If you have ever wished to bring that comforting, velvety goodness of a restaurant favorite into your own kitchen, you are in for a treat with this Olive Garden Chicken Gnocchi Soup Recipe. It’s a rich, dreamy blend of tender shredded chicken, pillowy gnocchi, fresh spinach, and savory veggies all nestled in a creamy broth. Whether it’s a chilly evening or you just crave a bowl of pure warmth, this soup is an irresistible hug in a bowl that’s surprisingly simple to make. Let me walk you through every element so you can savor each spoonful as if you were dining at Olive Garden itself.
Ingredients You’ll Need
This Olive Garden Chicken Gnocchi Soup Recipe shines because of its straightforward ingredients — each plays a vital role in building layers of flavor, texture, and color that make the soup so special. From the fresh veggies to the creamy broth and soft gnocchi, these staples transform into a heartwarming meal.
- 2 tablespoons olive oil: The foundation for sautéing vegetables, adding richness and depth right from the start.
- 1 small onion, diced: Provides a subtle sweetness and aromatic base that blends beautifully with the other veggies.
- 2 medium carrots, diced: Adds a pop of bright color and natural sweetness for balance.
- 2 celery stalks, diced: Brings a refreshing crunch and herbal note that complements the broth.
- 3 cloves garlic, minced: Essential for that warm, savory punch that awakens the entire soup.
- 1/4 cup all-purpose flour: Helps thicken the broth into that signature creamy consistency everyone loves.
- 4 cups chicken broth: A flavorful liquid base that ties all the ingredients together with savory goodness.
- 2 cups cooked shredded chicken: Tender, protein-packed bites that provide substance and comfort.
- 1 cup half-and-half or heavy cream: The secret to the irresistibly smooth, rich texture that makes this soup feel indulgent.
- 1 pound potato gnocchi: Soft, pillowy dumplings that soak up the flavors perfectly and add a fun twist to your soup experience.
- 2 cups fresh spinach, chopped: Adds vibrant green color and a mild, earthy flavor that lightens the dish.
- 1/2 teaspoon dried thyme: A herbaceous lift that gives a gentle complexity without overpowering any ingredient.
- 1/4 teaspoon nutmeg (optional): Just a hint of warmth and depth to round out the creamy broth.
- Salt and pepper to taste: The finishing touch to highlight and balance all the flavors in each bite.
How to Make Olive Garden Chicken Gnocchi Soup Recipe
Step 1: Sauté the Veggies
Start by heating your olive oil in a large pot over medium heat. Toss in the diced onion, carrots, and celery and sauté them gently for about 5 to 7 minutes. This softens the vegetables and brings out their natural sweetness, laying a fragrant and flavorful foundation for the soup. A minute before finishing, add the minced garlic to let its aroma bloom without burning.
Step 2: Create the Roux
Sprinkle the all-purpose flour evenly over the softened veggies, stirring well to coat everything. Cook for an additional 1 to 2 minutes to remove the raw flour taste. This step is crucial because the flour will act as a thickening agent, giving your soup that luscious creamy body.
Step 3: Add the Broth and Simmer
Slowly whisk in the chicken broth, making sure to break up any little lumps of flour. This gradual mixing prevents clumping and helps the soup thicken flawlessly. Bring your pot to a gentle simmer, allowing the flavors to meld and the broth to thicken just a bit.
Step 4: Incorporate the Chicken and Cream
Next, stir in the cooked shredded chicken, half-and-half or heavy cream, dried thyme, and the optional nutmeg. Let the soup simmer gently; this lets the chicken warm through and infuses the creamy broth with subtle herbal warmth and that hint of cozy spice.
Step 5: Cook the Gnocchi
Add the potato gnocchi straight into the simmering soup. Cook for around 3 to 5 minutes, or until the gnocchi rise to the top, signaling they’re perfectly tender. These little pillows absorb the creamy goodness around them and transform each spoonful into a comforting delight.
Step 6: Wilt the Spinach
Stir in the chopped fresh spinach and cook just long enough for it to wilt, about 1 to 2 minutes. This vibrant green addition adds freshness and a subtle earthy flavor that balances the soup beautifully.
Step 7: Season and Serve
Finally, season with salt and pepper to your liking. Give everything one last gentle stir to combine the flavors perfectly. Your Olive Garden Chicken Gnocchi Soup Recipe is now ready to be enjoyed—warm, creamy, and satisfyingly delicious.
How to Serve Olive Garden Chicken Gnocchi Soup Recipe
Garnishes
Try topping your soup with a sprinkle of freshly grated Parmesan or a few torn basil leaves. These simple garnishes amplify the flavors and add an extra touch of elegance to an already comforting bowl.
Side Dishes
This soup pairs wonderfully with crusty garlic bread or a crisp green salad. The crunchy bread is perfect for dipping and soaking up every last bit of that creamy broth, while a refreshing salad provides a light contrast to the richness.
Creative Ways to Present
Serve your Olive Garden Chicken Gnocchi Soup Recipe in charming bowls or even inside hollowed-out baguettes for a fun presentation. You can also sprinkle some chili flakes for a hint of heat or drizzle a bit of high-quality olive oil on top for added depth.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup to airtight containers and keep it in the refrigerator. It will stay fresh and delicious for up to 3 days—perfect for quick meals throughout the week.
Freezing
This soup freezes well, just keep in mind the gnocchi may become a tad softer after thawing. To freeze, portion into freezer-safe containers and store for up to 2 months. Defrost overnight in the refrigerator before reheating.
Reheating
Reheat your soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of chicken broth or cream to loosen it back up and restore that inviting texture.
FAQs
Can I use store-bought rotisserie chicken for this soup?
Absolutely! Using rotisserie chicken is a fantastic shortcut that adds delicious, already-seasoned meat, making your Olive Garden Chicken Gnocchi Soup Recipe even easier to prepare.
What can I substitute for half-and-half?
If you don’t have half-and-half on hand, heavy cream diluted with a bit of milk works perfectly. For a lighter option, whole milk can be used, though the soup will be slightly less creamy.
Is it possible to make this soup vegetarian?
Yes! Simply swap out the chicken and chicken broth for mushrooms or tofu and use vegetable broth to keep that hearty flavor without meat.
How do I know when the gnocchi is done?
The gnocchi will float to the surface of the soup when they’re fully cooked, which typically takes about 3 to 5 minutes. They should be soft and tender but still hold their shape.
Can I prepare this soup ahead of time?
You can prep portions in advance but it’s best to add the spinach and gnocchi fresh when reheating for optimal texture and color, especially if storing the soup in the fridge or freezer.
Final Thoughts
This Olive Garden Chicken Gnocchi Soup Recipe is truly one of those dishes that feels like a warm embrace on a chilly day. It’s comforting but also bright with fresh ingredients and layers of flavor that you’ll want to make again and again. I can’t wait for you to try it and share that same cozy bliss with your loved ones—enjoy every spoonful!
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Olive Garden Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy and comforting Olive Garden Chicken Gnocchi Soup combines tender shredded chicken, pillowy potato gnocchi, fresh vegetables, and aromatic herbs in a rich broth. Perfect for a cozy meal, it’s easy to prepare on the stovetop and delivers restaurant-quality flavor in under 40 minutes.
Ingredients
Vegetables
- 1 small onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
Soup Base & Broth
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg (optional)
- Salt and pepper to taste
Proteins & Dairy
- 2 cups cooked shredded chicken
- 1 cup half-and-half or heavy cream
Pasta
- 1 pound potato gnocchi
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking and stirring for 5-7 minutes until softened. Add the minced garlic and cook for one more minute to release its aroma.
- Create Roux: Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook this mixture for 1-2 minutes to eliminate the raw flour taste and start thickening the soup.
- Add Broth and Thicken: Gradually whisk in the chicken broth to avoid lumps. Bring the mixture to a simmer, allowing the soup to thicken slightly as it cooks.
- Add Chicken and Seasonings: Stir in the shredded chicken, half-and-half (or heavy cream), dried thyme, and optional nutmeg. Let the soup simmer gently to blend the flavors.
- Cook Gnocchi: Add the potato gnocchi to the simmering soup. Cook for 3-5 minutes until the gnocchi float to the surface, indicating they are done.
- Incorporate Spinach: Stir in the chopped fresh spinach and cook just until wilted, about 1-2 minutes, preserving its vibrant color and nutrients.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot for a comforting meal.
Notes
- For a thicker soup, increase the flour to 1/3 cup.
- Use leftover or rotisserie chicken for convenience.
- Substitute half-and-half with milk for a lighter version, though it may be less creamy.
- Fresh gnocchi cooks faster than frozen; adjust cooking time accordingly.
- To make it gluten-free, use gluten-free flour and check gnocchi ingredients.
