Olive Garden Chicken Gnocchi Soup Recipe

Olive Garden Chicken Gnocchi Soup is a creamy chicken and gnocchi soup that cooks in one pot and goes from stovetop to table quickly. As the vegetables soften and the broth simmers, the base turns lightly creamy before the gnocchi finish cooking. This usually lands in my rotation on cold evenings when I want a filling bowl that cooks in under an hour.

Why This Chicken Gnocchi Soup Works

Sautéing onion, carrot, and celery first releases their moisture and builds a gentle aromatic base before the broth goes in. The gnocchi cook directly in the soup and rise to the surface once tender, which thickens the broth slightly as their starch releases. A final handful of spinach softens in the hot soup and adds color and balance to the creamy base.

Ingredients

• 1 tablespoon olive oil — keeps the broth lighter than butter
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 2 medium carrots (diced)
• 2 stalks celery (diced)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 6 cups chicken broth
• 2 cups cooked chicken (shredded)
• 1 package (16 oz) gnocchi
• 2 cups fresh spinach
• 1 cup heavy cream
• to taste salt
• to taste black pepper
• for serving grated Parmesan cheese (optional)

These ingredients build the creamy base of the soup.

How to Make It

1. In a large pot, heat olive oil over medium heat until it shimmers and moves easily across the pan. You should see the oil thin and a faint heat haze.
2. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened, stirring occasionally so the onion becomes translucent and the carrots begin to lose translucence. The mixture should smell slightly sweet and mellow.
3. Stir in the minced garlic and cook for an additional minute until fragrant, watching for the aroma to shift from sharp to warm and toasted without browning the garlic.
4. Add the dried thyme and basil, then pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits; the broth should look clear with a hint of herb flecks and begin to steam. Bring to a boil so you see a steady rolling motion across the surface.
5. Once boiling, reduce the heat to a simmer, and add the shredded chicken and gnocchi. Cook for about 5–7 minutes, until the gnocchi float to the top and are tender, testing one; it should be pillowy with no dense center.
6. Stir in the fresh spinach and heavy cream, cooking for another 2–3 minutes; the spinach will wilt quickly and the cream will thin the broth into a silky texture. Season with salt and pepper to taste, then ladle into bowls and sprinkle grated Parmesan if using, watching how the cheese melts into thin ribbons.

The soup finishes thick, creamy, and ready to serve.

Nutrition at a Glance

• Serving size: about 1.5 cups
• Calories: 420 per serving (estimate)
• Protein: 24 g
• Carbohydrates: 35 g
• Fat: 20 g
• Fiber: 2 g

Values are estimates. Results may vary depending on specific ingredients and portions used.

How to Serve It

• Spoon into shallow bowls and scatter grated Parmesan over the top so it softens into the warm cream.
• Add a crisp green salad with lemon vinaigrette to cut the richness and bring a bright contrast.
• Toast thick slices of crusty bread and rub one edge with garlic, the crunch balancing the gnocchi’s softness.
• For a heartier family meal, pair with roasted vegetables and offer extra bread for dunking. If you prefer a pasta-forward approach, try my 30g protein cheesy chicken tortellini soup for a different take with more cheese and pasta.

Simple sides help round out the meal.

Storage and Reheating

• Fridge: Cool to room temperature, transfer to airtight containers, and keep up to 3 days; the gnocchi will absorb some liquid over time.
• Freezer: Not ideal for long-term freezing because the cream and gnocchi can separate and change texture, but you can freeze the broth and chicken separately up to 3 months.
• Reheating: Warm gently over low heat, stirring often and adding a splash of broth or water to loosen the texture; high heat will make the cream break and the gnocchi gummy.
• Honest note: The flavors mellow after a day in the fridge, so leftovers taste more integrated, but the gnocchi will be softer.

The soup thickens slightly after resting.

Leftover Ideas

• Reheat a portion and spoon over cooked rice to stretch the meal and add a firmer base.
• Stir leftovers with fresh pasta and a handful of spinach for a quick second dinner; the extra starch helps bind the broth.
• Use the cooled soup as a filling for a warm sandwich with provolone and a quick pan press.

Leftovers warm gently and keep their texture.

Before You Start

• Shred the chicken while it is still slightly warm, it tears more easily and mixes into the broth better.
• Use fresh gnocchi if possible; frozen or dry varieties cook faster but can vary, so time the packet instructions and test for tenderness.
• Taste for salt after adding cream, cream softens seasoning so adjust at the end rather than before.

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