Olive Garden Chicken Gnocchi Soup Recipe tastes creamy, cozy, and herby with tender chicken, pillowy gnocchi, and plenty of veggies in every spoonful. It works perfectly for busy weeknights or lazy Sundays, since you can finish it in about 40 minutes from chopping board to table. I first tried to copy this soup after a long shift at my old restaurant job, and it still feels like a warm hug in a bowl every single time.

Why Make This Olive Garden Chicken Gnocchi Soup Recipe at Home

You control the ingredients at home, so the soup tastes fresher and usually lighter than the restaurant version. You can tweak the richness, salt, and veggies to match your family’s preferences, and you avoid that “I ate too much breadstick” feeling.

You also save money, especially if you cook for more than two people. A single pot of this copycat Olive Garden Chicken Gnocchi Soup Recipe feeds a crowd, packs great for lunches, and makes your kitchen smell like a cozy Italian chain in the best way.

This Olive Garden Chicken Gnocchi Soup Recipe tastes even better than the restaurant version and turns any chilly night into comfort in a bowl. ★★★★★

Ingredients You Need

Here is everything you need to make a big pot of Olive Garden Chicken Gnocchi Soup Recipe at home. I include some pantry shortcuts and swaps from years of testing.

Protein and gnocchi

2 cups cooked chicken, shredded or diced
- Rotisserie chicken works perfectly and saves time.
- Leftover grilled or baked chicken also works, just avoid heavy barbecue seasoning.
1 pound potato gnocchi
- Shelf stable gnocchi from the pasta aisle tastes great and stores well.
- You can use refrigerated or frozen gnocchi, just adjust cooking time by a minute or two.

Vegetables and aromatics

2 tablespoons olive oil or butter
1 small yellow onion, finely diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 cup fresh spinach, roughly chopped
- You can use baby spinach or regular spinach with thicker stems trimmed.
- Kale works as a sturdier substitute, just slice it thin so it softens.

Broth and dairy

4 cups low sodium chicken broth
- I like Better Than Bouillon or a good quality boxed broth for consistent flavor.
2 cups half and half
- You can use 1 cup heavy cream plus 1 cup milk for a richer version.
- Whole milk works in a pinch, but the soup tastes less creamy.

Thickener and seasoning

3 tablespoons all purpose flour
1 teaspoon dried thyme
1 teaspoon Italian seasoning
½ teaspoon dried basil
½ teaspoon black pepper
1 teaspoon kosher salt, plus more to taste
¼ teaspoon crushed red pepper flakes (optional, for a gentle kick)
¼ cup grated Parmesan cheese, plus extra for serving

Optional add ins

1 cup sliced mushrooms
½ cup peas or corn
Extra spinach for a more veggie heavy bowl

Equipment list

Large heavy bottomed pot or Dutch oven (at least 5 quarts)
Cutting board and sharp knife
Wooden spoon or silicone spatula
Ladle
Measuring cups and spoons
Small bowl or measuring cup for mixing flour slurry (if you prefer that method)

Tips & Mistakes

Sauté the veggies until they soften and turn fragrant so the soup develops deep flavor.
Cut the carrots and celery into small, even pieces so they cook at the same rate and stay tender, not crunchy.
Use cooked chicken that you season lightly so it does not overpower the broth.
Add the flour to the veggies and fat and stir well so the soup thickens evenly and does not clump.
Keep the heat at a gentle simmer after you add dairy so the soup stays smooth and does not curdle.
Add gnocchi near the end of cooking so it stays tender and does not turn mushy.
Stir the pot often after you add gnocchi and cream so nothing sticks to the bottom.
Taste and adjust salt at the very end because broth, Parmesan, and rotisserie chicken all contain salt.
Chop spinach roughly and add it in the last few minutes so it stays bright and does not overcook.
Cool leftovers quickly and store them in shallow containers so the soup keeps a good texture.

How to Make Olive Garden Chicken Gnocchi Soup Recipe

Step 1: Prep the ingredients

Chop onion, carrots, and celery into small, even dice. Mince the garlic, chop the spinach, and shred or dice the cooked chicken. Measure out broth, half and half, flour, and seasonings so everything sits ready near the stove.

Step 2: Sauté the aromatics

Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery and cook 5 to 7 minutes, until the veggies soften and the onion turns translucent around the edges. Stir in garlic and cook 30 seconds, just until it smells fragrant and toasty.

Step 3: Build the base and thicken

Sprinkle flour over the veggies and stir constantly for 1 to 2 minutes. The flour will coat the vegetables and form a thick paste with the fat, which helps the soup thicken later. Keep the heat at medium so the flour cooks but does not burn.

Step 4: Add broth and seasonings

Slowly pour in the chicken broth while you stir, which helps the flour blend smoothly. Add thyme, Italian seasoning, basil, black pepper, crushed red pepper flakes, and 1 teaspoon kosher salt. Stir well and scrape the bottom of the pot to release any browned bits.

Step 5: Simmer the soup

Bring the pot to a gentle boil, then lower the heat to a steady simmer. Cook 10 to 12 minutes, stirring occasionally, until the carrots and celery feel tender when you poke them with a fork. The broth will thicken slightly during this time.

Step 6: Add chicken and gnocchi

Stir in the cooked chicken and the gnocchi. Keep the soup at a gentle simmer and cook 3 to 4 minutes, or until the gnocchi float to the top and feel tender when you bite one. Do not overcook the gnocchi or they will turn too soft.

Step 7: Add dairy and spinach

Lower the heat to medium low. Pour in the half and half and stir while you pour so it blends evenly. Add chopped spinach and Parmesan cheese, then cook 3 to 5 minutes, just until the spinach wilts and the soup reaches a creamy, steamy finish.

Step 8: Taste and adjust

Taste the Olive Garden Chicken Gnocchi Soup Recipe and add more salt or pepper if you want. If the soup tastes too thick, stir in a splash of extra broth or milk until you like the texture. If it tastes too thin, let it simmer a few more minutes uncovered, stirring often.

Step 9: Serve

Ladle the soup into warm bowls. Top with extra Parmesan and a pinch of black pepper. Add a side of crusty bread or simple salad and enjoy that cozy restaurant style meal at home.

Variations I've Tried

I swap the chicken for cooked Italian turkey sausage sometimes, which gives the soup a heartier, slightly spicy flavor. I also tried a lighter version with 1 percent milk and extra broth, and it still tasted great, just less rich.

I often add more veggies like mushrooms, peas, or extra carrots when I want to stretch the pot for more servings. I also tested a gluten free version with gluten free gnocchi and a cornstarch slurry instead of flour, and it turned out creamy and comforting.

How to Serve Olive Garden Chicken Gnocchi Soup Recipe

Serve this Olive Garden Chicken Gnocchi Soup Recipe hot in wide bowls so the gnocchi and veggies spread out and cool just enough to eat. Add a sprinkle of Parmesan, a crack of black pepper, and a little chopped parsley if you want a fresh pop of color. Pair it with garlic bread, simple green salad, or a grilled cheese sandwich for a full meal that feels cozy but still easy. Kids usually love the soft gnocchi, so this soup often solves the “what will everyone eat” question.

How to store

Cool the soup to room temperature within 1 to 2 hours, then transfer it to airtight containers.
Store in the fridge for up to 3 days; the gnocchi will soften but still taste good.
Freeze in freezer safe containers for up to 2 months, but expect the gnocchi to turn softer after thawing; you can freeze the base without gnocchi and add fresh gnocchi when you reheat.
Reheat gently on the stove over low to medium heat, stirring often, and add a splash of broth or milk to loosen the texture; you can also reheat in the microwave in short bursts, stirring between each burst.