Olive Garden Chicken Gnocchi Soup is a creamy, comforting bowl filled with tender chicken, pillowy gnocchi, and a medley of fresh vegetables like spinach and carrots. The soup has a smooth, rich texture that makes every spoonful feel like a warm hug on a chilly day.
I absolutely love making this soup when I want something that feels special but is still really easy to prepare. The gnocchi adds a fun twist compared to regular noodles or rice, and it soaks up the creamy broth just perfectly. I like to keep some crusty bread nearby so I can scoop up every last bit.
Whenever I serve this soup, it instantly brings people together. It’s the kind of dish that sparks happy conversations around the table and makes everyone feel cozy and satisfied. Plus, it’s great for leftovers because the flavors just get better after sitting for a day. Honestly, it’s become one of my go-to recipes for a simple yet comforting meal.
Key Ingredients & Substitutions
Chicken: Boneless skinless chicken breast cooks quickly and stays tender. You can swap for chicken thighs if you prefer juicier meat.
Gnocchi: Potato gnocchi is soft and pillowy, perfect for this soup. Fresh or frozen gnocchi works well. If unavailable, small pasta like tortellini can be a substitute.
Heavy Cream: Adds richness and creaminess. For a lighter option, use half-and-half or whole milk, but the soup won’t be as thick.
Spinach: Fresh spinach gives a nice pop of green and mild flavor. Baby kale or Swiss chard can also work fine here.
Herbs: Thyme, rosemary, and sage give this soup its warm, comforting notes. Use dried or fresh herbs, but fresh herbs should be added later to keep flavor bright.
How Do You Cook Gnocchi Without It Falling Apart?
Gnocchi cooks quickly and can get mushy if overcooked. To keep them in great shape:
- Use a simmering broth, not a roiling boil.
- Add gnocchi last and cook just 2-3 minutes until they float to the top.
- Stir gently to avoid breaking the gnocchi.
- Drain excess water if any, but usually the broth is enough.
- If using frozen gnocchi, cook a bit longer but watch closely.
These tips help keep gnocchi tender and intact, making the soup feel smooth and hearty.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and giving you plenty of space to stir without spilling.
- Wooden spoon or silicone spatula – gentle on your pot and great for stirring the creamy soup without breaking the gnocchi.
- Measuring cups and spoons – these help you get the herbs, cream, and broth just right every time.
- Sharp knife – for cutting chicken and chopping veggies quickly and safely.
- Cutting board – provides a stable surface for prepping all your ingredients.
Flavor Variations & Add-Ins
- Swap chicken for cooked Italian sausage for a spicier twist that pairs well with the creamy broth.
- Add mushrooms with the onions and carrots for extra earthiness and texture.
- Stir in sun-dried tomatoes for a touch of tangy sweetness that brightens the soup.
- Use kale instead of spinach for a heartier green that stands up well to simmering.
How to Make Olive Garden Chicken Gnocchi Soup
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1/2 cup yellow onion, diced
- 1/2 cup carrots, shredded or finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (16 oz) package potato gnocchi
- 3 cups fresh spinach, roughly chopped
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- Salt and pepper to taste
- 2 tbsp unsalted butter
- Optional: crushed red pepper flakes for garnish
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook. In just 30 minutes total, you’ll have a warm, creamy chicken gnocchi soup ready to enjoy, perfect for a cozy meal any day of the week!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and shredded carrots. Sauté these until they get soft and tender, about 3 to 4 minutes. Then add the minced garlic and cook for another 30 seconds until you can smell its wonderful aroma.
2. Cook the Chicken:
Put the chicken pieces into the pot. Sprinkle salt, pepper, thyme, rosemary, and sage over the chicken. Cook everything together until the chicken is browned on the outside and fully cooked, which should take about 5 to 7 minutes.
3. Add Broth and Gnocchi:
Pour in the chicken broth and bring the mix to a gentle simmer. When it starts to bubble softly, add your potato gnocchi. Let them cook according to the package instructions, usually about 2 to 3 minutes, until the gnocchi float to the top.
4. Finish the Soup:
Turn the heat down to low. Stir in the heavy cream and butter, stirring until everything is melted and creamy. Toss in the chopped fresh spinach, and cook for another 2 minutes until the spinach is wilted and tender. Taste your soup and add extra salt or pepper if you like.
5. Serve and Enjoy:
Ladle the soup into bowls while it’s hot. Sprinkle fresh parsley and a little crushed red pepper flakes on top if you want a bit of spice. Enjoy your cozy, homemade Olive Garden chicken gnocchi soup with some crusty bread on the side!
Can I Use Frozen Gnocchi Instead of Fresh?
Yes, frozen gnocchi works well! Just add a minute or two to the cooking time and keep an eye on them so they don’t overcook and become mushy.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter version, but the soup will be less creamy and rich. To keep some thickness, consider adding a tablespoon of flour or cornstarch mixed with cold water before adding the dairy.
How Do I Store Leftovers?
Let the soup cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The gnocchi may absorb some liquid; you can add a splash of broth or water when reheating.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually develop more overnight. Just wait to add the spinach right before serving to keep it fresh and vibrant.
