I still remember the first time I tasted Olive Garden’s Chicken Gnocchi Soup. It was a rainy, chilly day—the kind where all you want is something warm and comforting. I wasn’t even planning to order soup, but the server offered a sample. One spoonful later, I was hooked. Creamy broth, tender chicken, pillowy gnocchi—it was cozy perfection in a bowl.
Naturally, I set out to recreate it at home. After countless tweaks and taste tests, I’ve landed on a version that I think is even better than the original. It’s simple, hearty, and feels like a hug in a bowl—perfect for weeknights, lazy Sundays, or anytime you need a little comfort.
Why You’ll Love This Recipe
- Super creamy and flavorful: Rich broth, fluffy gnocchi, tender chicken.
- One pot, no hassle: Minimal cleanup and maximum comfort.
- Even better than takeout: Homemade always wins.
- Flexible: Easily adaptable for gluten-free or dairy-free diets.
- Family-approved: A crowd-pleaser, every time.
Ingredients
- 1–1½ cups cooked chicken, shredded or diced
Tip: Rotisserie chicken is a great shortcut. - 1 (16 oz) package potato gnocchi (shelf-stable or refrigerated)
- ¾ cup carrots, diced
- ¾ cup celery, diced
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth (preferably low sodium)
- 1 cup heavy cream (or use half-and-half for a lighter version)
- 2–3 cups baby spinach, roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon dried thyme
- Pinch of ground nutmeg
- Salt and black pepper, to taste
Optional Add-Ins
- Grated Parmesan cheese
- Crushed red pepper flakes
- Bacon bits
Step-by-Step Instructions
1. Sauté the Aromatics
Heat olive oil and butter in a large soup pot over medium heat.
Add onion, carrots, and celery. Cook 4–5 minutes until softened.
Stir in garlic and cook another 30 seconds.
2. Build the Base
Sprinkle in flour and stir well to coat the vegetables.
Cook for 1 minute to eliminate the raw flour taste.
3. Add Broth and Seasonings
Slowly whisk in chicken broth.
Add thyme, nutmeg, salt, and pepper. Bring to a simmer.
4. Add Chicken and Gnocchi
Stir in cooked chicken and gnocchi.
Simmer for 3–5 minutes, or until the gnocchi float.
5. Finish with Cream and Spinach
Stir in heavy cream and spinach. Simmer 2–3 minutes until the spinach wilts.
6. Taste and Adjust
Add more salt, pepper, or a squeeze of lemon juice if desired.
Expert Tips
- Don’t overcook the gnocchi—they’re ready once they float.
- Use fresh baby spinach for the best texture.
- Nutmeg adds warmth—just a pinch is enough.
- To thin the soup, stir in a little extra broth when reheating.
- This soup freezes well (see notes below).
Variations
- Gluten-Free: Use gluten-free gnocchi and flour.
- Dairy-Free: Substitute with plant-based butter and a dairy-free cream alternative.
- Vegetarian: Skip the chicken and use vegetable broth. Add mushrooms or zucchini.
- Bacon Lovers: Stir in crispy bacon bits just before serving.
Serving Ideas
- Garlic breadsticks or crusty sourdough
- Simple green salad with balsamic vinaigrette
- Roasted vegetables (e.g., Brussels sprouts or broccoli)
- Parmesan croutons for crunch on top
Storage and Reheating
Storing Leftovers
- Store in an airtight container in the fridge for up to 4 days.
- Note: The gnocchi will absorb liquid, so the soup may thicken.
Reheating
- Reheat gently on the stovetop over medium-low.
- Add a splash of broth or cream if needed to loosen the texture.
- Microwave individual portions, stirring halfway through.
Freezing
- Freeze without gnocchi (they get mushy).
- Reheat the base, then add freshly cooked gnocchi before serving.
FAQs
Can I use raw chicken instead of cooked?
Yes. Dice and sauté it with the veggies until fully cooked before adding broth.
What kind of gnocchi should I use?
Shelf-stable, refrigerated, or homemade gnocchi all work well.
Is this soup spicy?
No, it’s mild. Add red pepper flakes if you want some heat.
Can I make this in a slow cooker?
Yes. Sauté veggies first, then transfer to slow cooker with broth and chicken.
Cook on low 4–5 hours. Add gnocchi, cream, and spinach in the last 30 minutes.
There’s just something magical about this soup. It’s rich, cozy, and perfect for days when you need something warm and familiar. Once you try this version, you may never go back to the restaurant one again.