Olive Garden Chicken Gnocchi Soup Recipe (2024)

Published: Dec 20, 2023 · By: Kylie · This post may contain affiliate links · 6 Comments

If you love chicken and gnocchi soup at Olive Garden, you are going to LOVE LOVE LOVE this recipe. This homemade version tastes even better than the popular chain restaurant and comes together all in one pot in less than 30 minutes! It's filled with shredded chicken, pillowy gnocchi, and tender veggies in a super creamy, herb-filled broth.

Easy Olive Garden Chicken Gnocchi Soup Recipe

• This chicken gnocchi soup is literally the most cozy, comforting soup you'll ever make! It's got the perfect balance with a creamy, herby, broth, tender gnocchi, and shredded chicken. There is tons of flavor layered throughout but it all comes together in just one pot in about a half hour!
• It's super easy to throw together! Grab shredded rotisserie chicken and pre-chopped mirepoix from the grocery store and you can cut the prep time in half! This Olive Garden gnocchi soup is one of those meals that's perfect for a busy weeknight because it doesn't require much effort.

Ingredients forChicken Gnocchi Soup

• Butter: Use unsalted butter so you can adjust the salt levels yourself.
• Mirepoix: Onion, celery, and carrots are the flavorful aromatic base of this soup. Olive Garden uses shredded or matchstick carrots but you could also just use diced carrots. Look for pre-chopped mirepoix at the grocery store to save on prep time.
• Garlic & Herbs: Freshly minced garlic, Italian seasoning, and rubbed sage combine with the aromatic veggies to layer in deep flavors.
• Flour: Stick with all-purpose flour. It helps to thicken the soup and make it extra creamy.
• Chicken Broth: You can use veggie broth in place of the chicken broth.
• Heavy Cream: Heavy cream makes the broth of this soup super creamy and luxurious. Half and half or whole milk just won't give you the same creamy texture but either could be used in a pinch.
• Potato Gnocchi: Use your favorite brand of potato gnocchi. You may use fresh, frozen, or dried - just be aware that the cooking time may vary depending on which variety and brand you choose. I used dried, shelf-stable gnocchi for this recipe so that is what my cooking times are based on.
• Rotisserie Chicken: Rotisserie chicken is my favorite time-saving hack for this recipe. Some grocery stores even sell the rotisserie chicken already shredded which will save you even more time.
• Baby Spinach: Stick with fresh spinach for this soup. Frozen spinach will not work as well.
• Balsamic Vinegar: Balsamic vinegar might seem like a strange ingredient here but it is my secret weapon for all creamy soups. A splash of acid really balances out the creaminess of the soup and makes all the other ingredients sing. You can substitute white wine vinegar, red wine vinegar, white balsamic vinegar, or apple cider vinegar in place of the balsamic vinegar.

How to Make Chicken Gnocchi Soup at Home

Heatbutterin alarge potover medium heat. Saute onion, celery, and carrots along with a couple larger pinches of salt and pepper. Add garlic,Italian seasoning, rubbed sage, and a couple pinches of salt and pepper.

Sprinkle in flour and cook for another minute, stirring frequently. Stir inchicken brothto deglaze the pan and scrape all the yummy bits off the bottom.

Stir in the remainingchicken brothalong with the heavy cream and a few pinches of salt and pepper.

Bring the soup to a simmer over medium-high heat. Add potato gnocchi and shredded chicken.

See Also

20 Copycat Recipes You’ll Want To Make Forever

Gently simmer over medium-low heat for about 3-5 minutes or until the gnocchi is done.Stir in fresh spinach andbalsamic vinegar. Stir until the spinach wilts.

Season to taste with salt and pepper. Serve with chopped parsley and enjoy!

Tips for Making Copycat Olive Garden Chicken Gnocchi Soup

• Add your favorite veggies! The vegetables in this soup are a super classic trio - celery, carrot, and onion. But beyond that, you can add anything else you like! Red bell pepper, broccoli, mushrooms, corn, chopped kale, or peas would all be great additions.
• Add your favorite herbs or seasonings! Italian seasoning and rubbed sage really capture the flavor of Olive Garden gnocchi soup but you can use your favorite dried herbs. Dried oregano, dried thyme, and dried rosemary are all great options. Feel free to add freshly chopped parsley for some fresh herb flavor too!
• Don't overcook the gnocchi! Simmer the soup just until the gnocchi is cooked through. You'll know it's cooked when it is smooth on the outside and has a pillowy texture on the inside. It should be tender with a slight chewiness or toothsome bite. If it is gummy or mushy it's unfortunately overcooked. Gnocchi cooks super fast so keep an eye on it and carefully test one from time to time while it's simmering.
• Moderately salt this soup! Be sure to add salt and pepper to the pot as you add each new ingredient. This helps to layer the seasonings throughout the soup. The ingredient list here is short and sweet so adequately seasoning it will make a huge difference in the overall flavor.

FAQ

What is the chicken gnocchi soup at Olive Garden made of?

Olive Garden gnocchi soup is filled with tender gnocchi, shredded chicken, plenty of veggies, and spinach all cooked in a creamy, herb-filled broth. It's truly one of the most comforting soups you'll ever have and now you can make it right at home!

Can I make this soup vegetarian?

You can actually make it vegan! If you're looking for a meat-free alternative to Olive Garden's chicken gnocchi soup - try my vegan gnocchi soup recipe! If you prefer to make it just vegetarian, you can omit the chicken. Feel free to replace it with chickpeas or another canned bean (like Great Northern beans) to bulk it up and add more protein.

Can I use a different type of meat instead of chicken?

Sure! This soup would taste delicious with Italian pork sausage, chicken sausage, or turkey sausage in place of the chicken. Just be sure to cook the sausage before adding it to the soup.

Storing Leftover Chicken Gnocchi Soup

Store leftover soup in an airtight container in the fridge for up to 3-4 days.

Reheating Leftover Soup

Reheat chicken gnocchi soup in a saucepan over medium heat. Stir in a splash of heavy cream or broth to loosen it up. Cook, stirring frequently until warmed through. Season to taste with salt and pepper before serving.

Serve gnocchi soup with:

• easy garlic bread
• simple house salad
• herb and tomato focaccia
• bruschetta with mozzarella

Try these soups next!

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Olive Garden Chicken Gnocchi Soup

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5 Stars4 Stars3 Stars2 Stars1 Star

5 from 3 reviews

If you love chicken and gnocchi soup at Olive Garden, you are going to LOVE LOVE LOVE this recipe. This homemade version tastes even better than the popular chain restaurant and comes together all in one pot in less than 30 minutes! It's filled with shredded chicken, pillowy gnocchi, and tender veggies in a super creamy, herb-filled broth.

• Author: Kylie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 ½ quarts 1x
• Category: Main Dish
• Method: Stove Top
• Cuisine: American

Ingredients

UnitsScale

• 4 tablespoons butter
• 1 small yellow onion, diced
• 1 cup sliced celery
• 1 cup matchstick carrots
• 6 cloves garlic, minced
• 2 teaspoons Italian seasoning
• ½ teaspoon rubbed sage
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 1 ½ cups heavy cream
• 1 pound potato gnocchi
• 2 cups shredded rotisserie chicken
• 1 ½ cups chopped fresh spinach
• 1 teaspoon balsamic vinegar
• Kosher salt
• fresh cracked pepper

Cook ModePrevent your screen from going dark

Instructions

1. Heat 4 tablespoons butter in a large pot over medium heat.
2. Add 1 small diced onion, 1 cup sliced celery, and 1 cup matchstick carrots along with a couple larger pinches of salt and pepper. Cook, stirring occasionally for about 8 minutes.
3. Add 6 cloves minced garlic, 2 teaspoons Italian seasoning, ½ teaspoon rubbed sage, and a couple pinches of salt and pepper. Cook for another minute, stirring frequently.
4. Sprinkle in ¼ cup flour and cook for another minute, stirring frequently.
5. Stir in ¼-1/2 cup chicken broth to deglaze the pan and scrape all the yummy bits off the bottom.
6. Stir in the remaining chicken broth along with the 1 ½ cups heavy cream and a few pinches of salt and pepper.
7. Bring the soup to a simmer over medium-high heat. Add 1 pound potato gnocchi and 2 cups shredded chicken.
8. Gently simmer over medium-low heat for about 3-5 minutes or until the gnocchi is cooked through.
9. Stir in 1 ½ cups fresh spinach and 1 teaspoon balsamic vinegar. Stir until the spinach wilts.
10. Season to taste with salt and pepper and enjoy!
11. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

large pot

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Notes

• Add your favorite veggies! The vegetables in this soup are a super classic trio - celery, carrot, and onion. But beyond that, you can add anything else you like! Red bell pepper, broccoli, mushrooms, corn, chopped kale, or peas would all be great additions.
• Add your favorite herbs or seasonings! Italian seasoning and rubbed sage really capture the flavor of Olive Garden gnocchi soup but you can use your favorite dried herbs. Dried oregano, dried thyme, and dried rosemary are all great options. Feel free to add freshly chopped parsley for some fresh herb flavor too!
• Don't overcook the gnocchi! Simmer the soup just until the gnocchi is cooked through. You'll know it's cooked when it is smooth on the outside and has a pillowy texture on the inside. It should be tender with a slight chewiness or toothsome bite. If it is gummy or mushy it's unfortunately overcooked. Gnocchi cooks super fast so keep an eye on it and carefully test one from time to time while it's simmering.
• Moderately salt this soup! Be sure to add salt and pepper to the pot as you add each new ingredient. This helps to layer the seasonings throughout the soup. The ingredient list here is short and sweet so adequately seasoning it will make a huge difference in the overall flavor.

Nutrition

• Serving Size: ⅙ of the soup
• Calories: 431
• Sugar: 3.6 g
• Sodium: 960.3 mg
• Fat: 22.2 g
• Saturated Fat: 12.6 g
• Carbohydrates: 40.2 g
• Fiber: 1.7 g
• Protein: 18.4 g
• Cholesterol: 92.6 mg