
What You’ll Need
- Chicken: 2 cups cooked, shredded or diced
- Gnocchi: 1 pound (store-bought or homemade)
- Spinach: 2 cups fresh
- Carrots: 1 cup diced
- Celery: 1 cup diced
- Onion: 1 small, finely diced
- Garlic: 2 cloves, minced
- Chicken Broth: 4 cups
- Heavy Cream: 2 cups
- Flour: 2 tablespoons
- Butter: 2 tablespoons
- Olive Oil: 1 tablespoon
- Salt and Pepper: To taste
- Dried Thyme: 1/2 teaspoon
- Parsley: Fresh, for garnish
Pro Tips
- Shred Rotisserie Chicken: To save time, use a store-bought rotisserie chicken—it’s already cooked and super flavorful.
- Don’t Overcook Gnocchi: Add the gnocchi at the end, as it cooks quickly. Overcooked gnocchi can get mushy.
- Finely Dice Veggies: The smaller the carrot, celery, and onion pieces, the easier it is for kids to eat (and less chance of picky eaters picking them out!).
- Add Spinach Last: Stir in the spinach at the very end to keep it vibrant and fresh.
- Season Gradually: Start with less salt and adjust at the end—broth and gnocchi can vary in saltiness.
Tools You’ll Need
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
Substitutions and Variations
- Chicken: Swap with turkey or leave out for a vegetarian version (use veggie broth too).
- Spinach: Try kale or Swiss chard instead.
- Gnocchi: Use mini pasta shells or even cubed potatoes if you can’t find gnocchi.
- Cream: Sub with half-and-half for a lighter version.
Make-Ahead Tips
- Chop all your veggies ahead of time and store them in the fridge.
- Cook and shred the chicken a day before, or use rotisserie chicken for less prep.
- Soup stores well in the fridge, but hold off on adding gnocchi until you’re ready to serve, so it doesn’t get mushy.
How to Make Olive Garden Chicken Gnocchi Soup
1. Sauté the Veggies
Heat olive oil and butter in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for 1 more minute.
2. Make the Base
Sprinkle flour over the veggies and stir well to coat. Gradually add the chicken broth, stirring constantly to avoid lumps. Bring to a gentle simmer.
3. Add Chicken and Seasonings
Stir in the cooked chicken, thyme, salt, and pepper. Let everything simmer for about 5 minutes so the flavors can meld.
4. Add Gnocchi and Cream
Add the gnocchi and heavy cream to the pot. Simmer for 3–5 minutes, until the gnocchi float to the top and are tender.
5. Finish with Spinach
Stir in the fresh spinach and cook for 1–2 minutes, just until wilted. Taste and adjust seasonings as needed.
6. Serve and Enjoy
Ladle the soup into bowls, garnish with parsley, and serve with warm breadsticks or crusty bread.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or microwave. Add a splash of broth or cream if it’s too thick.
- Avoid freezing—it can mess with the texture of the gnocchi and cream.
Conclusion
I hope this recipe brings the same cozy, happy vibes to your home as it does to mine! It’s one of those dishes that feels like a warm hug in a bowl, and it’s so fun to share with loved ones. Let me know how it turned out for you—leave a comment with your experience or any questions! I can’t wait to hear all about it. 😊