This Olive Garden Chicken Gnocchi Soup is the ultimate creamy comfort in a bowl! Tender chicken, pillowy gnocchi, and a rich, velvety broth come together with fresh spinach and a hint of garlic to create a copycat recipe that tastes just like the restaurant version. It’s so easy to make in one pot and perfect for a cozy weeknight dinner—your family will think you ordered takeout!
London’s Top Tips: Chicken thighs have so much more flavor than breasts! Also, stir in the spinach just before serving so it wilts a little, but not too much.
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It’s hard to beat a hearty chicken noodle soup when you’re feeling bad. But lately, my new go-to has been this chicken gnocchi soup re-make inspired by Olive Garden. It’s a family favorite now!
It’s so simple to pull together! Instead of noodles, though, you get these fluffy pillows of potato gnocchi that really make the dish.
And if you’ve been around here long, you know I LOVE all things Olive Garden—check out this Zuppa Toscana, Minestrone Soup, and this Olive Garden Italian Dressing if you’re craving more of their classics!
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Butter. Opt for salted butter for the most flavor. You can use unsalted if needed, or leave it out and sub extra oil to avoid dairy.
- Vegetables. As with most classic soup recipes, diced onion, celery, and carrots are essential. (Go with a sweet onion first, then yellow or white if necessary.)
- Garlic. Finely minced garlic adds so much depth! While garlic powder can be used, the flavor won’t be quite the same.
- Broth. Regular sodium chicken broth is best, but low sodium or vegetable broth can be subbed. Beef broth is not recommended because of its strong flavor.
- Herbs. Both dried thyme and oregano create the flavor profile of the soup, but you can use other herbs you have on hand. If you opt for fresh, you will need to add more.
- Chicken. Thighs are perfect for soup as their fat content is a little higher which means they have SO much more flavor. Choose boneless, skinless thighs for ease. Chicken breasts can be substituted for an even leaner option.
- Half and half. Half and half provides delicious flavor without being too heavy (although heavy cream can definitely be used!). Want to keep it even lighter? Combine warmed regular or plant-based milk with a few tablespoons of cornstarch so it thickens up slightly.
- Gnocchi. It’s surprisingly simple to make Homemade Potato Gnocchi, or simply buy pre-made ones from the store. They are usually in the pasta aisle.
- Spinach. Fresh spinach leaves add a pop of color along with so many health benefits.
How to Make Olive Garden’s Chicken Gnocchi Soup
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Cook the vegetables. Warm a large Dutch oven or pot over medium heat with the butter and oil. Add the onions, celery, and carrots to the pot and cook for about 2 to 3 minutes. They should be fragrant and tender. Toss in the garlic and continue cooking for another 30 seconds. Be careful not to burn it, though.
- Add the broth and herbs. Carefully pour in the chicken broth. Give the mix a good stir, being sure to scrape the bottom of the dish. Add the dried thyme and oregano along with salt and black pepper. Stir until everything is combined.
- Place the chicken and cook. Use tongs to carefully set the chicken thighs into the broth mixture. Gently press them down until they’re completely covered. Bring the entire soup to a boil that can’t be stirred down. Then, reduce the heat to medium-low. Cover the pot with a lid and allow it to simmer for 15-20 minutes, or until the chicken is cooked through.
- Remove and shred the chicken. Once the chicken is cooked, use tongs to remove it from the pot. With two forks, shred each thigh. You want small pieces that are bite-sized.
- Add the remaining ingredients and serve. Pour the half and half into the soup with the shredded chicken. Turn the heat up to high and bring everything to a boil. Then add the gnocchi and spinach and cook for 1-2 minutes. It’s done when the gnocchi floats to the top. Serve this creamy soup immediately! Feel free to sprinkle with fresh parsley.
Recipe note: If you feel comfortable, you can shred the chicken while it’s still in the pot. Just be sure not to splash the hot broth.
Storage and Reheating Instructions
- Storage: Allow it to completely cool, then move leftover soup to an airtight container. Place it in the fridge for up to 3 to 4 days. The gnocchi will start to break down, however.
- Freezing: While you can absolutely freeze this soup in a freezer-safe container for up to 3 to 4 months, the gnocchi’s consistency will be affected upon thawing. It is best to freeze the soup BEFORE adding the gnocchi.
- Reheating: For best results, warm this soup back up in a Dutch oven or large pot on the stove top over medium heat.
FAQs
This dish can be a excellent addition to any meal plan. The chicken combined with the vegetables in a broth is so good for you. However, it is not low-carb due to the gnocchi.
While it might seem overwhelming to make your own gnocchi, it is easier than you might think. Simply boil potatoes, peel, then mix with flour and egg, roll out the dough, then cut and shape into those famous pillowy puffs. You can check out this potato gnocchi recipe.
Gnocchi is a lot like pasta in that you can enjoy it in so many ways! Try it with your favorite sauce, like a hearty bolognese or a lighter garlic herb butter. It is delicious with basil pesto, cream sauce, or even in soup.
What to Serve it With
There are so many sides you can serve alongside this soup to make a full meal.
Soup and salad is a classic combination. Try this Fall Harvest Salad with Apples or this Chopped Kale Salad with Cranberries.
Of course, Homemade Croutons, Parmesan Crisps, and Chopped Green Onions are perfect toppings to this soup.
More Soup Recipes
When the weather gets cold, all the soup dishes come out! Try any of these comforting recipes next.
- Creamy Zucchini Soup
- Cream of Asparagus Soup
- Roasted Tomato Basil Soup
- Cauliflower Soup
- Instant Pot Potato Soup
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken and Vegetable Soup
- Chicken Pot Pie Soup
- Chicken and Dumpling Soup
- Chicken and Vegetable Soup
- Lemon Chicken Orzo Soup
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Olive Garden Chicken Gnocchi Soup Recipe
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Ingredients
- 2 tablespoons salted butter
- 2 tablespoons avocado oil
- 1 small sweet onion diced
- 2 celery ribs diced
- 2 medium carrots peeled and diced
- 3 cloves garlic finely minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 ¼ pounds boneless, skinless chicken thighs
- 1 ½ cups half and half
- 1 pound potato gnocchi
- 2 cups spinach chopped
- Fresh flat-leaf parsley finely chopped, optional
Instructions
- Heat the butter and avocado oil in a large pot or Dutch oven over medium. Add the onions, celery, and carrots and cook for 2-3 minutes, or until softened. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.2 tablespoons salted butter, 2 tablespoons avocado oil, 1 small sweet onion, 2 celery ribs, 2 medium carrots, 3 cloves garlic
- Add the chicken broth, thyme, oregano, salt, and black pepper. Stir to combine.4 cups chicken broth, 1 teaspoon dried thyme, ½ teaspoon dried oregano, 1 ½ teaspoons salt, ½ teaspoon black pepper
- Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.1 ¼ pounds boneless, skinless chicken thighs
- Transfer the cooked chicken to a cutting board and shred it using two forks.
- Add the chicken back to the pot, along with the half and half. Increase the heat to high and bring the soup to a boil. Once boiling, add the gnocchi and spinach and cook for 1-2 minutes, or until the gnocchi floats to the top.1 ½ cups half and half, 1 pound potato gnocchi, 2 cups spinach
- Serve the soup with fresh parsley, if desired.Fresh flat-leaf parsley
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Notes
- Half and half: If you’d like to lighten this soup up, simply combine 2 cups of warmed milk (regular or plant-based) with 4 tablespoons of cornstarch. Whisk until well combined before pouring into the soup.
- Chicken: Thighs will deliver the most flavor, but breasts can also be used.
- Gnocchi: Store-bought potato—or even cauliflower—gnocchi work great in this recipe. You can also make your own potato gnocchi from scratch; it’s easier than you might think!
- Storage: Allow the soup to completely cool, then move to an airtight, resealable container. Place it in the fridge for up to 3 to 4 days. The gnocchi will start to break down, however.
- Freezing: While you can absolutely freeze this soup in a freezer-safe container for up to 3 to 4 months, the gnocchi’s consistency will be affected upon thawing. It is best to freeze the soup BEFORE adding the gnocchi.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We’ve made this many, many times. It’s delicious!
Only change I make is using no salt broth instead of full salt.
It is a popular dinner for dinner guests. I always get request for the recipe!
Yay! So happy to hear you enjoyed the recipe, Jan! I’m glad you could make it work for you. Thanks so much for taking the time to leave a comment and rating!
super easy and delicious
Yay! So happy to hear you enjoyed the recipe, Remi! Thanks so much for taking the time to leave a comment and rating!
Made this soup for dinner this evening Husband and grandgirls loved it! Served croissants with it, was a big hit!
Yay! So happy to hear you enjoyed the recipe, Jan! Sounds delicious. Thanks so much for taking the time to leave a comment and rating!