Olive Garden Chicken Gnocchi Soup is a creamy, comforting bowl of goodness that’s become a fan favorite for a reason. It’s rich, hearty, and packed with tender chicken, soft gnocchi, and a mix of vegetables like carrots, celery, and spinach. The velvety broth brings everything together with a slightly savory, garlicky flavor that makes it feel like a hug in a bowl.
What sets this soup apart is its balance of creaminess and texture. The pillowy gnocchi provide a satisfying bite that soaks up the broth, while the shredded chicken keeps it filling without being too heavy. The carrots and celery give a subtle sweetness and crunch, and the fresh spinach adds color and a mild earthiness that cuts through the richness.
This is the kind of soup you crave when you want something warm and satisfying, especially during cooler months or when you’re just in need of comfort food. It feels indulgent, but it’s surprisingly easy to make at home with simple ingredients. You can use store-bought gnocchi, pre-cooked rotisserie chicken, and even pre-chopped veggies if you’re short on time.
To make it your own, try swapping in kale for the spinach, or add a pinch of red pepper flakes for a little heat. If you’re dairy-free, coconut milk or a plant-based cream alternative can work in place of the heavy cream. And if you want to boost the flavor, a splash of white wine or a bit of grated Parmesan stirred in at the end can elevate the dish. You can try a homemade sweet potato gnocchi recipe.
Olive Garden Chicken Gnocchi Soup is a crowd-pleaser whether you’re serving it for family dinner or meal-prepping for the week. Pair it with crusty bread or a side salad, and you’ve got a cozy, complete meal that delivers both comfort and flavor with every spoonful.
Ingredients
- 2 tablespoons olive oil for sautéing
- 1 cup onion diced
- 1/2 cup celery diced
- 1 cup cups carrot diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour to thicken
- 4 cups chicken broth low sodium preferred
- 2 cups heavy cream or half and half
- 2 cups cooked chicken diced
- 1 pound gnocchi potato
- 1 cup fresh spinach chopped
- to taste salt and pepper
- 1/2 teaspoon thyme dried
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, celery, and carrot and sauté until onions are translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the flour to coat the vegetables, and cook for about 2 minutes.
- Gradually whisk in chicken broth until there are no lumps. Allow it to come to a boil.
- Reduce heat and simmer for 10 minutes, stirring occasionally.
- Add the heavy cream, cooked chicken, and gnocchi. Let simmer for another 5 minutes until the gnocchi are tender.
- Stir in the chopped spinach and let cook until wilted, about 3 minutes.
- Season with thyme, salt, and pepper to taste before serving hot.
Nutrition
Why did you use flour?? You know it’s gluten free right?
My family loved it! Will definitely make again.
I added some chicken and spices and BAM! Delicious!
I dunno, adding chicken? Isn’t gnocchi supposed to be light? 🤔
Sounds tasty! Chicken always makes everything better. 🐔
Can I use vegetable broth instead of chicken broth? Asking for a friend.
I don’t think it turned out quite right. The gnocchi was mushy.
Maybe the gnocchi was overcooked? I always watch it closely as it can get mushy quick.
So creamy and delicious! Perfect for a cold night. 🌧️
Yum! I can almost taste it! How do you think it would be with mushrooms?
Not bad, but where’s the love?? 😕
Too much cream in my opinion, made it kinda heavy.
This soup is amazing! Tasted just like the one from Olive Garden!