Olive Garden Chicken Gnocchi Soup Recipe

Imagine wrapping your hands around a warm bowl of creamy, comforting Olive Garden Chicken Gnocchi Soup, with tender potato dumplings floating alongside succulent pieces of chicken in a rich, herb-infused broth. This beloved soup has captivated diners for years with its velvety texture and homestyle flavor profile that somehow feels both luxurious and familiar. Creating this Olive Garden Chicken Gnocchi Soup at home allows you to enjoy restaurant-quality comfort food without leaving your kitchen. You’ll learn how to recreate this Italian-American classic with simple ingredients and straightforward techniques that deliver authentic flavor in every spoonful.

Why You’ll Love This Recipe

The Olive Garden Chicken Gnocchi Soup recipe stands out as a crowd-pleaser for numerous compelling reasons. First, it strikes the perfect balance between hearty and refined—substantial enough to serve as a meal yet elegant enough for special occasions. The contrast between the pillowy soft gnocchi and tender chunks of chicken creates a textural symphony that keeps each spoonful interesting.

What makes this soup truly special is its versatility. It can be a standalone weeknight dinner or an impressive first course for guests. The velvety broth carries notes of garlic, thyme, and parmesan that build depth without overwhelming the palate. Unlike many cream-based soups that leave you feeling heavy, this recipe achieves richness while maintaining a surprisingly light finish.

Best of all, this homemade version allows you to control the quality of ingredients while still capturing the signature flavor that made the original famous. The recipe comes together in about an hour, making restaurant-quality soup accessible even on busy weeknights.

Ingredients

For the Olive Garden Chicken Gnocchi Soup, you’ll need:

• 1 pound (450g) boneless, skinless chicken breasts, diced into ½-inch pieces
• 16 ounces (450g) potato gnocchi (fresh or shelf-stable)
• 3 tablespoons (45ml) olive oil, divided
• 1 medium onion (about 1 cup/150g), finely diced
• 3 medium carrots (about 1 cup/135g), peeled and diced
• 3 celery stalks (about ¾ cup/100g), diced
• 4 garlic cloves, minced (about 4 teaspoons)
• ¼ cup (30g) all-purpose flour
• 6 cups (1.4L) chicken broth, preferably low-sodium
• 2 cups (480ml) half-and-half
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 bay leaf
• 2 cups (60g) fresh spinach, roughly chopped
• ½ cup (50g) freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

The quality of your chicken broth significantly impacts the final flavor, so use homemade if possible. The gnocchi should be uncooked when added to create the authentic texture this soup is known for.

Pro Tips

Mastering your Olive Garden Chicken Gnocchi Soup requires attention to a few critical techniques that elevate it from good to exceptional. First, don’t rush the vegetable sauté step. Taking an extra 2-3 minutes to properly develop the flavor foundation pays dividends in the final product. The onions should reach translucency before adding the carrots and celery, creating layers of flavor rather than just throwing everything in at once.

Second, the roux deserves your full attention. After adding the flour to your vegetables, cook it for at least 2 minutes while stirring constantly. This removes any raw flour taste and creates the proper thickening agent. If you skip this step, your soup might develop an unpleasant pasty texture or unwanted lumps.

Finally, temperature management is crucial when adding the half-and-half. Never pour cold dairy directly into boiling soup—it will curdle immediately. Instead, reduce your heat to low and gradually incorporate the half-and-half while stirring. Better yet, temper it first by whisking a ladle of hot (not boiling) broth into the cream before adding the mixture back to the pot. This technique ensures that silky-smooth texture that defines authentic Olive Garden Chicken Gnocchi Soup.

Instructions

Step 1

Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Season the diced chicken with salt and pepper, then add to the hot oil. Cook until golden brown on all sides and just cooked through, about 5-6 minutes. Remove the chicken to a plate and set aside, leaving any flavorful bits in the pot.

Step 2

Add the remaining tablespoon of olive oil to the pot. Add the diced onion and cook until translucent, about 3 minutes. Stir in the carrots and celery, cooking until they begin to soften, about 5 minutes more. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.

Step 3

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This creates a roux that will thicken your soup beautifully. The mixture should look like a thick paste coating the vegetables.

Step 4

Gradually pour in the chicken broth while continuously whisking to prevent lumps. Add the bay leaf and thyme. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld and the broth to thicken slightly.

Step 5

Reduce the heat to low and slowly stir in the half-and-half. Return the cooked chicken to the pot. Simmer gently for 10 minutes, being careful not to let the soup boil after adding the dairy.

Step 6

Add the uncooked gnocchi to the soup and cook until they float to the surface, about 3-4 minutes. Gently stir in the chopped spinach and allow it to wilt, about 1-2 minutes. Remove the bay leaf and discard it.

Step 7

Stir in the grated Parmesan cheese until melted and incorporated. Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley just before serving for a pop of color and fresh flavor.

Variations

The classic Olive Garden Chicken Gnocchi Soup recipe serves as a fantastic foundation for creative adaptations. For a lighter version, substitute the half-and-half with evaporated milk or unsweetened almond milk thickened with a bit more flour. The soup will maintain its creamy texture while reducing the calorie count significantly.

For those seeking a heartier, more rustic interpretation, try adding a handful of crispy bacon bits as a garnish and incorporate a cup of corn kernels for natural sweetness and texture. The smokiness of the bacon complements the herb-infused broth beautifully.

Vegetarians can enjoy this soup by omitting the chicken and using vegetable broth instead of chicken stock. Add extra vegetables like mushrooms for umami depth and a meaty texture. For additional protein, white beans make an excellent chicken substitute while maintaining the soup’s comforting character. These variations maintain the soul of the Olive Garden Chicken Gnocchi Soup while accommodating different dietary needs and preferences.

Storage and Serving

This Olive Garden Chicken Gnocchi Soup stores beautifully when handled properly. Refrigerate leftovers in an airtight container for up to 3 days. When reheating, do so gently over low heat, stirring occasionally to prevent scorching. You may need to add a splash of broth or milk as the soup tends to thicken considerably when chilled. Avoid freezing this soup as the dairy component and gnocchi can separate and change texture upon thawing.

For serving, pair this luxurious soup with a simple side salad dressed with lemon vinaigrette to cut through the richness. A basket of warm, crusty bread or homemade garlic breadsticks makes the perfect companion for dipping into the velvety broth. For a complete Olive Garden experience, serve in wide, shallow bowls with extra grated Parmesan and cracked black pepper on top. This presentation transforms a casual weeknight dinner into something that feels special without requiring additional effort.

FAQs

Can I use frozen gnocchi for this chicken gnocchi soup?
Yes, frozen gnocchi works perfectly in this Olive Garden Chicken Gnocchi Soup recipe. There’s no need to thaw them first—simply add them directly to the simmering soup and cook until they float to the surface, which might take 2-3 minutes longer than shelf-stable gnocchi.

Why did my soup curdle?
Curdling typically happens when dairy is added to hot liquid too quickly or when the soup boils after adding the half-and-half. Always reduce heat before adding dairy and never let the soup boil afterward. If your soup has already curdled, try blending a portion to smooth it out.

Can I make this soup ahead of time?
Yes, but with a modification. Prepare the soup without adding the gnocchi, spinach, or Parmesan. Refrigerate for up to 2 days, then reheat gently and add these final ingredients just before serving.

Is there a way to make this soup gluten-free?
Absolutely. Use gluten-free flour for thickening and ensure your gnocchi is gluten-free (potato-based versions are available, or you can make your own).

What can I substitute for half-and-half?
You can use equal parts heavy cream and whole milk as a substitute, or for a lighter option, try evaporated milk or a non-dairy creamer formulated for cooking.

Conclusion

This Olive Garden Chicken Gnocchi Soup is comfort food at its finest — a velvety, herb-infused embrace in a bowl that balances hearty satisfaction with elegant flavor. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, bringing restaurant quality to your family table without complicated techniques. Whether you’re seeking comfort on a cold evening or looking to impress guests with minimal effort, this soup delivers on all fronts. Master this recipe, and you’ll never need to leave home for your favorite Olive Garden classic again.

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