This Olive Garden Chicken Gnocchi Soup Recipe brings the beloved restaurant classic right to your kitchen. Imagine a rich, creamy broth brimming with tender chicken, fluffy potato gnocchi, and fresh spinach. This easy-to-follow recipe promises that comforting, authentic taste you adore, perfect for a cozy meal at home.
Table of Contents
Why You’ll Love This Olive Garden Chicken Gnocchi Soup
You’ll adore making this delicious Olive Garden Chicken Gnocchi Soup at home for so many great reasons:
- Quick to Prepare: Get this comforting soup on the table in under 30 minutes, perfect for busy weeknights.
- Budget-Friendly Homemade: Skip the restaurant trip and enjoy an authentic taste for less, using simple ingredients.
- Authentic Olive Garden Taste: This copycat captures the rich, creamy, and savory flavors you crave from the original.
- Perfect for Weeknight Meals: It’s a hearty and complete meal that everyone will love, making dinner planning a breeze.
- Hearty and Satisfying: Filled with chicken and gnocchi, it’s wonderfully filling and utterly satisfying.
Ingredients
Here’s everything you need to create this amazing Olive Garden Chicken Gnocchi Soup Recipe:
- 4 tablespoons unsalted butter, divided
- 1 small rib celery, sliced 1/4-inch thick (1/3 cup)
- 1 small yellow onion, chopped (1/2 cup)
- 1/2 cup matchstick carrots (from a 10-ounce package)
- 3 small cloves garlic, finely chopped (2 teaspoons)
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 2 cups half-and-half
- 1 cup finely chopped cooked chicken
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 1 (12-ounce) package refrigerated gnocchi (such as Rana)
- 1 1/2 cups roughly chopped baby spinach (about 2 ounces)
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon black pepper
- Pinch ground nutmeg
Notes & Substitutions
- For the cooked chicken, use leftover rotisserie chicken or quickly sautéed chicken breast for this creamy chicken gnocchi soup.
- Choose pre-cut matchstick carrots for convenience, or finely dice whole carrots. Opt for low-sodium chicken broth to control the saltiness in this Olive Garden chicken gnocchi soup copycat.
- Refrigerated gnocchi is best, but shelf-stable varieties work too; avoid frozen gnocchi to prevent a mushy texture.
- Swap half-and-half for heavy cream for an even richer soup, or use dairy-free cream and broth for an alternative. Adjust the Italian seasoning or add a pinch of red pepper flakes for a little kick if desired.
Equipment
Making your own Olive Garden chicken gnocchi soup is simple with basic kitchen tools. You’ll need a large Dutch oven or heavy-bottomed pot to prevent sticking and ensure even cooking. Gather a cutting board and a sharp knife for preparing vegetables. A sturdy spoon or whisk will be helpful for stirring the roux and soup ingredients.
Instructions To Make Chicken Gnocchi Soup
Follow these easy steps to make your homemade Olive Garden Chicken Gnocchi Soup Recipe:
- Sauté the aromatics: Melt 1 tablespoon butter in your large Dutch oven over medium heat. Add the celery, onion, and carrots. Cook, stirring often, until the vegetables soften and the onions become translucent, about 5 minutes.
- Add garlic: Stir in the finely chopped garlic. Cook, stirring constantly, for about 30 seconds until it becomes fragrant. Be careful not to let it brown.
- Create the roux: Add the remaining 3 tablespoons butter to the pot, stirring until it melts completely, about 1 minute. Stir in the all-purpose flour and cook, stirring constantly, until the mixture is pale golden brown and bubbly, about 1 minute. This forms your roux, which will thicken the soup.
- Build the soup base: Gradually stir in the chicken broth and half-and-half until smooth. Add the finely chopped cooked chicken, granulated sugar, and kosher salt. Bring the soup to a gentle simmer over medium heat, stirring occasionally.
- Cook the gnocchi: Once simmering, add the refrigerated gnocchi to the pot. Cook, stirring occasionally, until the gnocchi are tender, which usually takes about 3 minutes. Do not overcook them.
- Finish with greens and seasoning: Stir in the roughly chopped baby spinach, dried Italian seasoning, black pepper, and a pinch of ground nutmeg. Continue to cook for about 2 minutes, stirring often, until the spinach is completely wilted.
- Serve hot: Your delicious Olive Garden Chicken Gnocchi Soup is ready! Ladle it into bowls and serve warm.
Pro Tips & Troubleshooting
- To prevent mushy gnocchi, cook them just until they float and are tender, usually 2-3 minutes.
- Overcooking leads to a gummy texture in your chicken gnocchi soup. Always taste your soup before serving and adjust salt, pepper, or other seasonings as needed. If the soup is too thick, thin it with a splash of extra chicken broth or half-and-half.
- For a thicker consistency, simmer a little longer, or whisk in a cornstarch slurry. Prep all your vegetables before you start cooking; this makes the process smooth and quick.
- When making creamy soups, keep the heat at a gentle simmer to prevent dairy from curdling.
Serving, Storage, & Variations
Serve your homemade Olive Garden chicken gnocchi soup with warm, crusty bread or garlic bread for dipping. A simple side salad makes it a complete meal. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
For reheating, gently warm on the stovetop over low heat, adding a splash of broth or half-and-half if it’s too thick. This particular chicken gnocchi soup recipe doesn’t freeze well due to the gnocchi and dairy, which can change texture upon thawing.
Experiment with vegetable additions like chopped kale, zucchini, or even diced bell peppers for extra nutrition. Swap out chicken for cooked turkey, mild Italian sausage, or even shredded pork.
To make it vegetarian, use vegetable broth and omit the chicken; add cannellini beans for protein. For a vegan version, use vegetable broth, dairy-free milk/cream, and ensure your gnocchi is egg-free. Stir in some grated Parmesan or Asiago cheese at the end for a cheesy twist.
Did you know the history of gnocchi dates back centuries? According to Philosokitchen, the first official recipe for gnocchi was documented in the 1st century BC.
Nutrition Information
This hearty homemade Olive Garden Chicken Gnocchi Soup Recipe provides a satisfying meal. Each serving offers a good balance of macronutrients to keep you energized. Enjoying this soup is a delicious way to incorporate vegetables and protein into your diet. Please note these are estimated values.
| Nutrient | Amount |
|---|---|
| Calories | 565 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 132 mg |
| Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 17 g |
| Sodium | 1351 mg |
| Sugar | 10 g |
| Total Fat | 30 g |
| Unsaturated Fat | 0 g |
Frequently Asked Questions
Is this recipe exactly like Olive Garden’s?
This copycat recipe aims for the authentic flavors and creamy texture of the classic Olive Garden Chicken Gnocchi Soup, bringing that restaurant experience home. Many find it to be incredibly similar and just as delicious.
Can I use raw chicken?
Yes, you can cook raw chicken in the soup, but it will take longer. Simmer diced raw chicken in the broth for about 10-15 minutes until fully cooked before adding the gnocchi.
Can I make this soup in a slow cooker or Instant Pot?
While possible, the best results for this creamy chicken gnocchi soup are achieved on the stovetop to prevent gnocchi from becoming too soft. You could cook the chicken and vegetables in an Instant Pot, then transfer to a pot for adding dairy and gnocchi.
How to prevent the soup from curdling?
To prevent curdling, add the half-and-half or cream slowly and ensure the soup never comes to a rolling boil after the dairy is added. Keep it at a gentle simmer.
Conclusion
This Olive Garden Chicken Gnocchi Soup Recipe truly brings the comfort and flavor of the restaurant to your kitchen with ease. Its rich, creamy texture, tender gnocchi, and savory chicken make it an instant family favorite.
Don’t hesitate to whip up this satisfying dish for your next meal. We encourage you to try this simple recipe and share your experience and reviews.
Olive Garden Chicken Gnocchi Soup
Ingredients
Equipment
Method
- Melt 1 tbsp butter in a large Dutch oven over medium heat. Add celery, onion and carrots; sauté ~5 minutes until softened.
- Add garlic and cook ~30 seconds until fragrant (do not brown).
- Add remaining 3 tbsp butter and melt. Stir in flour and cook ~1 minute until pale golden and bubbly to form the roux.Gradually whisk in chicken broth and half‑and‑half until smooth. Add chopped chicken, sugar and salt. Bring to a gentle simmer.Add the refrigerated gnocchi and simmer, stirring occasionally, ~3 minutes until tender.Stir in the spinach, Italian seasoning, pepper and nutmeg. Cook ~2 minutes until spinach is wilted.Adjust seasoning to taste. Serve hot and enjoy.
Nutrition
Notes
- Use refrigerated gnocchi (not frozen) for best texture. :
- Opt for low‑sodium chicken broth to control saltiness.
- If dairy‑free, substitute half‑and‑half with plant‑based cream and use dairy‑free butter.
- Avoid boiling the soup after adding dairy to prevent curdling.
Tried this recipe?
Let us know how it was!Looking for more comfort recipe like this? Come hang out with me over on Facebook and Pinterest where I drop new recipes, family favorites, and quick how-to guides almost every day.
