Olive Garden Chicken Gnocchi Soup

This Olive Garden Chicken Gnocchi Soup is absolutely dreamy—ultra creamy, loaded with tender chicken, pillowy gnocchi, and bursts of vibrant spinach and carrots. It’s everything you love about the restaurant classic, made even better at home!

The flavors are rich, savory, and comforting, with a velvety broth that perfectly coats every hearty bite. Best of all, it comes together in just one pot for minimal fuss, making it the ultimate weeknight comfort food.

Whether you’re craving a cozy bowl for a chilly night, want to impress guests, or just need an easy meal that tastes like a hug in a bowl, this soup is a must-try. Inspired by one of my favorite Olive Garden orders, you’ll love how simple and satisfying this recipe is.

Why You'll Love This Recipe

• Creamy and comforting with every bite—just like the restaurant version!
• Quick and easy, ready in under an hour for busy weeknights.
• Family-friendly and perfect for feeding a crowd.
• One-pot meal means easy clean-up and minimal dishes.

Key Ingredients for Olive Garden Chicken Gnocchi Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken

Chicken breast adds lean, tender protein and makes the soup hearty and satisfying. For convenience, you can use precooked or rotisserie chicken—just shred or dice it before adding. If cooking raw, be sure to cut the chicken into small, bite-sized pieces for faster cooking and even texture. Chicken thighs work too and will add a little extra richness.

Potato Gnocchi

Gnocchi are soft, pillowy dumplings that make this soup extra comforting. You’ll find them in the pasta or refrigerated section of most grocery stores. Both shelf-stable and fresh gnocchi work well. If you prefer, you can substitute with mini potato dumplings or even cooked diced potatoes for a twist.

Spinach

Fresh baby spinach adds color, nutrition, and a subtle earthy flavor that balances the richness of the soup. Roughly chop the spinach before stirring it in so it wilts quickly and evenly. Frozen spinach (thawed and well-drained) is a good substitute if fresh isn’t available.

Heavy Cream

The secret to the soup’s luscious, silky broth is heavy cream. It gives a luxurious mouthfeel and brings all the flavors together. You can swap for half-and-half or whole milk for a lighter version, but the soup won’t be quite as thick or rich.

Mirepoix (Onion, Carrot, Celery)

The classic trio of onion, carrot, and celery creates an aromatic, savory base for the soup. Dice them small so they cook quickly and blend seamlessly into the broth. Feel free to add extra carrots for more sweetness or swap in leeks for a gentle twist.

Instructions for Olive Garden Chicken Gnocchi Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Vegetables

Start by heating olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and sauté for about 5 minutes, until vegetables are softened and fragrant. Stir in the garlic and cook for another 30 seconds.

Cook the Chicken

Add the diced (or shredded) chicken breast to the pot. Cook, stirring occasionally, until the chicken is no longer pink on the outside—about 4-5 minutes. Don’t worry if it’s not fully cooked through; it will finish as the soup simmers.

Simmer the Soup Base

Pour in the chicken broth. Stir in dried thyme, dried basil, salt, and pepper. Bring the soup to a gentle boil, then reduce heat to a simmer. Cover and cook for 10 minutes to let the flavors meld and the chicken cook through.

Add Gnocchi and Spinach

Stir in the potato gnocchi and chopped spinach. Simmer uncovered for 3-4 minutes, or until the gnocchi float to the surface and are cooked through, and the spinach is wilted. Give the soup a gentle stir to keep the gnocchi from sticking.

Stir in Cream and Cheese

Lower the heat. Pour in the heavy cream and stir until fully combined. Add the grated Parmesan, letting it melt into the soup for extra richness. Taste and adjust seasoning as needed. Let the soup heat through for another minute—don’t boil after adding the cream.

Serve and Garnish

Ladle the soup into bowls and garnish with extra Parmesan and a sprinkle of fresh parsley. Serve hot and enjoy!

Recipe Variations

Lighten It Up

Swap the heavy cream for half-and-half or whole milk to shave off some calories and fat, while still enjoying a creamy texture. You can even use evaporated milk for a richer flavor without all the cream.

Veggie-Only Option

Omit the chicken and add extra vegetables like mushrooms, zucchini, or bell peppers for a vegetarian twist. Use vegetable broth instead of chicken broth for a satisfying meatless meal.

Gluten-Free Gnocchi

Look for gluten-free potato gnocchi at most supermarkets to make this soup celiac-friendly. Double-check all labels to ensure your other ingredients are gluten-free!

Add a Kick

If you like a little heat, add a pinch of red pepper flakes or a diced jalapeño along with the other vegetables. The subtle spice pairs beautifully with the creamy broth.

Rotisserie Shortcut

Save time by using shredded rotisserie chicken. Simply skip the step of cooking the chicken—just add it with the broth and simmer as usual.

Serving Suggestions

Pair this crave-worthy Olive Garden Chicken Gnocchi Soup with warm, crusty breadsticks or a classic Caesar salad for a restaurant-style meal at home. Garnish each bowl with a sprinkle of grated Parmesan and fresh parsley for a pop of color and flavor. It also makes a hearty starter for any Italian dinner spread.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stovetop over low heat, stirring occasionally, until hot—add a splash of broth or cream if it thickens too much. You can also microwave individual portions in 30-second bursts, stirring in between. This soup isn’t ideal for freezing, as the gnocchi can become mushy, but you can freeze the base without cream and gnocchi, then add them fresh when reheating.

Frequently Asked Questions About Olive Garden Chicken Gnocchi Soup (FAQ)

Q: Can I use pre-cooked or rotisserie chicken?
A: Absolutely! Just shred or dice the cooked chicken and add it after simmering the broth—let it heat through before adding the cream and gnocchi.

Q: What kind of gnocchi works best?
A: Both shelf-stable and refrigerated potato gnocchi work great. Avoid frozen gnocchi, as they can become too soft in the soup.

Q: How do I make this soup lighter?
A: Swap the heavy cream for half-and-half or whole milk. You’ll get a lighter texture, but the soup will still taste deliciously creamy.

Craving cozy comfort? This Olive Garden Chicken Gnocchi Soup is the perfect way to bring restaurant-quality flavor to your kitchen. Give it a try, and don’t forget to leave a comment or rating below—I love hearing how it turns out for you!