I’m sharing my Olive Garden Chicken Gnocchi Soup, where tender chicken, pillowy gnocchi, and vibrant veggies mingle in a creamy broth, plus a secret ingredient that lands it on my Easy Comfort Soup Recipes list.
I almost laughed the first time I tried to make Olive Garden Chicken Gnocchi Soup at home. Potato gnocchi that puff up in a rich broth and shredded cooked chicken turning a simple pot into something wildly satisfying somehow feels too good to be true.
I’ll walk you through the small hacks that saved me time, the odd little trick that made flavor pop, and why picky kids kept coming back for more. If you’re scrolling through Easy Comfort Soup Recipes or need a Winter Dinner For Kids idea, this might be the one your gonna actually make.
Ready to be surprised?
Ingredients
- Chicken: lean protein, fills you up and gives savory, comforting soup body.
- Potato gnocchi: pillowy carbs, soft texture, makes soup starchy and more filling.
- Half and half: adds creamy richness, boosts calories and mouthfeel without being too heavy.
- Spinach: leafy greens give vitamins, iron, fiber, bright color and fresh flavor.
- Parmesan: salty, umami cheese, adds savory depth and slight nuttiness, melts lightly.
- Garlic: pungent aroma, boosts flavor, some health benefits and little sweetness when roasted.
- Carrots: natural sweetness, fiber and carotenoids, give color and subtle crunch sometimes.
- Butter and olive oil: fat for richness, helps sauté, carries flavor, makes soup silky.
Ingredient Quantities
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all purpose flour
- 4 cups low sodium chicken broth
- 2 cups shredded cooked chicken (about 1 lb raw before cooking)
- 1 package (17.6 oz) potato gnocchi
- 1 1/2 cups half and half (or 1 cup heavy cream plus 1/2 cup milk)
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 bay leaf (optional)
- Salt to taste
- Freshly ground black pepper to taste
- Pinch of crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped for garnish (optional)
How to Make this
1. In a large pot heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat until butter melts and is foamy, then add 1 diced yellow onion, 2 peeled diced carrots and 2 diced celery stalks; cook, stirring occasionally, until veggies are soft and onions are translucent, about 6 to 8 minutes.
2. Stir in 3 minced garlic cloves and 1/4 cup all purpose flour, cook 1 to 2 minutes to remove raw flour taste while stirring so it doesn’t burn, you’ll get a light roux that will thicken the soup.
3. Slowly whisk in 4 cups low sodium chicken broth to avoid lumps, add 1 teaspoon dried thyme (or the fresh chopped equivalent) and 1 bay leaf if using, then bring to a simmer and cook 5 minutes to let flavors meld and the broth thicken slightly.
4. Add 2 cups shredded cooked chicken and the whole package of potato gnocchi, stir gently; simmer just long enough for the gnocchi to float and become tender, usually 2 to 4 minutes depending on the package, don’t overcook or they’ll fall apart.
5. Lower heat to very low and stir in 1 1/2 cups half and half (or 1 cup heavy cream plus 1/2 cup milk) a little at a time so it incorporates smoothly, then add 1/2 cup grated Parmesan cheese and stir until melted and creamy, keep it at a gentle warm, do not boil after adding dairy.
6. Stir in 2 cups roughly chopped baby spinach until wilted, about 1 minute, taste and season with salt, freshly ground black pepper and a pinch of crushed red pepper flakes if you want a little kick.
7. If soup is too thin, simmer gently a few more minutes (or mix a little extra flour with cold water and whisk in), if too thick add a splash of broth or milk until it reaches the texture you like.
8. Remove the bay leaf, adjust seasoning, and turn off the heat; let the soup rest a couple minutes so flavors settle — it will thicken slightly as it cools.
9. Ladle into bowls, sprinkle extra grated Parmesan and 2 tablespoons chopped fresh parsley for garnish, serve warm with crusty bread.
Equipment Needed
1. Large heavy-bottomed pot or Dutch oven
2. Wooden spoon or heatproof spatula for stirring
3. Whisk for the roux and to smooth broth
4. Chef’s knife
5. Cutting board
6. Measuring cups and measuring spoons
7. Ladle for serving
8. Box grater or microplane for Parmesan
9. Vegetable peeler for the carrots
FAQ
Olive Garden Chicken Gnocchi Soup Recipe And Guide Substitutions and Variations
- Butter: use 2 tbsp olive oil or an equal amount of unsalted margarine or ghee; olive oil will change the flavor a bit but it’s fine.
- Half and half: swap with 1 cup heavy cream + 1/2 cup milk, or 1 1/2 cups whole milk thickened with 1 tbsp cornstarch, or use evaporated milk for a lighter option.
- Potato gnocchi: replace with frozen gnocchi, ricotta gnocchi, or small pasta like mini shells or orecchiette if you want something pantry-friendly.
- Shredded cooked chicken: use rotisserie chicken, leftover turkey, or canned chicken for a quick shortcut, just watch the salt if using canned.
Pro Tips
1) Brown the butter just a little before the veggies go in, it gives a nutty depth you wont get otherwise, but watch it close cause it goes from perfect to burned fast.
2) If you hate lumps mix the flour with a couple tablespoons of cold broth or milk first so it becomes a slurry, then whisk that into the hot liquid slowly, you wont get the paste clumps and it thickens smoother.
3) Cook gnocchi separately in salted water if you want more control, drain and add them near the end so they dont fall apart, or if you cook them in the pot hold back a cup of broth to loosen the soup later.
4) Temper the cream and cheese by stirring a ladle of hot soup into them before adding to the pot, and turn the heat way down after you add dairy, taste and only salt at the end since the Parmesan adds saltiness.
Olive Garden Chicken Gnocchi Soup Recipe And Guide
I’m sharing my Olive Garden Chicken Gnocchi Soup, where tender chicken, pillowy gnocchi, and vibrant veggies mingle in a creamy broth, plus a secret ingredient that lands it on my Easy Comfort Soup Recipes list.
6
servings
409
kcal
Equipment: 1. Large heavy-bottomed pot or Dutch oven
2. Wooden spoon or heatproof spatula for stirring
3. Whisk for the roux and to smooth broth
4. Chef’s knife
5. Cutting board
6. Measuring cups and measuring spoons
7. Ladle for serving
8. Box grater or microplane for Parmesan
9. Vegetable peeler for the carrots
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1/4 cup all purpose flour
4 cups low sodium chicken broth
2 cups shredded cooked chicken (about 1 lb raw before cooking)
1 package (17.6 oz) potato gnocchi
1 1/2 cups half and half (or 1 cup heavy cream plus 1/2 cup milk)
2 cups fresh baby spinach, roughly chopped
1/2 cup grated Parmesan cheese, plus extra for serving
1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
1 bay leaf (optional)
Salt to taste
Freshly ground black pepper to taste
Pinch of crushed red pepper flakes (optional)
2 tablespoons fresh parsley, chopped for garnish (optional)
Directions
- In a large pot heat 2 tablespoons butter and 1 tablespoon olive oil over medium heat until butter melts and is foamy, then add 1 diced yellow onion, 2 peeled diced carrots and 2 diced celery stalks; cook, stirring occasionally, until veggies are soft and onions are translucent, about 6 to 8 minutes.
- Stir in 3 minced garlic cloves and 1/4 cup all purpose flour, cook 1 to 2 minutes to remove raw flour taste while stirring so it doesn't burn, you'll get a light roux that will thicken the soup.
- Slowly whisk in 4 cups low sodium chicken broth to avoid lumps, add 1 teaspoon dried thyme (or the fresh chopped equivalent) and 1 bay leaf if using, then bring to a simmer and cook 5 minutes to let flavors meld and the broth thicken slightly.
- Add 2 cups shredded cooked chicken and the whole package of potato gnocchi, stir gently; simmer just long enough for the gnocchi to float and become tender, usually 2 to 4 minutes depending on the package, don't overcook or they'll fall apart.
- Lower heat to very low and stir in 1 1/2 cups half and half (or 1 cup heavy cream plus 1/2 cup milk) a little at a time so it incorporates smoothly, then add 1/2 cup grated Parmesan cheese and stir until melted and creamy, keep it at a gentle warm, do not boil after adding dairy.
- Stir in 2 cups roughly chopped baby spinach until wilted, about 1 minute, taste and season with salt, freshly ground black pepper and a pinch of crushed red pepper flakes if you want a little kick.
- If soup is too thin, simmer gently a few more minutes (or mix a little extra flour with cold water and whisk in), if too thick add a splash of broth or milk until it reaches the texture you like.
- Remove the bay leaf, adjust seasoning, and turn off the heat; let the soup rest a couple minutes so flavors settle — it will thicken slightly as it cools.
- Ladle into bowls, sprinkle extra grated Parmesan and 2 tablespoons chopped fresh parsley for garnish, serve warm with crusty bread.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 437g
- Total number of serves: 6
- Calories: 409kcal
- Fat: 19.5g
- Saturated Fat: 7.3g
- Trans Fat: 0.08g
- Polyunsaturated: 3.7g
- Monounsaturated: 8.3g
- Cholesterol: 107mg
- Sodium: 326mg
- Potassium: 801mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 3g
- Protein: 28.8g
- Vitamin A: 4083IU
- Vitamin C: 5mg
- Calcium: 132mg
- Iron: 1.3mg
