I’m such a huge fan of Olive Garden’s chicken gnocchi soup that I had to recreate the recipe at home. This silky soup is loaded with tender chicken and pillowy gnocchi. An array of fresh veggies and spinach rounds things out, while half-and-half makes it unbelievably creamy. My whole family thought I had taken a trip the restaurant when I served them this tasty soup!
Chicken Gnocchi Soup Recipe
I’ll say it… my chicken gnocchi soup is better than the one from Olive Garden. It’s cozy, rich, and creamy, and it’s simple to make, too. I love that I can have this comforting soup on the table in just 35 minutes. That’s a whole lot quicker than driving to the nearest Olive Garden!
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How to Store and Reheat
Store leftover chicken gnocchi soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze this copycat Olive Garden chicken gnocchi soup whole or in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes and Tips
- If tight on time, use rotisserie chicken! It’s a wonderful shortcut option for this soup recipe.
- For a lighter soup, use 2 cups of whole milk instead of half-and-half.
- If you use salted butter, don’t add any additional salt to the soup!
- Don’t cook the gnocchi before adding them to the soup; otherwise, they will turn out mushy.
Top Reader Reviews
“Very easy and very tasty. Very hugge, as the Danish say!” – Parker
Olive Garden Chicken Gnocchi Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter ⅛ stick
- ½ white onion diced
- 1 carrot peeled and diced
- 1 rib celery chopped
- 3 cloves garlic minced
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- kosher salt and freshly ground black pepper to taste
- 16 ounces potato gnocchi
- 2 cups half-and-half
- 1 cup fresh spinach roughly chopped
- 2 cooked boneless, skinless chicken breasts diced
Equipment
- Dutch Oven
Instructions
- Heat the oil and butter in a large Dutch oven set over medium heat. Add the onion and cook until softened, about 5 minutes.1 tablespoon olive oil, 1 tablespoon unsalted butter, ½ white onion
- Stir in the carrot and celery, and cook until softened, another 5 minutes. Add the garlic and cook until fragrant, about 1 minute.1 carrot, 1 rib celery, 3 cloves garlic
- Add the chicken broth, thyme, salt, and pepper. Bring to a low boil, then stir in the gnocchi. Cook until the gnocchi is tender, about 3-5 minutes.4 cups low-sodium chicken broth, 1 teaspoon dried thyme, kosher salt and freshly ground black pepper, 16 ounces potato gnocchi
- Stir in the half and half, chicken, and spinach. Cook until warmed through, another 5-7 minutes.2 cups half-and-half, 2 cooked boneless, skinless chicken breasts, 1 cup fresh spinach
- Taste, adjust seasoning, and serve.
Notes
How to Make Chicken Gnocchi Soup Step by Step
Sauté the Veggies: Heat 1 tablespoon of oil and 1 tablespoon of unsalted butter in a large Dutch oven set over medium heat. Add ½ of a diced white onion and cook until softened, about 5 minutes. Stir in 1 peeled and diced carrot and 1 chopped rib of celery, and cook until softened, another 5 minutes. Add 3 cloves of minced garlic and cook until fragrant, about 1 minute.
Cook the Gnocchi: Add 4 cups of low-sodium chicken broth, 1 teaspoon of dried thyme, and salt and pepper to taste. Bring to a low boil, then stir in 16 ounces of potato gnocchi. Cook until the gnocchi is tender, about 3-5 minutes.
Stir in the Cream: Stir in 2 cups of half-and-half, 2 cooked boneless, skinless chicken breasts, and 1 cup of fresh spinach. Cook until warmed through, another 5-7 minutes. Taste, adjust seasoning, and serve.
Very easy and very tasty. Very hugge, as the Danish say!
Yay!
I love this recipe! I thought making the soup it wasn’t going to be the same. With putting the ingredients together, at first, but when it was finished it looked the same. Like I said the soup taste like a knock off of Olive Chicken Gnocchi Soup.
It’s SO good, Tina!!