Olive Garden Chicken Gnocchi Soup
This easy 45 minute Olive Garden Chicken Gnocchi Soup is all I need during the cold season. I pack it with tender chicken, soft pillowy gnocchi, vegetables, spices, and a rich creamy broth that tastes so comforting in every spoonful. It may end up as your new favorite soup once you try it.
I have a weakness for creamy soups, especially during the fall and winter season because they are so comforting and satisfying compared to light broth base soups. I make them at least once a week to warm us after a long day of kids activities and managing my own projects. It is always such a relief to come home and know there is a pot of soup waiting for us. I usually prepare my Panera Bread Creamy Tomato Soup or my easy butternut squash soup the night before since creamy soups are so easy to store, and they taste even richer the next day.
Table of contents
My one pot copycat soup recipe today mixes juicy chicken with a creamy soup base and soft potato gnocchi, and I promise it tastes even better than the restaurant version because it is made at home. Everything tastes better when you make it yourself, right? I also add extras my family enjoys, like spinach and carrots, so the kids get more veggies in their bowl without any fuss. Soup recipes are often known for being time consuming, but this gnocchi soup cooks in 30 minutes. Yes!! I also like to make a large batch and freeze the leftovers for busy days, and I highly recommend trying this.
Why you will love this recipe
- Creamy comfort in every bowl: I love this soup because the creamy broth blends great with the tender chicken and soft gnocchi in the most satisfying way, and it warms us on busy cold nights.
- Quick and family friendly: This soup is ready in 45 minutes total, which makes it perfect for weeknights when I need something quick but still comforting. My kids enjoy the soft potato gnocchi and they never notice the extra spinach and carrots I mix in.
- Packed with real flavor: I season the broth with garlic, herbs, vegetables, and juicy chicken, and everything simmers together until the flavors deepen. The gnocchi absorb the creamy broth and makes the whole bowl taste so satisfying.
- Great for leftovers: I often make a big batch because this soup stores so well and reheats even better the next day. It is perfect for lunches, meal prep, and freezing for later.
What you will need
- Chicken and broth: I use cooked boneless skinless chicken breast chopped into small pieces along with low sodium chicken broth as the base of this soup.
- Vegetables: I add diced white onion, minced garlic, freshly chopped celery, shredded carrot, and a handful of roughly chopped fresh spinach.
- Creamy ingredients: I pour in heavy cream for richness, and I do not skip this because it creates the creamy soup we love.
- Gnocchi: I use soft store bought potato gnocchi.
- Oil and seasonings: I saute everything in olive oil and season the soup with thyme, basil, salt, and black pepper.
How to make
1. Saute: I heat the olive oil in a pot or Dutch oven and cook the carrots, garlic, onion, and celery over medium high heat until the onions look soft and clear, which only takes a few minutes.
2. Let it boil: I pour in the broth, chicken, and seasonings and bring everything to a steady boil.
3. Add the gnocchi: I place the gnocchi into the pot and let the soup boil for about 3 or 4 minutes. Then, I lower the heat to a gentle simmer and let it cook for another 10 minutes.
4. Finish the soup: I stir in the cream and add the spinach, then let everything cook for about 2 more minutes until the spinach softens. I finish by adding salt and pepper to taste and serve the soup warm.
Expert tip
Gnocchi cooks best in broth
If you want to make the best Olive Garden Chicken Gnocchi Soup, then you should follow this key tip. Always cook the gnocchi right in the soup instead of boiling it on the side. The gnocchi absorbs the creamy broth as it cooks, which makes each piece soft and full of flavor, and it also helps the soup stay thick and rich exactly like we want!
More tips to consider:
- I use this soup as a great way to finish any leftover chicken I have in the fridge. It saves me time and keeps the recipe budget friendly.
- Sometimes, I use store bought rotisserie chicken and it works just as well. It makes the prep even faster.
- For the best texture, I always choose fresh spinach. Frozen spinach softens too much and loses its shape in the creamy broth.
- I also pick real heavy cream because it gives the soup the richest texture. If you only have half and half or milk on hand, you can still use it, but the soup will be lighter.
- When I cook with low sodium broth, I taste the soup at the end and usually add a pinch more salt.
- This recipe works in the slow cooker too. I place everything in the crockpot and cook it for 4 hours on low or 2 hours on high until the flavors blend together.
Recipe variations and add-ins:
- Creamy bacon: I add 4 strips of cooked chopped bacon to the pot for a smoky touch. It pairs so well with the creamy broth and soft gnocchi.
- Sausage and gnocchi: I swap the chicken for 1 pound of Italian sausage. It adds a rich savory flavor that makes the soup taste super hearty.
- Veggie loaded: I add extra carrots, spinach, and celery for a bigger vegetable boost. The soup stays creamy and the kids eat more veggies without even noticing.
- Mushroom gnocchi soup: I saute 1 cup of sliced mushrooms with the onions and garlic. The mushrooms add depth and make the soup even richer.
- Lemon herby: I mix in 1 tablespoon of lemon juice and a pinch of extra basil at the end. The lemon brightens the creamy broth in the nicest way. I love this one!
Serving suggestions:
Next time you crave a bowl of Olive Garden chicken gnocchi soup, you do not have to buy it. You can make it at home and have it on the table in under an hour. I love serving this soup with a crispy pear salad because the fresh fruit and greens balance the creamy broth so well. You can also add a small pinch of Italian seasoning to the soup for a new layer of flavor that tastes amazing.
This Chicken soup always pairs so well with my easy air fryer bread or a warm slice of savory beer bread or homemade breadsticks on the side. And what is a soup without dessert? I love ending the meal with a slice of my pecan pie because it is rich and comforting after a cozy bowl of soup. You can browse my blog for more dessert ideas that go great with this recipe.
How to store leftovers:
- Store: You can keep leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freeze: If you will not finish it within a few days, place the soup in a freezer safe container or freezer bags and it will stay fresh for up to 3 months.
- Thaw: Move the frozen soup to the refrigerator the night before so it can thaw slowly and safely.
- Reheat: Pour the soup into a large pot and warm it over medium heat until it is heated through, which takes only a few minutes.
Frequently asked questions
When I add the cream, I lower the heat and pour it in slowly while stirring. I noticed that rushing this step makes the broth act funny, so now I take my time and let the cream warm up in the pot, and it stays smooth and silky every time I make this soup for dinner.
I saute the carrots, celery, garlic, and onion just until they start to soften. This keeps the veggies tender but not mushy, and it gives the soup a nice bite that makes each spoonful comforting after a long busy afternoon.
When the soup thickens more than I want, I add a splash of broth until I reach the texture I like. It takes only a little, and I love how easy it is to fix while the kids are setting the table. Win-Win!
More comforting soup recipes:
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Olive Garden Chicken Gnocchi Soup
Ingredients
- 3-4 boneless skinless chicken breasts or chicken thighs – cooked and diced
- 2 tablespoons olive oil
- 1 small white onion finely diced
- 1 stalk of celery chopped
- 4 cloves garlic minced
- 1 medium carrot shredded
- 5 cups chicken broth low sodium
- 1 teaspoon salt or to taste
- 1/2 teaspoon ground black pepper or to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 16 ounces potato gnocchi
- 2 cups cream or half and half
- 2 cups fresh spinach roughly chopped
Instructions
- Place a large soup pot over medium heat and add the olive oil.
- Add onion, celery, garlic, and shredded carrot, saute for 2-3 minutes until onions are translucent.
- Add chicken, chicken broth, salt, pepper, basil, and thyme, bring mixture to a boil, then gently stir in the gnocchi.
- Boil for 3-5 minutes before reducing heat to a simmer and cook for 10-15 minutes.
- Stir in cream and after that the spinach and cook another 2 minutes until spinach is wilted.
- Taste, and adjust for salt and pepper.
- Serve with warm bread on the side.
Notes
Gnocchi cooks best in broth
If you want to make the best Olive Garden Chicken Gnocchi Soup, then you should follow this key tip. Always cook the gnocchi right in the soup instead of boiling it on the side. The gnocchi absorbs the creamy broth as it cooks, which makes each piece soft and full of flavor, and it also helps the soup stay thick and rich exactly like we want!More tips to consider:
- I use this soup as a great way to finish any leftover chicken I have in the fridge. It saves me time and keeps the recipe budget friendly.
- Sometimes, I use store bought rotisserie chicken and it works just as well. It makes the prep even faster.
- For the best texture, I always choose fresh spinach. Frozen spinach softens too much and loses its shape in the creamy broth.
- I also pick real heavy cream because it gives the soup the richest texture. If you only have half and half or milk on hand, you can still use it, but the soup will be lighter.
- When I cook with low sodium broth, I taste the soup at the end and usually add a pinch more salt.
- This recipe works in the slow cooker too. I place everything in the crockpot and cook it for 4 hours on low or 2 hours on high until the flavors blend together.