Olive Garden Chicken Gnocchi Soup
Let Me Tell You About This Soup (And My Slight Obsession)
Okay, I’m just going to admit it up front: I have definitely driven out of my way just to get a bowl of Olive Garden Chicken Gnocchi Soup. It’s embarrassing but true. Something about that creamy broth, those pillowy gnocchi (is that the plural, gnocchis? Gnocchi?), and the little bits of chicken and veggies feels like a warm hug on a rainy day. Actually, I first tried cooking this at home after a friend of mine bet me I couldn’t make it as good as the restaurant. Spoiler: mine’s a bit different, but honestly, I like it even better. Plus, no need to put on real pants to go out, so that’s a win in my book!
Why You’ll Love This Soup
I make this when the weather turns chilly (or when my family starts dropping hints about soup season). My kids go wild for it—probably because it’s basically like eating mini dumplings in gravy, but hey, they’re getting their spinach too. If I’m low on time, I’ll cheat and use rotisserie chicken (don’t tell my grandma). And, yes, sometimes I get a little annoyed at how gnocchi wants to stick together in the package, but a quick shake sorts it out. Oh, and if you’ve had a totally rotten day, trust me, stirring this pot just makes stuff feel a bit less bonkers.
What You’ll Need (And, Yup, You Can Substitute)
- 2 tablespoons butter (I use salted, but unsalted is fine—my friend swears by Irish butter, but I’m not fancy)
- 1 tablespoon olive oil
- 1 small onion, chopped (honestly, red or yellow—either one works)
- 1 cup diced celery (sometimes I skip this if I’m out, not the end of the world)
- 1 cup shredded carrots (pre-shredded from the bag is a huge time saver)
- 2-3 cloves garlic, minced
- 1/3 cup all-purpose flour (I’ve tried whole wheat; it works, but the soup’s a little less silky)
- 4 cups chicken broth (homemade is great, but I just grab the carton—Swanson’s or whatever’s on sale)
- 1 cup half-and-half (or whole milk, or honestly, cream if I’m feeling wild)
- 1 cup cooked chicken, shredded or cubed (rotisserie chicken = kitchen magic)
- 1 package (about 16 oz) potato gnocchi (shelf-stable is easy, or check out Serious Eats’ homemade gnocchi guide if you want to go all-in)
- 1 cup baby spinach, roughly chopped
- Salt and pepper, to taste
- Pinch of nutmeg (optional, but I think it makes a difference)
Let’s Make Some Soup (It’s Easier Than You Think!)
- Melt the butter and olive oil together in a big ol’ pot (medium heat is good—don’t go wild or you’ll brown the butter, which is fine if you like it, but I find it makes the soup a bit nutty).
- Toss in the onion, celery, and carrots. Cook for about 4-5 minutes; you want them soft but not mushy. This is where I usually sneak a taste, just to see if I want to add extra carrots (sometimes I do, sometimes I forget).
- Stir in the garlic and cook for maybe a minute—don’t let it burn or you’ll be grumpy (been there).
- Sprinkle the flour over the veggies. Stir it around so everything’s coated. The flour will look a little lumpy; don’t worry, it always does. This’ll help thicken the soup later.
- Now, slowly pour in the chicken broth, whisking or stirring like a maniac so you don’t get flour clumps. Bring it up to a gentle simmer.
- Add the half-and-half, give it a good stir, and then chuck in the cooked chicken. Let that all hang out for a few minutes—5ish is fine.
- Here’s the fun part: add the gnocchi. They’ll look weirdly stiff at first, but after about 3-4 minutes they’ll float to the top. That’s when they’re done. (Resist the urge to overcook, or they get gummy.)
- Stir in the spinach and a pinch of nutmeg if you’re using it. The spinach will wilt down in a flash.
- Taste, taste, taste! Add salt and pepper as you see fit. Sometimes I go heavy on the pepper. Actually, a squeeze of lemon is nice here, but not traditional.
- Serve hot and bask in the glory.
Some Notes (I Learned These the Hard Way)
- If you use fresh gnocchi, the cooking time’s a bit shorter—just keep an eye on them.
- Don’t worry if the soup looks thin before you add the gnocchi; it thickens a lot.
- I tried making this dairy-free once with oat milk. Not bad, but it’s not quite as cozy, in my opinion.
- If you accidentally scorch the bottom, just don’t scrape it as you stir. No one will know. Unless they read this.
Variations I’ve Tried (And One That Was a Flop)
- Added mushrooms once—delicious, but the kids were suspicious.
- Tried kale instead of spinach; it works, but you have to chop it really small, or it chews like a rubber boot.
- Subbed turkey for the chicken after Thanksgiving—this one’s a win!
- Attempted to make it vegan with veggie broth and tofu, and, well, let’s just say it’s better with chicken. Sorry, tofu lovers.
About the Equipment (Spoiler: You Don’t Need Fancy Stuff)
All you really need is a decent pot. I use a Dutch oven, but any large saucepan will do. If you only have a small one, just halve the recipe—or be ready for some gnocchi to try and make a break for it. A wooden spoon is great for stirring, but really, I’ve used a spatula in a pinch. And if you don’t have a whisk for the broth, just go slow with a fork. It’s not rocket science!
Storing This Soup (If There’s Any Left)
Technically, you can keep leftovers in the fridge for up to 3 days. But, honestly, in my house it never lasts more than a day! One thing—gnocchi soaks up liquid as it sits, so if it’s a bit thick the next day, just add a splash of broth or milk as you reheat.
How I Like to Serve It
I’m a big fan of soup and salad nights, so I’ll do this with a big Caesar salad and maybe some garlic bread if I remember to grab a loaf. My kids dunk their bread right in the soup—no manners, but who cares? On cozy Sundays, we eat in our pajamas and watch reruns. Highly recommend.
Pro Tips (That I Learned By Messing Up)
- I once tried rushing the step where you add broth to flour and, wow, lumpy-ville. Go slow—it really makes a difference.
- If you forget the nutmeg, don’t panic. It’s subtle. But don’t skimp on pepper, it brightens everything up.
- Don’t add the spinach too early or it turns this odd gray-green color. (Not tragic, but not cute either.)
FAQ (You Asked, I Answered)
- Can I freeze this soup? You can, but the gnocchi get kind of mushy when thawed. I mean, it’s edible, but not my favorite. If you’re planning ahead, maybe freeze without the gnocchi, then add it when you reheat.
- Is there a way to make this gluten-free? Oh, for sure! Use gluten-free gnocchi (they’re at most big grocery stores now) and sub the flour with a gluten-free blend. Works fine. Actually, my cousin swears by this version.
- Can I use milk instead of half-and-half? Yup, but it’ll be a bit thinner. I’ve even just used evaporated milk before when I ran out—worked like a charm.
- What herbs go well in this? I sometimes add a sprinkle of thyme or parsley if I’ve got it. But hey, don’t stress if you’re out.
- Do I need to cook the gnocchi ahead? Nope, just plop ‘em right in the soup. Less washing up that way.
And there you have it—my not-so-fancy, totally comforting Olive Garden Chicken Gnocchi Soup. Give it a shot, and let me know if you try any weird twists. Or if your family eats it all before you can stash some for lunch (mine always does).
Ingredients
- 2 cups cooked chicken breast, diced
- 1 package (16 oz) potato gnocchi
- 1 cup carrots, shredded
- 1 cup fresh spinach, chopped
- 1/2 cup celery, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups half-and-half
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add onions, celery, carrots, and garlic. Sauté until vegetables are tender, about 5 minutes.
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2Stir in the cooked chicken and dried thyme. Cook for 2 minutes, allowing flavors to combine.
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3Pour in the chicken broth and bring to a gentle boil. Add the gnocchi and cook according to package instructions, usually 3-4 minutes, until they float to the top.
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4Reduce heat to low. Stir in the half-and-half and chopped spinach. Simmer for 5 minutes, stirring occasionally, until the soup is creamy and the spinach is wilted.
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5Season with salt and black pepper to taste. Serve hot and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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