Creamy Olive Garden Chicken Gnocchi Soup Recipe

This rich, velvety Creamy Olive Garden Chicken Gnocchi Soup is made with tender shredded chicken, pillowy potato dumplings, and fresh spinach, ready in just 30 minutes. The broth becomes incredibly luxurious as the gnocchi release their starch during the final simmer, creating a comforting bowl that rivals the restaurant version. I always turn to this recipe when I need restaurant comfort food without leaving the house.

Restaurant-Quality At Home

I used to think replicating that famous restaurant consistency required complicated thickeners or hours of simmering. My first attempt resulted in mushy dumplings because I boiled them way too long in the broth.

Now, I realize the secret lies in adding the gnocchi right at the end and using matchstick carrots for that authentic texture. It tastes fresher than the chain version and lets you control the salt level perfectly.

Creamy Olive Garden Chicken Gnocchi Soup Ingredients

• 1 tbsp olive oil
• 2 tbsp butter
• ½ cup onion, finely diced
• ½ cup celery, finely diced
• ½ cup carrots, shredded or matchsticks
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 tsp dried thyme
• 16 oz potato gnocchi
• 2 cups cooked chicken breast, shredded (rotisserie works best)
• 1 ½ cups half and half
• 2 cups fresh spinach, roughly chopped
• Salt and black pepper to taste

How To Make Creamy Olive Garden Chicken Gnocchi Soup

1. Sauté Aromatics: Heat olive oil and butter in a large pot over medium heat, then add onion, celery, and carrots. Sauté for 4-5 minutes until the onion is translucent and soft.
2. Build Base: Stir in the minced garlic and thyme, cooking for just 1 minute until fragrant. Pour in the chicken broth, bringing the mixture to a gentle boil before reducing heat to a simmer for 10 minutes.
3. Simmer Dumplings: Add the gnocchi and shredded chicken to the pot. Simmer for 3-4 minutes, or until the gnocchi begin to float to the surface and become tender.
4. Finish Soup: Reduce heat to low and stir in the half and half and fresh spinach. Cook for 2-3 minutes until the spinach is fully wilted and the soup is heated through, seasoning with salt and pepper before serving.

Recipe Tips

• Matchstick Carrots: Use pre-shredded matchstick carrots to mimic the restaurant texture exactly without tedious chopping.
• Avoid Mushy Gnocchi: Add the gnocchi only when you are ready to serve, as they continue to absorb liquid and soften as they sit.
• Thickening Hack: If you prefer a thicker chowder-like consistency, mix 1 tablespoon of cornstarch with a splash of cold water and stir it in before adding the cream.

What To Serve With Chicken Gnocchi Soup

Serve this soup with warm garlic breadsticks to soak up the creamy broth. A crisp garden salad with tangy Italian dressing cuts through the richness of the dairy perfectly.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the cream base may separate and the gnocchi will break down upon reheating.

FAQs

Can I use raw chicken? Yes, simply brown diced raw chicken breast in the pot before adding the vegetables, removing it to rest while you sauté the aromatics.

Is heavy cream better? Heavy cream makes a much richer soup, but half and half is closer to the original restaurant consistency.

Can I use cauliflower gnocchi? You can substitute them, but add them at the very last minute as they are more delicate than traditional potato gnocchi.

Nutrition

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 920mg
• Total Carbohydrate: 32g
• Protein: 22g

Try More Recipes:

• Italian Pumpkin Soup Recipe (Vellutata di Zucca)
• Italian Chickpea Peasant Soup (Zuppa di Ceci)
• Italian Chicken Pastina Soup Recipe

Creamy Olive Garden Chicken Gnocchi Soup

Recipe by Paula

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy Olive Garden Chicken Gnocchi Soup velvety rich broth with tender shredded chicken and pillowy potato dumplings in 30 minutes. This restaurant copycat uses fresh spinach and matchstick carrots for an easy weeknight dinner.

Ingredients

• 1 tbsp olive oil

• 2 tbsp butter

• ½ cup onion, finely diced

• ½ cup celery, finely diced

• ½ cup carrots, shredded or matchsticks

• 2 cloves garlic, minced

• 4 cups low-sodium chicken broth

• 1 tsp dried thyme

• 16 oz potato gnocchi

• 2 cups cooked chicken breast, shredded (rotisserie works best)

• 1 ½ cups half and half

• 2 cups fresh spinach, roughly chopped

• Salt and black pepper to taste

Directions

• Sauté Aromatics: Heat olive oil and butter in a large pot over medium heat, then add onion, celery, and carrots. Sauté for 4-5 minutes until the onion is translucent and soft.
• Build Base: Stir in the minced garlic and thyme, cooking for just 1 minute until fragrant. Pour in the chicken broth, bringing the mixture to a gentle boil before reducing heat to a simmer for 10 minutes.
• Simmer Dumplings: Add the gnocchi and shredded chicken to the pot. Simmer for 3-4 minutes, or until the gnocchi begin to float to the surface and become tender.
• Finish Soup: Reduce heat to low and stir in the half and half and fresh spinach. Cook for 2-3 minutes until the spinach is fully wilted and the soup is heated through, seasoning with salt and pepper before serving.