Olive Garden Chicken Gnocchi Soup is a creamy and comforting bowl filled with tender chicken, pillowy gnocchi, fresh spinach, and carrots all swimming in a rich, garlicky broth. This soup feels like a warm hug on a chilly day with every spoonful offering a perfect mix of soft gnocchi and hearty chicken pieces.
I love making this soup when I want something easy but impressive. The gnocchi cooks quickly in the broth, so the whole dish comes together fast, which is great when I’m short on time but still want a homemade meal. Plus, the flavors are simple but really satisfying, so everyone at the table ends up asking for seconds.
My favorite way to enjoy it is with a crusty slice of bread to soak up all the creamy goodness. It’s the kind of soup that’s perfect for cozy dinners, weekend lunches, or even when you want to bring a bit of that Olive Garden vibe right into your kitchen. I often find myself saving the leftovers because it tastes even better the next day!
Key Ingredients & Substitutions
- Chicken
- Using cooked chicken breast makes this soup hearty and nutritious. Rotisserie chicken is a quick substitute if you want to save time, and shredded turkey can work well too.
- Gnocchi
- Potato gnocchi adds softness and comfort. If you can’t find gnocchi, small pasta shapes like mini shells or tortellini can be good alternatives.
- Greens
- Fresh baby spinach adds color and freshness. Kale or Swiss chard can be swapped in for a bit more texture and bite but will need a slightly longer cooking time.
- Heavy Cream & Parmesan
- Heavy cream gives a rich, creamy texture. For a lighter version, try half-and-half or whole milk, but skip boiling to avoid curdling. Parmesan adds depth; Pecorino Romano is a tasty alternative.
How Do I Prevent the Cream from Curdling in the Soup?
Adding cream to hot soup surprises some home cooks when it curdles or separates. To avoid this:
- Lower the heat to gentle low when adding cream—don’t let the soup boil after adding it.
- Stir constantly and gently so the cream blends smoothly without overheating.
- Add the cream towards the end of cooking rather than at the start.
- If you want extra safety, you can temper the cream by slowly stirring a bit of hot soup into it before adding it all back into the pot.
These tips help keep the soup silky and smooth, just like the Olive Garden original!
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for cooking all the ingredients in one place and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot and for gently mixing the gnocchi so it doesn’t break.
- Knife and cutting board – you’ll chop veggies and shred chicken easily with a sharp knife and a stable board.
- Ladle – helps you serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Swap chicken for Italian sausage for a spicier, meatier soup experience.
- Add cremini or button mushrooms for an earthy flavor that pairs well with the creamy broth.
- Use kale instead of spinach for a heartier green that holds up better if you like leftovers.
- Stir in a pinch of nutmeg when adding cream to add a warm, subtle layer of flavor.
How to Make Olive Garden Chicken Gnocchi Soup?
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth (low sodium preferred)
- 2 cups cooked chicken breast, shredded or diced
- 1 (16 oz) package potato gnocchi
- 1 teaspoon dried thyme
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 4 cups fresh baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This comforting soup takes about 10 minutes for prep and 20 minutes to cook. So, you’ll have a delicious bowl ready in roughly 30 minutes — perfect for a quick and cozy meal!
Step-by-Step Instructions:
1. Cook the Veggies:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 3-4 minutes. Then add the garlic, carrots, and celery. Stir and cook these for another 3-5 minutes until the veggies start to soften.
2. Make the Broth and Add Chicken:
Pour in the chicken broth and bring it to a boil. Add the shredded chicken, thyme, basil, black pepper, and red pepper flakes if you like a touch of heat. Turn the heat down and let it simmer for about 10 minutes so all the flavors come together.
3. Cook the Gnocchi and Spinach:
Add the potato gnocchi right into the soup and cook according to package instructions — usually 2-3 minutes until they float. Toss in the fresh spinach and cook just until it wilts, about 1-2 minutes.
4. Add Cream and Cheese:
Lower the heat and gently stir in the heavy cream and Parmesan cheese. Warm the soup without boiling to keep the cream smooth and avoid curdling.
5. Final Touches and Serve:
Taste and adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with fresh parsley and extra Parmesan if you like. It’s fantastic with crusty bread on the side to soak up all the yummy broth.
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken, but be sure to thaw it fully before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave for quicker results.
Can I Substitute Heavy Cream with a Lighter Option?
Absolutely! You can use half-and-half or whole milk for a lighter version, but avoid boiling the soup after adding the dairy to prevent curdling.
How Should I Store Leftover Chicken Gnocchi Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove and stir occasionally. Gnocchi may absorb some liquid, so add a splash of broth or water if the soup thickens too much.
Can I Make This Soup Vegetarian?
Yes! Skip the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables or beans for protein and heartiness, and keep the gnocchi and cream for that comforting texture.