Homemade Olive Garden Chicken Gnocchi Soup

Hey there! If you’ve ever craved a bowl of Olive Garden Chicken Gnocchi Soup, you’re in for a treat. Picture this—a steaming hug in a bowl of creamy chicken soup, brimming with tender gnocchi and comforting flavors. Whether you’re juggling work deadlines, playdates, or just need a pick‑me‑up after a long day, this copycat Olive Garden recipe is that warm, satisfying hug your taste buds have been waiting for.

Why You’ll Love This Olive Garden Chicken Gnocchi Soup

• Super approachable: No fancy techniques—just simple steps for busy cooks.

• Heartwarming and filling: Creamy, gnocchi‑filled goodness that hits the spot when you need comfort food.

• Family‑friendly: Mild, savory, and adored by both kids and grown‑ups.

• Speedy to the table: Ready in around 35 minutes—perfect for weeknight magic.

Ingredients

Let’s keep it simple and grocery‑list friendly:

• 4 tbsp butter (60 g)

• 1 tbsp extra virgin olive oil (15 ml)

• 1 cup finely diced onion (150 g)

• ½ cup finely diced celery (75 g)

• 2 cloves garlic, minced

• ¼ cup all‑purpose flour (30 g)

• 1 quart half‑and‑half (950 ml)

• 28 oz chicken broth (830 ml)

• ½ tsp dried thyme

• ½ tsp dried parsley flakes

• ¼ tsp ground nutmeg (optional, but adds a cozy hint of warmth)

• 1 cup shredded carrots (110 g)

• 1 cup chopped spinach (30 g)

• 1 cup cooked, diced chicken breast (150 g)

• 16 oz ready‑to‑use gnocchi (450 g)

Step by Step: How to Make It

1. Melt and sauté – In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Toss in the onion, celery, and garlic. Sauté until the onion turns translucent.

2. Make the roux – Sprinkle in the flour and whisk for about a minute. You’re crafting the base of what will become your velvety soup.

3. Add half‑and‑half – Slowly pour it in while whisking. Watch it thicken in those 5–7 minutes—that’s pure magic.

4. Stir in broth – Pour in the chicken broth and bring everything to a gentle simmer. It’ll thicken again—just what we want.

5. Season and stir – Season with salt, thyme, parsley, and a dash of nutmeg if you like. Then stir in carrots, spinach, chicken, and gnocchi.

6. Simmer gently – Let it simmer on low for 10–12 minutes until the gnocchi is tender and all the flavours meld.

7. Taste and tweak – Give it a final taste. Add a pinch more salt if it needs it—then scoop and savour.

Tips to Make It Shine

Here are a few pro‑level ideas (with a wink):

• Watch that roux—if you whisk too fast, you might get lumps (not the good kind). Gentle whisking is key.

• Half‑and‑half swap—you can go lighter with milk, but expect a thinner soup. Sometimes thinner soups need a little more simmer time.

• Spinach upgrade—baby spinach works, too—and toss it in just before the end so it stays bright and fresh.

• Nutmeg nod—don’t skip it if you can help it. That sprinkle adds a whisper of warmth that screams “homemade love.”

• Batch simmer—doubling the recipe? Do it! Keep extra soup in the fridge for day‑after lunches that taste even better.

A Little Kitchen Story

Confession time—this soup has saved my soul on many a hectic evening. My crew tends to burst through the door famished and in different moods. One crazy week, I whipped up this gnocchi soup while negotiating bedtime, homework, and my own to‑do list—and, friends, the house paused. No arguments, no fuss—just smelling the creamy broth and garlic while gnocchi puffed away was all it took. My kids asked for seconds before scooping out their veggies. That’s how comfort and happiness come together in a pot of olive garden chicken gnocchi soup.

What to Serve With It

• Crunchy bread: Grab dinner rolls or crusty baguette for silky‑sauce scooping.

• Green salad: A crisp Caesar or simple mixed‑greens salad with tangy vinaigrette cuts through the richness.

• Light dessert: Try fresh fruit cups or a citrus sorbet to cleanse the palate without weighing you down.

• Wine pairing: A crisp Pinot Grigio or a light Chard adds a nice contrast to the creaminess—fancy, but still easy.

How to Store Leftovers

• Fridge: Let soup cool to room temp, then cover and store up to 3 days.

• Reheat gently: Warm over low heat on the stovetop, stirring often—cream soups can break if rushed by high heat.

• Freeze with caution: Cream‑based soups don’t always freeze perfectly because dairy can separate. Freeze in airtight containers only if needed. Thaw in the fridge overnight and reheat gently, whisking in a splash of half‑and‑half or broth to bring it back to life.

• Pro tip: For freezing, leave out the gnocchi—cook fresh gnocchi and stir it in when reheating for better texture.

Quick FAQs You Might Wonder About

Can I make a lighter version using milk instead of half‑and‑half?

Totally! You’ll get a slightly thinner gnocchi soup, but it’s still creamy. Just simmer a bit longer if it seems too runny.

Can I use fresh spinach or baby kale instead of dried parsley?

Absolutely—fresh adds vibrant flavour and colour. Just add it near the end to keep it leafy and fresh.

How do I store leftovers so they taste just as good?

For best texture, keep the soup plain (ready to reheat) and only add gnocchi when serving. Store the cooked soup in the fridge for up to 3 days.

Is this truly a copycat Olive Garden recipe?

Yes! This is a faithful copycat Olive Garden recipe that captures the rich, indulgent spirit of their iconic Chicken Gnocchi Soup, but made right in your cozy kitchen.

When that hearty aroma drifts through your home and you scoop that first creamy, gnocchi‑filled bite, you’ll know why Olive Garden Chicken Gnocchi Soup is a go‑to for so many. It’s ready fast, tastes just like the real deal, and wraps you in comfort. So roll up your sleeves, grab that wooden spoon, and cook up a bowl of complete warmth and goodness today.

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Homemade Olive Garden Chicken Gnocchi Soup

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• Author: Amanda Thompson
• Total Time: 35 minutes
• Yield: About 12 servings (~247 kcal each) 1x

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Description

A cozy, creamy copycat of Olive Garden’s Chicken Gnocchi Soup—filled with tender gnocchi, shredded chicken, carrots, and spinach in a velvety broth. Perfect for busy weeknights, this hearty family-friendly soup delivers restaurant comfort right at home in just 35 minutes.

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Ingredients

Scale 1x2x3x

• 4 tbsp (60 g) butter

• 1 tbsp (15 ml) extra virgin olive oil

• 1 cup (150 g) finely diced onion

• ½ cup (75 g) finely diced celery

• 2 cloves garlic, minced

• ¼ cup (30 g) all-purpose flour

• 1 quart (950 ml) half-and-half

• 28 oz (830 ml) chicken broth

• ½ tsp dried thyme

• ½ tsp dried parsley flakes

• ¼ tsp ground nutmeg (optional)

• 1 cup (110 g) shredded carrots

• 1 cup (30 g) chopped spinach

• 1 cup (150 g) cooked, diced chicken breast

• 16 oz (450 g) ready-to-use gnocchi

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Instructions

• In a large pot, melt butter with olive oil over medium heat. Add onion, celery, and garlic; sauté until onion turns translucent.

• Sprinkle in flour and whisk for 1 minute to create a roux.

• Gradually whisk in half-and-half; cook 5–7 minutes until slightly thickened.

• Stir in chicken broth and bring to a gentle simmer.

• Add thyme, parsley, nutmeg, salt, and pepper. Stir in carrots, spinach, chicken, and gnocchi.

• Simmer on low for 10–12 minutes until gnocchi is tender and flavours meld.

• Taste and adjust seasoning, then serve warm.

Notes

Whisk the roux gently to avoid lumps.

Swap half-and-half with milk for a lighter but thinner soup.

Use baby spinach for a fresher finish—add near the end.

Nutmeg adds a subtle warmth; don’t skip if possible.

For freezing, omit gnocchi and add fresh when reheating.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop simmering
• Cuisine: American