Best Olivier Garden Chicken Gnocchi Soup Recipe! So Creamy!

Olive Garden Chicken Gnocchi Soup Recipe – just hearing those words might transport you to a cozy booth, anticipating that first warm, comforting spoonful. I know for me, there’s something undeniably magical about this soup, and I’m thrilled to share how you can recreate that beloved experience right in your own kitchen. This isn’t just any soup; it’s a creamy, dreamy concoction that has captured the hearts of millions, becoming a staple for many looking for warmth and flavor.

Originating from Olive Garden’s immensely popular menu, this soup blends the rustic charm of Italian gnocchi – soft, potato-based dumplings with a delightful chew – with tender pieces of chicken and vibrant spinach, all swimming in a rich, savory cream base. While gnocchi itself has deep roots in Italian culinary history, dating back centuries, Olive Garden masterfully crafted this particular soup into an American comfort food icon. It’s the perfect harmony of textures and tastes, making it an irresistible choice for a family dinner or a cozy night in, proving why this dish remains a perennial favorite.

Why is the Olive Garden Chicken Gnocchi Soup Recipe so beloved?

People adore this dish for its incredible ability to comfort the soul. The delicate gnocchi literally melts in your mouth, perfectly complementing the succulent chicken pieces and the freshness of the spinach. The creamy broth, seasoned to perfection, brings all these elements together into a hearty yet surprisingly light meal. Whether you’re seeking solace on a chilly evening or simply craving a taste of something truly special, this soup delivers every time. Get ready to impress your family and friends with this homemade version that rivals the restaurant’s best!

this Recipe

Ingredients:

• For the Chicken:
  • 1.5-2 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
• For the Soup Base & Vegetables:
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, finely diced (about 1.5 cups)
  • 2 medium carrots, peeled and finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1 cup)
  • 3-4 cloves garlic, minced
  • ½ cup all-purpose flour
  • 8 cups (2 quarts) low-sodium chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream (or half-and-half for a slightly lighter soup)
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried rosemary, crushed (optional, but adds a lovely depth)
  • ½ teaspoon onion powder
  • ¼ teaspoon white pepper (for a classic creamy soup look, black pepper works too!)
  • Salt and black pepper to taste (you’ll adjust this at the end)
• For the Gnocchi & Fresh Greens:
  • 1 (16-ounce) package shelf-stable or refrigerated potato gnocchi
  • 5-6 ounces fresh spinach, roughly chopped (about 5-6 cups packed)
• Optional Garnishes:
  • Fresh parsley, finely chopped
  • Freshly grated Parmesan cheese
  • Crusty bread for dipping

Equipment You’ll Need:

Before we dive into the fun, let’s make sure you have the right tools on hand. This will make our cooking process much smoother and more enjoyable. You’ll need a large, heavy-bottomed pot or Dutch oven, which is essential for even heat distribution and preventing sticking, especially with creamy soups. A good sharp knife and cutting board are indispensable for all our vegetable prep. Measuring cups and spoons are a given for accuracy, and a whisk will be your best friend when making the roux and incorporating the liquids to ensure a perfectly smooth soup base. Finally, a pair of tongs or a slotted spoon will be helpful for handling the chicken and gnocchi.

Preparing the Chicken:

Our first step is to get that delicious chicken ready. I always find that a good sear on the chicken adds another layer of flavor to the entire dish, even if it’s going to be shredded later.

1. Season the Chicken: Pat your boneless, skinless chicken breasts or thighs dry with paper towels. This step is important for getting a good sear. Season them generously on both sides with 1 teaspoon of salt and ½ teaspoon of black pepper. Don’t be shy here; this is where the chicken gets its fundamental flavor.
2. Sear the Chicken: In your large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering and hot, carefully place the seasoned chicken breasts in the pot. You should hear a satisfying sizzle! Sear for about 4-5 minutes per side, or until the chicken is beautifully golden brown and has developed a nice crust. We’re not cooking it all the way through at this point, just building flavor. The internal temperature should be around 165°F (74°C) if you want to be precise, but a good sear is our main goal for now.
3. Cook Through (If Needed) & Remove: If your chicken pieces are very thick, you might need to reduce the heat slightly and add a splash of chicken broth or water, then cover the pot for a few minutes to ensure they cook through. Alternatively, you can transfer them to an oven preheated to 375°F (190°C) for 10-15 minutes until fully cooked. Once cooked, transfer the chicken to a plate or cutting board and tent it loosely with foil. Let it rest for at least 10 minutes. This resting period is crucial for juicy, tender chicken.
4. Shred the Chicken: Once the chicken has rested and is cool enough to handle, use two forks to shred it into bite-sized pieces. Alternatively, a stand mixer with the paddle attachment can shred cooked chicken in seconds – a handy trick! Set the shredded chicken aside; it will be added back to the soup later.

Building the Flavorful Soup Base:

This is where the magic really begins! A rich and aromatic soup base is the foundation of our Gnocchi Soup. Take your time with these steps, as they contribute significantly to the depth of flavor.

5. Sauté the Mirepoix: With the same pot you used for the chicken (don’t worry about those delicious browned bits, they’ll add flavor!), melt 3 tablespoons of unsalted butter over medium heat. Add the finely diced yellow onion, carrots, and celery. This classic trio, known as a mirepoix, is the aromatic backbone of many great soups. Sauté, stirring occasionally, for 8-10 minutes, or until the vegetables have softened considerably and the onion is translucent. We want them tender and slightly sweet, not browned. If you notice any stubborn browned bits from the chicken stuck to the bottom, use a wooden spoon to scrape them up – this is called deglazing and infuses even more flavor.
6. Add the Garlic and Spices: Add the minced garlic to the softened vegetables. Cook for just 1 minute more, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly. Now, stir in the dried thyme, crushed dried rosemary, onion powder, and white pepper. Cook for another 30 seconds to a minute, allowing the spices to toast slightly and release their aromas. This quick toasting step enhances their flavor profile beautifully.
7. Create the Roux: Sprinkle ½ cup of all-purpose flour over the sautéed vegetables and spices. Stir continuously with a wooden spoon or whisk for 2-3 minutes. This step is critical! We are cooking the flour to create a roux, which will thicken our soup and prevent a raw flour taste. The mixture will become a thick paste and might stick slightly to the bottom, but keep stirring. The color should be a pale blonde, not dark brown. This roux is what gives our soup its lovely, creamy texture.
8. Whisk in Chicken Broth: Gradually pour in the 8 cups of low-sodium chicken broth, about 1-2 cups at a time, whisking constantly to prevent lumps. It’s really important to add it slowly and whisk vigorously, especially initially, to ensure a smooth consistency. The roux will absorb the liquid and thicken it beautifully. Bring the mixture to a gentle simmer, continuing to whisk until the soup base is smooth and begins to thicken. This usually takes about 5-7 minutes.
9. Incorporate Dairy: Reduce the heat to low. Slowly stir in the 2 cups of whole milk and then the 1 cup of heavy cream. Again, stir gently until everything is well combined and the soup is uniformly creamy. Avoid bringing the soup to a rolling boil once the dairy is added, as this can cause it to separate or curdle. A gentle simmer is perfect. Let the soup gently heat through for about 5 minutes, allowing the flavors to meld together and the consistency to thicken slightly further.

Adding Gnocchi, Spinach, and Finishing Touches:

We’re in the home stretch! This section brings together all the components, adding the delightful gnocchi and fresh greens, and then making those crucial final adjustments to perfect our soup.

10. Add the Gnocchi: Once your soup base is simmering gently and wonderfully creamy, carefully add the 16-ounce package of potato gnocchi directly into the pot. There’s no need to pre-cook them; they will cook right in the soup, absorbing all the delicious flavors. Stir gently to ensure the gnocchi are submerged and don’t stick to the bottom. Cook for 5-7 minutes, or according to package directions, until the gnocchi are tender and float to the surface. They will puff up slightly, indicating they are perfectly cooked. Periodically stir to prevent them from sticking.
11. Stir in Shredded Chicken and Spinach: Return the shredded chicken to the pot. Stir it in gently, allowing it to heat through and absorb some of the soup’s richness. Immediately follow with the 5-6 ounces of fresh spinach, stirring it into the hot soup until it wilts, which typically takes only 1-2 minutes. The vibrant green of the spinach adds both color and freshness to our hearty soup. It will seem like a lot of spinach at first, but it wilts down remarkably.
12. Taste and Adjust Seasoning: This is arguably one of the most important steps! Now that all the ingredients are in, taste the soup. This is your chance to really make it your own. Does it need more salt? Perhaps a touch more black pepper? Maybe a pinch of extra dried thyme? Remember that the chicken broth contributes some salt, so add gradually. If you feel it needs a bit more richness or a slight tang, a tiny splash of lemon juice at this stage can brighten up all the flavors beautifully, though it’s completely optional and not part of the traditional recipe. I often find a little extra salt brings out the sweetness of the carrots and the creaminess of the base.
13. Final Simmer: Let the soup simmer gently for another 5 minutes, uncovered, allowing all the flavors to fully meld together. This short simmering period ensures everything is heated through and the consistency is just right. If the soup seems too thick, you can add a splash more chicken broth or milk until it reaches your desired consistency. If it’s a bit too thin, you could simmer it slightly longer, or for a quicker fix, mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then stir it into the simmering soup until it thickens.
14. Serve Hot: Ladle generous portions of this incredibly comforting Olive Garden-style Chicken Gnocchi Soup into bowls. I love to garnish each serving with a sprinkle of fresh chopped parsley for a pop of color and a final hint of freshness. A dusting of freshly grated Parmesan cheese is also a must for that authentic Italian-American touch. Serve immediately with warm, crusty bread for dipping. This soup is best enjoyed fresh, but leftovers store wonderfully in the refrigerator for 3-4 days and can be gently reheated on the stovetop. Enjoy every warm, creamy spoonful!

Conclusion:

And there you have it, my friends! We’ve reached the delicious culmination of our culinary journey. I truly believe that this recipe isn’t just another dish; it’s an experience waiting to happen in your kitchen. If you’ve been searching for that perfect bowl of comfort, that hug in a mug that warms you from the inside out, then look no further. This is precisely why this particular recipe is an absolute must-try. It marries the incredible creaminess you crave with hearty chicken and those delightful, pillowy gnocchi, all swimming in a savory broth that sings with flavor. It’s comforting, it’s satisfying, and it’s surprisingly simple to bring together, making it perfect for weeknights or a cozy weekend indulgence. The combination of textures – the tender chicken, the soft gnocchi, and the slight crispness of the vegetables – creates a harmonious symphony in every spoonful. It’s designed to bring smiles to faces, to create warmth on a chilly evening, and to leave everyone at the table feeling completely content. You’ll find yourself going back for seconds, trust me on this one; it’s just that good. This isn’t merely food; it’s a moment, a memory, a feeling of pure culinary joy.

Serving Suggestions to Elevate Your Experience

While this soup is a magnificent standalone meal, a few thoughtful additions can truly elevate your dining experience. For that authentic restaurant feel, I highly recommend serving generous bowls of this soup alongside some warm, crusty breadsticks. Dipping them into the creamy broth is an absolute delight! A fresh, crisp side salad with a light vinaigrette also makes for a wonderful counterpoint, cutting through the richness of the soup and adding a refreshing element to your meal. You could also sprinkle some freshly grated Parmesan cheese over each serving just before bringing it to the table for an extra layer of cheesy goodness. A swirl of pesto or a dash of fresh parsley or dill can also add a vibrant burst of color and herbaceous flavor that brightens the entire dish. Don’t underestimate the power of a simple garnish to make your meal feel even more special and inviting. Think about a sprinkle of red pepper flakes if you like a little heat, or some crispy bacon bits for added texture and smoky flavor.

Creative Variations to Keep Things Exciting

One of the many reasons I adore this recipe is its incredible versatility. Don’t hesitate to make it your own! If chicken isn’t your preference, consider swapping it out for shredded turkey, especially if you have leftovers from a holiday feast, or even browned Italian sausage for a bolder flavor profile. For a vegetarian option, simply omit the chicken and add more vegetables like sautéed mushrooms, bell peppers, or even some cannellini beans for extra protein. You could also experiment with different types of gnocchi – sweet potato gnocchi would add a lovely subtle sweetness and vibrant color. Want to sneak in more greens? A handful of baby spinach or kale stirred in during the last few minutes of cooking will wilt beautifully and boost the nutritional value without compromising the flavor. Feel free to adjust the seasoning to your liking; a pinch of nutmeg can add a wonderful warmth, or a touch of smoked paprika can introduce a deeper, more complex note. The possibilities are truly endless, allowing you to tailor this comforting dish to your exact tastes and whatever you have on hand. It’s a forgiving recipe that encourages creativity and personal touches, making it even more enjoyable to prepare and savor.

So, what are you waiting for? I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this incredible olive garden chicken gnocchi soup recipe a try this week. It’s more than just a meal; it’s an invitation to create warmth, flavor, and joy in your own kitchen. I truly believe that once you taste it, it will become a cherished staple in your culinary repertoire. And when you do make it, I would absolutely love to hear about your experience! Did you make any fun variations? What did your family think? Please feel free to share your thoughts, your tips, and especially your photos in the comments below or on social media. Your experiences inspire me and the entire community of home cooks. Let’s celebrate delicious food together! Happy cooking, and I can’t wait to hear all about your amazing soup adventure!

Olive Garden Chicken Gnocchi Soup Recipe

This creamy, dreamy Olive Garden Chicken Gnocchi Soup recipe blends rustic Italian gnocchi with tender chicken and vibrant spinach in a rich, savory cream base, perfect for a comforting family meal.

Prep Time
20 Minutes

Cook Time
40 Minutes

Total Time
1 Hours

Servings
6 servings

Ingredients

• 4 tablespoons unsalted butter
• 1 small yellow onion, diced
• 1 cup sliced celery
• 1 cup matchstick carrots
• 6 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon rubbed sage
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 1/2 cups heavy cream
• 1 pound potato gnocchi
• 2 cups shredded rotisserie chicken
• 1 1/2 cups chopped fresh spinach
• 1 teaspoon balsamic vinegar
• Kosher salt, to taste

Instructions

1. Step 1
   In a large pot or Dutch oven, melt 4 tbsp unsalted butter over medium heat. Add 1 small diced yellow onion, 1 cup sliced celery, and 1 cup matchstick carrots. Sauté for 8-10 minutes until softened.
2. Step 2
   Add 6 cloves minced garlic, 2 tsp Italian seasoning, and 1/2 tsp rubbed sage. Cook for 1 minute until fragrant.
3. Step 3
   Sprinkle 1/4 cup all-purpose flour over vegetables. Stir constantly for 2-3 minutes to create a pale blonde roux.
4. Step 4
   Gradually whisk in 4 cups low-sodium chicken broth until smooth and thickened. Bring to a gentle simmer for 5-7 minutes.
5. Step 5
   Reduce heat to low. Slowly stir in 1 1/2 cups heavy cream. Gently heat for about 5 minutes, ensuring it does not come to a rolling boil.
6. Step 6
   Add 1 pound potato gnocchi directly to the pot. Cook for 5-7 minutes, or according to package directions, until tender and floating. Stir gently to prevent sticking.
7. Step 7
   Stir in 2 cups shredded rotisserie chicken and 1 1/2 cups chopped fresh spinach until the spinach wilts, about 1-2 minutes.
8. Step 8
   Add 1 tsp balsamic vinegar. Taste and adjust seasoning with Kosher salt and black pepper as needed. Simmer for a final 5 minutes to meld flavors.
9. Step 9
   Ladle hot soup into bowls. Garnish with fresh chopped parsley and freshly grated Parmesan cheese, if desired. Serve with crusty bread.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.